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Feremented in brine:
2 toasted anchos
2 toasted guajillos
3 cloves of garlic
Peppers are split, de-seeded and toasted in a cast iron skillet. Garlic is toasted with the skins on and de-skinned before fermenting.
All these are chopped rough and placed in the vessel with 10-12 fresh red chilis.
Use instead of tomato paste or ketchup for BBQ sauce.
2 toasted anchos
2 toasted guajillos
3 cloves of garlic
Peppers are split, de-seeded and toasted in a cast iron skillet. Garlic is toasted with the skins on and de-skinned before fermenting.
All these are chopped rough and placed in the vessel with 10-12 fresh red chilis.
Use instead of tomato paste or ketchup for BBQ sauce.
