September 23, 2017

BBQ Base

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.