Chiltepin Hot Sauce
- 6 garlic cloves, chopped
- 1/2 cup chiltepin, chiles, or 2/3 cup Thai chiles
- 1 teaspoon smoked salt (or add 1/4 Tsp. Wright's Liquid Mesquite Smoke)
- 1/2 cup water
- 1 cup cider vinegar (The cider vinegar completely overpowered the taste of the chiltepines. Instead of white vinegar, I'm going to try a very mild rice vinegar instead.)
- 2 tablespoons sweet paprika
- 1/4 teaspoon xanthan gum, mixed with 2 tablespoons cold water
- Put everything except the xanthan gum (if using) into a blender and puree for 1-2 minutes
- Pour the xanthan gum that’s been mixed with the water into the blender, cover and puree for another 30 seconds
- Pour into a bowl or large jar and let this settle for 1 hour to allow all the trapped air you introduced into the sauce while blending to escape. (If you skip this step your sauce will not hold together as well.)
- Bottle and store in the fridge for up to 9 months.
Makes 1 1/2 to 2 cups.