sampson
is one Smokin' Farker
Sometime back Brother Ashmont generously sent me this great package of dried peppers, well being the weenie I am, I hadn't done anything with them yet. So today we changed that...
Here's the bag o' peppers...
After lightly toasting them in a pan, I covered them with boiling water and let them soak for about an hour, resulting in these
After removing the stems, I sent the peppers to the food processor and added about 2 cups of the water that I had drained from soaking them. And ended up with this thick, rich and OH MY HECK HOT sauce.
Then seeing as I was whoopin' up on a pot of brisket chili anyway, I used this instead of the several types of chili pepper called for in the recipe, 3 TBS was enough for about 2 gallons of the brisket chili...
Not sure what I'll do with the rest of the chili sauce but for now I'll store it in a jar covered with olive oil in the fridge... Thanks again for the peppers Ashmont!
Here's the bag o' peppers...
After lightly toasting them in a pan, I covered them with boiling water and let them soak for about an hour, resulting in these
After removing the stems, I sent the peppers to the food processor and added about 2 cups of the water that I had drained from soaking them. And ended up with this thick, rich and OH MY HECK HOT sauce.
Then seeing as I was whoopin' up on a pot of brisket chili anyway, I used this instead of the several types of chili pepper called for in the recipe, 3 TBS was enough for about 2 gallons of the brisket chili...
Not sure what I'll do with the rest of the chili sauce but for now I'll store it in a jar covered with olive oil in the fridge... Thanks again for the peppers Ashmont!
