So I tried it again.. cause well it’s fun.. (also, sorry about the quality, my camera is old and crappy)

Oh.. and some onions..

So.. had some fun at the Farmers Market.

1 Pound of Anaheim Chilis (about 3)

3 Jalapenos

1 ‘Mystery’ pepper, possibly a small poblano but it looked pointier

2 Bell Peppers

1 Head of Garlic

2 Smallish Sweet Onions

2 Limes

1 Cup of Water

2 Cups White Vinegar

2 tsp Salt

½ tsp smoked paprika

On a cookie sheet, I put the bulb of garlic (top cut off, little oil on top) 2 bell peppers, these were smallish Farmers Market Specials and 3 Jalapenos. These were put in the oven at about 400°. I also warned my neighbors that I was putting peppers and garlic in the oven. I was offered a six pack when it’s done. I love my building sometimes.

I cut the Anaheims in roughly 1 or 2 inch squares. Didn’t really clean them out, just took out the big hunk o seeds. I put these in the blender, with enough water to 'get things moving’ about 1/3 cup. I also used cold water, not really sure if it makes a difference or not, but I wanted to cool down the roasted bits later. I added a tsp of salt and the paprika and the juice of one lime.

Also, gloves motherfucker..

I flipped the stuff in the oven, and then smoked a cigarette. Then I removed the stuff from the oven, put the peppers in a bowl covered with plastic wrap and the garlic on the cutting board. Then sat down and watched the rest of my show.. maybe 20 minutes. I squeezed most of the garlic out (a couple of cloves in the middle stuck, I didn’t feel like messing with them) and chopped it pretty rough. Peeled and chopped the jalapenos and bells, threw it all in the blender. I added another two pinches of salt (I wash as I go, so my measuring spoons were wet) And whizzed it all up. I juiced the second lime and added the rest of the water to a bowl and poured the rest of the pulpy mess into the bowl. I didn’t stir it or anything. Covered the bowl in plastic wrap and put it in the pantry (closest thing I have to a cool dry place)

I tasted the pulp, it was bright but not too hot. But then Anaheims are not that hot.. however it was what the Farmers Market had. I wanted to try this with just Jalapenos.. but that guy was setting up while I was buying the Anaheims (and the garlic sourdough bread) But then I’m in L.A. we have a lot of sun, and a lot of peppers, so I’ll get to try this again.

I heated the pulp in the bowl in a 'double boiler’ like contraption, I put the bowl on top of a pot of boiling water. I added the two cups of vinegar and stirred a few times.. and waited for it to warm up. I ran the pulp through cheese cloth in a strainer. I squeezed every last drop out of it. I got about 4 ½ cups of liquid (despite only adding 3.) I bottled it in sterilized (and still warm) bottles. I poured about a cup of the stuff into the bottle of the Serrano Sauce, but I think that’s a loss.

After about a week in the fridge, I brought it to a work potluck.. the general consensus was it was drowned out by all the other awesome food that was there, including Laura’s crazy hot nacho cheese (which I ate way too much of.) I’ve not made anything that I have wanted to try it on again yet..