Angry Ancho: Where Smoke Meets Heat
Calling all heat seekers and flavor fiends! This ain't your average hot sauce. We're talking smoldering depths of smoked Ancho chilis colliding with the fiery dance of Arbol and Chipotle peppers, all balanced by a touch of sweetness and tang. Buckle up, this Angry Ancho will tantalize your taste buds and leave you wanting more.
By itself, Ancho is a very mild pepper, with very little heat. The purpose of this pepper is to add smoke and depth to the sauce. Anchos vary widely in size, so use scissors to cut the chili if it is overly large. For each batch of hot sauce, aim to use a pice of Ancho that is about half the size of your palm.
Heat: 🔥
Ingredients:
- 1 Ancho chili, stemmed and deseeded
- 2 Arbol chilis, stemmed and desssded
- 1 Chipotle chili
- 1 cup water
- ½ cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon spice blend (e.g., chili powder, cumin, smoked paprika)
- 1 teaspoon Salt
Instructions:
- Heat: Combine water, vinegar, salt, and dried peppers in a small pot. Â Simmer on medium-low heat for 5-10 minutes, until peppers soften. Remove any leftover stems.
- Blend: Carefully pour hot mixture into a blender and cover. Pulse gently until roughly blended, then blend on medium until smooth. For a thicker sauce, return to heat and simmer for a few minutes. Add vinegar if more tang is desired.
- Bottle: While still hot, funnel sauce into a sanitized bottle. Seal tightly and welcome to the fiery side!
Tips:
- Use gloves when handling peppers to avoid burning your hands.
- Want it hotter? Add another Arbol chili.
- Store your Angry Ancho in the refrigerator for up to 2 weeks.
- Drizzle on tacos, eggs, pizza, or anything that needs a fiery kick!
Remember, with great flavor comes great responsibility. Use this Angry Ancho with caution!