Monday, April 6, 2009

Update: Garbanero Hot Sauce

I made Silver Bill's recipe today substituting Herdez Salsa de Chile de Arbol for the Goya Hot Sauce. It has a nice kick, but is not nearly as hot as many habanero dishes. Part of the burn comes from the sheer amount of raw garlic. I think it would go much better on roasted meat and tacos than for dipping chips.

An interesting variation would be to roast the garlic and chilis before mixing. This would add some carmelization and complexity and take away some of the raw garlic twang.

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