The peppers, they were labeled wrong. I was supposed to get Serrano, habanero, and jalapeno. I got habanero, jalapeno, and cayenne. So my After Burner sauce will be missing the Serranos this year. I also had to figure out what to do with the cayenne peppers. I concocted a hot season salt with them that has yet to get a decent name. Trish suggested George. Silly.
I am finally harvesting the jalapeno peppers. I usually just preserve them in a little white vinegar, but there is always way too much left over every year. I hate wasting them. So I did a little searching and found Mole (Mo Lay) sauce. This sounded good. For my version I roasted five jalapenos on our grill and then dehydrated them. Then I placed them in our food dehydrator over night. I was planning on storing them or I would have skipped that step.
This morning I decided to try a mole sauce. I put the peppers in our mini crock pot and added about a cup of water and 1/4 cup of balsamic vinegar. After a couple of hours I added 1/3 cup of brown sugar, fresh ground black pepper, 1/4 teaspoon each nutmeg, paprika, cinnamon, and, for lack of a better name, George salt. I let this simmer for another couple of hours and then used my wand blender to blend in the peppers. Then I added about 1/2 a cup of ketchup. That's right ketchup. I baked some chicken with this sauce and it was lovely.
Don't be hatin on the ketchup. My mama makes the best barbaque sauce ever with ketchup as the base.
Sacred Lotus seed pod
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