1 cup water (maybe a bit less, or boil / simmer longer to reduce/make thicker)
half cup distilled white vinegar
cherry infused balsamic vinegar
1 tbsp coarse sea salt
1 tbsp cherrywood smoked sea salt
25 oz rough chopped Serrano peppers (I should have used a bit more, cause I like REALLY hot)
5 oz rough chopped jalapeño peppers
Boil then simmer these ingredients for 20 to 30 minutes.
​
then put into blender with
2 tbsp lime juice
1 tbsp dark cherry juice (I used Luxardo cherry juice, basically bourbon cherry sugar)
2 tbsp olive oil (I should have used more, or put part into the boiling stage. It didnt come out quite as thick as I would have preferred based on the reducers for the bottles I have)
handful of fresh cilantro (probably 30 leaves)
half tbsp seasoned pepper
blend well then strain the pulp out and pour into jars
2 Comments
White wine vinegar
1 cup water (maybe a bit less, or boil / simmer longer to reduce/make thicker)
half cup distilled white vinegar
cherry infused balsamic vinegar
1 tbsp coarse sea salt
1 tbsp cherrywood smoked sea salt
25 oz rough chopped Serrano peppers (I should have used a bit more, cause I like REALLY hot)
5 oz rough chopped jalapeño peppers
Boil then simmer these ingredients for 20 to 30 minutes.
​
then put into blender with
2 tbsp lime juice
1 tbsp dark cherry juice (I used Luxardo cherry juice, basically bourbon cherry sugar)
2 tbsp olive oil (I should have used more, or put part into the boiling stage. It didnt come out quite as thick as I would have preferred based on the reducers for the bottles I have)
handful of fresh cilantro (probably 30 leaves)
half tbsp seasoned pepper
blend well then strain the pulp out and pour into jars
This sounds good thanks for sharing