My first attempt at Negra. Followed recipe from YouTube video from Babish (well, at least, mostly followed, some deviation)
~10 morita
~10 pasilla
4 arbol
1/4 sweet onion (didn’t have white)
4 garlic cloves
2 tablespoon Worcester and apple Cider Vinegar each
Pinch of Kocher Salt
3 Demerara sugar cubes
I fried it in about 1 cup of vegetable oil, starting with just the onions and the garlic. About 5-7 minutes later I added all the peppers after I deseeded them. About 5-7 minutes after that I added 2 cups of water and let it all simmer for about 15 minutes with a top on. I then put it in the food processor for a little bit… after I stopped it I added some of the extras like vinegar, salt, etc. Processed it some more. Chilled it.
Overall it ended up very dense (without tomatoes and bell peppers, etc, so this was expected), so you may want to add more water if you don’t like that. Not nearly as hot as I thought it would be, but I think just the right amount of heat without ruining your taste buds.
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My first attempt at Negra. Followed recipe from YouTube video from Babish (well, at least, mostly followed, some deviation)
~10 morita
~10 pasilla
4 arbol
1/4 sweet onion (didn’t have white)
4 garlic cloves
2 tablespoon Worcester and apple Cider Vinegar each
Pinch of Kocher Salt
3 Demerara sugar cubes
I fried it in about 1 cup of vegetable oil, starting with just the onions and the garlic. About 5-7 minutes later I added all the peppers after I deseeded them. About 5-7 minutes after that I added 2 cups of water and let it all simmer for about 15 minutes with a top on. I then put it in the food processor for a little bit… after I stopped it I added some of the extras like vinegar, salt, etc. Processed it some more. Chilled it.
Overall it ended up very dense (without tomatoes and bell peppers, etc, so this was expected), so you may want to add more water if you don’t like that. Not nearly as hot as I thought it would be, but I think just the right amount of heat without ruining your taste buds.