13ish ancho chilis
15 cayenne
4 super hots
3 tsp black cumin
1 tbsp annatto seeds
1/2 of a small red banana
1 large garlic glove
Juice of 1 lime
White vinegar
Water
Salt
Measurements are rough estimates.
Lightly charred peppers and garlic in large cast iron until barely charred. Toasted, ground, then sifted grainy bits out of the cumin/annatto. Everything in blender until smooth.
Anchos are from local mercado and other peppers were frozen from my personal harvest last year. I do not know what the little devil chilis are (scorpion looking kind of). The plants true origin is unknown. I planted it 5 years ago.
The sauce is tangy, bold, and ever so slighty sweet with a slow pleasant heat. Almost like a taco style sauce but no tomato involved.
by AustiniusWrex