They stopped carrying it, and I was never the same. Well, almost not.
Enter Rufus and his recipe.
I have returned to heaven.
This is better than the other stuff. This is as hot as you like, or as mild as you like. It is simply the gift of the gods.
it goes with anything you can imagine–hotdogs, grilled chicken or pork. on sandwiches. Heck it probably works on ice cream.
Go to Rufus’ food blog. I’ve never met a recipe that didn’t come out perfectly. Still come here of course, because I love to bring good recipes to a palate near you.
- 6 c finely chopped chile peppers (put together your blend of heat. I made a half recipe of 3 cups with 2 lg hatch chiles, five jalapeños (4 red), one Serrano. That gave me a healthy 3 cups which made one filled-to-the-brim pint with a couple of tablespoons leftover for dinner that night.
- 3 red bell peppers similarly chopped
- 4 c sugar
- 1 c white vinegar
- 1 1/4 c cider vinegar
- Use a food processor if you have one. This will go much faster.
- Place all in a large saucepan and bring to boil.
- Boil 30 minutes or until thickened.
- Ladle into sterilized jars, cap and screw top
- Cool on the counter.
- Any jars that don’t ping, place in fridge until consumed.
SERVES: 2 pints
NOTES: I made a half recipe and next time will make a full one. I cooked mine a bit, since it thickens up more when cooled (mine was kinda sticky but the taste is still fine). The heat is up to you. You can go from poblanos to Habanero and all in between. That’s why I just made one jar–to test my heat level.
SOURCE: Rufus’ Food and Spirits Guide