It’s taken me years but I did it. This sauce is amazing. I added more cinnamon, far less vinegar, and fermented my guajillos and anchos for a month. Used maple syrup instead of sugar. And ghost peppers for heat. This thing bangs.
by green-flavored-pizza
2 Comments
Interesting. I didn’t know you could ferment dried peppers. Did you have to add something to get it started?
Never thought of sweet birria either.
Nice idea. Is that what you cook the beef in? Or do you make the beef and then use some of the consommé to make a hot sauce