Mezcalita Heatah

(Yes I’m in New England, hence the name)

Sadly couldn’t find the ghost peppers I wanted at the store today, but serranos, habaneros and pineapple go really well together. All charred, plus mezcal to bring some more smoke.

Here’s the general recipe:
About 10 habaneros
About 8 serranos
Maybe 1/4 to 1/3 of a pineapple
1/4 of a vidalia onion
About 3 1/2 oz apple cider vinegar
A little bit of watermelon puree I had leftover
About 3 oz plus a decent splash of mezcal
A good shake of Tajín (chili lime seasoning)
Salt

Slice the peppers and pineapples and the onions in big chunks. Char them on the grill. Then rough chop. Puree the pineapple with the watermelon puree, put it in a skillet with the ACV and a healthy splash of mezcal. Salt it well. Simmer about 20 minutes.

Let cool before adding to blender. Puree several times to get it fairly smooth. Add Tajín and lime juice to taste. Add mezcal. For a little brighter fresh feel, add a few chunks of uncooked pineapple and two or so fresh peppers. Puree a few more times. Strain if you want, but I didn’t. I like it a little chunky.

Very good heat, sticks around. Not too bitter despite the charred fruit and peppers. Has decent sweetness.