Been talking with our food truck personnel that come by work. They have an amazing Arbol Hot Sauce I grab every chance I get. Been picking their brain on what they use to make it.
This weekend, made my own. Came out great. Used a vinegar base for longer shelf life. Other then that, same. May do ferment on next batch.
- 1lb Tomatillo, smoked/charred
- 2.5oz Arbol, Dried Peppers
- 1/4 cup white vinegar
- 1/8 cup water
- salt/pepper to taste
Made about 16oz.
by smotrs
1 Comment
Looks good 👍