POBLANO HOT SAUCE AMAZON RECIPES

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Heat a saucepan over medium heat. Add shallot and garlic to the hot pan and cook until golden, about 5 minutes. Add cumin and coriander and cook until fragrant, about 1 minute. Stir in poblano peppers, red chile pepper, chicken broth, water, butter, and sugar. Cook until heated through, 5 to 7 minutes. Add cheese and let melt, 2 to 3 minutes. Transfer mixture to a blender or use an immersion blender to blend to a sauce consistency.

Steps:

• Evenly char halved poblano peppers on grill or flame. Once cooled, roughly chop peppers.
• Pack peppers, onions, and garlic into fermentation jar; alternating layers.
• Combine salt and water, stir until salt is fully dissolved to make the brine.
• Add fermentation weight and pour in brine to cover, peppers, garlic, and onion should be fully submerged. Questions about fermentation weights? Check out our Fermentation Weight Guide.
• Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment for 2-3 weeks at room temperature out of direct sunlight.
• Add peppers, onion, and garlic to blender with 1 cup of the fermentation liquid and 1 cup white vinegar. Blend until smooth and add to jars or bottles. Hot sauce will keep refrigerated for at least 2 months.