Use distilled white vinegar or ferment.
2 Oz. Guajillos
10 Oz. Jalapenos, rough chop
2 Heads Garlic, peeled
3 Shallots, rough chop
2 1/2 Tbsp Salt
2 Cups White Vinegar
OR
2 Cups of Distilled Water, for ferment
Roast guajillos in a hot pan to get a little char. Then, soak them in boiling water for 10 minutes. Remove the stem, seeds and rough chop.
For vinegar base: add all ingredients except distilled white vinegar to a blender or use an immersion blender in a large vessel. Add enough vinegar to get the blades moving and slowly add more if needed to achieve a chunky consistency.
For fermenting: add all ingredients with distilled water to a crock and weigh down. Let sit for at least a week to a month. Strain the vegetables from the ferment liquid and reserve. Add enough ferment liquid to get the blades moving and slowly add more, if needed to achieve a chunky consistency.
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