Ingredients
16
16 servings
- •1 cup water
- •1 cup white vinegar
- •9 dried pequin peppers, seeded
- •4 dried arbol peppers, seeded
- •6 cloves garlic, minced
- •2 tablespoons ground paprika
- •1 tablespoon onion flakes
- •1 teaspoon salt
- •2 tablespoons cold water
- •¼ teaspoon xanthan gum
Instructions
- Combine 1 cup water, vinegar, pequin peppers, arbol peppers, garlic, paprika, onion flakes, and salt in a small saucepan over medium heat until the mixture reaches 180 degrees F (82 degrees C) and keep at that temperature for 10 minutes. Transfer to a blender and puree until smooth. Allow to cool to room temperature in the blender, about 15 minutes.
- Combine 2 tablespoons cold water and xanthan gum in a small bowl. Add to blender with pepper mixture and puree for 30 seconds. Transfer mixture to a bottle and store in the refrigerator for up to 9 months.
Nutritional Facts
Per 16 servings
- Calories: 31
- Carbohydrate: 5g
- Fat: 0g
- Fiber: 1g
- Protein: 1g
- Sugar: 0g
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