I used J. Kenji Lopez-Alt's recipe below. I omitted the Arbol chili's to temper the heat for my kids. This is by far the best recipe I've had!. I added Mexican crema, cilantro, and homemade pickled red onion. Serious Eats Recipe
Comments
TheJakl OP t1_ja5i9ya wrote
I've used several, but haven't found one I love yet. This is just apple cider vinegar, and black peppercorns.
thelilnuggy t1_ja5iqwc wrote
Gotcha. I'm looking for one that I'll love too haha
[deleted] t1_ja5y5pz wrote
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[deleted] t1_ja5y669 wrote
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jesse-taylor t1_ja5rxx0 wrote
These proportions are good, but I also add...
star anise (3 small or 2 large), 3 whole cloves, coriander seeds and/or caraway seeds, and a smashed garlic clove.
- ½ small red onion
- ¼ cup apple cider vinegar
- ¼ cup white vinegar
- 1 cup hot water
- 1 ½ tsp salt
- 1 tsp sugar
- ½ tsp mustard seeds (optional)
Quisi8711 t1_ja5v8ep wrote
sounds like a goood add-on :)
Quisi8711 t1_ja5rilc wrote
Very nice! It kinda looks like a soup. IMHO: we do it more like a bolognese, less fluid more meaty :)
TheJakl OP t1_ja5rsp8 wrote
Yeah this is my first go. Next time I would let it summer down a bit more, but that sauce is 10/10. We used some extra on eggs the next morning. What was surprising to me was the lack of tomatoes. Growing up chili always was a tomato base
Quisi8711 t1_ja5v4y3 wrote
haha :D just add some tomatoes to your taste or tomato paste (concentrated) just be carefull: the fluid value will smoothen/increase the taste of your dish, but...
who will arrest you? the chili-police?!
thelilnuggy t1_ja5gq8f wrote
What is your pickled red onions recipe