- 1 or 2 Jalopino pepper (color or type your choice as to heat)
- 3 assorted sweet peppers
- 1/2 cup Basalmic Vinegar
Grind peppers, seeds and all, in a medium to fine grind Mix with salt and put into crock. Cover with saucer or other to
press the mash down, as in sauerkraut. Liquid will form.
- Allow to
ferment until the mash stabilizes (stops fermenting).
- Place the whole thing in a
larger, sterile crock and add wine or basalmic vinegar to taste. Allow to meld
another week or so.
- Run the mash through a chinoise, fine strainer, or, last
resort, throw it all into a bowl lined with cheesecloth, fold the cheesecloth up
into a ball (like making cottage cheese) and twist & squeeze until the juice
is extracted. Adjust for taste with salt. Bottle the juice and keep in fridge.
- You might want to heat the sauce to pasteurize it!