Blaise’s Blazing Hot Chipotle Sauce
This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.
Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.
1/4 oz. pack of dried chiltepins
1 ancho chile
1 medium onion
1 tsp balsamic vinegar
2 tsp cumin seeds
2 tsp sea salt
1/2 tsp black ground pepper
2/3 of a pint of distilled white vingear
spring water to adjust consistency
Combine in a blender until smooth, adjusting consistency with water.
Adapted from recipe by Blaise Lawrence.