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00Ingredients
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1 red bell bepper, seeds and stems removed, coarsely chopped
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1 yellow bell pepper, seeds and stems removed, coarsely chopped
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4 jalapeno chiles, seeds and stems removed, coarsely chopped
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4 mirasol chiles, seeds and stems removed, coarsely chopped
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4 habanero chiles, seeds and stems removed, coarsely chopped
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2 rocotillo chiles, seeds and stems removed, coarsely chopped (or substitute serranos)
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4 garlic cloves, peeled and smashed
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1 cup white wine vinegar
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¼ cup olive oil
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Salt and pepper to taste
Instructions
Combine all ingredients except the oil in a blender or food processor. Pulse blend until somewhat smooth. Pour into a jar and mix in the oil and salt and pepper. Note that chiles vary with seasonal availability.
| Servings |
| 2 cups |
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Cuvée Executive Chef Dean Brunner notes: "It consists of habaneros (and a few other seriously hot donations from local fans), plus jalapeños. We like the burn to have great spirit but also be well balanced." He suggests marinating the shrimp in the sauce for at least an hour before grilling them.
Ingredients
InstructionsCombine all ingredients except the oil in a blender or food processor. Pulse blend until somewhat smooth. Pour into a jar and mix in the oil and salt and pepper. Note that chiles vary with seasonal availability.
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