tabasco tickle ®
90 Fresh Tabasco Chili Peppers fine diced
8 8 Cascabel Chili Peppers dried and ground
2 Chilpote’ Chili Peppers “ “
4 Pulla Chili Peppers “ “
12 cloves fresh garlic diced and crushed
1.5c Distilled Vinegar
.5c Rice Vinegar
.25c Dark Sesame Seed Oil
.25c Virgin Olive Oil
.5tsp Balsamic Vinegar
2tsp Kosher Salt
2tsp Cumin Seed roasted then ground
2tsp Coriander Seed roasted then ground
2tsp Fennel Seed ground
25 Dry Sage Leaves ground
4 Sun Dried Tomatoes fine diced or ground
2 Star Anise ground
Use fresh chilies if available and fine dice. If only dried, grind to a fine powder.
Add to the oil and vinegar blend. For the spices fresh grind whole seeds.
Note: Roast Coriander and Cumin whole in small fry pan till just smoking prior to grinding to increase flavor. Fresh Herbs of course may be substituted
Final quantity is 3.5 cups in volume. Can be stored at room temperature for 4-6 months or refrigerate after 3day minimum blending phase.
· © Copyright 1998 the R&D Unger Kitchens
· ® Tabasco Tickle is a registered trademark of Rj Unger