sven_s_sphincter_smasher
| Smoked habaneros |
|---|
| Raw onions |
| Parsley |
| Smoked red peppers |
| Vinegar |
| Salt |
| Dijon mustard |
| Msg |
| Sugar |
| Liquid smoke |
Slice Haberneros
Zero scale with jar, add haberneros and water to cover, add 2% of total weight of salt.
Leave for 2-4 weeks, knock occasionally to dislodge bubbles.
Drain and smoke.
Liquidise and add garlic and parsley (super finely sliced).
sven_s_sphincter_smasher.txt ยท Last modified: 2023/08/15 11:51 by tomas