When you’re serving food to people you don’t know, you are going to have to cater to lots of different tastes.
And that can be a problem!
What’s super-hot to one person, is another’s “weak salsa”.
It’s like the classic chicken tikka masala, a dish that has so many variations as to be almost impossible to categorise.
At one restaurant I used to visit in my youth, this dish was bright red and incredibly sweet. You had to have a keema naan just to add some sour flavours.
However, I then visited an Indian Restaurant just out of town and ordered what I thought would be exactly the same. To my astonishment, it was scorching hot.
The same issue is with sauce.
Many people like to have sauce on their food. From chips to salad, sauces can lift flavour and make the whole meal far more enjoyable.
However, getting it right for one doesn’t mean others will be as pleased.
I’ve often found that the best way is to go for a milder, but tastier sauce, hence this recipe is big on flavour, but it won’t burn (most) people’s tongues.
- tbsp canola oil
- 8 jalapenos
- 5 serrano
- 1 poblano
- 1/3 small red onion
- 1/2 cup white vinegar
- 1 cup water
- 1/2 tbsp garlic powder
- 1/2 tbsp black pepper
- 1/4 tbsp cumin
- 1 tbsp lime juice
- Quarter peppers and chop the onion. If you want more heat, use the inner ribs of the peppers, that’s where it’s all stored. Take the seed out, however.
- Sautee in a small sauce pan with oil on medium heat. Keep a lid on it but stir often.
- When a majority of the peppers start to soften and the skins peel, add water and vinegar. Let boil for 20-30 minutes, stirring often.
- Allow to cool, then add to a blender and blend until smooth.
- Then, add the garlic powder, black pepper, cumin and lime juice. Blend some more.
- Allow to cool right down, then put through a sieve using the back of a spoon and decant into a bottle.
- Cap it and let it cool, then put it in the fridge for a few days.
And there you have the perfect accompaniament to anything that comes out of your Rational Oven.