/ck/ - Food & Cooking

>Hot Sauce
Begin with a mixture of dried chillies of your choosing. Here I am using Arbol chilies, guajillo chilies, and bhut jolokia.
The arbols and ghost peppers will provide the heat and tart flavor, the guajillo chilies will impart a smoky richness.

Cut off the stems, empty out the seeds (it's a myth that they contain the most heat).
Bring a pot of water or a kettle to a simmer, just under boiling.
Lightly toast the peppers in a dry pan until they are fragrant.