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It’s “Chili” in Sedona

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IMG_3750No vacation is complete without some culinary inspiration, especially when it’s a remarkable food we savor and then recreate it back home in our own kitchens. Most recently inspiration struck among the Red Rocks in Sedona Arizona, where sheer cliffs tower above deep leafy canyons and you’re continuously left awestruck.

It was in the Mi Amo Spa, a magical place nestled in a canyon, where people say they discover their inner selves through energy from the vortex. (Whatever that means!) Well, I didn’t “feel the vortex” but I did feel the heat! My vortex was spicy Serrano Chili sauce and it’s effect, a compliment to my meals and a pungent punch to my soul.

Each bite of this extremely spicy condiment tingled my tongue, left my nose running and slowed down the process of eating so that I thoroughly enjoyed each and every peppery bite. I was so overwhelmed with enjoyment that I wouldn’t leave until I knew how to make it myself. I knew my hot-sauce-loving ten year old would be eager to be my sous chef so I pestered the heck out of our waitress for the recipe. As I asked, she ran. Back and forth to the chef to get me as much of the recipe as she possibly could. Though it’s not exact, it’s pretty darn close. If we had the red rocks as our backdrop instead of the Jersey landscape, it would probably taste even more like it did at the Mi Amo Spa.

You’ll need a pound of Jalapeño peppers and a pound of Serrano Chilis, 6 garlic cloves and a cup of water and a cup of vinegar. It’ll need to roast, get blended and then sit in the refrigerator for a minimum of a week but then it’s ready to enjoy with just about anything — omelets, tofu, meat, quesadillas, steak — you name it! Plus it can be frozen in small containers.

Sedona Serrano Chili Sauce
Print Recipe
Caution! This sauce is quite hot and only for those who can stand the heat! This fragrant chili sauce is made by roasting Serrano Chili peppers, jalapeño peppers and garlic. It gets blended and then sits for a week in the refrigerator to maximize it's pungency.
Servings Prep Time
6 containers 20 minutes
Cook Time Passive Time
30 minutes 1 week
Servings Prep Time
6 containers 20 minutes
Cook Time Passive Time
30 minutes 1 week
Sedona Serrano Chili Sauce
Print Recipe
Caution! This sauce is quite hot and only for those who can stand the heat! This fragrant chili sauce is made by roasting Serrano Chili peppers, jalapeño peppers and garlic. It gets blended and then sits for a week in the refrigerator to maximize it's pungency.
Servings Prep Time
6 containers 20 minutes
Cook Time Passive Time
30 minutes 1 week
Servings Prep Time
6 containers 20 minutes
Cook Time Passive Time
30 minutes 1 week
Ingredients
Servings: containers
Instructions
  1. Pre-heat the oven to 400 degrees.
  2. Toss the prepared Serrano chilis, Jalapeno peppers and garlic with olive oil. Removing the stems is very important so that they do not explode during cooking.
  3. Distribute the chiles on two baking sheets.
  4. Bake in the oven for approximately 40 minutes, shaking the pan a few times to get an even roasting.
  5. You will want the peppers to look slightly charred when finished.
  6. Place in a food processor fitted with a steel blade (or blender such as a Vitamix) and add the water, vinegar and 2 teaspoons salt. Pulse until it begins to resemble a smooth consistency but retains a bit of a chunky texture.
  7. Store in a containers in the refrigerator for a week. You can begin using it as a condiment before but it may still have a vinegar taste to it. Once a week has passed, transfer to containers and store in freezer and defrost until ready to eat!

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Comments

  1. I can’t believe how phenomenal this looks! I’ve never made anything like this before but I’m going to DO this!!! Thanks Alison for your continuing inspiration! Your blogs and amazing photos get me trying new recipes and make our family’s meals MUCH more interesting! Not to mention the fun of cooking with friends.