- Vinegar - 2 items. spoons
- Pepper Chipotle in sauce Adobo - 2 Art. spoons
- Pepper Serrano - 1/4 Cups (peel off the seeds, cut into cubes)
- Carrots - 1/2 Cups (finely chopped)
- Onions - 1/2 Cups (finely chopped)
- Whiskey - 1/4 Glass
- Juice of 1 lemon - 1 Piece
- Brown sugar - 1/2 cup
- Ground cumin - 1/4 Teaspoon
- Salt - 1 st. a spoon
Chop the Chipotle peppers and cut the lemon in half. Combine in a Chipotle container peppers, carrots, diced onions and peppers. Prepare the whiskey. In a saucepan, heat the vinegar with 1 cup of water, add chopped peppers, onions, carrots and Chipotle peppers. Boil on low heat for 15-20 minutes. Add the brown sugar. Squeeze the lemon juice and add the remaining ingredients, cook for another 3-5 minutes. After all the ingredients are ready, gently pour the mass into the blender and bring to a state of homogeneous mass. This sauce can be stored in the refrigerator on demand for a year. Bon Appetit.
Servings: 10