Worth, here is the result of my poblano project. I had to kill it (cook it) for it to become stable sauce, stopped it from escaping and separating. Came out rather mild despite of added serranos and jalapeños. Overdid the citric acid a bit, but smells and tastes amazing and does not separate. Added some arrowroot powder that I already had to substitute the thickener. Thanks so much for instructions and advice, I would probably never attempt if not for you! The poblanos did tase great before i blended them, very good firm texture.
Oh, and i saved most of the brine, and now having poblano brine shots, yum
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Last edited by Karrr_Luda; June 23, 2018 at 11:39 AM.
Reason: forgot to mention
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