This diabolically hot sauce (at least a 9 on the heat scale) is also called chiltepín pasta (paste).
Using serranos and habaneros, this is one of our favorite vinegars but it can also be made with dried pasillas for a raisiny flavor. Note: This recipe requires advance preparation.
This is a seriously hot sauce; use it with caution. Keep away from pets, open flames, unsupervised children, drunks, and scoundrels.
While this roast could be prepared in an oven, smoking it over apple and cherry wood adds another dimension of flavor to complement the peppercorn and mustard glaze. A boneless pork loin could also be substituted for the bone-in sirloin roast.
For a variation, or to make a more substantial salad course, serve a radish salad over wilted Chinese cabbage.
No chili fan in their right mind is going to think of what I served up at the 2019 Bartels H-D Chili Cook-Off as a legit chili. That’s fine. I make variants like this for the folks in their wrong mind, like myself.
If you want to make a great hamburger, you’ve got to respect the medium, just like with making a painting or even riding a motorcycle. Fail to do so and it could bite you in the rump roast.