I enjoyed food at the Barrio Gran Reserva that was made with cascabella peppers and it was like from another planet ULTRA delicious! So I found my own cascabella peppers. They were so hot I couldn’t eat them so I pickled them. The cascabella peppers are small mostly yellow peppers with a lot of heat but also a lot of amazing flavor. I discovered that when I pickled them a lot of the heat and flavor comes out and flavors the brine so I’m left with delicious pickled peppers that are brought down to a manageable jalapeño hot and a brine that is so delicious you should drink it in something. If you are a fan of Mexican or Southwest Style Food you should find the cascabella pepper and pickle them the way I did. This recipe is simple but delicious. You don’t need to do much with that bomb of deliciousness from the cascabella peppers and the brine. It does a lot of the work for you.

Ingredients for around 12 servings

3 lbs tomatillos – husk removed – washed very well – cut in quarters

1 large sweet onion – chopped

6 garlic cloves – ground to paste or microplane

1 Tablespoon course sea salt

1 Tablespoon (slightly heaping or to taste) pickled cacabella peppers – fine chopped – preferably wwwTheForkingTruth.com recipe called Forking Awesome Pickled Cascabella Pepper Recipe)

1/2 cup cascabella pepper brine

1/2 cup cilantro leaves and some fine stems – rough chopped

Directions

Blend to desired smoothness. Taste and decide if you want to add more fine chopped cascabella pepper.

Serve.

Will stay fresh for a week or so.