No 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.