Realized my frozen bag of reapers were actually a mix of scorpions, reapers, and a sugar rush! Usually this recipe uses ghost peppers but I wanted to try it with reapers. The ghost peppers definitely work out better, the scorpions have a sharper flavor that distracts from everything else. I think I also used a bit more jalapeno and serrano which didn't help (double checking, no that's the build order)
• Tomatillo- 10 medium
• Scorpion peppers- 26g (3 pods)
• Serrano peppers- 44g (5 pods)
• Jalapeno peppers 107g (2 pods)
• Yellow Onion- 1 Medium
• Garlic- 17g (4 medium cloves)
• Avocado- 3 Medium
• Cilantro- 1 Bunch
• Water- 3 Cups
• Salt- 1tbs
• Lime- juice of one
Peel and wash tomatillos and boil in 3 cups water until olive green. Save the water. Sautee jalapeno, serrano, scorpion, and onion in olive oil. Once peppers char and onion caramelizes, add garlic for a few minutes, don't burn. Add to food processor with salt, cilantro, lime juice, water, and avocado pureeing for 30 seconds. Afterward, finish blending in low power blender 10 seconds. Don't blend too hard
Ideas:
• Too much avocado. 2 medium is fine
• One jalapeño and three serranos
• Blend less
• The pepper flavor was just a bit too strong. Dial that back to let all the green shine through
• Fresh water? instead of tomatillo water
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