Conroe Saturday AM market

Chef Michael was not able to come over but we did converse on the phone.I was trying to roast the Guajillo Peppers in a wok. It wasn't roasting fast enough. So I had Michael on the phone and he suggested I turn on my gas stove top burner. And roast 3 peppers at a time over the open flame. This sped up the process and in no time I was ready with 12 Guajillo Peppers to finish 1 cup of Adobo sauce. 

Already pureed in my food processor were:

2 Garlic cloves

1 1/2 tsp. Apple Cider vinegar

1/2 tsp. sea salt

3/4 tsp. brown sugar

1/4 tsp. Cumin

I added in the 12 roasted peppers and 2 Chipolte peppers. Minced these peppers and refrigerated the resulting sauce

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