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A hand tips a small clear cup of pale yellow liquid into a larger container of orange squash liquid.

Salted Freeze–Thaw Chile Liquid

Waymond Wesley II
Salted güero chile, frozen, thawed, blended and strained for fresh-pepper flavor.
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Ingredients
  

  • 150 g güero chile veins and seeds removed
  • 3 g salt

Instructions
 

  • Cut the veins and seeds out of the güero chiles, removing all of the pale placenta. Weigh 150 g trimmed chile. Taste a small piece for heat.
  • Weigh 3 g salt, 2% of the trimmed chile’s weight. Combine chile and salt in a vacuum bag and seal at full pressure for 60 seconds.
  • Freeze. Thaw, then blend the chile with the liquid in the bag. Strain through a 120-micron filter bag.
  • Taste the liquid neat.

Notes

Add 1 g to a 100 g batch of squash sauce early, before the allium and seasoning rounds.