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5 pequin chiles ~ see notes

1 T. apple cider vinegar

1 T. honey great tasting Honey

1 tsp. onion powder

5 garlic  cloves  roughly chopped

1/4 tsp. kosher salt to taste

1/4 tsp. mixed peppercorns or just black if that’s what you have

1/4 tsp. ground cumin powder

1/4 tsp.  ground cayenne pepper powder

2 T.  X-virgin olive oil

Roast these red  chiles on the grill – Start vinegar –honey ñ onion powder in a blender ñ spin it once  Let onion powder dissolve.  Mash garlic – add salt ñ peppercorns with a morter ñ pestle  or place in the blender - break the pepper open first  - add to blender  no stems. Toast cumin ñ cayenne in a dry pan  6-8 minutes  till aromatic- don’t burn.  Add to blender when-this is important for taste. When chiles are roasted remove stem seeds ñ skin ñ roughly chop them –add to blender –blend about 2 minutes.  Scrape down sides  -start running again add slowly the first tablespoon of oil  Turn off ñ scrap down sides  Repeat several times adding oil. Taste for flavor ñ adjust.

Really good stuff.  Add to crab or on sandwiches or anything

Note~ the pequin peppers look like red fresno peppers