10/30/2026
Sugar in the marinade was taught to me as a Caribbean browning technique, using a roux to thicken a sauce is a creole technique, and we’re using Mexican red chilies along with a roasted red pepper. It’s an amalgamation of cultures but together they make an incredibly rich red chili sauce that we love.
Full recipe video available here:https://youtube.com/shorts/vpbhJXM7xfg?is=AH2Oe14S2A6uEdaW
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Special, thanks to Bueno Foods El Paisano Supermarkets Ness Farms