Back from San Diego. Glad we went. Had a wonderful time with our dear Trayc and got to see weird ass San Diego. Shrimp and Grits time. Its hard to want to go to the grocery store knowing we will be in Vietnam in a week. First we are starting out with a sauce of red dried shisito peppers. Toasted them in some oil and then soaked them in hot water for about 30 minutes. Its actually easier to destem and deseed them before toasting. Puree it with garlic and add the soaking liquid and simmer. Toasting it gives it a nice deep smokiness. This stuff is so good!
We might have been inspired to make a sauce with dried chillies due to the fact we were in Old San Deigo. It really reminded us of Santa Fe, New Mexico. Many similarities, without the New Mexican cuisine. Bummer. But they did have a lot of happy hours and shitty tacos!