Red snapper taco bowl

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Cabbage slaw with seasoned red snapper homemade chili sauce and limes!
Take 2 filets of snapper and sprinkle on a tablespoon of a mix of ground dried epazote, a dash of cumin seed, fresh black pepper and a teaspoon of sea salt. Rub thoroughly into fish and then massage in a tablespoon of olive oil.  Let rest at room temp until ready to grill.

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In the meantime, brown some dried chipotles, arbol, and garlic cloves.  Leave the skin on.  When the peppers are puffy and fragrant, remove them into a bowl and pour some hot water over to soften them.  Remove the skins off the garlic and chop off the ends.  After soaking the chilies, they should be pliable.  (save the steeping liquid) Remove the hard ends, deseed, and pulverize with the garlic and add either clean water or the steeping liquid.  Add salt until the flavor comes through, is to your heat liking.  It’s ok if it’s too hot, add water until the consistency is enough to dip a chip and have it stick but not dribble off.  I rarely use more than 1/2 cup of liquid to this many dry ingredients. 

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This is another batch so you can see the color, but it is too thick.

This is a very tasty chili sauce and easy to make.

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