When using the inductive method, a teacher provides examples to the students before giving the formula.
So. If a chef / cook follows that method, they would let you try the finished product before telling you the recipe, no?
Objective: Tomarillo Hot Sauce
descriptors: sour, hot, fragrant
uses: general condiment in sandwiches, tacos, quesadillas; add flavor to sauces, soups, salads, pasta & rice dishes
Ingredients: 2 tomarillos (tree tomatoes), 1 t dried piquin peppers, 1/4 c sliced onion, juice of 1 medium lime, 2 T fresh cilantro, 1 1/2 c water, 1/4 c canola oil, 1/2 t salt
Blanch the tomarillos in boiling water for 1 minute, so that the skins are easily peeled off.
After peeling the tomarillos, cut them in halves and scoop out the seeds.
Allow the 1/4 c onion to sit in warm water for 5 minutes.
Pour 1 c water into a blender or food processor. Add the tomarillo. Cover and pulse until blended.
Transfer the tomarillo to a small bowl, then rinse out the blender.
Pour remaining 1/2 c water into the blender and add the dried piquin peppers. Cover and pulse until blended.
Transfer pepper mixture to a different small bowl.
Drain the onion. Combine the onion, tomarillo mixture, lime juice, cilantro,canola oil and salt in the blender. Cover and pulse until just blended. Add pepper mixture a little at a time until it reaches the heat level you desire.
Transfer to a bottle and refrigerate until ready to use.