There were lots of good looking peppers at the Columbia City farmers market today, plus I have lots of my own. I picked up a pint of Anaheims and a pint of hot banana peppers at the market and decided to make hot sauce.
The banana peppers weren’t all that hot, so I added a couple jalapenos I had, plus half a dozen cayennes, and since I was on a roll, a piece of a ghost pepper about the size of the tip of my little finger. My nephew Joe had given me that ghost pepper and I’d been wondering what to do with it. I also added a head of roasted garlic.
After chopping the peppers a whiff of them would burn all the way down. I think I got it hot enough.
I chopped them in the food processor. I don’t like to get the food processor out and then clean it up, but it was sure nice for this job and saved my fingers from the blistering heat.
The chopped peppers and peppers went into a quart jar with vinegar, salt, and sugar. Then it goes into the refrigerator for at least 3 months[1]. After 3 months I’ll drain off the liquid for what I hope will be my own homemade Tabasco-like sauce. The chili paste I’ll use for spicing up stir-fry’s and so on.
The idea for this hot sauce was from Ian Knauer’s beautiful cookbook, “The Farm.”
[1] Wait 3 months? That sort of delayed gratification is downright un-American!
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