{"id":2695,"date":"2012-09-15T18:21:05","date_gmt":"2012-09-15T22:21:05","guid":{"rendered":"http:\/\/chuckzumbrun.net\/?p=2695"},"modified":"2012-09-15T18:21:05","modified_gmt":"2012-09-15T22:21:05","slug":"hot-sauce","status":"publish","type":"post","link":"https:\/\/chuckzumbrun.net\/?p=2695","title":{"rendered":"Hot Sauce"},"content":{"rendered":"

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.<\/p>\n

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.<\/p>\n

\"\"<\/a>
Chopped Peppers<\/figcaption><\/figure>\n

After chopping the peppers a whiff of them would burn all the way down. I think I got it hot enough.<\/p>\n

\"\"<\/a>
More Chopping<\/figcaption><\/figure>\n

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.<\/p>\n

\"\"<\/a>
All Done<\/figcaption><\/figure>\n

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]<\/sup>. 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.<\/p>\n

The idea for this hot sauce was from Ian Knauer’s beautiful cookbook, “The Farm.”<\/p>\n

\n

[1] Wait 3 months? That sort of delayed gratification is downright un-American!<\/p>\n","protected":false},"excerpt":{"rendered":"

There were lots of good looking peppers at the Columbia […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-2695","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/2695","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2695"}],"version-history":[{"count":0,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=\/wp\/v2\/posts\/2695\/revisions"}],"wp:attachment":[{"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2695"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2695"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chuckzumbrun.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2695"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}