So yesterday I came home to find a big ole box of peppers sent to me by our very own tctenten. What to do you ask? HAWT SAUS!!!
The playas; the peppers from TC, some garlic and onion along with a couple dried/greens from me and a bottle of aged pepper vinegar.
Chop em up, put em in the pot!
Add special aged pepper vinegar:
My kids picked raspberries in the backyard, why not throw some in the mix?
Cooked covered for about 40 minutes. Hit it with the boat motor and here we are:
Into the food mill for GRINDAGE!!!
And now zee bottlings!
The final:
The sauce is very nice; starts a touch sweet then tart/tang from vinegar slowly giving way to the heat from the peppers. Not too hot - about a 5 on the heat scale - nice bouquet of the berries but only a bit of their tart/sweet is noticeable in the sauce. I'm going to let it age for a month or so and then send it out.
Recipe:
2 lbs mixed peppers (alma paprika, red cherry, aji golden, bahamian goat, aleppo, jimmy nardello, criolla sella, landrace xalapa, 'pdn' (no idea, small dark purple pods taste like aji cito) shishito, karaman turkish, yellow fatalli, purple jalas, padron and fresnos.)
1 lb ripe raspberries
3oz onion
3 oz garlic
2 cups aged pepper vinegar
1 cup water
1 oz dried kashmir and smoked jalapeno peppers
1 tbsp salt
1. Throw everything in the pot. Bring to a boil, reduce heat to low and cover. Cook 30-40 minutes.
2. Stick blend to a smooth consistency.
3. Put entire batch through a food mill.
4. Taste and adjust flavoring as needed. I added an additional tsp of salt and about 3 tbsp of pex's buckwheat honey.
5. Bottle it up mang!!
Thanks for reading
The playas; the peppers from TC, some garlic and onion along with a couple dried/greens from me and a bottle of aged pepper vinegar.
Chop em up, put em in the pot!
Add special aged pepper vinegar:
My kids picked raspberries in the backyard, why not throw some in the mix?
Cooked covered for about 40 minutes. Hit it with the boat motor and here we are:
Into the food mill for GRINDAGE!!!
And now zee bottlings!
The final:
The sauce is very nice; starts a touch sweet then tart/tang from vinegar slowly giving way to the heat from the peppers. Not too hot - about a 5 on the heat scale - nice bouquet of the berries but only a bit of their tart/sweet is noticeable in the sauce. I'm going to let it age for a month or so and then send it out.
Recipe:
2 lbs mixed peppers (alma paprika, red cherry, aji golden, bahamian goat, aleppo, jimmy nardello, criolla sella, landrace xalapa, 'pdn' (no idea, small dark purple pods taste like aji cito) shishito, karaman turkish, yellow fatalli, purple jalas, padron and fresnos.)
1 lb ripe raspberries
3oz onion
3 oz garlic
2 cups aged pepper vinegar
1 cup water
1 oz dried kashmir and smoked jalapeno peppers
1 tbsp salt
1. Throw everything in the pot. Bring to a boil, reduce heat to low and cover. Cook 30-40 minutes.
2. Stick blend to a smooth consistency.
3. Put entire batch through a food mill.
4. Taste and adjust flavoring as needed. I added an additional tsp of salt and about 3 tbsp of pex's buckwheat honey.
5. Bottle it up mang!!
Thanks for reading
It flowers but I guess what should be berries are only dry clumps.. Not sure whats happening.