I'd post pics, but I'm too lazy to recharge my camera's battery today.
So, I made this today with pretty much amazing results.
6 Fatalii Peppers from the Union Square Greenmarket
2 Orange Bell Peppers
1 Tablespoon of Salt
2.5 Tablespoons of White Granulated Sugar
2/3 Cup of White Balsamic Vinegar
2 Navel Oranges
1/8th of a Small Onion
Started with the usual, cutting up the peppers, removing the seeds, keeping the cores in for heat. Put them all in a pot and added the 1/2 a cup of vinegar. I added the 1/8th of an onion, not too chopped up.
I used an ice cream scoop to take the good part of the orange out and put it into the pot. I avoided any of the rough white part, and then squeezed whatever I couldn't get out with the scoop.
I added the salt and sugar.
Heated it up until I could see the sugar start to caramelize along the edges of the pot and on the peppers.
Blended the mix while adding the remainder of the vinegar.
Reheated it until the desired consistency was achieved.
Better than any hot sauce I have ever bought around here. The heat is not ridiculously overpowering, as I wanted something I could share with the girlfriend or use to cook somewhat mild dishes, hence my use of the Orange bell peppers.
So, I made this today with pretty much amazing results.
6 Fatalii Peppers from the Union Square Greenmarket
2 Orange Bell Peppers
1 Tablespoon of Salt
2.5 Tablespoons of White Granulated Sugar
2/3 Cup of White Balsamic Vinegar
2 Navel Oranges
1/8th of a Small Onion
Started with the usual, cutting up the peppers, removing the seeds, keeping the cores in for heat. Put them all in a pot and added the 1/2 a cup of vinegar. I added the 1/8th of an onion, not too chopped up.
I used an ice cream scoop to take the good part of the orange out and put it into the pot. I avoided any of the rough white part, and then squeezed whatever I couldn't get out with the scoop.
I added the salt and sugar.
Heated it up until I could see the sugar start to caramelize along the edges of the pot and on the peppers.
Blended the mix while adding the remainder of the vinegar.
Reheated it until the desired consistency was achieved.
Better than any hot sauce I have ever bought around here. The heat is not ridiculously overpowering, as I wanted something I could share with the girlfriend or use to cook somewhat mild dishes, hence my use of the Orange bell peppers.
