hot sauce

Jalapeno Mash

It actually is that shade of green

It actually is that shade of green

It’s not exactly any sort of secret that I love hot food, and I am the type of person that thinks that if 10 bottles of hot sauce are good, 25 will certainly ensure that I will never have to be without both variety and heat.

I’ve been slowly getting back into fermentation again. This is a simple enough project, that can be scaled to fit the amount of peppers you have-which means it’s a good project to have in your box for summer harvests.

This can be done with any peppers, but I used jalapeños because I found organic at a decent price.

Notes:

Doing a fermentation in this style requires the produce to stay under the water level at all times. The easiest way I’ve found to do this, for the amount of peppers I ferment at any given time, is to weigh the peppers under with a small (quarter or half pint) canning jar. Clean a wide mouth jar, at least pint size, place the peppers into the jar, cover with brine. I like to skim off as many seeds as I can but I’m not actually sure that it’s necessary. I then place the [cleaned] smaller jar, which will fit into the mouth of the larger, into the larger jar. It will push the peppers to the bottom of the jar and brine will displace around the jar and make sure they stay submerged. Do this in a sink in case it floods. If you pack loosely enough you can cover it with a lid.

jalepenos

Fermentation:

Make a brine-I used warm water and salt, at a ratio of 4 cups water to 3 tablespoons salt. Sea salt is best.

Cut the tops off the peppers and if fermenting whole cut a slit in each pepper. You can also chop or slice.

Cover with brine, and cover with a lid. See the notes regarding weights [you can see the smaller jar in the above photo]

Ferment for at least a week, or to your normal time frame for peppers

Mash:

Drain the peppers but don’t rinse

In a blender add 1/4 to 1/2 cup apple cider vinegar, dried turmeric (about a tablespoon), 3 to 4 cloves of garlic, and the peppers. Blend until pureed. Place in the refrigerator.

 

Golden Hot Sauce

pepper-662550_1280

Hot sauce and I have a running love affair. I am dreaming of all sorts of sauce this summer.

Literally.

No joke, this recipe hit me in my sleep. I was taking a nap and then bam, I have to go make hot sauce.

I used a bag of pre-shredded carrots, because I had them. I don’t normally buy my carrots pre-sliced or pre-shredded but Tops had them marked down to move them and they were cheaper that way.

Note:

You don’t have to throw the mash out. You can stir in a little extra vinegar until it’s as thin as you would like and serve it as a really chunky sauce.

Make sure you wear gloves for the entire process.

Golden Hot Sauce

3 cups apple cider vinegar

1 tablespoon salt

10 oz shredded or chopped carrots

6 (or more) superhot peppers

optional:

1/2 tablespoon pickling spice

1/2 tablespoon ground tumeric

1/2 tablespoon ground mustard

Bring all to a boil, boil until everything is very soft.

Allow to cool to room temperature. Blend until smooth.

Using a fine mesh sieve or a strainer lined with paper, drain off the fluid. Discard or dehydrate solids; refrigerate the sauce.

Sweet Chili Sauce

skirtA lot of my clothing choices this summer makes it look like I’ve jumped on the Day of the Dead/Dia de Los Muertos trend. I haven’t; not deliberately anyway. A few weeks ago my favorite skirt tore out, and in a fairly large way-the hole is probably half as long as my forearm. I dug through my fabric stash yesterday and found some smooth cotton with that particular print, it was the first piece I found that wasn’t flannel, and there’s not enough hof it to actually do anything with. I had a habit of buying half yards of material with high color prints back when I was doing a lot of handsewing.

The only comment I’ve been getting is that the patch is upside down. Yep. I know. I don’t care if it means I have a functional skirt again. I’m sorry for the slightly weird photo; my camera didn’t like the high contrast in my relatively dark kitchen.

chilisauceI love hot food.

My love of heat is legendary.

The words I hear most often about it are terrifying, freakish, and hellish.

I love this recipe (I got it originally from The Art of Doing Stuff), and it’s so simple. I use habaneros, but use whatever you have-or what your tolerance is. I use this in stir fries, as a dipping sauce, and mixed into slightly sour bbq sauce.

I THINK in theory you could freeze this. I haven’t tried. I know that there’s a version on Serious Eats for canning, but I’ve not done that version.

Sweet Chili Sauce

From The Art of Doing Stuff

1/4 cup apple cider vinegar

3/4 cup water

1 cup sugar

2 hot peppers

2 cloves garlic

Add everything to a blender, and blend until smooth. Put into a saucepan and bring to a boil. Simmer for 10 minutes. The sauce will stay in the fridge for a couple weeks to a month.

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Easy Crockpot Buffalo Style Chicken

I should have grabbed a picture of this. But I was too excited to eat it.

What can I say? My mom said that I should always be honest.

This is one of Mid’s favorite crockpot dishes. I don’t make it nearly as often as I should.

And on the ranch vs. blue cheese argument- when you order wings in Buffalo, they generally give you a choice between ranch and blue cheese. Which one I get depends on what sauce I’m getting.

Also you’re just as likely to get carrots with your wings as celery.

Easy Crockpot Buffalo-style Chicken

2 to 3 frozen boneless skinless chicken breasts

up to 1/3 cup hot sauce- heat level of choice

2 or 3 good squirts of ranch or blue cheese salad dressing (up to 1/8 cup salad dressing)

Place chicken, salad dressing, and hot sauce into crockpot. Cook on high for 4 hours or low for up to 8. Serve on taco shells, salad, or over rice.

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Harvest-Habanero Hot Sauce

One of my co-workers decided to grow peppers this year.

He didn’t have any idea how many peppers to expect from each plant, so he planted a lot of them.

Habanero plants seem to produce a lot of peppers…

I adapted this recipe from the National Center for Home Food Preservation. The original called for Serranos, but I had a habanero problem. You could swap out all or some of the habaneros for a much less intense pepper. I also threw the batch into the crock pot for the first cooking because for one, I had things to do that afternoon, and two, I wasn’t certain that other than my soup pots I had a pot big enough for that much fluid. If you have a pot large enough, bring the mixture to a boil and simmer for 35 minutes.

Hot Sauce

8 cups canned crushed tomatoes
4 cups apple cider vinegar
1 ½ cups chopped hot peppers
2 tea canning salt
2 table mixed pickling spices

bottled lemon juice

In a medium to large crock pot, combine all ingredients. Set to high and let cook for 4-6 hours.

At the end of the cooking period, set up your jars for canning.

Place sauce into a pot and bring to a boil. Boil for 15 minutes.

Into each jar, place lemon juice- 1 table to a pint, 1/2 table to a half pint, 1 1/2 tea per quarter pint.

Fill jars, leaving ¼ inch headspace. Process for 15 minutes.

Makes 7-8 half pints

Notes

This makes a fairly thick sauce. I added the lemon juice because I wasn’t sure what the longer cooking time would do to the acidity of the final project. If you’re cooking on the stove, the lemon juice isn’t necessary.

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