Have I told you that my CSA is totally awesome? Well, if I haven’t yet, consider yourself %u00a0told. Anyway, one of the coolest thing that the farm does %u00a0for it’s members is they plant a variety of pick your own crops. There are strawberries, beans, tomatoes, herbs, flowers, and some other stuff. We also get to pick hot peppers.%u00a0%u00a0Yes. Lot and lots of hot peppers. And not just jalape%u00f1os. They have like 5 different varieties, inching habanero. And there are a ton.%u00a0%u00a0SO many, in fact, that I don’t even bother picking the amount that I am allowed. (15 hot peppers a week.. my butthole would kill me) But I did pick a bunch (I went with the red jalape%u00f1os which are mother f-ing HOT) and made me some hot oh hot sauce!
Note to anyone that is handling hot peppers. Watch where you stick your hands. I cut up jalape%u00f1os a lot, and most of the time I am pretty good about not touching anything, but once in a while I will cut up a pepper, not wash my hands, then maybe scratch my leg.. Then I might rub my eyes, or pick my nose (might to might not happened) And it’s not instantaneous. It starts low and slow, then all of a sudden, you shit is burning and your like “What the Hell!! I am on FIRE!. And then you might thick to yourself “Oh shit, do I have a flesh eating virus? %u00a0Should I be concerned?”%u00a0%u00a0(Me after a particularly itchy night,%u00a0making some salsa,. Good thing the mr was there ego tell me I was being a dumb ass and cutting up peppers at dinner) So yeah. not flesh eating virus, but never the less,%u00a0don’t touch!
Now lets make so Freaking HOT SAUCE!%u00a0
The stuff. ! butt load of red jalape%u00f1os (you can use green), a red bell pepper, an onion, a few cloves of garlic, salt, vinegar, oil and water.%u00a0
Grab yourself a big pot, roughly chop up the onion and garlic and toss it into that pot with a drizzle of olive oil and a few splsahes of water. Stick it on the stove on medium heat and let cook while you cut up the peppers.%u00a0
So the peppers. First thing first%u2026..Coat your hands with oil (or use gloves) and don’t touch anything on you body!%u00a0This is a critical %u00a0if you do not want you hands, then your face, probably part of you leg, and definitely behind you ears , to burn like a mother.
Now cut the stems off,%u00a0slice the peppers in half and remove the seeds and ribs.%u00a0I find using a big spoon to scoop and scrap the seeds and ribs out to work the best, but do it any way you please. Also leave the seed sin rips in if you want.. it just makes the sauce that much hotter. (I would usually but again, these peppers are fire f-ing hot!)
Once de-seeded and ribbed, chop up the pepper and the jalape%u00f1os into chunks.
Toss into the pot with the onions and garlic thats on the stove and add in water and a sprinkle of salt. Stick back on stove, bring to a boil then reduce heat to medium and stick a lid on pot.
After about 25 minutes or so, the peppers are soft and falling apart and the liquid has reduced to about 1/2%u2026 Thats when is time…
Note. Watch you face when you open you pot to check.. Don’t stick you face in the pot as soon as you remove the lid, or you will get a ace of spicy hot stem that will burn your eyeballs.
Now dump it all in,including liquid ,into a blender. Add in 1/2 cup of vinegar and a sprinkle of salt then turn it on.%u00a0(Make sure to have the lid on%u2026 no one wants to clean up a hot sauce mess!) Blend for however long it takes for the sauce to be smooth.
Super smooth and saucy.. Give it a taste. Does it need more vinegar? How about a little more salt? Are you wishing you had a little more sweetness to it? Add what you need.. More vinegar, more salt, or a teaspoon or two of some honey or sugar.. it is your hot sauce after all.
And when you are happy with the taste.. pour into bottles. And then pour in everything!
Happy Friday..Make it hot!
-C
Makkes about 4 cups
15-18 jalape%u00f1os
4-5 cloves galric
1 red bell pepper
1 yellow onion
1/2-1 cup white vinegar
2 cups water
salt (to taste)
oil or rubber gloves%u00a0
Dice the onion and garlic and stick not a heavy bottom pot with a drizzle of olive oil, a sprinkle of salt and a splash of water. Place on low heat and let cook.
After thats on the stove oil you hands, and de-stem the jalape%u00f1os and the red pepper, removing the seeds and ribs. IF you want, you can totally leave the seeds and ribs in if you want, it makes the sauce even hotter.%u00a0
Chop peppers into smallish chunks and toss into the pot writ the galic and onion. Add about 2 cups or so of water, bring to a boil, then let simmer for about 25-30 minutes, or until the peppers are nice and soft.
Dump peppers into a blender %u00a0with 1/2 cup of vinegar and blend.%u00a0Taste the sauce, and if you like it there, stop, or add in more if you taste wants it. You can also add in more salt, maybe some other flavor spices, or even a little honey to sweeten it a bit.
Pour into containers and enjoy!%u00a0
This sauce will last sat least 4 months in the fridge (If not eaten all by then)
Hot Sauce — The Lovely Crazy
August 19, 2019 by maximios • Blog
Have I told you that my CSA is totally awesome? Well, if I haven’t yet, consider yourself %u00a0told. Anyway, one of the coolest thing that the farm does %u00a0for it’s members is they plant a variety of pick your own crops. There are strawberries, beans, tomatoes, herbs, flowers, and some other stuff. We also get to pick hot peppers.%u00a0%u00a0Yes. Lot and lots of hot peppers. And not just jalape%u00f1os. They have like 5 different varieties, inching habanero. And there are a ton.%u00a0%u00a0SO many, in fact, that I don’t even bother picking the amount that I am allowed. (15 hot peppers a week.. my butthole would kill me) But I did pick a bunch (I went with the red jalape%u00f1os which are mother f-ing HOT) and made me some hot oh hot sauce!
Note to anyone that is handling hot peppers. Watch where you stick your hands. I cut up jalape%u00f1os a lot, and most of the time I am pretty good about not touching anything, but once in a while I will cut up a pepper, not wash my hands, then maybe scratch my leg.. Then I might rub my eyes, or pick my nose (might to might not happened) And it’s not instantaneous. It starts low and slow, then all of a sudden, you shit is burning and your like “What the Hell!! I am on FIRE!. And then you might thick to yourself “Oh shit, do I have a flesh eating virus? %u00a0Should I be concerned?”%u00a0%u00a0(Me after a particularly itchy night,%u00a0making some salsa,. Good thing the mr was there ego tell me I was being a dumb ass and cutting up peppers at dinner) So yeah. not flesh eating virus, but never the less,%u00a0don’t touch!
Now lets make so Freaking HOT SAUCE!%u00a0
The stuff. ! butt load of red jalape%u00f1os (you can use green), a red bell pepper, an onion, a few cloves of garlic, salt, vinegar, oil and water.%u00a0
Grab yourself a big pot, roughly chop up the onion and garlic and toss it into that pot with a drizzle of olive oil and a few splsahes of water. Stick it on the stove on medium heat and let cook while you cut up the peppers.%u00a0
So the peppers. First thing first%u2026..Coat your hands with oil (or use gloves) and don’t touch anything on you body!%u00a0This is a critical %u00a0if you do not want you hands, then your face, probably part of you leg, and definitely behind you ears , to burn like a mother.
Now cut the stems off,%u00a0slice the peppers in half and remove the seeds and ribs.%u00a0I find using a big spoon to scoop and scrap the seeds and ribs out to work the best, but do it any way you please. Also leave the seed sin rips in if you want.. it just makes the sauce that much hotter. (I would usually but again, these peppers are fire f-ing hot!)
Once de-seeded and ribbed, chop up the pepper and the jalape%u00f1os into chunks.
Toss into the pot with the onions and garlic thats on the stove and add in water and a sprinkle of salt. Stick back on stove, bring to a boil then reduce heat to medium and stick a lid on pot.
After about 25 minutes or so, the peppers are soft and falling apart and the liquid has reduced to about 1/2%u2026 Thats when is time…
Note. Watch you face when you open you pot to check.. Don’t stick you face in the pot as soon as you remove the lid, or you will get a ace of spicy hot stem that will burn your eyeballs.
Now dump it all in,including liquid ,into a blender. Add in 1/2 cup of vinegar and a sprinkle of salt then turn it on.%u00a0(Make sure to have the lid on%u2026 no one wants to clean up a hot sauce mess!) Blend for however long it takes for the sauce to be smooth.
Super smooth and saucy.. Give it a taste. Does it need more vinegar? How about a little more salt? Are you wishing you had a little more sweetness to it? Add what you need.. More vinegar, more salt, or a teaspoon or two of some honey or sugar.. it is your hot sauce after all.
And when you are happy with the taste.. pour into bottles. And then pour in everything!
Happy Friday..Make it hot!
-C
Makkes about 4 cups
Dice the onion and garlic and stick not a heavy bottom pot with a drizzle of olive oil, a sprinkle of salt and a splash of water. Place on low heat and let cook.
After thats on the stove oil you hands, and de-stem the jalape%u00f1os and the red pepper, removing the seeds and ribs. IF you want, you can totally leave the seeds and ribs in if you want, it makes the sauce even hotter.%u00a0
Chop peppers into smallish chunks and toss into the pot writ the galic and onion. Add about 2 cups or so of water, bring to a boil, then let simmer for about 25-30 minutes, or until the peppers are nice and soft.
Dump peppers into a blender %u00a0with 1/2 cup of vinegar and blend.%u00a0Taste the sauce, and if you like it there, stop, or add in more if you taste wants it. You can also add in more salt, maybe some other flavor spices, or even a little honey to sweeten it a bit.
Pour into containers and enjoy!%u00a0
This sauce will last sat least 4 months in the fridge (If not eaten all by then)