This jar contains: 11 garden jalapeños 11 garden habaneros 3 of my fresh off the plant Ghost Peppers 2 garden serranos 1 lime 6 cloves of garlic Salt Sugar Apple cider vinegar I'm surprised the lime comes out so predominantly. But boy oh boy is it hot! Really yummy, but damn hot. I'd say this is an absolute success for my first try at hot sauce!
Today for dinner we had steak from the grill and a nice pile of snow crab legs. My wife is an AWESOME cook. All it costed me was was painting the front of our house for two days.:beer
Just googled "Vampire Penguin".... What an interesting dessert shop... They need to put one in Columbus....
I did not grow those. My plants yielded 4 peppers in total. Ralph, my squirrel, ate most of my peppers and herbs. I caught him in the act. Photo is on phone, will post later. I got more peppers too. Later in the day I walked by the pepper grower as he was packing up. For 5 bucks he gave me a standard sized plastic grocery bag full. Im going to experiment with different preparations. The staging was accidental. I don't think of that in my food pics. In fact I purposely do not do any staging, pick out the perfect specimens to show or bother with wondering how the plate, or bowl in this case, pan out in the photo. I read lots of food blogs, I find the vast majority are penned by women that spend what appears to be considerable time to stage, crop and otherwise manipulate images to show an aesthetic that is un-natural. I've been toying with creating my own food blog that goes against all the cutsie staging and prose.
Meet Ralph. He was named by the noises he makes when I'm sitting out back along his path when patrolling his territory.
Bowl of Fire That's about 5 lbs of assorted hot peppers, some salt, lots of ginger and some unpasteurized apple cider. Ferment for a few weeks. Strain, bottle the liquid.
Dude! I want some!!! I want to make another sauce, and I was thinking about trying to ferment a batch. The last one I made was delish, still have a little left. And I'm gatheriung fresh peppers for round 2, looks like this one is going to have more ghosts as Im pulling a couple off the plants every day. Making hot my own hot sauce has me like stupid excited.
You should try the sliced mixed hot pepper slices I jarred using a syrup made of maple sugar and vinegar. They need a few weeks of fridge time still. Initial tasting made me smile, it's darn good.
While that doesn't sound good. I am one of those people that will eat almost anything in the name of science.
It's kinda nice to have a home full of the fragrance of fermenting chilies... To bad the candle lab shop down the street hasn't caught this scent..I'd be a customer.
I had to cook mine outside on the grill. The wife would not have been happy if I did that in the kitchen, lol.