Thursday, July 20, 2006
Aren't they just sexy? The bright red colour, the wide, blocky shoulders. Mmmmmm. These are crimson hot peppers that we grew last year. When they are ripe, they are picked, washed, bagged, and thrown in the freezer. Here they are just starting to thaw and the frost that settled because of the high humidity is starting to melt. Then, throughout the winter, we make fresh hot sauce. This recipe was given to Bill by a colleague of his many years ago. It keeps in the fridge for several months.
Vijai's Hot Sauce
1 lb fresh hot peppers (any variety)
4-6 cloves of garlic
1 medium onion
1 tbsp salt
2 tbsp oil
white vinegar as required for thickness
Blend all in a food processor until smooth. Keep refrigerated.
That's it. Pretty simple, eh? And oh so yummy. The heat level, of course, depends on the heat of the peppers. We have made this out of a variety of peppers and the best ones are always the ones that have a touch of sweetness. Sometimes, if the peppers were particularly hot, we would replace some of the hot peppers with an equal amount of sweet red pepper. We put it on eggs, in spaghetti sauce, and my particular favorite, on extra old cheddar.