Saturday, August 30, 2008


We had no luck with tomatoes this year -- at least not yet.
After Guy pulled out the first plants that were plagued
with blossom end rot, he planted two more that haven't
given us any fruit yet. Peppers are another story. Our paprika and hot pepper plants have been producing right along. So, when the September 2008 issue of Southern Living Magazine had a recipe for homemade hot pepper sauce, I cut it out for Guy. He was way ahead of me. He had already seen it and made plans with our friend/neighbor Sara, who is Thai, to put up hot pepper sauce. Only difference is, he decided to use Sara's Thai peppers which he says are even hotter than ours. He brought home the jar which we placed in our fridge for 3 weeks. This wasn't hard to make, so if you find yourself with a lot of hot peppers, give it a try.

Southern Living's Hot Pepper Sauce
Fill 1 (14-oz.) glass jar with 1 cup red and green Thai chile peppers, stemmed, filling to about 1" from top of jar. Bring 1 cup cider vinegar, 1 tsp. salt, and 1 tsp. sugar to a boil in a small saucepan over medium heat, stirring until salt and sugar are dissolved (about 2-3 minutes). Remove from heat, and let stand 5 minutes. Pour hot mixture over peppers in jar. Cover and chill 3 weeks. Store in refrigerator up to 6 months Prep: 10 min., Cook: 5 min., Stand: 5 min., Chill: 3 weeks.
Note: Chilling for 2 weeks allows the peppers to fire up the vinegar mixture. The longer it sits, the spicier it becomes. Remember to wear rubber gloves when filling the jars with peppers.

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