Wednesday, October 8, 2014

More Heat!

Ghost peppers drying for Muy Caliente Fire Powder.

Ghosts and Habaneros in the second stage of making fermented pepper mash.



Friday, October 3, 2014

Homemade Sriracha


2 cups assorted fresh red chiles (jalapeño, cayenne, serrano, habanero, etc), stemmed and seeded
5–6 garlic cloves
4 tablespoons white wine vinegar
2 teaspoons sugar, plus more to taste
1–2 teaspoons salt, to taste

Combine all ingredients in a food processor and pulse until well blended. Taste for salt and pepper and adjust if desired.

Transfer mixture to a small nonreactive saucepan and simmer over medium heat for about 5 minutes, or until sauce loses its raw vegetable smell.

Let cool and pour into a bottle or jar.

Wednesday, October 1, 2014

Hot Sauce Day!

We had our biggest hot pepper harvest of the year this week — ghost peppers, habaneros, Roatan pumpkin-habaneros (mild habaneros that hail from Honduras), jalapeños and a couple cayennes.

Today I made a Sriracha sauce with ghosts and habaneros (wish I had made more... It is flaming hot but Delish!), a Puerto Rican style Pique vinegar, a pumpkin habanero sauce and a jalapeño sauce. I also set out a pound of ghosts and habaneros for a fermented pepper mash. (More on this once they dry for a few days and I start the fermentation process. :)