We reorganized the freezer and found an alarming amount of hot sauce.
Two weeks have passed and we finished up our fermented pepper sauce.
A refreshing change from the vinegar based sauces that we’ve been making. It’s salty and cinnamony and unlike any hot sauce I’ve tasted.
Based on Kraut Source’s Devil’s Own Fermented Hot Sauce recipe.
Made some more piri piri, but added a moruga pepper in this time. Much spicier…almost too spicy?
Piri-Piri sauce made with charred Portuguese hot peppers.
These peppers are pretty mild and a nice break from the insanity of the rest of the pepper patch.
We following a basic piri-piri recipe but charred the peppers on the bbq before blending them (leaving the seeds and most of the skin on).
We’re going to need some more shelves.
(top left to right) - Cayenne pepper sauce, peach and habanero hot sauce, peach and walnut conserve, trail apple jelly, dried cayenne peppers
(bottom left to right) - Dill pickles, deli-sliced pickles, pickled beans, pickled banana peppers, spicy pickled beans, apple butter.
We made some hot sauce from the cayenne peppers!
Recipe (makes 3 250mL jars) -
Chop 36 cayenne peppers and 6 cloves of garlic.
Add to a pan with 1 tsp of sea salt and 4 cups of vinegar.
Bring to a boil and simmer until peppers are soft.
Blend and strain.
Pour into sterilized jars.
Process for 10 minutes.
Vi shared her Ontario peach hook up with us, so tonight was dedicated to a peach based habanero hot sauce. The habaneros were from our garden, limes and orange from the supermarket, and honey from Kory’s uncle in Tinker Creek.
Here’s the recipe:
In a pot, combine 12 habanero peppers (chopped, no stems or seeds), 4 cups of peaches (chopped, no skins or stones), ¾ cup fresh lime juice, 1 orange, ½ cup cider vinegar, 4 tsp kosher salt, and 2 tbs honey. Simmer for 15 minutes. Purée. Ladle into sterilized jars and process for 10 minutes.
*recipe adapted from ‘Canning for a New Generation’ (Liana Kissoff)