Since it was going to frost we had to pick all our peppers and basil. They don’t survive after it frosts, they just turn to brown mush. Here are the peppers we picked. The Cayenne peppers are from Clara’s yard. She had more than she could use so she passed some on to us. For some reason we didn’t have any hot pepper plants this year.
Here our are 3 remaining basil plants hanging in the living room drying. It sure makes for a fragrant living room.
Since we had so many hot peppers I decided to try my friend Sherri’s hot sauce recipe.
For the green hot sauce in my blog picture, I’ll tell you how-to, although I’ll have to just approximate the measurements, because we don’t measure — we sort of cook to taste, and ‘eyeball’ things when we prep food.
So, get out the blender and dump in your peppers. Andy used all the peppers that you saw in that photo (a few dozen), added an entire bulb of garlic (add more or less depending on how much you like garlic), 3/4 of a cup of apple cider vinegar, 1 teaspoon of sea salt (or salt to taste, we like very little salt added to food so 1 tsp will taste ok), and then 1-2 tablespoons raw unrefined cane sugar (this takes the edge off all that vinegar, making it less acidic and more flavorful).
Blend well, and pour into glass jar. Store in fridge to extend freshness (even though it has lots of vinegar to act as a good preservative, we store in fridge to keep it fresh).
One thing I would have done differently is to use my food processor instead of my blender. Since we have a vita mix I think even pulsing it is a little too powerful and it turned the sauce into more of a puree than I wanted. But the flavor is good and it is still pretty. I’m not sure how Sherri’s family goes through such a large amount of hot sauce in a week, though. They must be really hard core!