Sunday, September 20, 2009
HOT Locavore Garden Pepper Sauce
Photos (Lexi Van de Walle): Ripe Jalepenos from the Garden, Ripe Caribbean Red Hot Peppers
Not sure what I was going to do with them, yesterday, I picked the Caribbean RED HOT and Jalapeno peppers in my garden -- just the ones that had turned orange and red.
Over dinner, Henry, who's from New Orleans, told me about a pepper sauce his father used to make -- but of course, his "father's sauce was a lot hotter than those little peppers can make", he said.
Up for the challenge from my husband to make a hot pepper sauce that was hotter than his father's sauce I'll add, this morning I googled "homemade pepper sauce" and up popped a super easy recipe from the New York Times food column BITTMAN on the always reliable Dining and Wine pages.
RECIPE and Reader's Comments and Suggestions:
D.I.Y. HOT SAUCE at the New York Times by Kerri Conan
The recipe is basically hot peppers blended with white vinegar and salt, simmered to remove any bacteria. Then, allowed to ferment for a few days. SIMPLE.
A small "experimental" batch is just off the stove now and cooling.
ABOUT THE FOOD
I'm anxious to see how my homemade hot sauce rates on the Scoville Scale (those little Caribbean Hot Peppers rate 100,000-350,000 on the Scoville Scale which measure the amount of capsaicin in Scoville Heat Units (SHU) -- it's piquancy in "pepper speak" - and are at least 25 times more potent than the relatively mild Jalapenos which have 2,500-8,000 SHUs) Heed advice and avoid putting your face anywhere near the pepper mixture. If the peppers are really hot, handle with rubber gloves. Wash your hands thoroughly before touching your eyes (trust me on this one -- ouch)!