We’ve harvested our first peppers of the year.
Well, actually, that’s not true. We have been harvesting peppers for some time now, but this is the first substantial harvest.
Here’s the bounty:
On the plate, you’ll see (clockwise from the top): Red Chili, Anaheim Chilis, Serrano, JalapeƱo, Thai, Cayenne, Cowhorn, and the ones in the middle are Habaneros.
So what did we do with them? We made hot sauce, of course. We made three varieties– mild, medium, and HOT. Here’s the basic recipe.
Mike’s Basic Hotsauce Recipe
- Shred 2 carrots with a fine grater. Microwave about 1 minute to soften.
- Put shredded carrots and 2/3 cup white vinegar in blender. Blend until smooth.
- Drain liquid using cheesecloth, squeezing to get as much liquid out as possible.
- Combine in blender: Carrot vinegar, juice of one Persian lime, 1/2 tsp kosher salt, 4 to 8 ounces hot peppers (split and seeded).
- Blend until completely smooth.
- Pour into glass bottle. Chill. Enjoy.