Fire Hot Pepper Sauce - Too Easy
Take whatever peppers you've just picked - can be any quantity, any mixture, bring them to a quick boil, run through the food processor, let cool and then freeze.
Or throw them in the canner. This is mistake poof. And the hotness stays flaming hot.
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4 comments:
You might want to warn her that if she is not used to working with hot peppers to wear rubber gloves and to be careful where she scratches or touches--fire hot isn't just for mouthes. Add some good ventilation too. Our first batch of pickled hot peppers nearly did us in with the fumes, not to mention when noses & eyes were rubbed. BUT, they were worth the effort.
Thanks Cindy!! He thought it had to be mixed with vinegar or something and cooked. Also, we weren't sure how to store it (cold-packed or frozen). He makes fiery salsa and we canned it one year only to find that it wasn't nearly as hot when we opened it as freezing left it.
Thank you for your expertise in this field (you're good at so many, many things :-)
I never wear gloves, that part doen't bother me but the fumes...oh honey are you on target. My attic fans drug the fumes all through the house and choked us all.
Lisa, Y'all are right on the vinegar. Most people do use it for pickling the pepper. I prefer not to as I want the pure pepper taste. I never noticed less hotness though.
I'm so not an expert, I know a little bit about some stuff sometimes.
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