I have an abundance of cayenne peppers in the garden this summer. So what am I doing with all of these? Making hot sauce. I don't know why I never have before. I am trying many different recipes. I think I like the fermented ones the best. In Louisiana, where they make their famous hot sauce, they ferment their peppers for three years in oak barrels.
My problem has been finding bottles. I found some online, but shipping was horrendous. I'd have to be a hardcore fan or starting a business.
Though I love pepper sauce on many things, here is my new favorite. I have to make this when my husband isn't here as he wouldn't eat it. Garlic cheese grits, an egg and bacon. Now I know you think the grits would be a pain to make, but I found these instant ones in the oatmeal section of the store. They cook in a minute. Lately, I have been dropping the egg into the grits and it bakes inside the grits. All done in the microwave I might add.
I am also making jalapeno pepper sauce (which is hotter than cayenne) and pepper jelly, to be added atop cream cheese for appetizers. Mmmmm....