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....
7 comments:
Yummy!! I am a grits kind of girl.
Smiles, Dottie
Ok, this must be for you! A friend just sent me info on clear glass bottles (we were looking at water storage options for our office)and Crate and Barrel has them for $6.95 ea with $4.95 shipping no matter the quantity:
http://www.crateandbarrel.com/sealed-bottle/s164623?a=1552&device=c&network=g&matchtype=&gclid=CMXyjrjWurkCFWuCQgodiDYAAw
Sorry to send you the long link but thought you might be interested!
Hi Donna! Good to meet you! We have more chili peppers than we can use this year. My husband tries to sneek some in his cooking, but I don't like my food with too much heat. However, your sauces look great and my husband would love them! The egg looks tempting!
The rich color knocks my socks off...and so does the taste! Sure hope you wore gloves. I once almost burned my fingerprints off cutting and seeding tiny peppers for pepper sauce...lol!
Deb
Deb, it's still stinging under my fingernails.
Yum!!! I love hot sauce! In high school my parents moved to Lafayette Louisiana ... Not far from the Tabasco factory in New Iberia. Took a tour and will never forget the gal giving a tour, with her hair net, speaking as slow as molasses ... "There are 3 ingreadients in the Tabasco sauce... Peppers, vinegar and salt ... " and I do remember her telling us the Tabasco was stored in the large vats for 3 years. Probably because. My family has tried our best to imitate her drawl for the last 2 decades. She was classic.
Anyway, I never thought about making my own sauce!!! You are awesome. What great gifts! A big green bow at Christmas perhaps? That breakfast looks so dang good!!!
Hmmm, I thought there was a prob with sending my comment yesterday. Her I go again!
That looks very appetizing. I always bring grits back to Paris from N'Awlins, but they go so fast with our weekend brunches! I just asked a Georgia friend to send some over so not to run out. I'd also like to try my hand at making hot sauce. For now, I'm just making chutney hotter and hotter with each batch. If ever you visit the Tabasco plant in Avery Island, the smell is heavenly. This summer in NOLA French Quarter I discovered the Pepper Palace. It's gimmicky, of course, but I succumbed to buying a couple of bottles of hot sauce with fancy labels of varying intensities with names like Jean Lafitte's Ghost and Marie Laveau Voodoo Queen. Tabasco and Crystal are my good ole standbys.
Post a Comment