Friday, October 18, 2013

Hot Pepper Madness!

Props go to my brother-in-law who procured a recipe for me for hot banana pepper sauce.  He gave it to me a few years ago with a jar of said sauce, which was hot and thick and wonderful on meats.  Yesterday in the farm share I got to pick a whole quart of hot peppers and, when I saw there were banana peppers, got to thinking about this recipe.  However, since I didn't have the 36-50 peppers the recipe called for or, for that matter, enough mustard (it calls for a quart!), I scaled a bit, and changed a few things.

Hot Pepper Sauce

4 banana peppers, 3 habaneros and 10 chilis. Yum.
Roughly 10 banana peppers (see photo, I improvised)
4/5 cup French's mustard
4/5 cup white vinegar
1 + 1/5 cups sugar
3/5 tsp. kosher salt
1/4 cup flour
1/4 cup cold water

Slice off the tops of the peppers and then grind them, seeds and all.  (I found this was easier if I added some of the vinegar to the blender.) Put this mixture in a pot with the mustard, vinegar, sugar and salt.  Bring to a boil.  Mix the flour and water in a bowl and add to the sauce, stirring.  Cook for 5 minutes until the sauce thickens.  Process for 15-20 minutes in water bath canner.  Let rest for 5 minutes before removing from the canner.  (This made about 3.5 cups.)

I also made a cranberry habanero chutney using this recipe.  I doubled the recipe and in the place of the habanero jelly I added 4 minced habaneros (seeds removed) and in place of the jalapeños I added 1 green bell pepper.  This made 7 cups of chutney, a good addition to my gift stash.

I am planning on doing more today but now I'm tired and all my pots need washing, so I think I'm going to rest a bit and see how I feel.  I have to work until 2 am tonight so I might want to conserve my energy!

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