Well, my non-Mary garden is producing its peppers in bountiful supply. Yesterday I ran through my first batch of hot sauce and made 14 gallons of hot sauce. The peppers I grew this year are:
Variety of Bell, sweet, and Carmen peppers, from banana to black mole.
Carribean Red Habanero, Orange Habanero, Red Chili Pepper, Tabasco, Thai Red Dragon, Naga Jolokia Bhut, Cayenne, Jalapeno, Scotch Bonnets, and a few more.
For my first batch I made a base sauce with 250 Habaneros, about 150 Cayennes, 100 tabascos, 100 thai red dragons, fresh sweet vidalia onions, fresh dug garlic, locally harvested honey and molasses, natural turbinado sugar, a few organic spices, and some fresh sweet cherry tomatoes from my garden. Everything with the exception of the spices, sugar, molasses, and honey was grown and harvested in my gallon.
I then took the base and made three different kinds of hot sauce, adding a dozen peaches to one batch, a pound of carrots to another and 15 bell peppers and sweet peppers to the last one. I ended up with three very tasty long burn peach habanero hot sauce, carrot habanero (which is more of a standard flavor amongst hot sauces), and my favorite a sweet pepper medley hot sauce.
Just excited and thought I would share, probably my favorite thing outside of green cultivation is making hot sauces.
The Bhut's are just starting to come in and that is my next project hot sauce. I will also be making some cayenne sauces, and infused pepper sauces with each of the peppers.
Variety of Bell, sweet, and Carmen peppers, from banana to black mole.
Carribean Red Habanero, Orange Habanero, Red Chili Pepper, Tabasco, Thai Red Dragon, Naga Jolokia Bhut, Cayenne, Jalapeno, Scotch Bonnets, and a few more.
For my first batch I made a base sauce with 250 Habaneros, about 150 Cayennes, 100 tabascos, 100 thai red dragons, fresh sweet vidalia onions, fresh dug garlic, locally harvested honey and molasses, natural turbinado sugar, a few organic spices, and some fresh sweet cherry tomatoes from my garden. Everything with the exception of the spices, sugar, molasses, and honey was grown and harvested in my gallon.
I then took the base and made three different kinds of hot sauce, adding a dozen peaches to one batch, a pound of carrots to another and 15 bell peppers and sweet peppers to the last one. I ended up with three very tasty long burn peach habanero hot sauce, carrot habanero (which is more of a standard flavor amongst hot sauces), and my favorite a sweet pepper medley hot sauce.
Just excited and thought I would share, probably my favorite thing outside of green cultivation is making hot sauces.
The Bhut's are just starting to come in and that is my next project hot sauce. I will also be making some cayenne sauces, and infused pepper sauces with each of the peppers.
