tangy, salted green chiles...

tangy, salted green chilis..., originally uploaded by credd.

10 sliced serano peppers
1/4 cup distilled white vinegar
1 1/2 tsp. kosher salt

slice peppers.
add vinegar & salt.
loosely cover & let sit in refrigerator for five days.

***

last weekend i made red hot sauce.
a couple of days ago i made a green hot sauce.
today i made these sliced peppers.

i'm ready for spring.
i'm ready for my garden.
i'm ready to cook with foods from my garden.

speaking of spring...
don't forget to change your clocks tonight.

homemade hot sauce...

earlier this week...my daughter sent me an email that contained a hot sauce recipe from the etsy blog.  i immediately replied that i would be making it.  that day.  well...it's been a hectic week...but i made it today.  and let me tell you.  it is GOOD!!!  it's so good...i may never buy hot sauce again!  

ingredients...

2.5 ounces of dried New Mexico chilies
4-6 chili de arbol (depending on desired spiciness)
4 cloves garlic
2 tablespoons salt
1 cup apple cider or white distilled vinegar
1 cup water
1 tablespoon aged sherry

Bring a small pot of water to a boil.

Clean chilies with a damp cloth. Remove stems and place chilies in a medium bowl. Pour just enough boiling water over the chilies to cover. Place a small plate over the chilies to submerge them in water. Set aside for 20 minutes, or until the chilies are rehydrated, soft and pliable.

Place the chilies in a blender. Add the garlic, salt and vinegar. Puree on high until a uniform paste forms. Thin the paste with water or, if it’s palatable, with the soaking liquid. Blend again. Add sherry. Taste and adjust seasoning.

and if you know me...you know i didn't follow the recipe as written.  i used a mixture of thai chilis (the smallest ones) that i grew last year...and other peppers that i'd picked locally and dried.  i only used two garlic cloves, added worcestershire sauce...and substituted cognac for sherry.  


now...i'm off to get some fancy bottles!  


cheers!