Got Peppers?

   I do. The daily bucket loads are still coming in. Today the farm boy and I tried to make a dent in the pickings with a new pepper sauce. The original recipe was an Asian Chili Sauce often found in stir fries and spicy Asian dishes. Using the peppers we have on hand, we put a few variations together and tested the samples. Here is our base recipe version:

Simply Pepper Sauce

1 cup peppers, stems removed

(measure small peppers whole, or large peppers roughly chopped)

8 cloves garlic, peeled

1/3 cup white vinegar

3 tablespoons oil

1 teaspoon salt

Place pepper and garlic in food processor and pulse till fine. Add vinegar, oil and salt; pulse until well combined. Makes 1 cup. Keeps in fridge up to three months or may be frozen.

   Notes:

..any pepper works: we tried cayenne and tabasco peppers for heat and a non-heat version with banana and bell peppers
...no onions: the onions added a watery issue that seamed down right unpleasant
...age it: the longer it sat the better it seemed to smell
...don't inhale: when you open the processor lean way back (and have a window open) it will take your breathe away

How to use it:

...stir fries, marinades/rubs, soups, roasts
..in salad dressing, with mayo on a sandwich
...in moderation- the hot version is HOT
..add it to that mild salsa to kick it up a notch
..in queso..oh yes! 

More kitchen madness tomorrow..we didn't make a very big dent in that pepper pile:/