About a week ago my good friend Terry Johnson shared the bounty of his garden and gave me a gift of a bag of various hot peppers and a bucket of tomatillos. He knows I'm an obsessive canner and knew I would find something to make of them. The tomatillos and a handful of jalapenos are still waiting to be made into salsa verde but I cranked out a batch of hot sauce last night. I'm not really a big hot sauce fan, but we do have several of those in the family so it seemed a good use of the hot peppers. Sadly, I don't recall the names of two of the peppers, the long skinny curly red ones and the roundish red ones. I'll have to ask Terry the next time I see him. Most of the peppers were either jalapeno or serrano peppers so I'm sure the hot sauce turned out pretty spicy regardless of the variety of the red pepper ingredients. You can tell I'm not a big hot sauce fan as I didn't personally sample my product. Linda was complaining that her eyes were watering just from the peppers being cooked. I actually wore rubber gloves to cut up the serrano and jalapeno peppers.
50 jalapeno peppers, sliced (obviously I used a mix of jalapenos, serranos, and two unknown varieties)
6 cloves of garlic, minced
1 cup of onion, minced
2 tablespoons vegetable oil
1 1/2 teaspoons salt (omitted for the benefit of those in the family for whom salt is poison)
4 cups water
2 cups distilled white vinegar
Sautee the onion, garlic and peppers in the oil for about five minutes, then add the water and cook for about twenty minutes until everything is soft. Let the peppers cool, then whiz it up in the blender, adding the vinegar gradually. I have to admit that I just put the vinegar in all at once and blended it a bit longer. The recipe was supposed to make about six cups and I ended up with a little more than eight. I canned 4 pint jars of hot sauce and put the remainder in the fridge to be added to my next batch of salsa verde. It came out a light orange-yellow color because of the mix of the green and red peppers.
The apple pie on the right was destined to settle a debt with one of my boy scouts. I used a mixture of Melrose and Ashmead's Kernal apples. I love the flavor and texture of the Melrose apples but they are a little too scab prone. Some years they turn out okay and others they are a scabby mess. This is the first year I have harvested any of Ashmead's Kernal apples. They were a nice combination of sweet, tart, and crisp and they were completely scab free. I just delivered the pie last night so I don't have any feedback on how well the apples worked in the pie.