Hot and sweet

It's easy to grow lots of peppers even in Vermont. Jalapeños are in the upper left corner.
It’s easy to grow lots of peppers even in Vermont. Jalapeños are in the upper left corner. November 3, 2014

While I was putting a finish on the first pint of maple syrup of the season today, I also processed the peppers from last season. On a visit to New Orleans in November my friend Shannon introduced me to the idea of making Louisiana hot sauce. I had never considered doing this, but I had just harvested several gallons of Jalepeño peppers, so when I returned to Vermont I stemmed and seeded all the bright red ones, chopped them up and covered them with brine. The jar quickly started to produce bubbles of CO2, so I added a bubbler to let the gas escape but keep air and bacteria out. You can see it working in the video below.

Today I pureed it in the blender and added several tablespoons of red wine vinegar. Instead of just bottling it, I boiled it first. I guess that destroyed all the probiotic benefits the fermentation might have added, but I thought it might keep longer. I should have bottled some without boiling to see how it did.

The 50 second video has no audio. Pictured above is a year’s supply of hot sauce and a month’s supply of maple syrup (right).

3 thoughts on “Hot and sweet”

      1. In fact, I put a finish on the maple syrup first and used the same pot to heat up the hot sauce. So there is a note of maple in the Hotsha sauce. Otherwise, it tastes just like I think hot sauce is supposed to taste. But I never eat hot sauce so I don’t know. I finished half of one of those bottles though. So I guess it must be really good. Yeah, it’s really good.

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