Red Hot Pepper Sauce… and Vinegar and Pepper Flakes

Last year’s pepper haul was way more than expected. So much so that even after I put up 15 pounds of roasted New Mexico chilies, I still had pounds leftover. For no reason at all, I started throwing the peppers that went red into a bag in the freezer. I mean what the hell, they were coming off the plants by the handful everyday. We could not eat them all.

I grow the peppers for salsa, chili and burger toppings. But we like green hot peppers so I had no real idea of what I wanted to do with the red ones. I was reading a post about hot sauce and decided that a fermented red hot sauce would be the thing to do. As the process went along, the vinegar and chili powder just happened.

A former chef I know (well knew, as he has written me off) had suggested a week’s worth of fermentation aided by probiotics (acidophilus). But the kid tasted it day by day and we ended up with just shy of 7 weeks fermenting on the counter before he deemed it done. I did stick with his recommendation to not add salt or vinegar until after fermentation.

So 3 – 4 pounds of peppers were fermented forever and well, wow! The kid has a knack for the taste of glutamates and amino acids in food. These flavors develop as the fermentation happens. When he pulled the plug, the taste was beyond anything I had ever bought.

He also had the idea to pull off the clear liquid as a dressing for greens. This had two results. One was the hot vinegar and the other was that it condensed the red hot sauce.

Lastly, I ran the fermented peppers through a food mill. I toasted the remains in the oven and ground them up in a coffee grinder. Next year all seeds will be collected and frozen. While I only got 5 ounces of the grind, next years goals will be a pound. This is some of the best smoked meat rub I have come across.

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Ingredients:

3 pounds red hot peppers (jalepeno, thai, poblano, fresno, Sandia and Big Jims)
10 cloves garlic
1 Probiotic 10
Salt to taste
1 cup water
Directions:

Chop the peppers and garlic in a food processor or blender until smooth. Add just enough water to get the blend to happen. Add the probiotic and pulse.

Put it into a clean glass jar (at least 1 gallon in size) and set it on the counter until it starts to bubble. Stir every other day and start to taste it after a week. Just let it ferment until it tastes good to you.

Using a food mill or strainer, remove the seeds and solids and save them. Place the vessel back in the refrigerator to let it separate for 3 days.

Skim off the clear liquid and save in the refrigerator. This is a nice sour hot kick when added to greens and salads.

Toast the seeds on a sheet pan for 1 hour at 300 degrees.  Grind in a coffee grinder and use, as you would use cayenne pepper.

As for the hot sauce, wings!!! Just add salt to taste. This can sit on the counter but I would keep it in the fridge.

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Simple Turkey Broth for Soup

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by Michael on November 29, 2014 · 0 comments

in Poultry,Soup,Technique

The thing we like to do the day after Thanksgiving is to make Turkey soup. Turkey soup with a turkey sandwich can’t be beat. But last night, after dinner, two of our guests admitted they have never made soup and would have no idea how. So here is a simple primer. First we start with the turkey broth.

No cooking skill needed.

First, remove all the leftover skin and any fat and discard. Then carve of the rest of the meat and set aside in the refrigerator.

An optional step is to roast the carcass and bone for 30 minutes until brown. I do this is a 450 degree oven. Add a bit of water to the bottom of the pan.

In a large stockpot, add two coarsely chopped carrots, stalks of celery and onions. Add two bay leaves, a tablespoon of peppercorns if you have them and a tablespoon of salt. Add the bones and carcass. Cover with enough water to cover everything.

Bring to a simmer. Do not boil. Boiling will render a cloudy broth. Let it simmer for as long as you can – I usually go 4 hours. Take it off the heat and let it cool a bit and then strain it through a fine sieve and you are good to go.

To remove any fat, just place in the fridge overnight and skim the solidified fat off of the top.

Keep in mind that there is very little salt in this. Adjust to your taste or recipe. From here you could just have a hot cup of broth with a sandwich, or add vegetables like carrots, celery, onions, parsley or leeks, chopped turkey and rice or noodles for a heartier soup.

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Cod Braised in Dashi, Sake, Miso and Mirin with Enoki Mushrooms

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Meatballs in Red Sauce

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Homemade Prosciutto – Part Three – The Cure

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OK, here we go. First, if you and went and bought a whole bone in shoulder, well, don’t follow this recipe. Chuck that thing on the smoker and get back to us in 12 hours. We need to start out by mixing the cure and trimming up the pork. Here is what you will need […]

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Homemade Prosciutto – Part Two

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A while back I just showed some cured ham and the place went nuts. The homemade Prosciutto gets almost 50% of the hits on the site. Go figure. So starting Saturday or so, A step-by-step week-by-week cook… well cure along will get underway. Start looking for those free range shoulders now and order your pink […]

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Vietnamese Style Bahn Mi Burger Recipe

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This Vietnamese style bahn mi burger recipe was a lark. I usually ask my kids what they want for dinner and they usually reply with the ever helpful “I dunno.” Is there punctuation for apathy? Anyway, I wanted bahn mi sandwiches. But as it turned out, they both answered hamburgers. So here we are. Bahn […]

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Roasted Italian Sausage and Grapes Over Polenta

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This recipe for roasted Italian sausage  and grapes over polenta is nothing new. I just haven’t made it in about 20 years. Not since Chicago. The kitchen there was almost smaller than our bathroom and one or two pot dinners were required. So for a small city kitchen, this is ideal. But this has been […]

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Cucumber & Smoked Salmon Rolls with Dill & Cream Cheese.

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This cucumber and salmon roll recipe with dill and cream cheese is a pretty simple and quick appetizer. The fresh dill fronds make a great display on the plate. Instead of cream cheese you could substitute sour cream or goat cheese. Ingredients: 8 oz smoked nova salmon thinly sliced. large cucumber – the seedless English ones […]

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