This hot sauce was one of those random ideas that I had, while looking at all the ripened jalapenos in the garden. At first I though about drying the red jalapenos into a red pepper flake, or maybe even smoking them for chipotles. But for some reason, I was more intrigued by the idea of making them into a hot sauce instead. Continue reading
This year I went with a theme for making jalapeno hot sauce of “go big, or go home”, which I think that I more than accomplished.
When I was in Michigan two weekends ago, I had a little bit of free time on Saturday morning before I needed to go to a wedding in Northern Michigan. So I thought that I was swing by the Pontiac Farmers Market with my sister to see if they had any deals on peppers (jalapeno specifically) like they did last year. And once again I wasn’t disappointed. After a quick walk around to gauge the prices for a pint container of jalapenos (they ranged from $0.25 each to $2.00 a pint.) I finally found a vendor at the edge of the open air section of the market that was selling jalapeno’s for $1 per pint. I also noticed that the vendor had about 1/2 a peck’s worth of jalapeno’s in the back, which was in addition to the 3 pints on display. So I inquired how much they wanted for all the jalapeno’s they had, they quoted me $5.00, and I told them “sold”. So for $5.00 I ended up getting about 3.5 lbs of jalapeno’s, which is about $1.43lb, so not too bad price wise. Combine that with the 2.5lbs of El Jefe jalapenos that I picked from my garden, and we are talking about a lot of jalapeno’s. Continue reading
For some strange reason avocados from Chile were on sale at Wal-Mart for $.50 each. So not being one to stare a gift fish in the mouth and take advantage of a food opportunity. I ended up buying about eight of them, which provided me an excellent opportunity to work on a guacamole recipe on the cheap. Since testing out guacamole recipes at $.99 an avocado really isn’t the best use of my grocery dollars. But at $.50 a piece I’m more then willing to throw a little bit of caution to the wind in trying to develop a usable guacamole recipe. Continue reading
I really like the jalapeno version of McIlhenny Tabasco sauce, more so then the original version. My favorite use of Green Tabasco is on scrambled eggs (now surpassing ketchup.) But it is also great as a condiment on a wide spectrum of Mexican inspired dishes, as you would expect it to be. But being the mad cooking scientist that I am, I’ve been tossing around the idea of trying to make my own version of that oh so delicious green hot sauce. With a tip of the hat to JRR for sending me the link to this hot sauce recipe from Tyler Florence over at Food Network, I was off and running. Here is my adaptation of Tyler’s recipe: Continue reading
After I made the first batch of jalapeno rings, I started to think that I might want to try and make the jalapeno rings a totally different way. In case I run into any issues with the first batch (such as the rings being too salty). Don’t ask me how, but somehow I ended up on the website for Backwoods Home Magazine, and they had an article about canning peaches. Well within that page they had a link to “The USDA Complete Guide to Home Canning” on the Penn State University web site. Continue reading
For some reason this year, I’ve grown all these jalapenos, but I’m not really in the mood it eat multiple pounds of jalapeno poppers. So instead of making jalapeno poppers I’m going to cut the jalapenos into rings and try to pickle and can them.
There is just something about canning/pickling that really interests me. Maybe it has something to do with preserving and enjoying the bounty of the harvest year round. Plus if I’m going to grow some of my own food, I don’t have the heart to toss any of it on the compost pile. Yeah I leave some of the harvest on the vine for nature to take their share, but that doesn’t mean that they have full reign of the garden. Continue reading