Monday, October 8, 2012

Recipe w/ hot peppers

Longhaul Farm's "sriracha" sauce

Ingredients: 1.5 lb. hot peppers, 3/4 c white vinegar, 3/4 c water, garlic or scallions, 3 Tbsp. each salt and sugar

Preparing: Cut your hot peppers. For a hotter sauce, include seeds and membranes. Blend your peppers with garlic (about 10 cloves) or scallions (about 5), vinegar and water. Add salt and sugar and simmer in a wide pot for approximately 20 minutes. Once cool, re-blend for a few seconds to desired consistency.

Eating: Use this on anything... tacos, eggs, rice, pastas, pizzas, bagels, greens, soups... whatever you'd put your sriracha on.

Dish history: We had a serious abundance of hot peppers this year... they are prolific! And this year's harvest was H-O-T. We made a green sauce with jalapeno and a red sauce with red portugals. And we've finally perfected a recipe. Enjoy!

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