I’ve written about hot sauce so many times. It is ironic that the two other main people in my family have an aversion to capsaicin. Here I am again, though, writing about my enamored state regarding all things hot peppers.
Slowly, over a matter of years, I developed hot pepper food products I use. When I make a lot of fluid pepper sauce, I typically water bath can it, mindful of how much acid goes into each batch. This year’s repeated food products are:
- Ground cayenne pepper to fill an existing spice jar. I kept the extras whole for future use.
- Red pepper flakes made from cayenne peppers.
- Pickled whole or half serrano and jalapenos.
- Pickled sliced jalapeno peppers for tacos.
- A jar of hot sauce, like the kind here.
- Hot pepper paste, like here.
- Strained hot pepper sauce.
- Legacy hot pepper seasoning. Dried peppers and other spices mixed together and stored in large canning jars after the stove-side receptacles are filled. This is made with everything hot and few that aren’t. Also includes a large batch of Emeril Lagasse’s Essence.
I still keep a bottle of Frank’s RedHot in the refrigerator. It has a distinctive taste which I seek from time-to-time.
By now, the fresh peppers are gone. I found freezing them whole or halved was not the best option. This year hot pepper paste is doing journeyman’s kitchen duty. Making it used all remaining hot peppers. Hot pepper paste is a gardener’s friend.
Growing and using hot peppers is a never-ending journey. One I hope continues as long as I live.
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