|Fall potted pepper and zinnias|
Saturday, December 3, 2016
Last week end, I rescued the last of our peppers before our first freeze. I take all peppers off the plants I am going to let go and the ones that I am bringing indoors for the winter.
I grow my peppers in pots. I have tried them both in the ground and pots. They just seem to do better in pots. The other advantage is that I can easily overwinter the best performers in the garage so they get a jump start on production next spring. Peppers are for every taste and garden
I had plenty of cayennes and jalapeños in the freezer. What else to do with my spicy friends? I decided to make hot sauce! I took the cayennes, splice them in two and placed them in organic apple cider vinegar. After a couple of months, I go ahead and put the pickled peppers in a food processor so it becomes a hot ‘sauce” ready to use in cooking. Make your own hot sauce!
A while back when I went to make hot wings with sweet potato fries, I was out of store bought hot sauce so decided to give my homemade hot sauce a whirl. I mixed up a 1/2 cup of the pureed pickled hot peppers, 1/4 cup Worcestershire sauce, 1/2 stick of butter, and a couple tablespoons of bacon grease. I grilled the wings and then covered them in sauce. Yum! This has become our wing go-to recipe.
One other tip I have learned doing this for a while, if you want a thicker sauce to have more stick to the wings (and ratcheting up the heat), whisk a little corn starch (about a tablespoon) mixed with cold water into the sauce. Once it comes to a boil, it thickens. I used to use wings. Now I use boneless chicken thighs. All the same great taste, just not nearly as messy!