Hot Times in HB

One part of our garden is very close to Anson's heart, and that is the chiles.  We've got six varieties growing in amongst the tomatoes, three of which are flourishing--jalapeno, cayenne and serrano. Our friends Billie and Eddie know of Anson's love affair with hot sauce and they gave him a hot sauce making kit that contained bottles, spices and recipes.  It sat on top of our fridge for a couple years until this weekend when it all came together.

We made a simple Louisiana-style sauce which contains only chiles, vinegar and a dash of salt and sugar.  We're calling it 13th Street Hot Stuff.  It has to sit a week before we try it, so we're not sure how good it will be, but I'm pretty sure it will be hot.

Here's our version of the recipe (and I'm not sure who to give credit to except Vino Corporation, the manufacturer of the kit):

Lousiana-Style Hot Sauce
18 mixed hot chiles, give or take a few
2 cups of distilled white vinegar
2 tsp. salt
2 tsp. sugar

Blanch peppers in vinegar. Let cool, then add peppers and 1 cup of the vinegar to blender along with salt and sugar. Puree and bottle, let stand one week.

We noticed the sauce could have been strained, but that's up to you.