Now for the piece de resistance (sp?) of pepper sauce. I offer you the fruits of my labour. 2.2 kg of unnamed red chilies, picked fresh from the garden.
Took over 7 months and... ahh... who am I kidding, it took less than 7 minutes to pick these prime babies while shopping.
I wonder why I even grow my own anymore; when I walk into one of the local markets today, and right in front of me is this big bin of nice reds at $1 CAD or 75 cents USD a pound. Totalling $4.82 this is less than a mug of beer at most local pubs. I have been waiting for the reds to show up because the greens, while great for cooking, lack the visual appeal when relegated to sauce duty. Before today, the best I saw reds at was 3-4 bucks a pound.
My hands, while very spicy right now, are clapping and are careful not to touch anything sensitive. 🙂
Took over 7 months and... ahh... who am I kidding, it took less than 7 minutes to pick these prime babies while shopping.
I wonder why I even grow my own anymore; when I walk into one of the local markets today, and right in front of me is this big bin of nice reds at $1 CAD or 75 cents USD a pound. Totalling $4.82 this is less than a mug of beer at most local pubs. I have been waiting for the reds to show up because the greens, while great for cooking, lack the visual appeal when relegated to sauce duty. Before today, the best I saw reds at was 3-4 bucks a pound.
My hands, while very spicy right now, are clapping and are careful not to touch anything sensitive. 🙂
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Those look great and the price is amazing! At least the ones I grow are "free", especially since I grew them from seeds I got from peppers I grew last year. Not a great crop though this year, they were late starting and I lost some plants to frost in late June.
Jacco, I see you are ailing I hope it is temporary best wishes from all of us.
Kale grows all year round in my garden.
It tastes better after the first frost.
C••p missed a page...
It tastes better after the first frost.
C••p missed a page...
Taking down two 50ft high trees in our garden at the end of the 2017 summer resulted in a neck trauma.
An MRI revealed that I have a congenital narrow cervical spinal canal, no liquor present on one side of the spinal cord.
The MRI also showed herniated discs at three locations, C3-4, C4-C5, C5-C6, two of which pushing against the spinal cord.
C1-C2 were likely also luxated, causing added troubles
Approx. 400 peppers for the sauce. That's 10 plants @ 50 cents a seedling = not worth the diy.
OUCH. Heal as well as you can, Jacco. That's some rough stuff and an unfortunate amount of cortisone injection in your future, unless we figure out how to regenerate cartilage.
I will bet, Jacco was a Punk-Freak in his younger years *g*
I was more in Hard & Heavy, thus better resistance!
Jacco, i hope you will cure fast !
You are still on ABC Islands ?
I would be interested seafood recipes, simple tasty dishes.
regards
Frank
I was more in Hard & Heavy, thus better resistance!
Jacco, i hope you will cure fast !
You are still on ABC Islands ?
I would be interested seafood recipes, simple tasty dishes.
regards
Frank
Nope, supposed to have flown over November 4.
Next scheduled stay would be in February, no idea if I/we'll be able to make that one.
Next scheduled stay would be in February, no idea if I/we'll be able to make that one.
Ouch. I'm sure some time in the tropics would do wonders for you, but first you have to get there in one piece.
Whoa Jacco!
That sounds painful, complex and annoying. Hope you're coping ok and you make it to the warmer climes.
That sounds painful, complex and annoying. Hope you're coping ok and you make it to the warmer climes.
Hm, i think i am glad jacco is not a pizza , getting sliced is not really the way we like , altough the world seems to get flat again.
Next time i will show some food porn and hope nobody will call the judge *g*
Next time i will show some food porn and hope nobody will call the judge *g*
Best wishes Jocco, my ex had a spinal fusion about 8 years ago. Not something I would wish on anyone.
Back to the pepper sauce for a moment.
2.2 kg peppers, stems removed, caps left on, soaked 2 hours in ice water
1 litre dechlorinated tap water, 500ml for blendering, 500 for covering mash at the end
170 g coarse salt, never use iodized table salt
1 large yellow onion, skinned and halved
2 bulbs skinned garlic
1 tsp sugar
1 tsp yogurt liquid
Lightly blender the peppers, salt, 1/2 the water
Place the onion and garlic in the bottom
Pour the mash over
Add enough water to cover
Add sugar and yogurt liquid
Stir, cover, leave for a month until the fermenting is fully stopped
Then
Put in fridge for another 1-6 months or so to age.
Blend thoroughly, run through the mill and bottle
IIRC, this yield about 3 litres, maybe a little more.
2.2 kg peppers, stems removed, caps left on, soaked 2 hours in ice water
1 litre dechlorinated tap water, 500ml for blendering, 500 for covering mash at the end
170 g coarse salt, never use iodized table salt
1 large yellow onion, skinned and halved
2 bulbs skinned garlic
1 tsp sugar
1 tsp yogurt liquid
Lightly blender the peppers, salt, 1/2 the water
Place the onion and garlic in the bottom
Pour the mash over
Add enough water to cover
Add sugar and yogurt liquid
Stir, cover, leave for a month until the fermenting is fully stopped
Then
Put in fridge for another 1-6 months or so to age.
Blend thoroughly, run through the mill and bottle
IIRC, this yield about 3 litres, maybe a little more.
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