Make some spicy toppings for nachos and tacos this winter with the last of the hot pepper harvest. This takes 15 minutes and so much better than the store bought. 8-9 jalapeños, sliced 2 cloves garlic, smashed 1 cup vinegar 1 cup water 2 T. sugar 1 T. salt 1/2 t. cumin seeds 10 peppercorns a few stems of fresh oregano carrots and sweet red pepper optional Combine all the ingredients except the oregano in a small sauce pan. Bring to a boil and turn down to a simmer. Simmer for
This is an addictive flavorful hot sauce that you will want to put on everything. If you are bored with ketchup(or you don’t like it) try this thick, bright, rich hot sauce. 1/2 lb. hot peppers, I use ripe serranos, cayenne and thai. 1/2 lb. sweet peppers any color 1 head garlic, peeled 1 cup vinegar 1 t. sea salt 1. This is the hardest part. You have to slice all the hot peppers and remove the seeds and pith. Wear gloves and the fastest way to do it is with your fingers.
Once I started farming, I was an instant convert to eating food in season. I only eat fresh tomatoes for the 4-5 months they are in season, no exceptions. The other months are for tomato sauce, dried tomatoes or in this case: pickled green tomatoes. Farmers can get stuck in their own little farm food bubble, but I seriously thought that most people ate seasonly. Or I just didn’t think that much about it. Now I realize it’s only the hard core locavores eating in season and