This summer was a tough one for the garden. The deer ate everything and we were pretty much left with just marigolds, some herbs, and the occasional cucumber. Towards the end of the summer, my parents put up a deer fence around the yard. It was too late for most of the garden veggies, but suddenly the peppers did really well. Jamie and I went out last weekend and picked about 20 peppers - a mix of jalapeños, birds eye, and habanero. All were still green. Since there was no way we could eat them all while they were still fresh and good, I found this hot sauce recipe - it's great! I love green hot sauce, and this one is really great. The green peppers are so vibrant and fresh tasting and the vinegar gives it a great tang. Can't wait to put it on tacos! It's a very simple recipe, but it does take about a week to make. I used the peppers we had on hand, but feel free to use whatever mix of green peppers you want/can find.
5 or 6 green jalapeños
4 or 5 green Thai birds eye chilis
1 or 2 green habaneros (these are very spicy)
White vinegar and/or rice vinegar
Directions:
Wash the peppers and remove the tops. Put all the peppers and about a tablespoon of salt into a food processor until finely chopped and a little mashed up. Pour into a bowl or tupperware (or a cup) and cover. Put in the fridge for two days to ripen.
After two days, pour in about 1/3 cup of vinegar (I used a mix of white vinegar and rice vinegar). Mix it up. The consistency should be like a really wet tomatillo salsa. Put it back in the fridge for 5 days.
After 5 days, strain the sauce into a jar, pushing against the solids to get as much out as you can. Done! Keep it in the fridge.
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