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Tomatillos galore – make good hot sauce
I am currently visiting good friends in Van Texas. They have a bumper crop of hot peppers and so I have offered to help them make some good N.W. style hot sauce. I also intend to pack some peppers in my bag so that I can make my own supply when I get home. We don’t have many hot pepers this year but we have plenty of tomatillos and apples left.
I have adapted the traditional hot sauce recipe which usually uses tropical fruit to work with fruit & vegetables that are abundant in the Pacific Northwest. This makes a great accompaniment to tortilla chips. We also love it on omelettes. You can also find it along with other recipes for the autumn harvest in my book To Garden with God
INGREDIENTS
- 1 lb. Hot Peppers, Cayenne, Bulgarian Carrot Or Jalapeno
- 3 cups Apple Cider Vinegar
- 6 each Garlic
- 1 Onion
- ½ cup Lemon Juice
- 1 teaspoon Mustard Seed
- 1 ½ teaspoons Salt
- 2 lbs. Tomatillos
- 2 lbs. Apple,Cored & Sliced
- 2 lbs. Carrot
METHOD
| Cut stems off peppers & put in quart jar. Fill jar with vinegar, cover and let marinate for at least 5 days to 2 weeks. When ready to prepare hot sauce pour peppers and vinegar into blender and puree. Add remaining ingredients & puree as well. Move to large pot and simmer uncovered on low heat stirring frequently for about one hour – until sauce is consistency of tomato sauce. Pour into sterilized jars. Let flavours blend for at least a week before using. Store in refrigerator after opening. |