Reading through the thread about the mystery Cajun gift box that @travster23 got in the mail has me thinking about pepper vinegar. Yesterday, I obviously had collard greens and black eyed peas. They got a good dousing of my homemade pepper vinegar as I am wont to do.
Mine used homegrown pequins that flood my garden twice a year. I add:
I give that about a month in a jar, shaking it every few days. After that, I filter it through a paper towel, and transfer it to an old Tabasco bottle. Greens, peas, beans, etc.....pretty happy about it. I usually have to have a few spoonfuls all by itself.
Anybody got any better ideas? Travster, what's your hot sauce recipe again? Weren't you making a sriracha kinda sauce?
Mine used homegrown pequins that flood my garden twice a year. I add:
- about a 1/4 cup of fresh, red pequins
- a cup of apple cider vinegar
- a crushed garlic clove
- teaspoon of black peppercorns
- big pinch of kosher salt
- a big bay leaf
I give that about a month in a jar, shaking it every few days. After that, I filter it through a paper towel, and transfer it to an old Tabasco bottle. Greens, peas, beans, etc.....pretty happy about it. I usually have to have a few spoonfuls all by itself.
Anybody got any better ideas? Travster, what's your hot sauce recipe again? Weren't you making a sriracha kinda sauce?
