This week I discovered that a work colleague is a subscriber at one of Riverview’s other CSA pick-up locations. We chatted about the cayenne peppers in last week’s box, and agreed we’d like to have something to do with them beyond chopping them up and storing in the freezer for when you need a tablespoon or two of hot chiles for a recipe.
He and I talked about experimenting with Tabasco-type sauces. I found a great website, www.mexican-barbecue-recipes.com/tabasco-hot-sauce-recipes.html, with a bunch of ideas, and I liked this particular one, maybe because I’ve been working on a story that features recipes from the 1920s and 1940s.
Depending on how many peppers were in your box (that you haven’t already used), you may have to scale things up or down. I guess you could use any kind of vinegar you like, but white vinegar is probably what is meant here. I’ll be working on my sauce this weekend. Let us know if you decide to experiment, too.
Ingredients:
36 Tabasco peppers -- or other long hot red peppers 1 clove garlic 1 cup water 1 tablespoon sugar ½ teaspoon salt 1 teaspoon horseradish 1 cup vinegar
Preparation:
Add water to the peppers and garlic. Cook in a medium pan until tender, then press through fine sieve. Add all other ingredients and simmer until blended. Pour into hot jars; seal at once. The sauce may be thinned – as you use it – with either vinegar or salad oil.
From : The Ball Blue Book Vol. X, 1947