Pepper Sauce

Every year I plant one cayenne and one jalapeno plant. I always hope to get enough from these two for fresh pepper sauce! I usually get 2 - 3 pints, enough to last until next year. I love to add pepper sauce to beans, peas, turnip greens and a variety of other dishes. I have noticed that the beans, etc don't taste the same without my pepper sauce....guess you could say I am addicted to the flavor and the hotness....I love it!




I had enough to make my first pint yesterday.
I like to cut the peppers up to release more flavor. Bring the vinegar to a boil, add a small amount of vegetable oil (old secret from a friend of my dad) makes it hotter.....pour over the peppers and seal.



Later in the year the peppers will turn red and the sauce I make from those babies will be wonderful..
I find it interesting that some people cannot take the least bit of hotness(my husband) and others eat whole jalapenos like candy(my son in law, BM)...It seems like the more I eat the less it hurts...ha Maybe my mouth is just numb.

I did a little research on what the heat really is and found this:

From Wikipeia:

The heat, or burning sensation, experienced when consuming hot sauce is caused by capsaicin. the burning sensation is not "real" in the sense of damage being wrought on tissues. It is instead a chemical reaction with the body's neurological system.

Water should not be used to relieve the burning as water opens the taste buds. Milk however has been found to work.

I hope you are having a good Friday....see you later!

Nanny