A quick little run to the garden this morning. Picked three tomatoes and one halfway in the stage of ruin, but reached inside that vine and got it out. Picked the three rows of Okra. Forgot to water last night, there is quite a few of plants over my head and barely reachable, but got my three year old granddaughter Gemma telling me from Farmington Utah how much she enjoys it, so I managed to get a bucket, adding it to the already picked, I think she'll be happy.
I decided to make my son-in-law, a couple of jars of habanero hot sauce. Kept the kitchen absolutey clean, cut peppers on paper plates, wash each piece of cooking utensil and silverware, knife, wooden spoon, EVERYTHING.
I also picked 48 habanero peppers. 24 per batch.
The decision had to be made about the heat of the peppers and I made it. As hot as could be stood by the eater.
Cut up one onion into small pieces, put one tablespoon of olive oil in the small skillet, started heating up the onion to a clear and glossy look.
Put on the rubber gloves, split all the peppers into four pieces, threw the stem away, managed to keep my eyeballs and my nose on my face, although uglier than usual. Put the peppers with every seed in the skillet for three minutes.
Got out the fancy blender, 1 small peeled tomato, put a half cup of water, a cup of white vinegar, a tablespoon of sugar, eight cloves of garlic, put in the onions and peppers, added a teaspoon of salt and a half teaspoon of cumin.
Put in all the ingredients (plus added 1 cup of baby carrots to one batch and added 1 cup of cilantro to the other, hence orange and green colors) and blended it for four minutes on high. Set the 1/2 pint jars in a pan of boiling water, boiled it for 15 minutes and waited on each lid to pop.
Amazingly this stuff has flavor! That lasts about ten seconds. After that the heat whacks out my sensitive tastebuds, creates tears of joy and agony, and offsets the pain of the peppers soaking into my hands.
My son-in-law loves them.
Ralph Peck
Photo By Ralph Peck
Claremore, Oklahoma
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