Sweet Heat Peppers 4/1/20

Gorgeous! What plans do you have for them?

How hot are they? Hotter than a fresno chili or a jalapeno? Or zero heat, more like a bell?

Mmmm! Bet they would make a delicious sauce!


I've been doing a bunch of preserving this week. I just finished a home-made Sriracha, but that was made with slightly hotter Fresno chilis. It was so delicious I've been thinking of growing some myself! Maybe I'll add sweet heats to the list.

Gorgeous, Sher! And let me know if you want that Sriracha recipe.

Ok, Sher, here it is! I've adapted this recipe from America's Test Kitchen. This was made for use with Fresno chilies. You could use red jalapenos for the same spice level. If you were going to use something milder like a sweet heat, I'd recommend including some added cayenne pepper to bring the kick up.

Ingredients:

1 1/2 lbs chilies (like Fresno). 
1 1/4 cups white vinegar
3/4 cup water
8 peeled garlic cloves
2 tablespoons fish sauce
2 tablespoons dark brown sugar
3 teaspoons salt (or more, depending on how salty you like things)


Method:

Before beginning, find a glass jar or storage vessel with at least a 2 cup capacity and sterilize the jar by pouring boiling water over it and allowing it to air dry.

1. Wash the chilies and cut their stems off. Dice into chunks, but don't worry about getting them super small. Do not remove the seeds.

2. Working in batches (depending on how large your blender is), blend the chilies, vinegar, water, and garlic until very smooth.

3. Transfer ingredients into a medium saucepan. Whisk in the rest of the ingredients. 

4. Bring mixture to a boil. Then reduce heat to medium low and simmer. Make sure to skim off any foam!

5. Simmer for 15-20 minutes, until sauce is thickened to preferred consistency.

6. If necessary, blend again to smooth out more.

7. Ladle carefully into glass jar. Very important: refrigerate for at least 24 hours before eating! Trust me. The flavors need time to meld.

Eat up!