I make a hot sauce every year that can peel the hide off of your tongue. It contains chili pequino peppers, habanero peppers, Serrano peppers, good cider vinegar and sea salt. It comes with a laundry list of disclaimers so that no one blames me when they have a horrible out come the day after eating too much of it. With that in mind, Nancy of Nancy's Garden Spot named my sauce After Burner.
This spring I bought my pepper plants like always. The tags that said Serrano pepper lied. Those peppers were Tabasco peppers and I can’t use them to make hot sauce. I hate it when the nurseries mislabel the plants. I spend all that time nurturing the plant only to discover that you have been taking care of an imposter.
Not to let this mistake get me down, I needed to find a use for these thin skinned peppers. I dried them and then crushed them into a powder with my mortar and pestle. Then I got a wild hare and added dehydrated garlic, coriander seeds and sea salt. This stuff smells great. I’ve never had anything quite like it. I added a couple of tablespoons to my last batch of jambalaya. Manly said it was my best ever.
So here is what I need from you. This spicy mixture needs a name. So far there are no disclaimers because there is no reason to use enough of it to do bodily harm. It smells wonderful. The coriander adds a lemony scent.
Anyway, leave me a comment with your ideas for a name.
Unfinished business: Gasteria bicolor
11 hours ago