031/365: Peppers for Days
Guys, look how gorgeous these peppers are. Red jalapeños, green jalapeños, and serranos!
Jamie shared the recipe for Harissa Hot Sauce with me and gave me permission to share with the world. You can find the recipe at the bottom of the post.
Rizzo chilled poolside while I read my book. I was joyous that I get chances like this. It reminds me of being back in college, sitting on the balcony, studying. Soak it up, Riz!
After Scruffy and I picked up the goodies to make the hot sauce we saw this little ice cream shop, La Michoacana Natural at the red light and decided to stop by to check it out.
I think I’ve found my favourite ice cream flavour. Have you ever heard Pine Nut Ice Cream? I could have heard wrong, but the pink ice cream bar was heaven. It was so dang good that I bought a 16 oz home! I’ve already told Scruffy I want to go back. The only problem is that the parking sucked. This little shop has been here for fifteen years though so it’s doing something right!
- 2 1/2 lb red jalapeño peppers
- 1/4 lb serrano peppers
- 1/4 lb green jalapeño peppers
- 1 bulb of garlic
- 2 tbsp caraway seeds
- 2 tbsp coriander grounded
- 1 tbsp cumin grounded
- salt to taste
- 2 tbsp olive oil + a little more to seal jar
For the peppers, using gloves, slice the tops off, then in half. Discard the white membrane and some of the seeds as desired.
In a blender, add peppers, garlic, caraway seeds, coriander, cumin, salt, and 2 tbsp of olive oil. Blend into a salsa consistency.
Pour into a jar and add a little olive oil on top to seal the jar.
Store in the fridge and after each use, add a little bit of olive oil to reseal the jar.
*Use gloves. The peppers will burn and send you to the emergency room!
**The olive oil will help keep the hot sauce fresher for longer.