As a result of milder fall temperatures the pepper plants were still producing nicely through the mid portion of last week. The plants were still loaded with a lot of green cayenne peppers mid-week (Oct. 20). The extended weather forecast showed a low of 0ºC on Wednesday and -3ºC the following day. The daily low temperatures would be hovering around the freezing mark for the rest of the week. With the chance of frost nearing I decided it would be prudent to pick all the green cayenne peppers so as to not lose them. Once they turn red I will go ahead and preserve them as well.
Another popular way of preserving cayenne peppers is making a cayenne pepper sauce. I picked all of the red cayenne peppers to make a test batch of a hot sauce copycat recipe I am creating. Aren't they gorgeous?
traditional hot sauce for chicken wings. Ingredients listed on the bottle are aged cayenne red peppers, vinegar, water, salt and garlic powder. I made the first batch (pictured) using cloves of garlic instead of garlic powder. It tasted fairly close to Frank's Hot sauce freshly made.
Hot sauce mellows over time once the flavours have had a chance to blend well. I will make the second batch using garlic powder as a comparison. Hot sauce does not need to be canned as it will keep for quite some time in the refrigerator. I can mine to save space in the refrigerator. The small 125 ml (4oz) jars are perfect for this as when mixed with the same amount of butter there is just the right amount of traditional hot wing sauce for a family sized meal.
Frank's RedHot Original Copy Cat Recipe
18 red cayenne peppers
2 c white vinegar
3 cloves garlic
½ tsp sea salt
Wash and cut the stem end from the cayenne peppers. Place in a stainless steel saucepan. Add vinegar, salt and garlic. Bring just to a boil. Reduce the heat to a low simmer. Simmer until peppers are soft. Pour mixture into a blender. Blend well. Pass through fine mesh metal strainer.
If canning: Pour into prepared jars. Wipe rim. Adjust lids. Processing in boiling water bath canner 10 minutes. Remove from canner. Allow to cool then test for seal, label and store.
If refrigerating: Allow the strained sauce to cool. Pour into clean bottle and cap. Refrigerate.