thoughts from New England

Maple Cayenne Sauce October 13, 2006

Filed under: cooking,eat & drink,food,garden,yum-o — tim @ 1:06 pm

It’s been a cooking day here in the kitchen, and this is what I’ve been up to today:

Maple Cayenne Sauce
probably about 50 cayenne peppers, tops n bottoms cut off

1/2 c+ white vinegar

1/2 c+ apple cider vinegar

2 tbsp Kosher salt

soy sauce

2 cloves garlic

2 small carrots, chopped into small chunks
1 tsbp maple syrup

put peppers into a small pot, cover with the first cup (1/2 c white & 1/2 c apple cider) of vinegar and the salt. Simmer over medium high heat, adding vinegar if necessary to always keep the peppers submerged until the peppers have reached a mashed consistency. Remove from heat and strain, reserving remaining vinegar.

Dump peppers into food processor (I used a Magic Bullet so you may want to start with a food processor and then go to a blender) and add soy sauce, carrots,  maple syrup and garlic. Process until smooth, then add reserved vinegar to reach desired consistency. If you want it even smoother than you can make it with the reserved vinegar, add white vinegar until desired consistency is reached. Pour into jar or squeeze bottle and refrigerate.

Pic to come!


4 Responses to “Maple Cayenne Sauce”

  1. Lu Says:

    What are you going to have it with?

  2. tim Says:

    I DON’T KNOW!!!

    Right now it’s chilling and melding the flavors. I’m thinking it will be a good sauce for grilled chicken, like on a sandwich or something. I will also try it on eggs and anything else I like hot sauce on. I think it will probably also mix well with mayo.

  3. the baker's wife Says:

    Sounds interesting! I can’t wait to get home and try it on something (unless it’s too high on the Scoville scale for the likes of me.)

  4. tim Says:

    It was very intense and delicious, but I brought it down by adding the carrots and maple syrup. I hope you like it.

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