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
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!