Hot, Hot Stuff!

 Well, it's been a while since we got together and chatted about my latest "goings on".  So, I thought I would let you know what I had been up to in the last few days.  I have a post that was done some time ago that showed where I made a hot pepper sauce from scratch in my own kitchen.  I have learned from my last few experiences to approach the situation armed and dangerous!

 yep..  that's me..haha

And for pete's sake don't forget these.....

Now, proceed with caution! ha.  I started the process of cutting all of the peppers.  I used a combination of the following:

1.  Jalapenos-5
2.  Pablano- 1 large
3.  Thai Chillies-5
4.  Serranos- 5
5.  Fresno- 4
6.  Habanero-2

You might notice that I didn't use ALL of the seeds.
 

Next, I put about 5 cloves of fresh garlic through a press and set it aside....

Now, it was time to put the peppers (without the garlic) in a large skillet with about a cup of Virgin olive oil. I don't usually cook by "measuring", but my smell and taste.  But for those who need measuring, I estimate that it was probably about a cup or slightly better.  Keep in mind that different olive oils are for different purposes.  So, you want to make sure you choose one that is for "cooking" and not "dipping".

Time to chop the peppers.....

 Add to hot oil and cook for about ten minutes on medium heat.  You will be very happy to have covered your eyes and nose! Even with the vent on, the steam was still escaping into the air.  I had a fan on sitting in front of the kitchen window up on the table to pull the "aroma" out of the house.

 
After cooking for about ten minutes, turn the heat off and let the oil cool down for about 1-2 minutes.  Now, add the garlic, salt and stir.  If you add it before this, it will "toast" or burn.  Of course, if you want your garlic toasted in the mix that is fine too, but it can burn quite quickly.  So, be sure to remove it from the heat "just before" it has reached the desired color you want it to be because it will continue to cook in the hot oil for a few more minutes.  Let it cool in the pan completely WITHOUT a lid.  If you put a lid on it, it will make condensation and you will end up with water in your pepper oil.

I had enough to put some in a jar in the fridge and the rest went into this little jar that I bought a while ago for this very reason. Here is the finished product...:-).  This picture shows the jar nearly empty because we had already eaten some when this picture was taken.

It sits on the table with my "special" salt and pepper shakers that Chris purchased several months back....:-).

TADA!  Hope you all try this one day.  I know you can do the same thing with peppers that have no heat if this is too spicy for some of you.  Some times we use just the oil off the top and other times we use a spoonful on eggs or other dishes we enjoy.

See ya next time!