Last year we grew several large cayenne pepper plants that produce beautifully all season long. We made homemade paprika, canned
18 Fresh Cayenne Peppers (Ends & stems removed)
1 1/2 c. White Vinegar
2 tsp Minced Garlic
1 tsp salt
1 tsp Garlic Powder
There are a couple different ways to prepare this sauce- if you happen to have fresh cayenne peppers, simply remove the ends, measure all the ingredients into a small saucepan, heat over medium heat until boiling, reduce the heat slightly - but so the mixture continues to boil & simmer about 20-25 minutes. Remove from heat, carefully pour into a blender & puree until thick and smooth.
Transfer back into the saucepan and simmer another 15 minutes.
If you happen to only have canned peppers, which is what we used in this particular recipe- in a blender add 18 peppers, 1 c. vinegar (we used the juice from our home-canned peppers), garlic, salt and garlic powder, cover and puree until smooth. Transfer to a saucepan, bring to a boil, then reduce heat and simmer for 20 minutes.
This has better flavor if the flavors are allowed
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