Cayenne pepper sauce cooling
I bought enough fresh cayenne pappers to fill a quart after they’re pressed down (and the caps removed). To that I added 4 good-sized ripe jalapeños, enough vinegar (brown-rice vinegar, sherry vinegar, and malt vinegar—mostly the brown-rice vinegar) to almost cover, 1/3 cup sea salt, about 1-2 Tbsp Meyer-lemon olive oil (I had some on hand). Blended well, brought to boil and simmer covered for 20 minutes, and now it’s in the 20-minute cool-down. Then blend again and bottle. I’ll be very interested to see what this one is like.
UPDATE: I went for thick, as you may be able to tell. I tasted it: very smooth, not in your face. Enduring warmth and slow burn, but it doesn’t get terribly hot. The cayenne peppers have a nice taste and I really like their capsaicin attitude. The bottles you may recognize: Bragg’s Vinaigrette bottles. I like the flip-open cap for the pepper sauce.
