Local Spice
Nova Scotia gets a bad rap for having bland food. Come into my garden, however, and you’ll see that nothing could be further from the truth.
Last week I decided to make some chile sauce from the last harvest of peppers (to be fair, I bought most of these from Liz Coakley of Windhorse Farms). I took as many hot peppers as I could get, chopped them roughly (using protective gear, as pictured, for a precaution), added about half as much peeled and quartered garlic (you can add more or less to taste) and combined them in a saucepan. Then I added white vinegar about 2/3 of the way to the top of the pan, covered, brought to a simmer over medium-low heat, and simmered for twenty minutes. Finally, I pureéd the mixture with my beloved stick blender, and ta da! Chile sauce!
These 125 ml jars are perfect for storage. I didn’t bother sterilizing my jars so I’m storing them in the fridge, but if you followed regular canning procedure you could certainly keep this sauce in the cupboard for up to a year. I’m holding a few back for Christmas gifts–for those who have been particularly naughty AND nice!
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