We spent the day crafting 9 pounds of fresh chiles into 50 jars of liquid fire. I have to say, my hot sauce recipe is pretty killer, especially when the right mix of chiles is used.
This morning, I stopped by our new favorite farm, Roots to River, just up the road from us in Solebury along with our friend Nick Fauchald . The farmers there, Malaika, Josh, and Natalie let us wander through the fields, picking whatever we desired. Tonight we’ll take them some sauce and have a pot luck dinner with their CSA members.
Here’s the recipe:
Makes about 1 quart
1 head garlic
12 oz mixed chiles
21/4 cups apple cider vinegar
2 tablespoons brown sugar
2 tablespoons kosher salt
Preheat the oven to 425°F. Cut the top of the garlic and sprinkle with a little salt. Wrap it in foil and roast it in the oven until it’s caramelized, about 45 minutes.
Heat the vinegar, sugar and salt in a pot until it simmers, then pulse the chiles and garlic cloves in a food processor until finely chopped. Add the chiles to the vinegar and bring to a boil. Can or keep in the fridge.