On Fire!

Nick, tasting the chiles right off the plants.

Hot, hot stuff.

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:

 HOT SAUCE

Liquid Fire!

Makes about 1 quart1 head garlic12 oz mixed chiles21/4 cups apple cider vinegar2 tablespoons brown sugar2 tablespoons kosher saltPreheat 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.