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Hot Sauce Recipes and Nurturing Hot Pepper Plants.

© Joe Arditi

This is the easy time of the year. The crunch time of planting and transplanting our Hot Pepper, Tomato and many other types of garden veggies is behind us. Another big crunch time will be the harvesting phase this fall as well as preserving seeds. But right now we're enjoying the early garden produce..Lettuce of all kinds, Radish, Spring Onions, Greens (Swiss Chard, Kale, Escarole, Cicoria and Collard greens), Brocolli, Cabbage and related produce. Talk about a spring tonic..this stuff is awesome. Of course I'm partial to Hot Peppers but I love all fresh garden produce.

Right now we're just nurturing some very healthy hot pepper and tomato plants along for summer harvest. I hear gardeners talk about "Good Years" and "Lousy weather years". I don't subscribe to these theories. Every year has been a good year for us for over 30 years..you just work along with mother nature and adapt. We feed our plants fish emulsion every two weeks and on the in between weeks spray with an epsom salt mixture. This produces strong well fed plants that are ready for ANY weather extremes that lie ahead. It has been super dry in the mid-atlantic so far this season. The ground has cracks in it. But not to worry. We're doing a lot of watering and our organic mulches of untreated lawn clipings are keeping our plants plenty moist.So we're moving right along towards another good harvest.

I enjoy Hot Peppers all year long including right now by drying, freezing and making our own special blends of hot pepper sauces. Hot Pepper sauces are all over the internet. I love "Daves Insanity", "Hellfire Damnation" and "Busha Browne's Pukka" Hot Sauces to name a few. But some of my very favorites are the ones that you make yourself. You control the freshness of ingredients and the heat level. Try this one on for size. You can make it now with hot peppers from the store or save the recipe for your harvest this summer. Bon Apetite.

PEPPER JOE'S HOT SAUCE (Medium Hot) -12 Jalapeno peppers -8 tablespoons red wine vinegar -1 whole lime -1 tablespoon sugar -1/2 tbs. salt -1/2 tbs. onion powder -1/2 tbs. garlic powder

Cut hot pepper in half and remove seeds. Drop in boiling water for 30 seconds to blanche. Squeeze juice from lime and combine hot peppers and all other ingredients in blender and chop. Now put them on high speed to blend all ingredients together. Store in an a wide mouth jar and store in the fridge.

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