It is slowly, but inevitably, dawning on me that summer will soon be over along with home gardens and farmer’s markets. I’ve been desperately trying to hold onto the season by freezing and canning several fruits and veggies.
Yesterday, I decided to hold on to hot peppers.
Habaneros hold a deep, beautiful aroma and fruity, sweet flavor… once you get past the heat. Fortunately for me, I appreciate the flavor alongside the heat, so here’s a hot sauce. Made with habeneros and cherry bomb peppers. The recipe is from Bon Appétit. After you let it sit for a week with seeds and all, you strain it and can keep in the fridge for 4 months. I halved the recipe for my first go and it made almost exactly 1 cup after straining.