tradition dictates that ketchup is the preferred condiment for a pasty but with plenty of odin’s “Kick in the Asgard” hot sauce on hand i wondered, what if i topped with a mixture of ov sour cream and hot sauce?
A NEW TRADITION!
if it’s wrong, i don’t wanna be right.
i made several batches of odin’s “Kick in The Asgard” hot sauce using starter fuel from our organic valley garden based on a “green dragon sauce” recipe. i ended up with about a gallon of sauce and will give most of it away to fellow gardeners. not knowing how hot the peppers were, i was happy to find that none of the batches ended up being “melt your face off” hot.
it’s analogous to a tabasco sauce – simple to make and tasty!
in the interest of full disclosure, odin doesn’t actually like hot sauce but i like the punny nature of the name. maybe someday his taste buds will change 🙂
20 peppers or so, stems removed, rough chopped (2 1/2 cups)
1 onion, chopped
3 or 4 or 8 cloves of garlic, sliced
1 teaspoon salt
1 teaspoon vegetable oil
2 cups water
1 cup white vinegar to taste
combine the peppers, onion, garlic, salt and oil in a saucepan over high heat. saute’ for 3 minutes.
add the water and continue to cook for about 20 minutes. Stir often.
remove from heat and allow to steep until mixture has cooled.
place mixture in food processor and puree until smooth.
with the processor running, pour in the vinegar through the feed tube in a steady stream.
pour into sterilized pint jar and seal.
let age at least 2 weeks before using.
can be stored in the refrigerator up to 6 months.
to can: pour into clean hot jars [no need to sterilize jars if water bathed for at least 10 min. and process in boiling water bath for 10 min.
when we worried imminent frost would kill the them we harvested a whole lotta hot peppers from our garden at organic valley. i have no idea what all the varieties are nor their hotness but that’s not going to stop me from whipping up a batch of what i like to call Odin’s Kick in the Asgard hot sauce.
what could possibly go wrong?