SC - Food Gifts
Mordonna22@aol.com
Mordonna22 at aol.com
Fri Nov 26 08:03:43 PST 1999
Well, I've just finished making a batch of what my Southern Ancestors call
pepper sauce. I'll be giving some of these as gifts in the coming season.
I've a pepper bush that's fruiting right now. Don't know what it's botanical
name is, we call it bouquet pepper. The fruit changes color from green,
through yellow, and red, to purple as it ripens. All colors can be found on
the bush at once, and it is a pretty accent plant for a garden. The peppers
are small, about 1/2 inch long, and rather egg shaped. They are perhaps not
as hot as habeneros, but fiery enough to require that one eat them
judiciously.
To make Southern style pepper sauce, you clean the peppers, place in pretty
bottles, pour boiling vinegar over them, cap with glass, cork, or plastic
caps, and allow to mellow before serving. At least 30 days, but the longer
the better.
This year I used cut glass cruets with glass stoppers found in thrift stores,
and white wine vinegar. I got 1 red, 1 yellow, 1 green, 1 purple, and 2
mixed batches from the first picking. The white wine vinegar and clear glass
make the colors stand out and sparkle for a very pretty presentation.
The pepper sauce is served as a condiment with almost all vegetables: field
peas and greens especially. When I was growing up, every cook had salt,
pepper, pepper sauce, sugar, and cane syrup on the table with every meal.
The pepper sauce and the sugar were sprinkled sparingly over vegetable
dishes, and the cane syrup was used with pork dishes and mixed with butter as
a topping for biscuits.
Mordonna the Cook,
SunDragon's Western Reaches
Atenveldt
(m.k.a. Buckeye, AZ
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