[Sca-cooks] My pepper sauces

[Anne du Bosc]

I make pepper sauce like so:
Clean and destem the peppers (usually a nice,
tiny, fiery "bouquet" pepper, probably a habanero
or scotch bonnet, I'm not sure)
Pack dry into decorative half pint bottles with
tight fitting glass lids (metal or plastic is NOT
advised)
Bring cider or wine vinegar to a rolling boil and
pour over the peppers to cover
The longer you allow it to sit, the better, and
when the liquid is gone, you can pour more hot
vinegar over what's left of the peppers to make
more.  (There usually aren't many peppers left, I
like to eat them.  Especially good with hot
cornbread and a glass of cold milk, since I can't
get good buttermilk anymore.)

=====
Anne du Bosc
known as Mordonna the Cook
Apprentice to Mistress Ealasaid nic Suibhne
Pevensey Hall
Barony of Atenveldt
Kingdom of Atenveldt

__________________________________________________
Do You Yahoo!?
Get personalized email addresses from Yahoo! Mail - only $35
a year!  http://personal.mail.yahoo.com/