[Sca-cooks] Yule Gifts

[Pat "Mordonna" Griffin]

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Something not period, but pretty:

Home made Southern Style Pepper Sauce

1 quart packed mixed capsaicin peppers (yellow, red, green, and purple)

White wine vinegar to cover (you can use white distilled vinegar if it's only for looks, but I wouldn't eat the stuff.  Cider vinegar is even better tasting, but not as pretty.)

Wash the peppers, but leave the stems and caps on.  Pack into a quart canning jar.  Bring the vinegar to a rolling boil and pour over the peppers.  Place a round of cling wrap over the top, then cap loosely.  Allow to seal, then tighten the ring.  The round of cling wrap is to prevent the stuff from rusting out the metal cap.  I've seen it happen.  It's not pretty, and it adds a peculiar taste to the pepper sauce...

You can add a pretty scrap of fabric to the top, and tie with a ribbon or bit of yarn.  This stuff has a loooong shelf life.  I've seen it kept out on the counter for years.  You just keep adding more boiling vinegar when you've used about half. .  It seems only humans are foolish enough to consider it food.  Self respecting bugs give it a wide berth.  It would make a great antiseptic, if it didn't tend to burn the flesh just a tad.

Traditionally this is served with peas, beans, and/or greens seasoned with ham fat and a side of cornbread.  Fried chicken and potato salad are optional.  Be sure to make a couple of gallons of strong sweet iced tea to wash it down.  (Now I'm hungry.)

Mordonna



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