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Aug 25th 2016
Pepper plant in a pot with green and red pepper growing sits next to a concrete step with a small mason jar of green pepper sauce
Welcome to tasty thursdays with me! kumari! 
What's is tasty thursdays you ask? It's a monthly food and story sharing series, uploaded the last thursday of every month. Full recipes appear at the bottom of each post. Try it out at home, share your discoveries and enjoy cooking! 
August is the beginning of the big food harvest. There are so many summer crops, but so much food is grown and starting to be harvested in the later days of August. Corn, peaches, beans, cucumbers, peppers, blueberries and later, an abundance of squash, corn, beets, root vegetables. This is the second summer I've canned a bunch of food in preparation for the fall. Canning is way easier than I thought and is a great way to preserve the freshness and nutrients in food to enjoy throughout the year. I'm especially into pickled things, but one thing I love to do before the big harvest is make pepper sauce. 
Usually, I grow my own peppers and bottle the sauce, it stays for up to a month not canned, sometimes more. I'm super into spicy foods and remember always having hot sauce or pepper sauce in the house growing up. If you don't grow your own peppers (which I didn't this year) you can usually grab large quantities at this time for affordable prices. There's a farm that's black owned that will often sell peppers at the farmers markets in Toronto.
Pepper sauce is rooted in the carribbean where my achcha and seeya moved to when my mom and her siblings were in their teens, Jamaica first, then Trinidad. Although I never remember my grandmother making pepper sauce, I do remember the taste from family outings or from the stock in the cupboard. So each year I make a pepper sauce! 
This year I got my peppers from a loves garden. In past years I've used scotch bonnet but this year I used ghost peppers and wiri wiri peppers. This means it's HOT! Ghost peppers are one of the highest ranked peppers on the Scoville scale, a scale used to measure heat of peppers from sweet peppers to hot ones. To give you an idea, sweet peppers are rated at 0 units, jalapeños at 10,000, scotch bonnets at 350,000 and ghost pepper at 2,000,000. 
So yes, this pepper sauce is HOT! This receipt works best for peppers found in the caribbean: habanero, scotch bonnet, wiri wiri or ghost pepper. I use a couple things to reduce heat: carrot and/or sweet pepper it just adds more substance and makes a milder sauce. The modification is totally up to you! 
First, get all your ingredients. The other thing you'll need is a pair of gloves, spicy eye/skin is sooooo real, please protect yourself! Pepper sauce is also one my favourite ways to add heat to things because it is also very fresh and flavourful with cilantro and green onion.
a round wooden cutting board has a white plate filled with red and green peppers.  Behind the plate is two giant cloves of garlic, a square container with light green lime juice and a mason jar with clear vinegar in it. To the right an assortment of greens are laid out on the cutting board.
The thing with peppers is that the big holders of heat are the seeds, so you'll want to remove them. trust me. remove them. Wear gloves to do this: cut into the side, then use your knife to scrape out the seeds.
close up of hand wearing a blue plastic glove holding a red pepper on its side. The tip of a knife is cutting out the seeds and a piece of red pepper lays to the right.
The rest of the ingredients you don't need to prep a ton, simple wash the greens and roughly chop them. 
three piles of roughly chopped greens are places in a triangle on a wooden circular cutting board
I used a food processor this time, you can also use a hand immersion blender or a regular blender. I have to say immersion blenders are one of my must have culinary tools. They are relatively affordable and are super convenient to use, I make hummus, smoothies, sauces and soups. Some even have multiple attachments which are super handy. I bought mine at a garage sale and it's never left my side. Regardless of what equipment you're using start with the garlic cloves and peppers. 
looking down at a food processor filled with halves of red and green peppers and garlic cloves
Then add the greens, lime juice and vinegar. Blend really well, tasting and seasoning as you go. Everyone has their own preferences when it comes to pepper sauce, add vinegar, juice and salt as needed to get your desired taste. It's my favourite thing to try different peoples pepper sauce, cause they are always so unique. Make your choices, experiment and Bam! Your pepper sauce is hot and ready to be consumed!!
looking down at an angle at the food processor filled with green sauce with red pepper specs
Pop it into some jars or bottles and enjoy. I put this on everything. It's so delicious and also makes a great gift! 
close up photo of green pepper sauce in a small mason jar on a concrete step. A black lantern is in the background
2 cup ghost peppers or 3 cups scotch bonnet
2-4 cloves garlic peeled
5 pieces of culantro
A small bunch of cilantro
3-4 green onions
1 cup vinegar
1/4 cup lime juice
2-3 carrots peeled or 3-4 yellow, red or orange peppers (optional spice diluters)
Salt to taste
Remove seeds from the peppers, cut it in half, then scrape out the seeds. Wear gloves to avoid spicy finger burning! 
Wash your greens and roughly chop them
Put the peppers, garlic, lime juice and greens in a food processor or blender
Add carrot and/or pepper to dilute taste if desired
Add vinegar and salt to taste
Jar or bottle 
More about me: I'm a mixed sri lankan queer, genderqueer weirdo who grew up cooking with my grandmother kusuma wadinambiaratchi. I enjoy cooking everyday if possible, and cooking food my grandmother made or ate feels like a ritual that is about remembering, honouring and filling myself + those around me with joy.
weirdo. artist. nerd. human :)