Awesome Sauce

Awesome Sauce

The first time I made this Awesome (habanero) Sauce, I just started throwing stuff together that I thought would be good – habaneros, pineapple, garlic, spices, and even pickled carrots.  When I took a taste, my first thought was “Oh, my damn! This needs some sausage!”  So, I grabbed my car keys and made a mad dash to the grocery store.  I’m pretty sure I looked like some sort of deranged tweaker — darting around in all directions, wild-eyed, and mumbling to myself — looking for things to eat with this sauce.   “Sausage… Shrimp… ohhhhh…. breakfast tacos… no wait, ALL the tacos!… spinach quesadilla?…  uh, yeah….. how about a really good sub sandwich? (duh!)… meatballs… pizza… mmm… ”    I’m not exactly proud to say that my meal plan that week consisted entirely of “things that go good with Awesome Sauce.”

Awesome Sauce ingredients

(The name I first came up with was “Oh My Damn Sauce”.   But, I’ve since settled on Awesome Sauce because it’s way more fun to say,  and is also annoying to some people – which is fun.)

I have also recently found that Awesome Sauce goes really well with fried catfish and boudin.  Which, coincidentally,  rank pretty high on my food pyramid these days.

My food pyramid

This sauce might look a little like mustard, and definitely could be used as such, but it packs a really nice bit of heat and way more interesting flavor.   Pineapple juice gives it just enough sweetness to tone the habanero down a tad, yet it’s not too sweet.  I like it medium hot, sort of along the lines of Sriracha sauce, but you could go way hotter (or less) if you like by adjusting the habaneros.

Continue reading “Awesome Sauce”

Pepper Crack

Pepper Crack

If you had visited this space before, you might notice that I deleted my entire blog.  After not finding the time to post for nearly a year, I just deleted the whole thing and didn’t even keep a backup.  Of course, then I had a change of heart within just a few days.  So, here we go with a whole new start!

I was a little sad to lose some of the stories, but they aren’t really gone.  If you’ve met me or anyone in my family, you will know that one thing we never do is let a good story die.  If it was worth telling once, it’s worth re-telling a thousand times!  Just stop by any family gathering and bear witness to the 35th annual retelling of “That time Granny Gran got arrested for stealing a beer”.  Stick around a little longer, and you’ll probably catch my brother Robert re-enacting (in slow motion) “That time Granny Gran copped a squat on I-10.”  Fun times!

And so, for my inaugural post… behold Pepper Crack:  The best stuff to ever grace a pizza,  breakfast taco, sandwich, or guacamole!  It’s like Chicago Style Giardiniera, but with a shit-ton of garlic.  Make a big batch, because it takes a few days to become just right, and you wouldn’t want to accidentally run out. We’ll skip story time and get right to the recipe because some people have been asking.

You ready?  You’re gonna need a lot of peppers…

Peppers

My first rule:  Don’t cheat on the knife work.  It’s a lot of slicing, but it’s so much prettier when you don’t hack it up with a chopper.

Pepper Crack

Second rule:  You really should share. (But, the big jar in back is all for me!)

PepperCrackJars

Pepper Crack

Hot Pepper mix that goes with everything! Try on pizza, eggs, sandwiches, and in guacamole. This recipe will yeild 6 mason jars.… Continue reading →

  • Yield: About 7 jars

Ingredients

  • 2 pounds Serrano Peppers
  • 6 Celery Stalks
  • 1 cup Kosher Salt
  • 6 cups Water
  • 40 Garlic Cloves
  • 12 ounces Spanish Olives (stuffed with Pimiento)
  • 1 tablespoon Oregano (dried)
  • 2 cups Canola, Avocado, or Grapeseed Oil
  • 2 cups Vinegar (white, cider or combo)

Instructions

  1. Rinse peppers and cut into slices about 1/4 inch thick. (WEAR GLOVES!) Dice celery. Dissolve 1 Cup Kosher salt into 2 cups warm water in a large (non-metal) bowl. Add the peppers and celery and additional water as necessary to cover the peppers. Refrigerate at least overnight, or up to 3 days.
  2. After the peppers have brined, rinse and drain well, and return to the bowl. (I rinse a couple of times, shaking out some of the seeds.) Chop the garlic (I like not-too-small pieces), slice the olives, and add into the bowl with the peppers. Add the Oregano and about a 1/4 cup of oil, and mix together.
  3. Transfer the pepper mix into clean jars, and then top off with vinegar and oil (approximately half and half, or more vinegar if you prefer.) Let the pepper mix sit for 2-3 days in the refrigerator, gently shaking the jars occasionally. Use within 2-3 weeks.

 

There are endless ways to use up a jar of Pepper Crack.  My mission is to find them all.  My new favorite is Pepper Crack Avo Toast.  Yummmmmm!

Pepper Crack Avo Toast