Winooski Hot Pepper Sauce Recipes

HOMEMADE HOT PEPPER SAUCE

Steps:

• Cut the green tops off all the peppers. Discard tops and set peppers aside.
• Slightly smash each clove of garlic just enough that the paper loosens; remove the paper and discard it.
• In a medium, non-reactive (i.e. stainless steel, ceramic, or glass) pot, add the prepared peppers and garlic cloves. Pour in the vinegar and lime juice then add the salt, paprika, and bay leaf. Stir together to mix in the salt and paprika.
• Bring the mixture to a boil. Reduce heat to medium-low, cover, and allow to simmer for 20 to 30 minutes or until the peppers are soft.
• Remove from the heat and add to a food processor or heat safe blender (no need to remove bay leaf). Pulse until smooth and liquidy (be CAREFUL--it is HOT), adding more vinegar if necessary to make it more liquid.
• Smoosh through a fine mesh sieve into a bowl and discard any seeds and large chunks left in the sieve.
• Refrigerate in an airtight container for at least one week prior to using.

HOMEMADE HOT PEPPER SAUCE

Steps:

• Clean jar, lid, and band with hot water. Rinse thoroughly.
• Get out and measure your ingredients.
• Grab 7-8 hot peppers slice them up. Pick your favorite variety or use a mixture. You can also just slice them in half or slice the ends off.
• No need to seed the peppers or remove the membrane. They will add lots of heat and flavor if that is what you are looking for!.
• Heat your vinegar and sugar up until just starting to boil. Remove from heat.
• Toss hot peppers in salt.
• Toss until blended.
• Cram as many hot peppers as you can into your jar or bottle. If adding any additional flavor ingredients, add them now.
• Using a funnel if necessary, slowly and carefully pour your hot vinegar into your container until the peppers are covered.
• Cover with lid and let sit at least 24 hours before using.

THE BIG WINOOSKI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two sheet pans with parchment paper.
• In a small bowl, whisk together the cocoa powder, flour, salt, and baking powder.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, brown sugar, honey, espresso powder, and vanilla. Whisk on high speed until the mixture ribbons thickly.
• Put the butter and chopped chocolate in a heatproof bowl and set it over a saucepan of simmering water (to make a double boiler). Stir until melted.
• Using a sturdy wooden spoon, stir the flour mixture into the melted chocolate mixture until well combined. This becomes a very thick paste, but if you use your muscles, you'll get through it. Stir one third of the egg mixture into the chocolate mixture to lighten it; again, this takes a little muscle. Add the lightened chocolate mixture to the remaining egg mixture in the mixer bowl and whisk on medium speed until the batter is smooth and shiny. Using a wooden spoon, fold in the chocolate chips.
• If the dough isn't already firm, cover the bowl with plastic wrap and refrigerate until scoopable, about 1 hour.
• Dip a medium (1 1/2-ounce) cookie scoop in hot water (don't dry off after dipping), then scoop leveled scoops of the dough and place them on the prepared sheet pans 1 inch (2.5 cm) apart. Dampen your hands with water and gently press down on the cookies with your palm to flatten them a bit. Bake until the cookies just begin to lose their shine on top (they'll still have a "sheen" but they will no longer be shiny), 10 to 12 minutes.