Another day, another hot sauce. This one is a cascabel pepper and yellow bell pepper base with shallots, garlic, salt, apple cider vinegar, pear juice, honey, dehydrated organic Japanese pepper, and dijon mustard. Surprisingly, a touch hotter than the cayenne pepper-based sauce I made yesterday. But it will no doubt pale in comparison to tomorrow’s habanero-based hot sauce.
P.S. My new-found appreciation for things spicy comes from reading this book by Finnish author Johanna Sinisalo:
” Set in an alternative historical present, in a “eusistocracy”—an extreme welfare state—that holds public health and social stability above all else, it follows a young woman whose growing addiction to illegal chili peppers leads her on an adventure into a world where love, sex, and free will are all controlled by the state.”
My favorite read in recent memory.
Today, we brought Suji in for her first training session. I know, I know. She’s…
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