Anyway there's lots of good stuff in it and if you are heading up to Vermont I hardily suggest you check out their site - in the mean time I wanted to share with you a recipe they had as part of a page of recipes of hot sauces. More and more farmers are selling a vast variety of locally grown hot peppers at the market I thought this version of Vermont Siracha was too good not to share!
Vermont Siracha
Remove the stems and seeds of 3 ounces of fresh Cayenne Peppers and roughly chop (wear rubber gloves!). Peel, trim and slice 4 whole heads of local garlic (Keith's Farms is my favorite at the Union Square market). Place the prepared pepper and garlic in a heavy bottomed pot and add 3/4 cups of white vinegar, 2 Tablespoons of Maple Syrup and 1/2 teaspoon salt. Simmer over a medium flame for about 20 minutes. Let cool before pureeing in a blender.
I love the use of maple Syrup in this recipe along with local hot peppers, I promise pictures after I make some!
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