Peppers
“My two secrets to staying healthy: wash your hands all the time. And, if you can’t, use Purell or one of the sanitizers. And the other is hot peppers. I eat a lot of hot peppers. I for some reason started doing that in 1992, and I swear by it.”- Hillary Clinton.
This week’s blog is about peppers. Specifically about peppers from the student farm. While the weather is cooling down outside the peppers are still hot. We are growing Hungarian Hot Wax, Early Jalepeno, Joe’s Cayenne, and Red Rocket Ristra hot peppers. But we are growing more than hot peppers at this time in the garden. We are growing 5 types of bell peppers, 3 types of small sweet peppers, 2 types of pimentos, and 3 types of Anaheims.
Peppers come from the New World where they were grown in ancient Mexico as far back as 3000 BC. Since then the pepper has spread to all points of the map. Indeed cultures from all corners of the planet now use peppers in their local cuisine. In New Zealand, Australia, and India the bell peppers is known as the capsicum. In other places paprika is the name given to this noble solanaceous crop.
Hot sauce is one of the greatest condiments. It allows one to capture the heat of peppers at any time of the year. Below is a hot sauce recipe that will rock your socks.

Hot Sauce

Ingredients:
• ½ to 2 lbs of the peppers of your choosing
• 1 clove garlic
• ½ large onion
• 16 oz tomato sauce
• 1 tablespoon vinegar
• 1 tablespoon crushed red peppers
• 2 tablespoons of salt

1. Choose your peppers. This is very important as the type of pepper determines how hot the sauce will be.
2. Select the appropriate quantity of peppers for your taste. Use the full 2 lbs for some FIRE.
3. Mince one clove of garlic.
4. Dice one half of a large onion.
5. Mix the garlic, onion, hot peppers and 16 ounces of tomato sauce in a food processor.
6. Place the mix in a frying pan. Cook on low to medium heat until simmering.
7. Add one tablespoon of vinegar.
8. Strain hot sauce into a jar.
9. Add sauce to EVERYTHING.

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