Lemon Pepper Hot Sauce

Ingredients:

12 Lemon Drop peppers, seeds removed, coarsely chopped
2 Mad Hatter peppers, seeds removed, coarsely chopped
1 small red bell pepper (or ½ standard size), coarsely chopped
½ cup carrots, sliced small
5 small cloves garlic, peeled & crushed
¼ medium white onion, coarsely chopped
1 TBSP olive oil
½ cup rice wine
¾ cup (more or less) water
1 TBSP honey
1 tsp coriander seed, roasted & crushed

Comment: could use some salt.


Instructions:

• Wear rubber gloves and a face mask.
• Seed all the peppers. Coarsely chop them.
• Peel and crush the garlic.
• Chop the onion coarsely.
• Chop the peppers, ⅛” thick.
• Heat the olive oil in a medium frying pan.
• Saute all of the above until the onions begin to think of transparency. Stir constantly.
• Add some of the water and simmer until everything is beginning to soften.
• Meanwhile, toast coriander seed. Crush it.
• Add the rice vinegar, honey & toasted & crushed coriander seed until carrots are soft.
• Cool the mixture some.
• Blend the mixture real fine.
• Cool completely.
• Fill bottle or jar and refrigerate.


Next time:
• ½ tsp or so of salt.
• ¼ cup or so lemon or lime juice.
• a tsp or a TBSP of peeled, ground ginger root.
• a little tarragon, fresh is better, ground is acceptable.
• Some cilantro or even parsley. Maybe some chives.
• a little batch of fresh basil.
(Courtesy Ed Currie of Puckerbutt.)