Schnapps and Chilli sauce ..

[Jay Vaughan]

> What kind of chiles did you use Jay?



You know, I really am embarrassed that I can not tell you what they are, but we got the originals from our bio-market last year, re-planted the seeds, and as a product of our gardening efforts now have 7 different plants in good health producing massive amounts.  There are long yellow chillis, short red ones that look like sweet fruits instead of chili's (they are mother-f'in hot), one that makes red-pumpkin looking ones, long red ones, and a cute little bush that produces tiny insanely hot, witches-tits, chillis.  Plus a couple that didn't quite make it past the frost/freeze we had a week or two ago, but they were big, green, and also hellaciously spicy.

If I get the time I'll upload some pics somewhere .. too busy trying to type with insanely numb fingers .. and yes, it was a huge rush just *making* the chilli sauce, phew..

I took a few of the better big/hot/healthy ones, let 'em dry out a bit, mixed it with some secret ingredients: vinegar/oil/garlic, basically, okay .. the secret ingredient is apple, lightly cooked, all blended together after a good warming (crack the skins off the peppers first on a hot skillet) .. and yeah. 

I can't stop 'testing' it, coz its really good, and we've run out of cabonossi's, d'oh .. 

;
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Jay Vaughan