I spent the day crafting 9 pounds of fresh chiles into 50 jars of liquid fire. My hot sauce recipe is pretty killer, especially when the right mix of chiles is used.
This morning, my friend Nick Fauchald and I stopped by my new favorite farm, Roots to River, just up the road from us in Solebury. The farmers there, Malaika, Josh, and Natalie let us wander through the fields, picking whatever we desired. Tonight we'll take them some sauce and have a pot luck dinner with their CSA members.
Here's the recipe:
Makes about 1 quart
1 head garlic
12 oz mixed chiles
21/4 cups apple cider vinegar
2 tablespoons brown sugar
2 tablespoons kosher salt
Preheat the oven to 425°F. Cut the top of the garlic and sprinkle with a little salt. Wrap it in foil and roast it in the oven until it's caramelized, about 45 minutes.
Heat the vinegar, sugar and salt in a pot until it simmers, then pulse the chiles and garlic cloves in a food processor until finely chopped. Add the chiles to the vinegar and bring to a boil. Can or keep in the fridge.