Lemmon Pepper Sauce

So lets get started

Cooking the grindings

Blended sauce

Blended Sauce

The good stuff!

F'n cat, now he won't move so I can finish the bed

Freak'n cat woke me at 4:30 this morning! gonna kill the SOB one morning if I can catch him in the dark. F'n lil shit! So I had plenty of time to make my Hot Lemmon Pepper sauce. These little chilies are so tasty. They have a slight citrus flavour to them and a medium hotness. Susan says they're hot-as-hell but that's her. They say these chilies originated in Equador or there 'bouts but they are pretty and tasty. The bushes are large and spendly with loads of fruit, a pretty plant. I had a bowl full of chilies but after I ground them down I ended with a packed cup full of pulp, seeds and all (tiny seeds).

1 C. pulp

3 C. vinegar

1 T. Kosher salt

1 tsp. cane sugar

bring to boil, reduce heat simmer 30 min, or there 'bouts

1/4 tsp. xanthan gum and blend all 'till smooth (this stuff keeps it from seperating, keeps all the little bits in suspension). Can be omitted, will just need to shake alot.

Let cool and bottle, ENJOY!!

Now for some ripe/rotten mango and yogurt.

Cheers!