I'm just too proud of this. Surely something is going to go wrong, and I will be punished by the gods of Hubris Caliente for my overweening arrogance. But for now I'm basking. And boasting.
It all started about two years ago, when the Rev. Dr. Biggles brought a huge tray of homegrown jalapeños to my house. You can't eat them all at once (well, maybe you can), so you figure out how to preserve them.
I will admit (nah, I'm boasting again) that I just made up a method for pickling the peppers. Hot salty brine mixed with stupid white vinegar. Season it with whatever you like; I've used cumin and cinnamon (go gently there). Dump the hot bath over the sliced chiles in a clean jar, and you're done. Well, stuff it in the fridge for a few days and let it meld.
This turned out so successful and tasty that I grew a couple of bushes of jalapeños myself the next year. But it was a skimpy crop, and I had a hankering for heat.
So I bought a sack of fleshy green chiles at the farmers market; they resembled jalapeños but the farmer called them pimientos de padrón (note: not at all like the Spanish tapas snack that is so trendy). They pickled up just fine. But before too long, I fell off the sliced pickled pepper wagon in favor of prepared salsas. We can get some pretty good bottled hot sauce in Northern California; Tapatío need not apply. I was most enamored of the jalapeño salsa from Triple T Ranch, coincidentally the same guys who sold me the pimientos de padrón. Bought bottles and bottles of it, and it isn't cheap.
I saved all the empty bottles, of course. I am a hardened bottle saver; aren't you?
Then one day a few weeks ago: IDEA. Take the sliced pickled peppers (seeds and all) and grind them up really, really well in the blender. Add brine as needed to get a nice soupiness. Funnel this sauce into the saved (clean!) bottles. Be happy. Give some to friends. Be proud. Arrange to have a blog pal write about you.
Steal a photo off his blog without permission.
PHOTO CREDIT: CHILEBROWN, THE MAD MEAT GENIUS