Get started with a pint-sized glass jar and cayenne peppers to fill. Add 2 1/2 teaspoon of sea salt, a few cloves of garlic, whole (I actually put in 4-5) Pour in enough water to cover everything. Shake well, place in the pantry/cabinet for 2 weeks to ferment. After the fermentation period, toss everything in a blender and grind it up…hot sauce!Store in the refrigerator for up to a year
If you have extra hot peppers, pepper vinegar is a great condiment for meat or greens. Just boil a pint of vinegar, add a tsp. of salt, and pour it over your peppers. It will be ready to eat after a week and lasts indefinitely.
Fireball Whiskey Glazed Chicken - chicken basted with an amazing homemade Fireball BBQ sauce. Ketchup, red pepper jelly, vinegar, onion, garlic, cayenne pepper and Fireball Whiskey. This is SO good! I made this for a party and everyone raved about it! A new favorite! Can make the Fireball BBQ sauce ahead of time and refrigerate for later. We ate this 2 weeks in a row!!