Ingredients:

• 1 lb. Red Jalapeno
• 15 Habanero
• 3 heads of garlic, cloved (is “cloved” a thing?)
• 1 cup apple cider vinegar
• 1/4 cup Susie Q seasoning

Directions:

Just the usual at this point. I didn’t put a whole lot of effort getting the skins off of the garlic cloves. A friend told me once that a chef told him to just grind it all in with the cloves, and this chef had apparently been to France, so who am I to argue. Anyway, throw it all in the blender. Blend blend blend. Saute pan. Boil. Simmer for 10 minutes. Blend it again just to be sure. Serve.

The garlic really, really came through. Heat was ok as well! Tried this on chips, wings, and put some on a quesadilla. Worked in all cases. I’d like to try making a pizza with this as the sauce next.

Ingredients:

• 1 1/2 lbs. jalapeno peppers, stemmed
• 8 habanero peppers, stemmed
• 2 heads garlic, chopped
• 1 c. white vinegar
• 1 tbsp salt (to taste)

Directions (or at least what I did):

Everything in to the food processor and pulse pulse pulse. Try to get a little closer to liquid this time. In to a medium saucepan on hot until boil, and then simmer for 20 minutes, stirring occasionally. (Maybe have a beer.) Take off of the heat and hit it with the immersion blender until it’s very, very liquid. Strain in to a squeezy bottle and (at least attempt to) enjoy.

This turned out… poorly. The texture is in every way all wrong. I think I aerated it with the immersion blender. It looks and feels like baby food. Also, zero heat out of more peppers than I’ve put in anything before. Maybe it was simmering it for 20 minutes instead of 10. Hard to say.

Better luck next time, I guess?