Yes, I had ethnic breakfast this morning. A Jewish-Mexican (or Hispanic) variety. Bagels with homemade hot sauce.
I save all my red (orange?) cayenne peppers to the freezer during garden season, adn then make up a few gallons of hot sauce at the end of the season in cooler weather when the heat from pasteurizing and processing is appreciated more. This year's had a natural "smokey" flavor to it that was not added. I think it might have developed that flavor from last winter's wood ashes which were added into the garden area and tilled in during early spring.
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