I don't usually have much success growing peppers, generally just winding up with only enough to put a few in salads and a pot beans every now and then. This year I lucked out, however, and got a bountiful amount of two different kinds from two different sources.
A friend of mine, Tommy Stone, has an incredibly green thumb, and donated some Jalapeños for the St. Peter's Church Youth to use for a fund raiser. He said he had plenty more and gave me a grocery bag full. I decided that with such surplus I should make Brockian Hot Sauce. I first found out about this method of hot sauce production about 2 years ago listening to Sean Brock at the SFA Field Trip in Bristol. Since this was the first time I've tried this, I pretty much followed the instructions. I started them August 1st and on October 1st I stopped the fermentation process and added the vinegar. Exactly two months after that I strained it off and here's what I got:
Late this summer Mom and Dad began gleaning some at Barefoot Farms up near Belton. Mostly they've been getting Okra, (lots and lots of Okra), but last month before the hard frost came, they pulled up the last of the pepper plants. They brought me probably close to a bushel of Hot Hungarian Peppers and a few fruits of various other kinds. We used plenty of them in cooking and making stuffed peppers, and I made several bottles of pepper vinegar. We haven't tried them yet. I figure I'll let them set about a month or six weeks, so they should be ready by Christmas. Don't they look real purty in bourbon bottles?
