A Duo of Hot Pepper Recipes

Today was the day that those hot long peppers from the farm became more than just ordinary!  I made two different kinds of pepper sauces.  Vietnamese Chili Garlic Sauce and Hot Pepper Ketchup both are simple and delicious!

Vietnamese Chili Garlic Sauce

9 oz of cleaned and chopped hot chili peppers (remove seeds if you can't take the heat)

7 fat cloves of garlic, chopped

3/4 tsp sea salt

2 1/2 tbs sugar

2 1/2 tbs white vinegar

In a food processor combine everything and pulse until coarsely chopped.

Place into a small pot and bring to a boil over medium high heat.

Reduce heat to simmer and continue to cook 5 to 10 minutes or until the sauce no longer tastes raw.

Place into a container with a tight fitting lid and store in the refrigerator.

Hot Pepper Ketchup

1 lb onions, chopped

1 lb hot peppers, chopped (remove seeds if you can't take the heat)

5 tbs fresh chopped garlic

1 8 oz can tomato paste

3 cups prepared ketchup

2 tbs sugar

1/2 tsp salt

In a food processor combine onions, peppers, and garlic.

Pulse until a smooth although you do still want some texture.

Place the mixture into a pot and cook over medium heat until most of the moisture has cooked out.

Add the tomato paste and continue cooking for a few minutes.

Remove from the heat and add the ketchup, sugar, and salt.

Taste and adjust seasonings as desired.

Place into containers with tight fitting lids and store in the refrigerator.

May also be canned as you would any ketchup if desired.

Bayou Chili

This chili/sauce is wonderful over rice... It is a mix of Creole and Tex Mex flavors but it really works. It is good as a vegetarian option or served with grilled chicken or steak as a side.

Ingredients:
2 tbs olive oil
2 medium onions, chopped
1 poblano pepper, chopped
2 cloves garlic, minced
1 tbs Tony Chachere's Creole Seasoning
1/2 tbs seasoning salt
1 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 28 oz can diced tomatoes
1 15 oz can tomato sauce
1 15 oz can whole kernel corn
2 15 oz cans of beans either black beans or kidney beans

Directions:
In a large skillet with a lid heat the olive oil.
Add the chopped onions, chopped poblano pepper, minced garlic, and Creole seasoning cook over medium heat until the onions are softened.
Add the diced tomatoes, tomato sauce, whole kernel corn, beans and the remaining seasonings.
Bring up to a boil then reduce heat to a simmer.
Partially cover and simmer about 10 to 15 minutes until thickened.