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A mix of the last hot chilies of the year, picked two days before our first frost.

My husband is a hot sauce lover. I learned to like hot sauce while traveling in Mexico, and have been slowly liking it more and more as the years go on. As I’ve mentioned on here more than once, I LOVE growing chilies, and grow a lot of them. We dry our own paprika (smoked and plain), jalapenos (for pickling and for dried/smoked chipotles), and our own cayenne. We also do a lot of Hatch style green chilies for both roasted green chilies (on everything from eggs to pork stew to burgers) and dried when ripe for red chili sauce. Cool chili fact. Hatch is the name of a place in New Mexico, not an actual variety of pepper. Hatch peppers can be any number of varieties. This year I grew Joe Parker and Big Jim. They are all in the Anaheim group. I like serranos for Indian food of all kinds and occasionally added to a Mexican dish for extra bite. And of course, we make gallons of salsa every year. Read the rest of this entry »