Weekend Herb Blogging has resumed after a two week holiday break. I'm sure our imaginative host, Kalyn at Kalyn's Kitchen, enjoyed her well-deserved time off!




If you're not yet a fan of chili peppers, you might want to think about becoming one. In addition to being high in potassium and magnesium, the red chilies are packed with vitamin C and A, and both the red and green chilies a good source of vitamin B6.
When capsaicin, the active component in chili peppers, is consumed in a somewhat diluted form, such as in hot sauce, it offers countless health benefits.
Studies have found that capsaicin both relieves and prevents cluster headaches, migraine headaches and sinus headaches. It is a potent anti-inflammatory agent and is being looked at as a possible treatment for arthritis and psoriasis. Capsaicin may also help to protect your heart by reducing cholesterol.
Cultures around the world that use hot peppers liberally in their meals have significantly lower rates of heart attack and stroke than cultures that do not.




Simple & Versatile Hot Sauce

12 chilies - I use a mixture of chilies*
2 or 3 cloves garlic - add 3 if you love garlic
1 medium onion, quartered
5 or 6 good, firm tomatoes
1 green pepper (optional)

4 tablespoons white, distilled vinegar
1 teaspoon sugar
1 teaspoon salt

Put the first five ingredients in a food processer, and process either to small chunks or until smooth, whichever you prefer.
Pour into stainless steel saucepan and mix with the vinegar, sugar and salt.
Bring to boil and simmer gently for 1 - 1½ hours.
Add a big spoon of tomato purée if you think it needs thickening.
Bottle in sterilized jars.
Once opened, will keep in the fridge for up to a year.

*The heat of your sauce will depend upon the chilies you use. Here's a good guide to chilies.