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Food Blogosphere
by Jennifer on January 5, 2008
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.

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.
Permalink: WHB #114 - Some Like It Hot!
Trackback: http://publish.creative-weblogging.com/publish/mt-tb.pl/107697
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Rating: 9.75 out of 4 vote(s) cast.
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Response from:
Katie
(01/05/08 5:15am)
I like them, and I know they are healthy to eat, but... they make my mouth tingle - just like a hives attack does... There's that old dominent brain/physchological thing going on~
Response from:
Kalyn
(01/05/08 11:04am)
It sounds very tasty. I have to confess that I haven't made my own hot sauce or salsa that much, considering I have plenty of tomatoes every year. I do love homemade salsa though; one of my sisters is famous for making it for her whole neighborhood.
Response from:
Jennifer
(01/06/08 4:02am)
Katie, I could see how that would keep you from eating them!
Response from:
Jennifer
(01/06/08 4:05am)
Kalyn, Our friend plants different chilies every year and gives us little starters so we always have an abundance of chili peppers. I also put bunches of ripe ones in ziplock bags and throw them in the freezer so we have them in the winter. If your sister is ever in France, give her our address! :)
Response from:
A scientist in the kitchen
(01/10/08 4:23am)
I like fresh salsa and cooked salsa as well. thanks for recipe.
Gay
Gay
Response from:
Jennifer
(01/11/08 2:33am)
Gay, I love this hot sauce because it is so versatile. You can make it as hot as you like by mixing up the chilies.
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