Twenty years ago a man at my hunting club would sell 1.75 liter whiskey bottles of hot sauce that we would annually buy, pour it on a saltine cracker and eat like Boligee caviar.
This spring I started collecting jalapeno peppers from friends and family, and started storing them in my freezer. Late in the summer, I thawed the peppers, removed the seeds and made a mash with my food processor. I added tomato sauce and vinegar, then put them in the cellar to cure for six months. I recently pulled out my mash, brought it to a boil, added more vinegar, spices and salt. I bottled the results and am proud to say it is as good as any hot sauce I have ever bought. I named it after my perfect fox red bird dog Massey.
I took the jalapeno seeds and made a ridiculously hot poison that I can't wait to watch my cousins get into a hot sauce duel with this holiday season. I call it Rowdy's Insanity Sauce and it is too hot to handle, if you are normal. Rowdy is the monster I am forced to live with and love on. (See the "about us" in the recipes if you don't know Rowdy, not many people do because she is institutionalized in our home hence her name.)
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