Green Tabasco-Style Hot Sauce

While on our recent road trip, Mr P. and I stayed a night in a re-purposed pottery shed, now a delightful guest cottage.  The owners had just rescued a young sheep, as a companion for their other young sheep, so I got to feed this gorgeous baby her bottle.  So cute!  And she was amazingly strong.  And her wool was incredible - so tough, and firm, like nothing I had ever felt before.  I think they said she was a mini-Dorset sheep (or was it a Babydoll sheep?), grown for its meat usually.  They are not going to eat her, don't worry! 

interior of the cottage/pottery shed

This recipe is from a book called Giffords Circus Cookbook, by Nell Gifford and Ols Halas.  (I had a quick read of this fascinating book, which was lurking in the cottage bookshelves.)  This is a real circus and restaurant that travels throughout the U.K.  Nell who was also an artist sadly died in 2019 from breast cancer.  Her niece took over the circus, after Nell died.  I can hardly get my head around a travelling circus/restaurant (!), much less a woman who painted sixty paintings in a year before she died.  And guess what?  She was the half-sister to Emma Bridgewater!  I love Emma's pottery pieces, and as you may know, I have a small collection of her mugs and plates.  Mm, that reminds me I still want to buy one of her eggplant dishes ...

the book!

Makes 1 small bottle (maybe 250 mL?):

ingredients:

200 mL/7 oz white wine vinegar

2 tsp sea salt flakes

1-2 garlic cloves, crushed or finely chopped

100g./3.5 oz green jalapeño chillies/peppers, de-seeded and thinly sliced  see Notes

Method:

Put the vinegar, salt and garlic into a small saucepan, and bring it to the boil

Throw in the chillies, boil it for a minute or two, then take off the heat and let it rest for ten minutes (at least)

Blend this in a food processor (till smooth, says Nell)

Pour this green mixture into the sterilised bottle, seal it and store in the fridge (Nell doesn't mention the fridge till after you open it, but we live in hot and humid Queensland)

Nell also says it will keep in the fridge once opened for a week, but I have had it there for seven weeks, and still all good!  It tastes bloody good, I must say

ingredients gathered

macerating the chillies

the yoghurt cure!

We tried everything on my hand for the burn - milk, ice, water ... only the yoghurt left on for a couple of hours actually helped!  And I barely touched the chillies with my knife hand. 

really hot and delicious!

Notes:

I kept in some of the seeds, 'cos we like it hot!  As some readers will know, when I was chopping up the jalapeños for this, I foolishly only wore a glove on one hand, not the knife hand.  Oh silly me!  I had never realised properly before that chilli burns like fire! - and for hours.  So don't do what I did; wear the gloves!

I would love to make this again, but with red jalapeños.  I think that would be a fabulous change-up.

chillies!

I nearly forgot to tell you the story of the disasters when we stayed in the cottage.  We were seated at the table on wooden chairs, one of which decided to die, and threw Mr P. on the ground!  And then one of the lamps died, and he got an electric shock from it when we tried to check out what was going on with it.  I'm pretty sure there was a third disaster, but I've blocked it out :=)  Oh yes, I remember - the air con kept turning itself off, and the outside sensor light kept going on whenever we went to the fridge.  Interesting! :=)  But no worries.

the Bonville Headland Lookout at Sawtell, NSW

This Headland looks to the south, showing a beautiful sandy beach.  My previous photos were of Boambee Headland Lookout, looking north.

The owners of the Pottery Shed are very interesting people; she is English and he is American and they live here in Australia.  The cottage sits on their 1.5 acre rural property in the Boambee valley, near Coffs Harbour.  We have stayed there twice now, and will happily go back.  Not an ad by the way; just happy we stayed there.  And we didn't give a hoot about the accidents; we had a fine time!

(Joining in with Jo from Brookford Kitchen Diaries for BKD Cookbook Club.)