homegrown

i got a whole arsenal of sauces, but I've never grown my own before. i live in the mountains. it's not quite hot pepper territory so i only produced a few handfuls of ripe jalapeños. i threw in the one cayenne – that didnt get dried, and a little ghosty that made it through the summer. simmered in vinegar, blended, strained, buttered; with a splash of (gluten-free) soy sauce. it was a little thick, but i like my flavor to stick. 10/10 i will do this again. also, it went better with bleu cheese than ranch. sauce to butter ratio was 4:1.