This year’s harvest sauced and canned

This year I grew two Tabasco plants and a habanero plant. In total I ended up with about 65 habaneros and hundreds of the little Tabasco. It wasn’t the most forgiving growing season but they did alright.

I wanted a simple sauce to really showcase the flavor of the two sauces. This is two whole white onions, all the chilis, and some garlic. I boiled 1:1 with distilled white vinegar and only added salt and MSG.

Then I kept one mason jar for use now and canned the other 5. In the end it turned out phenomenal. Fruity heat from the habaneros, traditional chili boldness from the tabasco, nice salty vinegar kick, and some umami rounding it all out.

by Rip–Van–Winkle