A bubba has to eat—and eat well to fuel their body and allow them to perform. Really this goes for any athlete. Good, well-balanced food, water, and at least eight hours of sleep a night is vital to a teenage athlete’s performance and their health. This is one of the reasons why I learned long ago to cook. Today, I’d like to share a kitchen experiment I made recently to add a little flavor and pop to my food, thai-beñero hot sauce.
Last May when I shopped at our local hardware store for the traditional jalepeño peppers plants for my garden, Thai and habeñero peppers were all they had left in their temporary greenhouse. I was a bit disappointed but jumped at the chance to jump into an experimental garden addition for 2019. The weather was weird for gardening and not the best for tomatoes and peppers. Wet, cool, wet, and then even more wet but we survived and even thrived with an abundance of cucumbers that were absolutely delicious. The hot peppers, however, were slow and few and far between. I did harvest enough green peppers, tomatoes, and Thai peppers to make a batch of homemade salsa. The extra kick from the Thai peppers tasted fantastic and made for some excellent salsa that was eaten before it needed to be canned.
The slow production of the hot peppers disappeared in mid-August as the weather turned hot and dry. By the end of September, the plants were loaded down with both Thai and habeñeros. I had a plan to pickle some and maybe put a few in the freezer for winter stews. Then as October rolled around, the weather went Kansas-haywire and we had a forecast of a whole weekend of sub-freezing overnight temperatures. After work that Thursday, I went out as the thermometer plummeted and picked all the hot peppers on the plants. I felt pretty good about myself saving those perfectly fine and perfectly flame-throwing vegetables. After a week of sitting in a bowl on the counter, though, Mrs. Hays began to send friendly death glares in my direction about the dangerous bowl sitting out in the open. I ignored her as usual. The next week, the peppers began to wrinkle so I decided I had better do something about them.
A flash of brilliance descended upon my mind. A vision from heaven. Inspiration at it’s highest and most powerful. I thought about one of my grandfather’s favorite condiments, Tabasco sauce. I thought, you know they have to make that from a recipe and if they can make such a delicious sauce, why can’t I? I searched the food websites and found a recipe for Homemade Cayenne Pepper Sauce at the Chili Pepper Madness site.
It was pretty easy. It tastes great. It smelled even better simmering on the stove. It’s a winner and well worth purchasing a Thai and a habeñero plant again next year solely for hot pepper sauce purpose.
- Rush out in a biting north wind and pick peppers before covering them with a tarp.
- Let them sit on the counter until the other people in your house can’t stand it anymore or else they begin to wilt.
- Wearing protective nitrile gloves, rough chop the peppers, seeds and all, and place into a pot.
- Add the garlic, a half cup of white vinegar, and two teaspoons of salt.
- Bring to a boil, reduce heat, and simmer for 20 minutes.
- Remove from the stove and allow it to cool for 30 minutes or so.
- Pour all the contents of the pot into a blender and blend on high until liquified. Add water slowly until you achieve the consistency you prefer.
- Strain through a colander into a glass bowl.
- Transfer to a canning jar or glass container. Label properly because this stuff can be dangerous if not handled properly.
- Keep refrigerated and use as is, or boil process for long-term storage.
- Place the solids filtered out in the colander on a piece of aluminum foil and dehydrate overnight. Use these dried solids as a seasoning in your favorite stews, soups, or meat rubs.
That’s it! The result was a sauce with a bite but with an exceptional flavor. I’m happy with it and have already enjoyed it on eggs, pasta dishes, and soups. Plus, I look forward to adding the dried seasoning to a dry rub the next time I smoke a pork loin or shoulder for a little extra kick.
Wow! Take one more look at those beautiful hot peppers.
Bon appetite, Bubbas! As you hit the offseason for football and look toward your other sports, remember to keep eating a balanced diet. Your energy and your health affect your performance. Never forget this simple fact. Eat well, drink water, and get 8-10 hours a sleep a night. Learn to appreciate the food you need to grow and develop as an athlete. Your body will thank you.
THE COACH HAYS 