madbaker | (no subject)

I've been busy at work, but not generally overwhelmingly so. The no-longer-parent company which had been letting us squat in their office space was sold by their now-no-longer-parent private equity firm effective today; no one knows what will happen, but it's a safe bet the Mill Valley location will be toast. Oh well; it was nice while it lasted.

This week's Resolution Recipe: Srirachi-style chili sauce.

1 bunch red Thai (bird's beak) peppers
apple cider vinegar
onion
garlic

Chop up all the chiles you want to use, barely cover them with vinegar in a saucepan, add some onion and garlic if you like, boil until soft, let cool a bit, then whirl in a blender or fud processor. Keep in a glass jar in the fridge!

What worked: Certainly easy, and a use for the Thai peppers we got in our CSA box. They tasted like Sriracha - that is, fairly thermonuclear.

What didn't: I couldn't get the fud processor to get the mix as smooth as Sriracha. Maybe boiling longer would help, but I suspect there just wasn't enough mass to whirl properly. (I had about 3/4 cup.)

Will I make it again? The wife quite likes a little bit of Sriracha, but we have a jar of it and about 1/3 pint of this. If we get peppers in our box again, yes to use them up but otherwise, no.