What do you do with a bumper crop of hot peppers? Srirach-it!

WARNING: HOT PEPPERS ARE VENGEFUL! WEAR GLOVES!

Ingredients:

1 3/4 lb hot peppers: We used 2oz Fish, 2oz Fatalii and 1 1/2 lb Hungarian Wax

4 Cloves Garlic

1 TBSP Kosher Salt

3 TBSP Maple Syrup

1/2 C Apple Cider Vinegar

1 TBSP Bourbon Barrel Aged Maple Syrup

Directions:

Cut tops off peppers and slice length-wise

Place peppers, garlic, salt & 3 TBSP Maple Syrup in a blender or food processor. Puree.

Peppers, Garlic, Salt & Maple Syrup into the blender

Pour pureed mix into a quart jar to ferment for one week, stirring daily. I covered mine with a baggie filled with water to allow air to escape while preventing wild yeasts from entering.

After one week, heat mix on the stovetop, simmer five minutes.

Add 1/2 C Apple Cider Vinegar.

Add 1 TBSP Bourbon Barrel Aged Maple Syrup

If you prefer a smoother texture, run through a food mill or kitchen strainer to remove seeds.

Use a funnel to pour into a jar. Label & refrigerate.