From the Tropics: Growing Peppers and How to Prepare Hot Sauce! 
***Click on image to enlarge!***
As chef, culinary educator and a believer in non-toxic agriculture, I develop my garden as a lab for freshly delicious, seasonal cooking, becoming one of my greatest joys. A friend told me not too long ago "Its garden therapy, and you are The Food Therapist !" ...with a smile I replied, it made click right away because food is what connects me with nature, bringing out my creativity in the kitchen and bringing me closer to loved ones and friends.
When I began my backyard adventure a few years ago when I had my Personal Chef Business in Sacramento, California, I knew little about gardening or growing veggies and herbs. But I learned fast, thanks to some interesting how-to guides available in the internet, textbooks and friends that have their backyard gardens for years. Two of the most important things to learn are: to learn how to nurture the soil, and how to space plants.
Tips for starting your own garden :
Compost unused food: Turn your kitchen scraps into rich soil and then, it will come back into the kitchen when you harvest the vegetables. Interesting thought,...ah?
To avoid unpleasant odors when you compost unused foods, alternates fresh green material (plant and kitchen waste) with layers of straw, then turns the pile regularly for air circulation.
Learn when to harvest. One secret to cooking from the garden is knowing when produce is ready to eat. Taste at different stages to discover how flavors change as vegetables and fruits mature.
How to prepare your own "Hot Pepper Sauce"
Don’t rub your eyes when handling hot chilli otherwise they’ll have you in tears.
Today’s multitude of pepper sauces have a basic set of ingredients: chile pepper, garlic, and onion. After that point, however; the list of ingredients varies as widely as the taste buds of the chili-lovers can bare. Any combination of chile peppers can be found in the small bottles of fire! From cayenne to jalapeño, scotch bonnet, and the hottest of peppers, the habanero; All can be found in any number of hot sauces.
I have to admit that I learned to eat chiles when I lived in Mexico. Before that I probably didn’t pay much attention to it, who knows why. Now I can not live without it. I am a chilehead 
When and if you decide to prepare your own, there are few things you should know, well actually two things:
1. Get the freshest habanero peppers. Reds are good, dark red ones are the best.
2. When handling them, PLEASE wear gloves or use a fork and knife. Because…I have heard so many horror stories: you forget you touched them and then you touch your eyes, or just imagine if you use contact lenses and you forget you touched habanero peppers…Oh my…I promise you`ll remember it for the rest of your life.
So, just remember to get the freshest ones and to be real careful when you handle them. Then, enjoy your own hot sauce!
My all time favorite is the one prepared with "Habanero Peppers, " garlic, onion, mustard and tropical spices. The recipe follows:
Picante de Ají Chombo - Habanero Pepper Hot Sauce panamanian Style
Pick the red and unblemished peppers to prepare thsi recipe. Use apple cider vinegar for better taste. Gloves on, or with the help of fork and knife, open the peppers and remove some of the seeds (only if you want a mild salsa)
This recipe yields 10-12 ounces of delicious hot sauce.
Ingredients
15 Habanero Peppers (ají chombo)
1/2 cup apple cider vinegar
2 garlic cloves, cut in halves
1 medium onion, cut in chunks
2 tablespoons guud quality mustard
Process all the ingredients in the blender or food processor. Put it through a sieve if necessary. Adjust seasonings and add water, vinegar of fresh citrus juice if it’s too thick. Store in the fridge in a glass container, well covered. It will last for up to 3 months refrigerated.
Links:
Some of my other adventures with Chile Peppers: Tepin Peppers Redux
How to grow Capsicum .
- by Chef Melissa
- December 09, 2008
- 7:25 pm
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Jacqueline ivette santamaria gonzalez dice en Los Mejores Restaurantes - Places to Visit in Panama: Mosto Bistro (Chiriqui)
La próxima vez que este por panamá , los visitare .
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Dan dice en Hot & Delicious from the Tropics: Luscious Thai Truffles
They sound delicious! I’ll definitely be giving these a try.
… -
Manuel dice en Arroz con Frijoles Negros y Chimichurri de Culantro - Black Beans and Rice with Culantro Chimichurri
Great job!
Archives
Recetas Deliciosas
- Calamares en Salsa de Plátano Verde
- What’s cooking in my kitchen?
- La Receta del Dia: Carpaccio de Buey
- Global Voices & WHB #16: Cooking with Culantro
- From the Tropics: Pavlova de Fresas / Strawberry Pavlova
- La Receta del Dia: Cake de Zanahoria y Coco (Carrot-Coconut Cake)
- Pie de Chocolate y Tofu
- Cenas rápidas y fabulosas: Picadillo
- Vinagreta de Café y Maní
- Remembering 9/11 and a Recipe to prepare Chicha de Maiz
Comments
12.09.08 at 07:59 PM |
Your peppers look awesome! I love hot stuff.
When I get a chance, I’ll be starting a window box garden. I can’t wait! I’ll grow herbs. Yay! 
))))
Paz
——-
12.09.08 at 08:00 PM |
P.S. I look forward to your new look.
Paz
12.09.08 at 08:46 PM |
This looks like my kind of hot sauce—my eyes are watering just reading the recipe!
12.11.08 at 11:22 AM |
Lydia & Paz, I am sure you will enjoy preparing this hot sauce recipe! Please keep us posted…and Happy Holidays from Panama
M
12.23.08 at 11:32 AM |
Wow, this sauce sounds fantastic.
12.27.08 at 02:36 PM |
Felicitaciones por tu Blog, muy interesante y provechoso. Me encanta el Aji, yo tengo unas matas de aji dulce, Habanero y Rocoto plantadas en mi casa y de alli preparo mis “picantes” o “Ajiceros”. En mi blog podran encontrar algunas recetas de origen venezolano
http://elfogondepolo.blogspot.com/2008/10/el-ajicero-o-picante-venezolano.html
Para que puedas prepararlas y disfrutarlas
Feliz Navidad y Prospero año nuevo
05.09.09 at 10:51 AM |
Hi,
Nice post….Your peppers look awesome!
06.12.09 at 08:43 AM |
Cooking is one of my hobbies! I am always eager to cook something delicious for my family! Healthy+delicious-
08.10.09 at 07:55 PM |
I was eating a pakage of hot sause and i bit my tongue i started bleeding and i dind’nt realize until i got a drink of water and the hot sause got in the cut and it stings realy bad what can i do
08.22.09 at 02:32 PM |
Thank you for this good explanation.
02.15.10 at 04:13 PM |
There are two methods, first one is using seeds or spores. The second one is to use cuttings, or other parts of the plant.Marcotting (slicing a part of a branch, and putting moss or soil so roots will form) and grafting (cutting into a plant and putting root stock in, so a new plant grows) are also common methods.
02.26.10 at 05:33 PM |
Salads can be amazing. Make sure to eat at least one salad a day, because even though the dressing is fattening everything else is good for you. Also, check out the TV dinners. Some of them are actually quite good, and they have an equal balance of the right food so it’s easy to eat healthy. Breakfast can just be scarmbled eggs, toast, and a nice large glass of orange juice.Bridges To Recovery
01.26.11 at 05:36 PM |
I love putting fresh cilantro into any kind of hot sauce I make. I find it is used often in Mexican dishes and sometimes in Indian dishes and I think those are the two spiciest cuisines in the world, plus I love cilantro!
05.05.11 at 11:57 AM |
How hot are these style of peppers?
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