This sweet meets heat hot sauce makes for a delicious addition to tacos. The one Cayenne pepper plant I have in the garden has been producing an abundance of peppers and I have been trying to get as much use out of them as I can in addition to giving them to neighbors. I may need to dry some out or can some in the near future for use in chilies. Ingredients follow:
|Cayenne pepper tomato hot sauce ingredients|
1 white onion diced
2 tomatoes stemmed and diced
5 Garlic cloves peeled
3 – 5 cayenne peppers
2 Tbs Apple Cider Vinegar
Pinch Whole Allspice
Juice of ½ lemon
Coat a pan with olive oil and heat on low. Add the peppers and cook for 5 – 10 minutes. Add the onion garlic, and allspice and cook for an additional 3- 5 minutes until the onions are translucent. Add the apple cider vinegar, deglaze as necessary and cook for an additional minute. Remove from heat. Stem the peppers. The heat of the sauce can be tempered by removing seeds if desired. Add the contents of the pan and the remaining ingredients to a blender and blend for 2-3 minutes. Be careful when blending hot ingredients. Salt and pepper to taste. To reduce the sauce, crush the tomatoes in advance, draining the liquid or boil off some of the liquid of the finished product as desired.
|Cayenne pepper tomato hot sauce applied to chicken tacos.|
I added this hot sauce to chicken tacos with some hard grating cheese, lime, and fresh avocado. The chicken was shredded from a whole chicken I used to make chicken stock and included the heart and liver. These organs are packed with nutrition and minerals and encouraged by the Paleolithic solution. Corn tortillas were used and are definitely not Paleolithic; it will be difficult to find a substitute.