Wednesday, October 27, 2010

New York Apples and Carolina Peppers

So, I have had some left over peppers from my dad's garden, along with a couple of my own for a while now (since making this hot sauce), and they were starting to dwindle, so I felt I needed to do something with them. Along those same lines, I have also acquired a whole bunch of organic apples from my partner's sister in NYC, and while they look nice sitting on my table, they were also in desperate need of use. So, today I have been utilizing both peppers and apples in the following recipes:

Sweet and Spicy Apple Hot Sauce:

4 cloves of minced garlic
1 tablespoon of minced ginger
1 cup of diced onion
3 cups of diced tomatoes
3 tablespoons of extra virgin olive oil
4 medium chili peppers
2 jalapenos
2 medium sized apples (diced)
2 teaspoons cinnamon
1 cup of distilled white vinegar
1/3 cup of lemon juice
2 teaspoons salt
1/2 cup agave nectar, or 2 tablespoons of brown sugar

peppers and apples cooking
1. Over medium heat in a large saucepan, heat oil and add the onion, peppers, apples,ginger and garlic. Cook for 3 to 4 minutes, or until the onions begin to brown. Stir continuously.
2. Reduce heat. Add the vinegar, lemon juice, tomatoes, and salt. Stir until the tomatoes break down. Roughly 6 minutes. Add agave nectar/sugar and cinnamon and stir well.
3. Place mixture in blender and blend until a puree is formed.
4. Pour mixture through a fine mesh sieve into a container. (note: I saved the chunks in a separate jar to use for salsa later)
5. Let mixture cool for an hour.

Spiced Apple Sauce
 (recipe taken from:
This recipe makes your house smell really nice and is perfect for fall.

4 apples – peeled, cored and chopped
3/4 c. water
1/4 c. sugar/brown sugar
1/2 tsp. ground cinnamon
dash of ginger and cardamom


In a saucepan, combine apples, water, sugar (if using), and spices. Cover and cook over medium heat for 15-20 min., or until apples are soft. Allow to cool, then mash with a fork or potato masher.

apples cooking

finished applesauce


No comments:

Post a Comment