Trinidad Harvest Hot Sauce
[When I wrote my cookbook, I had the pleasure of meeting and cooking with Tim Artz, the self-described “Sultan of Scratch” who grows and cooks almost everything that he eats. One of his signature specialties is hot sauce; and here, in this post, he describes his love for the stuff and offers up an original recipe. Take it away, Tim!]
I love hot and spicy foods. I crave bold and lively flavors. Not to say that I don’t care for mild, savory and nuanced flavor, but given a choice, I would opt for hot.
I never experienced any hot foods as a kid growing up. Maybe the hottest thing I ever had was some red pepper flakes sprinkled on a slice of pizza or some cherry peppers on a hoagie. I remember all of my first truly zesty bites: hot mustard on an egg roll in a Chinese restaurant, Indian curry when the first Indian restaurant opened in my home town in Pennsylvania, and the cayenne peppers my dad decided to start growing in his garden while I was a university student.
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