Tag: recipes

Making Corn Free Hot Sauce

This will probably never be a recipe blog. I just don’t have enough safe foods to really have what you’d call “recipes.” Most of my meals consist of 3 safe foods prepared very simply, without cooking oils and with minimal spices. My taste buds are kind of broken after a long winter of very few foods I could tolerate, so these days the simplest things just taste wonderful to me. I’m okay with a number of things people find appalling to even consider: salad without dressing (if the ingredients are fresh and quality), cooked lettuce (tastes just like spinach!), food braised in water instead of sauteed in oil, and raw honey eaten by the spoonful as a snack.

But I do like some spice in my life, so of course my first post about food I *do* eat instead of food I *don’t* eat is about hot sauce.  I loooove hot sauce and put it on pretty much everything. The only time I refrain is when a food is still a “trial” item, as one of my first reactions is mouth and tongue burning and hot sauce confuses the issue. The sensation of spice is markedly different from the sensation of tongue swelling/burning, but I prefer to not confuse the issue.

Make sure to use safe-for-you ingredients. Peppers should be unwaxed and unsprayed. Vinegars, citrus juices, and additional vegetables and spices should be tested individually for safety before putting them in the recipe.

This is the first hot sauce I made, and followed the recipe exactly:  How to Make Hot Sauce on Omnomnomicon

It turned out wonderfully, but of course I am allergic to garlic now. Or, I reacted to several garlics, might still be corn. Haven’t checked.

Anyway since then I haven’t even been using a recipe- I chop the heads off of peppers and puree them with a vinegar (I use bragg’s apple cider vinegar and/or my own homemade kombucha vinegar, then heat on the stove for a time, probably 20-30 minutes, maybe longer if I’m getting in to a movie or something. (If you have an open kitchen, do this when it’s okay for the whole house to smell like hot vinegar.)

I taste-check every 10 minutes or so. Do this by dipping one tine of a fork in the sauce and barely licking it. Do NOT take a whole spoonful right away and do NOT stick your face over the pot to smell it. You’ll probably do this at least once without thinking, and regret it. Hot pepper and vinegar fumes are pretty caustic.

It’ll boil down over time, and I just taste and add more vinegar if needed and sort of spice up with whatever tastes good, then boil down more as needed until it tastes right to me. You’re basically trying to really infuse the vinegar with the peppers, then add other flavors and then cook just enough to infuse them without destroying them.

I think last time I added molasses, honey, salt, and a tiny bit of lemon juice at the end. I feel like maybe there was another spice there and that I told someone about it last week and they thought it was ingenious for me to put in hot sauce, but I can no longer remember.

But in general the recipe is very forgiving and you can get away with a LOT of experimentation. If you have a safe oven *, roasting the peppers first is really awesome for making a smokey taste.

Here is a recipe for hot sauce that involves lime juice instead of vinegar. Basically you just need some kind of acid.

*The oven in my rental house was baking corn into everything I made. I tried and tried to clean the death out of it, but eventually I just gave up and bought a really nice toaster oven

My Secret Grapefruit Ritual

Actually, it’s not a secret, and it’s not even my ritual. And it works for other citrus fruit as well. Half of it was taught to me as a child, and the other half was *just* suggested to me a couple of weeks ago.

But back up. Let’s talk about why I even have a grapefruit ritual. It’s because of the wax. Many fruits and vegetables, even organic ones, are waxed to preserve them and to improve their appearance before they hit the grocery stores/co-ops. The wax on organic fruits and vegetables is *supposed* to be from carnauba wax or shellac, which *should* be corn-free. Unfortunately, like many other things that *should* be corn free, they aren’t. I’m not totally sure what’s corny in them, but I suspect that the wax is mixed with a solvent like ethanol (from corn) to allow it to coat the fruit better, and then the ethanol evaporates leaving the wax and the corn particles behind.

Anyway, I haven’t ever really managed to peel a waxed apple, cucumber, zuchinni, or other thin-skinned fruit or veggie carefully enough to avoid contaminating the inside with wax residue from the peeling instrument. No matter how carefully I tried to peel them, I would end up getting some wax in my mouth and paying the price. So I just didn’t eat most fruit and many veggies out of season for a long time, opting instead to only eat produce from local farmers whom I could question about their practices. Then I became allergic to pretty much all winter vegetables, and I got hungry enough to get adventurous. With a little advice from some other adventurous corn allergics, I was able to arrive at a way to eat thick-skinned fruit like grapefruit safely.

This method is working for me. Your mileage may vary.
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