Coyote’s Bitey Bite Hot Sauce is Now A Thing!

Coyote’s Bitey Bite Hot Sauce is Now A Thing!

The hot sauce is now a thing, and OMG it is delicious! In the photos: the jarred peppers on the day I started the ferment, the same after a round in the cuisinart, and in the bottle. I still have to make the labels.

And the name: “Coyote’s Bitey Bite Hot Sauce.”, because after tasting it, I said to myself: “BITEY BITE!!!” Yes folks, it has Scoville. And for those who are wondering: it was a near thing, but I am ok, and have recovered from the tasting. Ingredients: Pepperoncini, Tabasco, Santa Fe Grande, and Habanada (heatless Habanero) peppers, garlic, onion, and at the end, some of my homemade apple scrap vinegar to thin it down.


Garlic Scape Pesto

Garlic Scapes

The scape is the flower stalk of a garlic plant.

The scape is the flower stalk of the garlic plant. In Ohio, it appears from mid to late June. You have to cut it while it is curling and before it straightens up and fully flowers, as otherwise the scape will become tough and chewy and the garlic plant will put all it’s energy into the seeds/bulbiles instead of into the garlic bulb. The scape tastes…. garlicky.

10 medium garlic scapes (pencil width and long), chopped small (adjust quantity depending on size).
approx. 1 c. olive oil
3 tablespoons pine nuts, walnuts, or pecans (optional)
1 1/2 cup asiago cheese, grated, or 1 cup parmesan (get the real stuff, not the “in a plastic shaker” parmesan).

Mix olive oil, nuts, and scapes in a food processor. Transfer to a bowl and mix in the cheese.

Serving Suggestions
Serve over pasta, top with sliced and sautéed cherry tomatoes, olives, red and yellow bell pepper.
Serve as a topping on pita bread or crackers.
Put on anything that you would put pesto on.

May cause severe allergic reactions in vampires.

(Many variations of this recipe can be found all over the web).

Basil and Olive Pesto

This is one of my favorite pesto recipes.

4 or more cups fresh basil leaves

8 cloves garlic

8oz pine nuts

1 10oz jar green olives with pimentos, drained

1/8 tsp cumin

1/8 tsp red pepper

1 tsp red wine vinegar

1/2 lime, juiced

Salt and pepper to taste

Add basil, garlic, pine nuts, and olives to food processer, grind to a coarse paste. Add remaining ingredients, blend until smooth. Freeze in ice cube trays. Two pesto ice cubes is about right for one serving over pasta.


Serving suggestions:

Spread on homemade bread.


Pasta sauce

Roasted Red Peppers and Onions

I made these originally because I wanted to make a remoulade sauce for my baked sweet potato, but they can be used on anything, they are awesome.
At least four large red bell peppers, but really as many as you want to make. These can be frozen.
1 small yellow or red onion, if making the Red Pepper Remoulade. More onions if you just like roasted onions. (Optional)

cut the peppers into quarters, remove the stems,seeds, and membranes and lay them skin side up on a foil lined cookie sheet.
Also cut one small peeled onion in half, place it cut side down on the cookie sheet along with the peppers.
Put the oven broiler on High, and broil for about 10-15 minutes, or until the skins are mostly black, but the flesh underneath is still soft and moist. (I checked a bunch of times).

Once the peppers are done, put them and the onion in a paper bag, close the bag, and let them steam for about 10 minutes. GIANT HINT: put the paper bag on the cookie sheet, not the counter, because the bottom WILL soggily rip apart when you lift the bag.
Let cool.

The onion is ready as is. I included it simply because if I’m roasting these bad boys for a remoulade, I want the onion.
When the peppers have cooled to where you can handle them, just peel off the skins, they will come off easily.
Discard the skins OR save them for making a vegetable stock later. (I keep a zip lock baggie in the freezer of vegetable trimmings, end bits, and whatever for making soup stocks).

Can be frozen. I toss them in a ziplock bag in the freezer.

Serving suggestions:
Roasted Red Pepper soup. Use as a topping for pasta. Put them and the onion on a steak sandwich. Make a Remoulade. Eat them on the spot. The possibilities are endless.

Roasted Red Pepper Remoulade

I’m still tweaking this one, but I wanted to get it up there. I did my usual start with searching through my cookbooks and the internets for red pepper remoulades, found five or six that looked tasty and not containing a bazillion calories, then started tinkering.

My next rounds of tinkering will include stuff like Oyster sauce, or red wine vinegar (I think that will be better than Malt vinegar, but I was out, and I think the balsamic vinegar would be too strong). Maybe cider vinegar?
I’m also going to mess with the seasoning. I don’t want to go too heavy handed, but I think sneaking a tiny bit more Cajun in would be a good thing.

4 roasted red bell peppers (Recipe here.
1/3 cup roasted onion
2 tbsp malt vinegar
1 large clove garlic, chopped
1/4 cup vegetable or chicken broth. (OK to use Minor’s soup base).
1 scant tsp Dijon mustard
1 tsp Worcestershire sauce
Cayenne pepper to taste
ground black pepper to taste
3 or 4 shakes of Tabasco sauce

Add all ingredients to a food processor or blender or food chopper. Puree until it has the consistency of a sauce.
Put it on top of everything.

Suggestions for Usage
On top of….
Crab Cakes
Sweet Potato

Make it into a soup.

For that matter….
Use it instead of Ketchup… it’s that good.