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| Twilight at Dragon Hollow Original Painting by AnnMarie Eastburn copyright 1985 www.ArtworkbyAnnMarie.com from the Resident Dragon's personal collection |
We envision dragons to be ferocious, but in many folk tales they are also sensuous and beguiling (and ferocious)! It's appropriate, then, that the new Savory recipe is called Dragon's Kiss. It beguiles the palate with a sweet start, but thrills with a fiery finish.
The secret to this dragon's fire is organic tabasco peppers (30,000-50,000 Scovill units), grown here on the farm. For more about how we grew the peppers, jump on over to our garden blog, Savory LeJardin.
SAFETY HINT: Don't neglect to wear safety equipment any time you are working with hot peppers: rubber gloves, eye protection, and sleeves. I wore a sleeveless blouse and my arms itched for days.
Warnings aside, this savory condiment is well worth the effort! It's perfect for gifts--perhaps adding a dragon--soft or hard--for that special someone?-- and for spicing up your favorite meals. Just one taste, and you'll know what it's like to kiss a dragon!
Dragon's Kiss
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| Even the steam rising from the pot is muy picante! |
2.5 cups white vinegar (divided)
0.5 cups cider vinegar
2/3 cup sugar
2 t. salt
1.5 T. Monterey Bay pickling spice (tie in a spice bag)
1.33 quarts crushed tomatoes (I used canned)
Combine tomatoes, peppers, and half of the vinegar in a large non-reactive sauce pot. Cook until tomatoes are soft, stirring frequently to prevent sticking. Add sugar, salt, and pickling spice and cook until thickened, stirring frequently. Add remaining vinegar and cook until desired thickness, about 30 minutes. Ladle into sterilized, hot half-pint jars, leaving 1/4" headspace. Adjust two-piece caps and process 15 minutes in a boiling water canner. Yield: about 5 half-pints.
What's cooking in your Savory kitchen?
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