This is how it all started…
I was already long into gardening and making pepper sauce before 2020. That year though, I was able to work from home. That proved to be the ultimate game changer. 28 plants exploded and buried me in 1500 peppers. And more than 2000 tomatoes. And a whole garden to eat, pickle, cellar, or can.
But making and sharing awesome pepper sauce was the mission. Vinegar-based, fermented, boiled in sugar, boiled in oil, sweet, heavy on the vegetables, and heavy on the fruits. It was quite a year. I mimicked the extra hot, mustard-based batch my father-in-law shared with me before I married his daughter. I made “Mother-In-Law” with my mother-in-law, making it as she has for decades. We later partnered to stink up the kitchen again to make enough of her pepper jelly recipe to last a year (or 6 months). I made a few versions to tabasco.
pepper list
which was so super-sweet ‘cowboy-candy’, and
William Smith
Writer & Journalist
