Brussels Sprout and Currant Salad
Here’s a delicious salad that’s incredibly healthy, quick, and easy to make!
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Total Time: 10 Minutes *excluding canning |
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Heat-Level: Seriously Hot |
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Plant-Based |
Yes I know… ‘pepper pot’ typically refers to one of Guyana’s national dishes – a delicious stew traditionally served at Christmas and other special events made from cassareep (cassava root syrup), scotch bonnet peppers and fragrant species – but hear me out. My dad has been making a homemade hot sauce for years that is so damn hot, tasty, and easy to make I can’t fault him – he simply calls it ‘pepper pot’.
BUY AS MANY TYPES OF PEPPERS AS POSSIBLE:
Ghost peppers, habaneros, cherry bombs, Calabrian peppers, jalapeños, Thai chillies, just avoid anything mild like cubanelles or banana chillies.
WATER BATH VERSUS PRESSURE CANNING:
Botulism is no joke, ensure your recipe is safe for water-bath canning (read more about home canning safety). When canning high acid foods such as jams, jellies, fruits, and pickles you can safely use the water-bath canning method. If you are canning low-acid foods such as vegetables, broth or meats, you will need a pressure canner.
SOURCES
Here’s a delicious salad that’s incredibly healthy, quick, and easy to make!
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