-
1
Place ice cubes in an Old Fashioned glass until it's 2/3 full.
-
2
Add the vodka, horseradish, Worcestershire, hot sauce, and vegetable juice.
-
3
Cover the glass with a shaker, shake well, then let rest in the shaker.
-
4
Wet the rim of the glass and coat the entire rim with Creole seasoning.
-
5
Pour the drink back into the glass and garnish with the pepper and the okra.
-
6
Although at Commander's we use sugarcane for our skewers, out-side of our region you may not be able to buy it very readily, so skewer with toothpicks instead.
-
7
Rinse the peppers with cold water and dry them with a paper towel.
-
8
Remove the stems and chop them coarsely.
-
9
Place the chopped peppers in a stainless bowl, sprinkle the salt on top, stir, cover with plastic wrap, and place in a cool, dry area for 2 days, stirring every 12 hours.
-
10
All that salt is there mostly to promote ripening of the peppers.
-
11
Add the vinegar, and puree with a hand blender or in a food processor.
-
12
Place in a sterilized glass jar with a fresh, sterilized lid, and refrigerate.
-
13
As time goes by, whenever you have an excess of ripe peppers, remove stems, chop and add to the jar.
-
14
(The salting step isn't necessary for these additions.)
-
15
When the jar is filled, remove the sauce, puree if you wish, place it in a clean jar, and age it until it reaches the desired flavor ?
-
16
at least 2 months, or longer.
-
17
Use as the hot sauce in many recipes.
-
18
Note: Use rubber gloves when handling hot peppers, or wash your hands thoroughly before touching your eyes or skin.
-
19
Yield: approximately 1 quart Recipe courtesy Ti Martin and Jamie Shannon, From Commander's Kitchen, Broadway Books 2000.
