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1
In a small pitcher or a glass, add the vodka, horseradish, Worcestershire, hot sauce, and vegetable juice.
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2
Cover the glass with a shaker, shake well, and then let rest in the shaker.
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3
Prepare Bloody Mary mix (but with no garnish).
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4
Drop one raw oyster into a shot glass.
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5
Fill the glass half way with Bloody Mary mix.
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6
Add a splash of vodka on top.
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7
Chill glasses on crusted ice.
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8
Serve immediately.
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9
Rinse the peppers with cold water and dry them with a paper towel.
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10
Remove the stems and chop them coarsely.
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11
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.
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12
All that salt is there mostly to promote ripening of the peppers.
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13
Add the vinegar, and puree with a hand blender or in a food processor.
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14
Place in a sterilized glass jar with a fresh, sterilized lid, and refrigerate.
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15
As time goes by, whenever you have an excess of ripe peppers, remove stems, chop and add to the jar.
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16
(The salting step isn't necessary for these additions.)
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17
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 ?
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18
at least 2 months, or longer.
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19
Use as the hot sauce in many recipes.
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Note: Use rubber gloves when handling hot peppers, or wash your hands thoroughly before touching your eyes or skin.
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21
Yield: approximately 1 quart Recipe courtesy Ti Martin and Jamie Shannon, From Commander's Kitchen, Broadway Books 2000.
