McCarty Fermented Heirloom Hot Sauce


This Cayenne/Jalapeno cross hot sauce batch was produced from a second generation Pepper. Meaning, this was the first year Aaron grew the seed from what he had saved from a previous plant. The seeds planted this year were labeled as “2010 Jalapeno”…So they (the plant’s parents) were originally grown in Rock Hill, SC.

A Pepper’s Journey:
The Jalapeno Pepper plant {2010} was crossed with the Cayenne Pepper Plant (purchased the same year online) in our Rock Hill garden. The peppers were close enough so that the bees could land on a Cayenne Pepper and then buzz on over to pollinate a Jalapeno Pepper. The plants were cross pollinated (thanks to plant sex and bee lovin’) into a unique blend of pepper power.

The children of this sex circle are a Jalapeno/Cayenne blend. This is the seed that was planted this year.~

The creation of hot sauce is always an important event in the McCarty history of gardening. It is an event in the history of our minds, because of our love for hot sauce. Seriously…Aaron covers 80% of his food with Cayenne Pepper or hot sauce (or both, or some combination of both). He finally got me interested. I have slowly been able to build up a tolerance to it. Now, I can handle Texas Pete and Sriracha. {Hard core, right?}

Tonight, we made another 2 gallons of hot sauce to fill our needs. We still have a predicted estimate that we will end up with 6 gallons of hot sauce. Yesterday, I gathered about 4 Gallons ( 20 lb.) of Peppers. Today, Aaron cut the stems off of all of them and counted them as he went along in operation. He counted 1,082 peppers. We harvested these peppers off of eight plants. There are two Cayenne plants left, ready for harvest. {Insert kool-aid “OH YEAH”} If we were children living in the 80’s…(as we once were), we would be equally as excited about some powdered sugar drink as we are about the thought of having this much hot sauce on hand.

This hot sauce is also money for us. We plan to sell this stuff locally. We will walk into an open bar down the street and bring in a little pint of hot sauce and say “ Hey man, we make this. Keep it, it’s yours”—we suspect he will want more. We suspect we will profit off of our love of gardening. We envision that we will be able to make a living off of our love, our bliss. We plan to keep it simple. Local. Undercover. Gypsy Style.

Before I list the ingredients, I might also add just how BAD ASS our pepper plants were from this year. We moved here in February to a little town called “Boiling Springs, SC.” This town has some freaky weather. Freaky is the best adjective I could come up with here. We are about 1 mile from Lake Blalock. We are situated on a hill. The predominant weather pattern, which follows Hwy 85 is to one side of us, and to the other side of us is Lake Blalock. So, we get the basic weather from Hwy 85, and a sort of microclimate mix from the lake. Short answer? We get some STORMS. Some regular storms that dump 60 mph. winds and pea sized to quarter sized hail. They are angry storms that cause insurance premiums to go up.

This particular year’s weather pattern has taught our jalapeno and cayenne pepper plants to be resillient as a motha-fucka {Aaron’s words}. They have been knocked down, dragged out, hung out to dry….and they liked it. They are bad ass. These plants have branches on them that lay across the ground and curve out and up. They are like little cacti reaching for the sun. Only, they have some pretty intense fruit.

So..we are going to list our ingredients for our 2012 heirloom crop of goodness…but don’t expect your plants to have that bad ass attitude about them. This batch is unique. So Godspeed, my friends. Grow those peppers and we hope they will be as tolerant as our little gems of nature. {yes…I’m aware that I’m bragging.}

Disclaimer of the Ego: As bad ass as these plants are…we can’t plan on entering them into the hottest hot sauce of all hot-sauced-ness contesta-thon. They are actually a pretty mild blend. We suspect that the bees might have been getting’ it on with their green bell pepper baby daddy greatest lover the world has ever known too. However, luckily I will be able to enjoy this blend due to my obviously mild tolerence for “hot” sauce. I’m still in my infancy stage of experience with the capsaicin oil and don’t plan on getting this excited over something that I can’t even sniff without coughing.

Otherwise: Aaron could not actually sniff this mash of sauce without coughing, so ye be the judge of this hotness ego fiasco’

The finale’ (for those who don’t want to read the rambling and explanations):

The following are the ingredients in our FIRST GALLON of 2012 hot sauce.
We blended up the peppers in our Ostercizer— chrome plated with pearl numbers on that bitch!!!— (GOTCHA! More rambling! Surprise! )

– To be ostercised, is to be an inerloper who is made fun of and can’t be reconsidered. I’ve been considerin’ reconsidering myself)

…combined our ingredients and fermented the sauce in a gallon size “Earthfare Organic Apple Juice” 1 Gallon (3.78 L) GLASS container/jug. {Glass is important in our book. You don’t want your hockity-pockity wockity pockity plastica explosica funneleca esplosion de sillicone bath and Body Works aa-ca-creation to taste like plastic, do you?}
1,082 / 1/1,000 per jar-athucus-as-knownicus

Well. Not Everything. I admit. I didn’t know how much plastica to expect. But as you can see, I figured out the exact spot.

Merlinian disclaimer equation- termed here, folks. If you agree to it, buy our hot sauce.

Ingredients: {not in quantity, just in intuition}

First Batch: ( produced August 16, 2012)
Cayenne/Jalapeno Pepper Fruits
White Vinegar
Eden Sea Salt (hand harvested French Celtic)
Whole Pulp Lime (fruit, cutlerized minus peelacus con seedicus not from concentrate)
Water (from our “Pur” filtered sink: Activated Charcoal technology)
TO SEAL: 1 TSP. of salt on top of the Hot Sauce Mixture, covered with grape seed oil at the top of the neck {A Salt/Oil Seal}

Second batch: {August 16, 2012}
All things equal with the previous batch

¾ mash to a ¼ water
Local Honey{Charlotte, NC} {approximately 10 oz.}
White Vinegar {an additional approximation of 10 oz. = Difference from the first batch}
Sealed with the same Salt/Oil Seal.
{A tablespoon-ish {soup spoon full} of Sea Salt AND a pour to the top of the jug, just under the twist for the lid, of Earthfare Grapeseed oil.}


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