Green Tabasco Sauce - Vegan Month of Food

Poesy and Plate
 Vegan Month of Food  2014

(check out the hundreds of VeganMoFo blogs HERE)
My goal: cook and blog about vegan food 20 times
  during the month of September. 
My theme: words and food

“I trust your garden was willing to die. I do not think that mine was – it perished with beautiful reluctance, like an evening star.” Emily Dickinson, in a letter to her Aunt. 1880

My Lucy loves to nibble on strawberries - it's kinda annoying. 

A garden that perishes with reluctance. A few lingering eggplants, ever bearing strawberries that are still blooming, and jalapeno plants that just won’t quit. And then there are my gorgeous Asian pears, just waiting to be picked. I find my little corner of the gardening world to be a paradise of sorts, each and every summer day (and now into the fall.)

I got this recipe from a 'cyber friend' on a "Lutherans Who Love to Cook" Facebook page
 Don't you just love how small and friendly our world is becoming?
Thanks Sandy!! Your recipe rocks!! 

Here’s what you need:

1 pound fresh jalapeno peppers, seeded and de-veined

Salt

1 ½ - 2 C Vinegar

Here’s what you do:

Place peppers, salt and vinegar in food processor and blend until quite fine and liquidy. Transfer to a sauce pan and simmer for 15-20 minutes.  After simmering, you may strain the sauce  or return it to the processor and continue to blend until smooth. This tabasco freezes very well. 

Freeze in portion size ice cube trays. Perfect!