Italian Cayenne Smoked Pepper Sauce
12 Italian Cayenne smoked peppers
2 cups Apple cider vinegar
1 small onion
1 Tbs honey
1 tsp salt
1/4 tsp nutmeg
Break peppers apart into small pieces, discard the stem. Add to a small sauce pan with vinegar. Cover and keep on medium-low heat to slow cook (allow it to steam, but not a simmer or boil). When peppers soften, mash with back of spoon or potato masher. Add sliced onion and remaining ingredients. Continue on low heat with lid off. Mash periodically. When liquid has thickened with the pepper and onion, after about an hour, use a blender to puree, then pass through a strainer to remove seeds and skins. Store in refrigerator. Makes about 12 ounces.
I love how the smoky flavor adds instant "savory" to vegetarian dishes. The Italian Cayenne is about 6 inches long and has a good amount of flesh to balance the heat when you use the whole pepper, giving the sauce a pudding-like consistency. Add a few drops to cheese and crackers with a basil leaf, combine into a creamy salad dressing, or try mixing with your stir fry.