• Looking Back on a Decade of Maple Innovation
  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

    Read more

0
Shares

Habanero Mustard Hot Sauce

5.0/5 rating 1 vote
Habanero Peppers

The hottest pepper commonly grown in the U.S. (and long thought to be the hottest pepper in the world until it was surpassed by the Indian ghost pepper), the tiny habanero packs a punch. If you can taste beyond the heat, it has a wonderfully sweet and tropical flavor. They can be red, orange, or yellow.

Ingredients

  • 2 oz. habanero (about 8)
  • 1 cup white vinegar
  • 2 tbs. mustard powder
  • 1/2 tsp. salt

Directions

Remove the stems from the peppers and roughly chop the rest. Simmer the peppers and vinegar in a small pan for about 20 minutes, or until peppers are soft. Purée all of the ingredients in a food processor, being careful to leave room to let any steam vent while puréeing. Note: Make this into a delicious barbeque sauce by adding 2 tbs. Vermont maple syrup.

Leave a comment

You are commenting as guest. Optional login below.

What we do

Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply. 

Subscribe to Our Newsletter

Sign up here to receive monthly Local Banquet news in your inbox.