“I’ve been perplexed with what to do with the unexpected gift of gorgeous nasturiums in this week’s Rainshadow Organics CSA share. Too many to eat fresh, so I scoured the web and settled on a batch of nasturium hot sauce:
- 2 cups of loosely packed nasurium flowers
- 3 cloves of garlic, smashed and rough chopped
- 2 hot peppers (I chose long red ones)
- Salt to taste
- Apple Cider Vinegar to cover the contents layered in a jar.
Recommend to let steep for a week in a cool, dark place and then strain and decant into smaller jars. Should keep about 6 months.