I haven't named them yet. I'm looking to include a reference to my Mexican grandma, a personified jalapeno, maybe a burning ass... but I haven't quite decided on my motif.
Inspiration for said venture must be given his due, in my almost always willing to try anything son Garrett. He generally tilts his head down, looks to see if I'm about to steer him wrong, and then dives right in, part food-adventurer, part machismo in a world of NYC-salsa sisters.
One sensory-overwhelming trip to the Dekalb Farmers Market later, a few glances at online recipes, a bit of this and that, and we've created the first generation of hot sauces. Three versions, using Cayenne (recipe A), Poblano (B), and Anaheim Green chiles (C).
Each of the kids, in turn, responded that the results looked more like salsa than hot sauce. They were not pureed fine enough for their FDA-labeling standards. Told them to 'shut-it', and enjoy the taste.
The Poblano is the best-tasting. With this one, I roasted the skins ahead of time. I don't know if the roasting or the chile put it ahead, but it is rather enjoyable. It will be a staple at the table for while it lasts.
Time will tell if we enjoy or ignore this adventure. It was a fun afternoon with Garrett, and I was able to experience burning fingers for the next 36 hours; that's got to be worth something.
PS - do not confuse the Anaheim Green with the New Mexico Hatch Green. Or, if you do confuse it, don't confess such to me. I don't want to be party to the heresy.