Donne Sali

Nothing says summer like heat, whether it’s the atmosphere or the bounty from the garden. With this year’s bumper crop of hot chilies coming in extra spicy and all at once, its good to have a way to preserve that summer heat all year long. These photos are from last year’s crop. I had so many peppers last year that I still have a jar of this chili paste, even though I gave over half the chili paste away to anyone brave enough to take it. One of the biggest problems with growing hot chilies is that the peppers all ripen at the same time, and just one single pepper is way too much fire for one meal. This recipe involves no cooking and will help preserve that summer spice all year round, and you can add just as much at you need.

So you decided to grow hot peppers and now you have way too many. Solution: make donne. Donne is a chili paste made with spicy chilies and preserved with vinegar.

Ingredients:SONY DSC

Chilis, Garlic, Salt, Vinegar

  1. -Cut up chilies and garlic. Be cautious when cutting up very hot chilies. You may even want to use latex gloves.


  2. -Place peppers and garlic in food processor. Add enough vinegar to allow the chilies to blend evenly. Sprinkle a small amount of salt on top.

  3. -Blend until an even consistency is reached. SONY DSC

  4. -Bottle and refrigerate.


The vinegar preserves the chilies and allows the paste to stay edible for up to a year. The flavor and potency will fade a little over time, but usually theSONY DSC paste is so spicy that  it is is barely noticeable.  Depending on how hot the peppers are, this stuff makes Sriracha taste like ketchup.

For this batch I had a bunch of Cherry Bomb peppers that were ripe, which have a very nice sweet flavor but are not overly spicy (I estimate ~2000-3000 Scoville units). To put a little more punch into it I added a couple ripe habaneros. Since this mix is ‘Sweet’, I used rice vinegar, though normally I used distilled white vinegar for a truer flavor.

I’ll be enjoying the peppers from my garden all year. Will you?

Read more about donne and the wild chilies of Guam click HERE.

Posted for the DP Weekly Photo Challenge: Summer Lovin



It was the greasiest spoon I’d ever mustered the courage to step inside of. I nearly slipped out of the barstool as I took a seat at the counter. The waitress approached and slid me an oily menu across the chipped formica, and I caught a whiff of burnt toast and ashtrays. I could sense the residual smoke exiting her lungs on the exhale. She smiled at me and I thought her teeth might fall out and bounce across the counter into someone’s coffee or scrambled eggs.

I asked her what was good today. She told me that the bacon was smoked to perfection and the grits were to die for. Apparently their homemade gravy could induce a spontaneous communion with God, which I wasn’t sure was a good thing. None of this surprised me. I decided to pass on the gravy as I was too hungover to talk with anyone, especially God. I ordered the grits with extra butter and a side of bacon, and a cup of bitter sludge that was supposed to be coffee. I took it to go. 

The bacon was delicious, but the grits were an epiphany.

greasy spoon (by silverfuture)