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Season is over here finally and I have this many green Bhuts and Habs to deal with... Yowzer! So I was contemplating making up a green hot sauce. But need some ideas of other ingredients that would compliment things. I saw one commercial hot sauce that used prickly pears as a base- thought...

Purple Jalapenos, Vietnamese Multicolor, and Chinese 5-color. All "ornamental" varieties. I can assure you that red ripe, they have just as much flavor as any other ripe C. annum. No idea about how the scoville units stack up, but the little asian peppers were very very hot (for annums anyway).

Its pretty awesome! Its a lot like commercial sriracha, but with a little more depth of flavor. Bout three times hotter than the store bought stuff. Tried it on pizza and some tilapia filets the other day. Delicious!

The sauce is then jarred and given a boiling water bath for about 20 minutes. Finished product!

4 1/2 lbs red ripe hot peppers 25 cloves garlic 8 tsp salt 1/2 cup dark brown sugar 3 cups white vinegar Peppers, stemmed defrosted and rinsed go in the pot: Rest of the ingredients are added, and pot is brought to a simmer until the peppers are soft, about 25 minutes in this case: Peppers...

I made labels!

Its really not as bad as you would think. 20 habs in 12 jars comes out to less than 2 peppers per jar. Still very hot mind you. I bet I'm more tender tongued than a lot of the peoples around here too.

You get a smoother puree that way. At least in my experience.

Solids strained, and pureed: Then recombined with the liquid and simmered for an additional twenty minutes. Boiling water bath for about fifteen minutes. Here is the finished product! Came out great. Nice and fruity and plenty hot. Not too hot to eat though, think I achieved a good balance...

Ingredients: 1 Lg. Mexican Papaya 1 Pineapple 2 Lg. Ripe Mangoes 1 Med Onion Handful of Garlic Cloves 1 Cup Fresh Lime Juice 2 Cups White Wine Vinegar 2 Tbs Salt 1 Cup Dark Brown Sugar 20 Orange Habaneros 2 Bhut Jolokia Some other Misc Peppers Fruit going in the pot: Added the rest of the...

By the way- can anyone identify the "white habanero" in the middle of the plate? At first I thought someone sent me crossed seeds, but every plant (I have three) bears pods of the same shape, color and flavor so I think it must have been a batch mixup from the seed saver who originally sent...

Everything is vacuum packed and frozen. Looks like it is time to make some hot sauce soon!!! Less impressive from this angle... Some fresh ones- From top right clockwise: Bhut Jolokias, dried Vietnamese Multicolor, White Habaneros in the middle (though they look more peach colored to me)...

Yes, my manzano has been blooming all summer, but no pods at all. Think its definitely a pollination issue!

Absolutely! I dunno, this one was pretty smokin: It really was great on those shrimp burritos:

Pods ripening...finally!!!!! Looks like they are orange habaneros after all (which is fine w/me btw). From the seed i saved from Belize. Gonna make a Marie Sharps clone with those if you are familiar.

1st Pickin: 2nd Pickin! Going well now. Still waiting on superhots!!!!!

Purple Jalapeno's: Chinese 5-color: Vietanamese Multicolor:

I'm certainly no expert and I expect that other memebers will chime in here, but it seems to me that yeast probably isnt going to give you the results you want. You want a bacterial fermentation to produce acids (lactic acid, acetic acid). Yeast is going to make alcohol which might perserve...

Awesome, thanks everybody! Just gettin antsy for my pods to ripen. Shouldn't be too long now!

Here are the contenders: ORANGE HABANERO CHOCOLATE SCOTCH BONNET HUGE CHOCOLATE HABANERO WHITE HABANERO Guess I will have to wait for ripe pods to make that determination? One of the pods looks distinctly bonnet like though...