Bourbon Cherry Ginger Choc pepper Sauce

[Born2Burn]

Cleaning out the freezer....time for saucing Loosely inspired by Stemwinder's "Smokin' Black Cherry Bourbon Sauce"
500g local black cherries
350g pepper mix: 200g chocolate bhuts, 100g douglahs and about 50g mixed black nagas and choc habs.
150ml bourbon
45g fresh ginger
juice of 5 limes
rice vinegar
brown sugar
salt

Potted and ready

Cooking down for 35 minutes

After a quick spin...back on the heat for 40 minutes. Adjusting the consistency with shots of Elijah Craig
natural light flash

Four woozies......Love this color

Great fun whipping these up. Only one minor hiccup...I took a direct hit of 190° fury to my left eye.
Took about 3-4 minutes blinking into a shot glass of milk to clear it up. << Remember to flip down the safety glasses next time
No permanent damage

....massive pepper and ginger flavor, with tart cherry and bourbon notes coming through as the heat mellows. << More detail to be added over the next few days.

Great batch!

Next up is a white peach, fatalli, yellow scorp, and yellow 7 sauce.


-Peter

 

[Born2Burn]

Not sure there is that much more to add recipe wise. I hot packed the sauce at 185F and inverted for 15 minutes. pH was tested from cooled samples of the sauce until it was down to 3.7
The bottles were run through a high-temp dishwasher load the night before. And during the sauce making process the bottles were submerged in a large stock pot and boiled for an hour+ until they were filled. All utensils were also boiled.
For processing guidelines I would check out Salsa lady's topic http://thehotpepper.com/topic/29501-making-hot-sauce-101/

-Peter

 

[newhoppyguy]

Oh My God that sounds  so good, you can bet this will be one of the next batches i make!!! Thanks for the idea

 

[Stemwinder]

I know that I'm way late to this thread.... but wow.... You made a great sauce.  I'm honored to have inspired you. 

 

[HappyHound]

I'm buying cherries today! That looks freakin great!