Before THP I only pickled peppers in vinegar to use the infused hot vinegar. After joining here I was amazed at the numbers and various reciepts of home made fire in bottles you guys cooked up. It made me take the Sauce step and YES- I made my 1st batch. Came out great on color, thickness, and taste, but could use a little more heat. Overall I am pretty proud of my 1st and will use this as a base for hotter sauces in the future. I rate this one excellent on taste but only mild/medium on heat.
My babies
Looking Good
Sauce (My First) on left / Before THP on right - pickled peppers
What I did:
Used 18 red cayenne and 1 Anaheim to add volume
3/4 cup white vinegar
2 tbl/spn Tomato Paste
1 tbl/spn Salt
1 tbl.spn Honey
1 tea/spn paprika
1 tea/spn Basil
1 tea/spn Oregano
1 tea/spn Garlic Powder
Brought this to a simmer and maintained heat for 1/2 hour.
Placed it into a blender and emulsified to a thick sauce.
Back to the pot and added juice from 2 lemons
Another 1/4 cup vinegar
3 dashes Cinnamon (3 shakes) from Cinnamon shaker.
Brought this backup to a near boil then poured into two sterlized bottles (the two on the left) the rest of the batch went into that big stoppered bottle to be used first.
Great sauce just need hotter peppers!
THANKS GUYS AND THP
My babies
Looking Good
Sauce (My First) on left / Before THP on right - pickled peppers
What I did:
Used 18 red cayenne and 1 Anaheim to add volume
3/4 cup white vinegar
2 tbl/spn Tomato Paste
1 tbl/spn Salt
1 tbl.spn Honey
1 tea/spn paprika
1 tea/spn Basil
1 tea/spn Oregano
1 tea/spn Garlic Powder
Brought this to a simmer and maintained heat for 1/2 hour.
Placed it into a blender and emulsified to a thick sauce.
Back to the pot and added juice from 2 lemons
Another 1/4 cup vinegar
3 dashes Cinnamon (3 shakes) from Cinnamon shaker.
Brought this backup to a near boil then poured into two sterlized bottles (the two on the left) the rest of the batch went into that big stoppered bottle to be used first.
Great sauce just need hotter peppers!
THANKS GUYS AND THP
Awesome!
