Made another batch of the old stand by hot sauce today. This is pure Satan's ass crack on earth hell sauce. No tomatoes, no carrots, no onions, no water - Peppers, Salt, Garlic, Vinegar - Done!!! I have called this stuff Moruga Mama Lava, Ludicrous Lava, and lots of other things over the past few years. It depends on what label I feel like putting on it. It's hot - crazy hot. I am on a mission to make the hottest sauce I can without using extracts. In a few weeks, I will have tons of Moruga Scorpions and will make a straight Moruga sauce without diluting it with the Moruga yellows or Douglahs (I know it seems strange to say that a Moruga Yellow or a Douglah dilutes the heat of a sauce.)
Here is how I make it.
Start with about this many peppers. For the record, those are Moruga Scorpions, Moruga Yellows, 7 Pot Burgandy and Douglahs
Cut them in half and put them in a pot with 1.5 tsp of pickling salt and 1 TBSP of chopped garlic - Cover with vinegar. (I leave placenta, seeds, everything - it all goes into the pot)
Bring vinegar to a boil and boil peppers for 15 minutes.
Transfer everything to a food processor and let it run on high for 5 minutes until its very smooth.
I use a turkey baster to transfer the sauce into 5 oz. woozy jars. I found it's easier than a funnel and that less gets spilled. The sauce looks lumpy because I took the processor lid off after a few minutes to test its smoothness. I ran the processor for a few more minutes after this and it smoothed out nicely. You can tell in the picture of the bottles below.
I process the filled jars in boiling water for 10 minutes (up to the bottom of the plastic top) and then invert them for 10 minutes to sterilize the inside of the lid. I don't have a picture of that step.
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The sauce made 6.5 bottles. It was a small batch but when the peppers are ripe, what else are you going to do?
Here is how I make it.
Start with about this many peppers. For the record, those are Moruga Scorpions, Moruga Yellows, 7 Pot Burgandy and Douglahs
Cut them in half and put them in a pot with 1.5 tsp of pickling salt and 1 TBSP of chopped garlic - Cover with vinegar. (I leave placenta, seeds, everything - it all goes into the pot)
Bring vinegar to a boil and boil peppers for 15 minutes.
Transfer everything to a food processor and let it run on high for 5 minutes until its very smooth.
I use a turkey baster to transfer the sauce into 5 oz. woozy jars. I found it's easier than a funnel and that less gets spilled. The sauce looks lumpy because I took the processor lid off after a few minutes to test its smoothness. I ran the processor for a few more minutes after this and it smoothed out nicely. You can tell in the picture of the bottles below.
I process the filled jars in boiling water for 10 minutes (up to the bottom of the plastic top) and then invert them for 10 minutes to sterilize the inside of the lid. I don't have a picture of that step.
Print Labels
Attach labels:
Attach warning labels:
The sauce made 6.5 bottles. It was a small batch but when the peppers are ripe, what else are you going to do?
