Can someone post a recipie for a hot sauce that will have a long shelf life? i am a bit dubious at trying it myself what with all the talk about botulism and all( maybe i should get my mother in law to try some first)ta
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sauce recipie
- Thread starter redhotstratocaster
- Start date
For a long shelf life you'll have to can it.
http://www.foodsafetysite.com/consumers/resources/canning.html
Otherwise see my thread "Salsa 101" for how I roll.
http://www.foodsafetysite.com/consumers/resources/canning.html
Otherwise see my thread "Salsa 101" for how I roll.
By shelf life, do you mean in the refrigerator as a fresh sauce, or in a can/bottle?
in a bottle.something that i can use to heat up mild food that i cook for the family after it is cooked as they wont eat anything hot(infidels)
Well this is an old thread, but I'll put up an easy recipie.
2 cups distilled white vinegar
10-12 peppers of your choice (you can use more!!!)
3 cloves garlic
1/2 cup choped onion
spices to taste (experiment here a little!!!)
Wash and stem peppers. For added heat, leave the seeds alone. Pour vinegar into a blender and add spices. Blend on high for about 3 minutes. Add chopped onion and blend on high for about 2 minutes. If you have a blender with a removable spy glass, pull it out and put blender on a medium low setting. Add peppers one at a time until all are gone. Replace spy glass and hit the high button for 3 more minutes.
Pour mixture in a pot that will hold it (a quart pan should do). Bring sauce to a boil and then simmer for about 15 minutes, stirring occasionally.
Use your favorite steralized bottle or jar for containers. Let cool and put in a cupboard or any cool dark place. Let sit for about two days and enjoy!!
To be on the safe side, after opening, refrigerate. Sauce should last for many months...if you don't eat it all first!
You can add lime juice for a little extra flavor if you wish.
2 cups distilled white vinegar
10-12 peppers of your choice (you can use more!!!)
3 cloves garlic
1/2 cup choped onion
spices to taste (experiment here a little!!!)
Wash and stem peppers. For added heat, leave the seeds alone. Pour vinegar into a blender and add spices. Blend on high for about 3 minutes. Add chopped onion and blend on high for about 2 minutes. If you have a blender with a removable spy glass, pull it out and put blender on a medium low setting. Add peppers one at a time until all are gone. Replace spy glass and hit the high button for 3 more minutes.
Pour mixture in a pot that will hold it (a quart pan should do). Bring sauce to a boil and then simmer for about 15 minutes, stirring occasionally.
Use your favorite steralized bottle or jar for containers. Let cool and put in a cupboard or any cool dark place. Let sit for about two days and enjoy!!
To be on the safe side, after opening, refrigerate. Sauce should last for many months...if you don't eat it all first!
You can add lime juice for a little extra flavor if you wish.