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My hottest sauce to date

Skyjerk

Skyjerk

Just finished it. My mouth is almost completely burned out from tasting it. :mouthonfire:

50 ripe Naga Morich peppers
2 large super ripe mango's
1/2 large vidalia onion
8 cloves fresh garlic
1/2 cup chopped carrots
1 quart apple cider vinegar

cooked all the ingredients until soft then liquify
in food processer with a bit of the vinegar.
Mixed in remaining vinegar after it cooled to room temp.

Ph is 3.2 so it'll keep real nice.
Yielded about 2 quarts.

Very tasty, extremely hot. :hell:
 
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Sounds like a really good mix!

But......

thumb_thisthreadisworthlesswithoutp.gif
 
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Philipperv said:
I only add the chilis when the other ingredients are done cooking. Find that it makes for a hotter sauce that way.
Click to expand...

I add the peppers last after everything else is fully cooked. I only cook the chiles until they just start to get soft
 
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Skyjerk said:
Just finished it. My mouth is almost completely burned out from tasting it. :mouthonfire:

50 ripe Naga Morich peppers
2 large super ripe mango's
1/2 large vidalia onion
8 cloves fresh garlic
1/2 cup chopped carrots
1 quart apple cider vinegar

cooked all the ingredients until soft then liquify
in food processer with a bit of the vinegar.
Mixed in remaining vinegar after it cooled to room temp.

Ph is 3.2 so it'll keep real nice.
Yielded about 2 quarts.

Very tasty, extremely hot. :hell:
Click to expand...

Sounds awesome. I'm jealous of your access to fresh Nagas. What do you use to test pH? My sauces are all still pretty vinegary because I love vinegar, but I'm looking forward to a day when I can back off the vinegar and still have a sauce that will stay around in my fridge.
 
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smariotti said:
Sounds awesome. I'm jealous of your access to fresh Nagas. What do you use to test pH? My sauces are all still pretty vinegary because I love vinegar, but I'm looking forward to a day when I can back off the vinegar and still have a sauce that will stay around in my fridge.
Click to expand...

I bought a digital Ph meter on Ebay. Was about 45 dollars.

The Nagas are from the two plants I grew this year and the
50 represented the entire harvest. There will be a few more here and there before the season ends but that was the bulk of this years yield.

I also have 2 caribbean red habanero plants that are starting to ripen now. I should be making my hab sauce in about 2 weeks :)
 
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Congrats on the sauce, it sounds yummy!!!

I made a similar batch with 50 nagas and 50 scorpions, but used pineapple instead of the mango. I'm going to try mango next time since I see you seem to like this.
 
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Skyjerk said:
Just finished it. My mouth is almost completely burned out from tasting it. :mouthonfire:

50 ripe Naga Morich peppers
2 large super ripe mango's
1/2 large vidalia onion
8 cloves fresh garlic
1/2 cup chopped carrots
1 quart apple cider vinegar

cooked all the ingredients until soft then liquify
in food processer with a bit of the vinegar.
Mixed in remaining vinegar after it cooled to room temp.

Ph is 3.2 so it'll keep real nice.
Yielded about 2 quarts.

Very tasty, extremely hot. :hell:
Click to expand...

Post pictures of it!
 
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