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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

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Fruity Hot Sauce


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#1 AcidRain23

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Posted 04 September 2010 - 08:23 PM

Ingredients:
1 Lg. Mexican Papaya
1 Pineapple
2 Lg. Ripe Mangoes
1 Med Onion
Handful of Garlic Cloves
1 Cup Fresh Lime Juice
2 Cups White Wine Vinegar
2 Tbs Salt
1 Cup Dark Brown Sugar
20 Orange Habaneros
2 Bhut Jolokia
Some other Misc Peppers

Fruit going in the pot:
Posted Image

Added the rest of the ingredients except for the peppers:
Posted Image

Everything was cooked until the onions softened, about fifteen minutes. Then the peppers go in for about ten:
Posted Image
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#2 AcidRain23

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Posted 04 September 2010 - 08:24 PM

Solids strained, and pureed:
Posted Image

Then recombined with the liquid and simmered for an additional twenty minutes.
Boiling water bath for about fifteen minutes. Here is the finished product!
Posted Image

Came out great. Nice and fruity and plenty hot. Not too hot to eat though, think I achieved a good balance there.
And managed to not gas the entire apartment this time somehow!
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#3 Wasatch

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Posted 04 September 2010 - 08:52 PM

That looks very nice, enjoy :dance: :onfire:

#4 paulky_2000

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Posted 04 September 2010 - 09:45 PM

Fruit and heat go so well together.....very nice!

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#5 texas blues

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Posted 04 September 2010 - 10:20 PM

Solids strained and then pureed? Why? And then put back? Why not just puree it all?

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#6 Justaguy

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Posted 05 September 2010 - 09:40 AM

Looks good.
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#7 AcidRain23

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Posted 05 September 2010 - 05:21 PM

Solids strained and then pureed? Why? And then put back? Why not just puree it all?


You get a smoother puree that way. At least in my experience.
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#8 April

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Posted 09 September 2010 - 03:56 AM

Can you really eat that and not die from the pain?
I might have to increase my heat tolerance.

#9 AcidRain23

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Posted 09 September 2010 - 01:08 PM

Can you really eat that and not die from the pain?
I might have to increase my heat tolerance.


Its really not as bad as you would think. 20 habs in 12 jars comes out to less than 2 peppers per jar.
Still very hot mind you. I bet I'm more tender tongued than a lot of the peoples around here too.
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#10 Justaguy

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Posted 09 September 2010 - 03:08 PM

2- in 12 is light. I just made one last night with 30 and got 6 half pint jars. This still looks good. Heat can be adjusted once you find a great flavor. I think this may be my next one to try.

Edited by Justaguy, 09 September 2010 - 03:09 PM.

www.KneppersPeppers.com Hot Sauce
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#11 Justinero

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Posted 09 September 2010 - 09:49 PM

MMMMMMMMMM LOOKS YUMMY FOR MY TUMMY. :hotsauce:
HEY EVERYONE We want to start something new, but we need your help to do it, If you would like your hot sauce or peppers to be reviewed by Gaby and Justin,We are not experts but we do love hot sauces and peppers and would like to do short videos and post them on youtube, Send them our way we will be honest with the review.

#12 AcidRain23

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Posted 12 September 2010 - 03:05 PM

I made labels!
Posted Image
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#13 Sci

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Posted 04 October 2010 - 01:22 AM

i made a sauce sort of like that one but mine had 100 choc habs in it and a lot more garlic but no brown sugar and no (Papaya) which is pawpaw to us in australia i just used mango and pineapple with mine

#14 Davez Foodz

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Posted 06 October 2010 - 02:39 PM

Nice ingredients - your sauce looks very yummy!
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#15 Masala Mojo

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Posted 07 October 2010 - 08:02 AM

Solids strained and then pureed? Why? And then put back? Why not just puree it all?


I asked the same question . Why ?






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#16 roper2008

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Posted 09 October 2010 - 12:48 PM

I'm going to try your recipe with the fatalli's I have frozen in freezer. I do
not have papaya, so I'll put extra mango. I will have to use canned pineapple,
no fresh. How long does this hot sauce last? I might give out some for
christmas if it taste good.
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#17 salsalady

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Posted 09 October 2010 - 09:42 PM

I asked the same question . Why ?

NJA- it was answered up there somewhere, but acidrain feels that by straining the liquids off, then pureeing the solids, you get a smoother consistency.

I suppose that kind of makes sense if you think about the stuff in a food processor. With less liquid, the solids come in contact with the blades much more and can be chopped up better/faster...instead of swirling around in the liquid and some pieces not getting chopped up.

I'm going to try that trick on the next batch of "whatever" that needs to be pureed.

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#18 Tonly

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Posted 15 October 2010 - 04:50 PM

I made sauce using this recipe this week. I used a dozen each of yellow 7 pods and fatalis and light brown sugar instead of dark cuz that's what I had. Turned out excellent. Thanks AcidRain for sharing this recipe. I usually use recipes as just a starting point but I think you got this nailed pretty much as is. I'm still trying to figure out how to post pics. Hope this works:
Posted Image

Edited by Tonly, 15 October 2010 - 04:51 PM.

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#19 Justaguy

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Posted 15 October 2010 - 07:35 PM

+1 on presentation
www.KneppersPeppers.com Hot Sauce
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