My First Hot Sauce
Posted 02 October 2011 - 09:11 PM
1 tbsp olive oil
½ cup vinegar
¼ cup yellow mustard
¼ cup brown sugar
1 tbsp salt
1 tbsp pepper
3 Bhut Jolokia Peppers (chopped, no stem)
3 large carrots (chopped)
3 cloves garlic (minced)
½ large onion (chopped)
-Heat oil, vinegar, and mustard in saucepan on stovetop, medium heat.
-Stir until consistent
-Stir in brown sugar, salt, and pepper until consistent.
-add remaining ingredients and simmer on low-medium heat.
-Pour contents into blender and puree until consistent.
I had to add roughly a cup of water while pureeing it to get the consistency right (you may want to add more to make it less thick). I also added in various spices that I had lying around (cinnamon being the one that added to the taste the most).
Overall, I am very happy with the way it turned out, especially since its my first attempt at a home-made hot sauce. It has a very sweet taste at the beginning, the carrots and brown sugar really brought out the pepper's flavor. And then the burn kicks in. Its great as a way to flavor a dish, but if you add it to something that's already prepared it will overpower the flavor of everything else. I really liked it as the spice to a buffalo chicken dip. I can post the recipe to that also if anyone is interested. I welcome criticism, so if you've got any sustains/improves that you can think of then fire away.
Posted 03 October 2011 - 07:28 PM
BTW we love
Taste the Flavor, Feel the Heat
Posted 03 October 2011 - 09:25 PM
Posted 04 October 2011 - 05:17 PM
Posted 04 October 2011 - 06:13 PM
Although I never use oil in a hot sauce to be bottled but I do use it in salsa's and chutneys and ...of course the homemade "Spagetti Sauce" Arrabbiata!
Posted 04 October 2011 - 06:23 PM
Anyways, as far as seeds , I always mill them out, after the first simmer, although when making a Piri Piri sauce, the seeds remain in
Their so small there's no crunch factor when eating them and no tooth picks needed.......Ha
Posted 25 November 2011 - 08:37 AM
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