• If you have a question about commercial production or the hot sauce business, please post in Startup Help.

Bourbon Cherry Ginger Choc pepper Sauce

Born2Burn

Born2Burn

Cleaning out the freezer....time for saucing :hell: Loosely inspired by Stemwinder's "Smokin' Black Cherry Bourbon Sauce"
500g local black cherries
350g pepper mix: 200g chocolate bhuts, 100g douglahs and about 50g mixed black nagas and choc habs.
150ml bourbon
45g fresh ginger
juice of 5 limes
rice vinegar
brown sugar
salt

7605386272_16698e5f6f_b.jpg


Potted and ready
7605384524_756265a052_b.jpg


Cooking down for 35 minutes
7605377838_4d8c95ee5a_b.jpg


After a quick spin...back on the heat for 40 minutes. Adjusting the consistency with shots of Elijah Craig
natural light flash

7605380982_6fee171cd4_z.jpg
7605388040_e7e14a5394_z.jpg

Four woozies......Love this color
7605382636_250701b8fb_b.jpg



Great fun whipping these up. Only one minor hiccup...I took a direct hit of 190° fury to my left eye.
Took about 3-4 minutes blinking into a shot glass of milk to clear it up. << Remember to flip down the safety glasses next time :banghead:
No permanent damage :cheers:

....massive pepper and ginger flavor, with tart cherry and bourbon notes coming through as the heat mellows. << More detail to be added over the next few days.

Great batch!

Next up is a white peach, fatalli, yellow scorp, and yellow 7 sauce.


-Peter
 
Sort by date Sort by votes
Really good looking sauce. I love the color. Were those dried pods, kind of looked like it to me. If they are next time try soaking them in the bourbon over night. I did that in a sauce I made using Husk Cherries and Pisco. It seemed to really infuse the flavors of the Pisco into the sauce and might do the same with the Bourbon, though Bourbon is a more pronounced flavor than Pisco is. JMHO

cheers
RM
 
Upvote 0 Downvote
The pods were all frozen and vacuum packed ^ in the first picture they were still defrosting.
RocketMan said:
It seemed to really infuse the flavors of the Pisco into the sauce and might do the same with the Bourbon, though Bourbon is a more pronounced flavor than Pisco is. JMHO
Click to expand...
Definitely going to soak over night, next time around. Conserve some of this Bourbon.

pogeys said:
How much brown sugar & rice vinegar did you use?
Click to expand...
Not really sure. Maybe, 1/3 to 2/3cup brown sugar and 4-5 tablespoons of vinegar.
Added both incrementally to adjust pH and sweetness.


-Peter
 
Upvote 0 Downvote
YES, very nice, I can't wait for my next batch of peppers to come out of the garden, and thanks for sharing!!!!!

P.S. I do like the overnight bourbon bath also, definitely can't hurt anything.
 
Upvote 0 Downvote
Thanks BIG time, I made this sauce & its absolutely delicious, here's my pics, I already had someone want to buy some jars from me, but I'm on my 3rd bottle already, this is not leaving the house


IMAG0303.jpg

IMAG0304.jpg


There was suppose to be rice vinegar in the pic also, but it was camera shy in the 1st photo
 
Upvote 0 Downvote
Yes, I love garlic, I used both whole garlics in it, also, just a sliver of the ginger, I simmered it for bout an hr after I blended it, it got alittle too thick to pour out of the tall bottles, so I thinned it down a little bit more w/ the bourbon, dang, lol, but its delicious, thanks for the recipe, I put it on my eggs every morning, can't wait for the next batch of peppers to ripen now
 
Upvote 0 Downvote
Both of you guys got some great looking sauce there. I've gotten a few good batches of cherries this year and have been thinking about using them in a sauce (although I was thinking of a dessert-style sauce with white sugar), but the bourbon-soaked idea sounds great too. I love the color of cherry sauces.
 
Upvote 0 Downvote
The ginger/peppers are still upfront but as everything has come together the tart cherry flavors are much more pronounced.
As things have settled the ginger has taken over, masking most of the bourbon. For the next batch I think half the ginger would be perfect.

Heat is still massive...with a fresh pod building burn. :onfire:
-Peter
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top