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Newbie With First Hot Sauce- Straining Q?


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#1 Lady Marmalade

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Posted 09 December 2012 - 12:02 PM

My very first hot sauce has now been aging over three months. I made it using a nice blend of all the peppers in my garden that were bright red and ready to be used. A mixture of Aji Cristal, Maule's Red Hot, Serrano, Hinkelhatz, and Cascabel Chiles. The mixture right now smells amazing, and I can't wait to taste it on something.

The question is, do I really need to strain it? Right now it has a beautiful appearance- I like the look of the seeds and tiny bits of pulp scattered throughout. It reminds me of the really good Asian hot sauces that are loaded with chunks and bits. I'm thinking I would like to just put this in small mason jars and store it in the fridge as is, but if the seeds are going to get funky, I guess I'll strain first.

Here is the recipe I used, followed to the letter with the exception of making the 2 pounds of hot peppers a blend of what was ripe and ready. Oh, and apparently I didn't follow to the letter, because while I seeded some peppers, I left a lot of seeds in. The recipe is from Pepperfool.com.

Basic Hot Pepper Sauce

  • 3 c Distilled white vinegar
  • 2 lb Cayenne OR jalapenos Seeded and chopped
  • 2 ts Salt
Simmer vinegar, salt and peppers at least 5 minutes. Process in processor. Store in a glass bottle. Put in a dark cabinet and let age at least 3 months. Strain when ready to use.

Edited by Lady Marmalade, 09 December 2012 - 12:04 PM.


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#2 Justaguy

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Posted 09 December 2012 - 12:11 PM

:welcome: and straining is a preference thing. Lots of info on here that will broaden your horizons in all things pepper.....and some things alcohol. :woohoo: Have fun
www.KneppersPeppers.com Hot Sauce
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#3 Lady Marmalade

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Posted 09 December 2012 - 01:03 PM

:welcome: and straining is a preference thing. Lots of info on here that will broaden your horizons in all things pepper.....and some things alcohol. :woohoo: Have fun


Yay! Thank you, I will not strain it and see how we like it that way. I've been lurking about this forum for a few years now and have gleaned all kinds of wonderful info about hot peppers. It's amazing how addictive they can be, even when you don't consider yourself a hot-head. I'm now wishing that I'd thrown a ghost into my sauce, as I had plenty of those in my garden as well. They frightened me a bit though, since it was my first time growing them. Maybe next year.

#4 howardsnm1

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Posted 09 December 2012 - 01:23 PM

I don't usually strain my ferments but you could I guess.. I re-blend them to a very smooth consistancy then heat up to a boil and bottle/jar.. for the re-blend i use a blender or a stick blender both work very well. I did remove the seeds in a hab. wing sauce using a fine strainer but that was a fresh refrigerator sauce..
How much did you make? I'm up to 5 gallons of ferments right now.. so I experiment with each batch to see what works better..
Just my 2 cents.. :)

#5 Lady Marmalade

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Posted 09 December 2012 - 01:33 PM

I don't usually strain my ferments but you could I guess.. I re-blend them to a very smooth consistancy then heat up to a boil and bottle/jar.. for the re-blend i use a blender or a stick blender both work very well. I did remove the seeds in a hab. wing sauce using a fine strainer but that was a fresh refrigerator sauce..
How much did you make? I'm up to 5 gallons of ferments right now.. so I experiment with each batch to see what works better..
Just my 2 cents.. :)


Five gallons!! Wow, is that all for personal use? I have just 3/4 of a quart of hot sauce from my first try this year. I've never made it before. Usually the hot peppers I grow are destined for the salsa pot, but I had such a great year this year and wanted to play around a bit. I just sampled the sauce- wow, it's got great flavor and will now be a staple. However, I'm already thinking that next year I want to process each individual pepper into its own sauce and see if I can capture some of the nuances that make each pepper unique and delicious.

#6 RocketMan

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Posted 09 December 2012 - 01:35 PM

Hi and Welcome to THP!

I have only strained 2 sauces and they were ones that had really big seeds like Rocotos. Also the seeds were black and really stood out against the sauce. But as has been mentioned above its really a preference.
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#7 griff87

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Posted 09 December 2012 - 03:05 PM

I usually remove the seeds from my pods before even making my sauces so I don't even have to worry about straining. My sauces are usually on the thicker side though so straining can be a bit of a pain.

#8 howardsnm1

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Posted 09 December 2012 - 03:57 PM

that sounds good for your plans.. i get a big influx of peppers thru one of the local stores so i get a deal if i get them in cases ( under 4.00 a case for 8 lbs).. anyway.. yes i got a lot yes, but that was my intention.. xmas gifts and such.. anyway i expect to have at least 3 gallons left.and yes i eat peppers at almost every meal.. everything tastes bland without it.. im not sure if im going to go thru it all before next summer.. but that's ok.. i will just cut it back somewhat next season..
enjoy your sauce,, :)

#9 sicman

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Posted 09 December 2012 - 04:54 PM

Yay! Thank you, I will not strain it and see how we like it that way. I've been lurking about this forum for a few years now and have gleaned all kinds of wonderful info about hot peppers. It's amazing how addictive they can be, even when you don't consider yourself a hot-head. I'm now wishing that I'd thrown a ghost into my sauce, as I had plenty of those in my garden as well. They frightened me a bit though, since it was my first time growing them. Maybe next year.

lurking for a few years? im glad you finally joined, :welcome:

#10 Scott Roberts

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Posted 09 December 2012 - 05:09 PM

I happen to like a good, thick, pulpy, almost "chunky" sauce. Perhaps with the consistency of applesauce?

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#11 Lady Marmalade

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Posted 09 December 2012 - 11:26 PM

lurking for a few years? im glad you finally joined, :welcome:


Sadly, yes, years. But my casual daliance with hot peppers may have finally blossomed into something a little bit more.

The hot sauce really turned out well. I poured it out into 4 ounce canning jars and have put it away in the extra fridge. It will be interesting to see how long it lasts.

I love the idea of giving it as gifts in the future! I know plenty of people who would love a great homegrown hot sauce.

I happen to like a good, thick, pulpy, almost "chunky" sauce. Perhaps with the consistency of applesauce?


Yes, thick enough to really coat the tongue and tantalize with the pops of fire and flavor.




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