Hey kids, new to this place (don't know what took me so long to find you guys/gals) and already enjoying what I see. Since I'm freeloading so many cool recipes and ideas, I figured I'd share something with the community just so you don't think I'm a bad guy... I am, but I just don't want it getting around!
Here's my favorite sauce, basically its a collection of peppers I've grown or purchased, onion, garlic, some spices, etc. I grilled all the vegetable matter in my Kamado Joe to char it up and to add some smoke to the flavor profile. Enough yapping, lets put the "picture is worth 1,000 words" thing to the test, shall we?
Here's some sweet bell peppers, hot hungarian, habaneros, cherries, bird's eyes, hot fingers, and cubanelle peppers, along with an onion and a bulb of garlic:
Here's everyone assembled on the grill or in the veggie basket:
The ingredients after some charcoal lovin' along with the spices, cider vinegar, and water... even a little bourbon!
Coarsely chopped and about to simmer for a while:
Spent some time in the blender, than back to the pot to finish up:
The finished product, nice color, texture, great flavor and heat... good times!
Due to popular demand, here's the recipe:
Charcoal Grilled Hot Sauce
Ingredients:
5 ghost peppers
2 dozen thai peppers
1 dozen hot finger peppers
1 dozen scotch bonnet peppers
3 cubanelles (sweet)
2 hot hungarian peppers
half dozen cherry peppers
1 orange bell pepper (seed after grilling)
1 yellow bell pepper (seed after grilling)
1 med. onion thick sliced
1 bulb garlic
1 tsp pepper
1 tsp salt
1 tsp ground coriander seeds
1 tsp cayenne
1 tsp tex-mex
1 cup pepper infused cider vinegar
1 cup water
Directions:
-Grill peppers, onion, and garlic over charcoal to char, then cut up, add to pot with remaining ingredients.
-Bring all to a boil then simmer for 30 minutes, transfer to blender in small batches and purée. Return to pot and simmer for another hour. Stir in another cup of apple cider vinegar (1/3 cup at a time) remove from heat and allow to cool.
-Store in repurposed hot sauce bottles or small mason jars.
Here's my favorite sauce, basically its a collection of peppers I've grown or purchased, onion, garlic, some spices, etc. I grilled all the vegetable matter in my Kamado Joe to char it up and to add some smoke to the flavor profile. Enough yapping, lets put the "picture is worth 1,000 words" thing to the test, shall we?
Here's some sweet bell peppers, hot hungarian, habaneros, cherries, bird's eyes, hot fingers, and cubanelle peppers, along with an onion and a bulb of garlic:
Here's everyone assembled on the grill or in the veggie basket:
The ingredients after some charcoal lovin' along with the spices, cider vinegar, and water... even a little bourbon!
Coarsely chopped and about to simmer for a while:
Spent some time in the blender, than back to the pot to finish up:
The finished product, nice color, texture, great flavor and heat... good times!
Due to popular demand, here's the recipe:
Charcoal Grilled Hot Sauce
Ingredients:
5 ghost peppers
2 dozen thai peppers
1 dozen hot finger peppers
1 dozen scotch bonnet peppers
3 cubanelles (sweet)
2 hot hungarian peppers
half dozen cherry peppers
1 orange bell pepper (seed after grilling)
1 yellow bell pepper (seed after grilling)
1 med. onion thick sliced
1 bulb garlic
1 tsp pepper
1 tsp salt
1 tsp ground coriander seeds
1 tsp cayenne
1 tsp tex-mex
1 cup pepper infused cider vinegar
1 cup water
Directions:
-Grill peppers, onion, and garlic over charcoal to char, then cut up, add to pot with remaining ingredients.
-Bring all to a boil then simmer for 30 minutes, transfer to blender in small batches and purée. Return to pot and simmer for another hour. Stir in another cup of apple cider vinegar (1/3 cup at a time) remove from heat and allow to cool.
-Store in repurposed hot sauce bottles or small mason jars.
That sauce looks boss.
