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First Attempt - Have questions - Probably rookie in nature

Okay, so I made my first attempt at making my own hot sauce. Here is the reciepe I stole from a website and doctored it up (doctored version shown):

4-5 fresh orange habanero peppers finely chopped (with seeds)
2 cups white vinegar
6-7 red jalapeno finely chopped (with seeds)
2 cloves garlic chopped
1/4 Tsp. ground oregano
1/4 Tsp. ground cumin
1/2 Tsp. onion powder
Salt to taste
Freshly-ground black pepper to taste
Juice from 1 lime
1 small tomato

Put all of the ingredients in a blender on high, blend until smooth. Add the sauce to a sauce pan and bring to a boil. Reduce the heat and simmer for approximately 15 minutes. Season to taste with salt and pepper.

Drain sauce through cheese cloth (my addition since I hate the texture of veggies).

First reaction was positive - love the lime taste. Might try w/o the tomato next time but I am still experiementing using it on different foods (real good on pulled pork).

I do have some questions though.

1) I would like the sauce a little thicker. Any suggstions? I re-simmered it down to about a half of a squeeze bottle (filled the bottle using the 15 min. in reciepe). But still watery IMO.

2) What is the difference between red and green jalapenos? I am not a fan of jalapeno sauces but might try if there is a heat difference as it could use a little more heat.

3) How long do hot sauces usually last before turning bad? I know this differs but is there a way to tell besides taste?

GRanted this is my first attempt and will probably go through numerous variations in the future. But I am looking for all your expert suggestions.

Thanks in advance for any insights. They are greatly appreciated.
 
Wait I...I know that person in your avatar....wait..

: runs off to desk drawer...looks around...runs back :

That's the guy from the Zig-Zag rolling papers!! Either he likes to roll his own ciggs or....he's like me.....eek!

To answer your questions:

1. Deseed the tomato which will cut down on the water gunk that comes with it and reduce your amount of vinegar. Also, instead of onion powder chop up fresh onions which will help to thicken the sauce.

2. Red Jalapenos are the same as green but are actually ripe. They have slightly more heat and the sugar content is higher.

3. It differs from sauce to sauce and from ingredient list to ingredient list. For "home made" sauces, I generally try to finish off with in a months time but they can lost longer if done correctly.
 
My sauces will last at least 6 months with a seal and unrefrigerated. I've never had one go bad after opening and in the 'fridge, but they never last long enough for me to see how long they stay edible.
 
imaguitargod said:
Wait I...I know that person in your avatar....wait..

: runs off to desk drawer...looks around...runs back :

That's the guy from the Zig-Zag rolling papers!! Either he likes to roll his own ciggs or....he's like me.....eek!
:lol: I thought you meant me
 
Either he likes to roll his own ciggs or....he's like me.....eek!

Too lazy to roll my own cigs as for the other thought....I'm still probably like you just not as much as I used to be.
 
imaguitargod said:
To answer your questions:

1. Deseed the tomato which will cut down on the water gunk that comes with it and reduce your amount of vinegar. Also, instead of onion powder chop up fresh onions which will help to thicken the sauce.

2. Red Jalapenos are the same as green but are actually ripe. They have slightly more heat and the sugar content is higher.

3. It differs from sauce to sauce and from ingredient list to ingredient list. For "home made" sauces, I generally try to finish off with in a months time but they can lost longer if done correctly.

What he said.

Cut back on the vinegar and use more lime juice. Keep yr. sauce in the fridge and it can last a year or more as long as it's plenty acidic...and it should be with that recipe.
 
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