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.
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.