Los Chiles Locos Hot Sauce

Roguejim · Jun 22, 2014

This recipe was born of chiles that were frozen, as of last season, and chiles that were recently store bought.

(Just for fun, guess what the final color will be, before scrolling down to the final photos.)

THE PLAYERS:

16 Jalapenos, roasted
10 Serranos, roasted
8 Yellow Chiles, roasted
8 Choc Scorps, roasted
5 Yellow Bhuts, roasted
4-5 Chile Cascabel, dried and rehydrated
8 cloves garlic, roasted
1 1/2 C. carrots, chopped
1 1/2 C. brown onion, chopped
2-3 C. water
1 TBLS sea salt
1 TBLS sugar
1 dollop honey
1/4 C. lime juice
1/4 C. lemon juice
1 1/4 C. ACV

Roasted.

The FIRE.

Cascabels, rehydrated.

Simmering.

The finished Chiles Locos Hot Pepper Sauce.

Uno mas.

fiogga · Jun 23, 2014

Looks so delicious! I wish my peppers were ready, I'll definitely try this recipe when I have some, THANKS!

SmokenFire · Jun 23, 2014

great looking recipe rj!

Roguejim · Jun 23, 2014

Thanks. I should have waited 2 weeks when it's ready for final tasting.

hoibot · Jun 23, 2014

looks deelish! thanks for sharing.

jakester · Jun 23, 2014

Thank you for sharing your recipe. It looks yummy as all get out. I'm thinking of roasting peppers for a sauce, and was wondering how much volume you lose by roasting. Liquid goes away, right?
.

Roguejim · Jun 23, 2014

I don't notice a whole lot of liquid loss since I don't roast them to death. Plus, I use so many peppers, that volume loss is probably negligible, anyway.

MAFWIZ · Jul 20, 2014

Looks good!

Nice to see a recipe w.o. vinegar , just curious if the 1/2 cup of citrus juice is enough to keep the ph low / shelf stable?

Whipping up a batch myself w/o a recipe in a few kinutes, reviewing a few recipes to try to figure out a good starting point for my onion and garlic levels.

ArkansasJack · Jul 20, 2014

Looks mighty good....

Roguejim · Jul 20, 2014

MAFWIZ said:
Looks good!

Nice to see a recipe w.o. vinegar , just curious if the 1/2 cup of citrus juice is enough to keep the ph low / shelf stable?

Whipping up a batch myself w/o a recipe in a few kinutes, reviewing a few recipes to try to figure out a good starting point for my onion and garlic levels.

Boy did I screw up! Add approx. 1 1/4 C. ACV. Sorry.
This sauce turned out quite well, and pretty hot. On food, like nachos or tacos, the heat is not bad at all for a chilehead, but I wouldn't want to take a TBLS full just by itself.

The MadYeti · Jul 21, 2014

Roguejim said:
Thanks. I should have waited 2 weeks when it's ready for final tasting.

First off, that sauce looks awesome. Question about the two weeks. Do you store it on the shelf for 2 weeks and then after finally opening it, keep it in the fridge?

Roguejim · Jul 21, 2014

Since I don't test the pH, or sell my sauces, I store in the fridge the whole time.

The MadYeti · Jul 21, 2014

Roguejim said:
Since I don't test the pH, or sell my sauces, I store in the fridge the whole time.

Thanks