Hey Everybody,
I had toooooo many peppers in my freezer, so I decided to make a red (color) hot sauce with them. The idea was to remove the stems and just blend the whole pepper. As you can imagine, there are plenty of seeds, but I boiled the whole thing for an hour, so they should be relatively soft. At any rate, it's an experiment. I intentionally avoided chinense peppers, even though I love them. I was looking for something quite different, and I think I got it. Here's the pic, then below that is my recipe:
2 lbs of assorted "red" hot peppers, such as chiltepin, tabasco, thai sun (pepperjoe), firecracker (pepperjoe), charleston, brazilian starfish
1 12oz bottle of malt vinegar
1 8 oz bottle of Realime
2 tsp canning salt
Blend the whole peppers in the vinegar. Transfer to a pot and add the salt and lime juice. Simmer on low for one hour and package as desired.
I had toooooo many peppers in my freezer, so I decided to make a red (color) hot sauce with them. The idea was to remove the stems and just blend the whole pepper. As you can imagine, there are plenty of seeds, but I boiled the whole thing for an hour, so they should be relatively soft. At any rate, it's an experiment. I intentionally avoided chinense peppers, even though I love them. I was looking for something quite different, and I think I got it. Here's the pic, then below that is my recipe:
2 lbs of assorted "red" hot peppers, such as chiltepin, tabasco, thai sun (pepperjoe), firecracker (pepperjoe), charleston, brazilian starfish
1 12oz bottle of malt vinegar
1 8 oz bottle of Realime
2 tsp canning salt
Blend the whole peppers in the vinegar. Transfer to a pot and add the salt and lime juice. Simmer on low for one hour and package as desired.
