• If you have a question about commercial production or the hot sauce business, please post in The Food Biz.

Looking for some guidance making my 1st hot sauce

S

Swamptrout

I have a few different chillies and want to get making some hot sauce but not sure where to start, what quantites to use, whether to use them all at once or would they even taste good all together. would a certain combination be better?

I have been pouring over the net and havent found anythingthat matches my chillies. Please help.

Chillies in question are yellow reaper, choc hab, white hab, apocalypse red, primotalii, rocoto yellow, BBG7, orange wonder and red capsicum.

FWIW i also have tomatoes growing if that helps.
 
Sort by date Sort by votes
JoynersHotPeppers said:
There is a whole thread titled hot sauce 101, start there. A ton of info
Click to expand...
 
You can find that thread here.  :)
 
There are also tons of threads with people using various peppers/ingredients and sharing the results - this forum is a good mine of good info.
 
Rather than looking for specific recipes using your exact peppers look for stuff that uses chiles in the heat range of your peppers, ie: chocolate habs and white habs heat levels versus reaper/primo levels, etc.  
 
A couple other suggestions:
 
The use of sweet bells (of any color) can/will help you tame some of the scorching heat of the hotter pods, as will fruits (like the peaches suggested above).  Savory alliums are also great in hot sauces - I rarely make any sauce without addition of onion and garlic.
 
A very basic recipe would go something like:
 
1lb or so of peppers
1 cup vinegar
1 cup water
2-3 cloves garlic
couple tbsp onion
 
Throw everything in the pot and bring to a boil - cover, reduce heat to medium low and simmer for 15-20 minutes.  Blend everything up and put through a fine mesh strainer.  Taste it and add salt or sweetener or more vinegar to your liking.  Pour off into a jar and refrigerate after opening. Should last a couple months in the fridge.  
 
Good luck, and by all means share the results with the rest of us!  :)
 
Upvote 0 Downvote
rickster said:
4-5 yellow reapers. pound of peaches, 4-5 garlic cloves, cup of water, juice of 1 lime, 2 tsp of sea salt,3/4 cup cider vinegar, 1/2 sweet onion, maybe sugar to taste. put it all in a pot except sugar and cook down, puree in a blender for 4-5 minutes. bottle and serve. add sugar last to taste
Click to expand...
Tried this today and it was a disaster after re-reading just now though i forgot the sweet onion.

It came out with an almost chemical taste if that makes sense. Would the onion of made much of a difference?

It had an awesome colour and smelled good too.
 
Upvote 0 Downvote
Sorry for delayed reply. Yep it was hot and chemically tasting. I used 5 reapers.

Just had a thought, the recipe said juice of 1 lime. But every lime is different in size, juice content etc. Would using too much lime juice make it unpleasant tasting. If i find a recipe again what measurement would i translate that to, 250ml ?
 
Upvote 0 Downvote
Yep i tasted the reaper plain. I definitely used wayyyy too much lime juice if you say a tablespoon or 2.

I used easily over 100ml. Will try again and follow more carefully next time.
 
Upvote 0 Downvote
Swamptrout said:
Yep i tasted the reaper plain. I definitely used wayyyy too much lime juice if you say a tablespoon or 2.

I used easily over 100ml. Will try again and follow more carefully next time.
Click to expand...
Agreed
 
There are about 5 limes in 1 pound. We found that on average, one lime has 2 tablespoons of lime juice in it. One lime also has 2 teaspoons of lime zest in it. So if a recipe calls for the juice of 1 lime you can substitute 2 tablespoons of bottled juice.
 
2 Tablespoons = 29.5735 ML
 
Upvote 0 Downvote
Try starting with flavours you or your family likes.  Taking recipes off the internet is really kind of lame because it has none of your personality in it.
 
Like peaches?  Add peaches.  Like mangos?  Add mangos.  Start with a base of flavour (like any kind of cooking), make sure that is correct then add what you want.
 
Upvote 0 Downvote
Just to chime in... I read on a couple of threads here that cooking down in aluminum pots can lead to a metallic taste. Could that have been the chemical taste you are referring to?
 
I'm also just getting into making sauces. Please keep posting updates!
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top