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Jamaican Gold and P. Dreadie

S

ShowMeDaSauce

Hope to start this one today. I want to call it "Shine" because it will be very high in pepper percentage and hopefully a brilliant yellow color.
 
24+ Jamaican Gold deseeded
4-5 P Dreadies deseeded
About 60/40 water and cane vinegar
White part of 3 scallions
1-2 cloves of garlic
Salt
Lime juice
Maybe a tiny bit of sugar. Cane vinegar is usually sweet enough for my tastes and it should get a little from the bonnets.
 
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Cook down in the crock pot has begun. Im beginning to favor the low and slow cook down method. Plus its a huge plus that fumes are minimal and i can cook it someplace other than the kitchen.
266grams worth
24 J Golds
5 Dreadies
3 cloves garlic
White part of 3 scallions
 
So its nearly all pepper weight
 
6oz water and 4oz cane vinegar
1/2 tsp salt
4uLxguE.jpg
 
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Probably over 95% chili and less than 5% filler. 3 cloves of garlic and 3 white parts of a scallion cant weight much. This dont taste much like a bonnet sauce. The Jamaican Gold annuums taste much different.
 
It was a tiny bit low on liquid for the quick blending and im out of cane vinegar atm. I added 2 tbs of water and 1 tbs of champagne vinegar 7% so i could stay close to my vinegar to water ratio. I should have between 16oz and 20oz of finished sauce. It could be a tiny bit less but i dont think so....Flavor is pretty damn good. Its hard to pick out any other flavor besides the peppers and vinegar. Just a little over mild in heat for me.
 
Ive got to start freezing and/or processing some peppers today. Ripe Fresno with a hint of ghost is up next. Straight up red MOA after that when i get more cane vinegar.
 
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