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Itallian Long Pepper Sauce

Created my first concoction today.  Whenever we have BBQ's at my house, I grill a bunch of Italian Long Peppers and then cover with olive oil, garlic powder, and onion powder.  I tried to replicate that in a sauce.  It actually came out pretty close.  Any suggestions to make it better?
 
16 Italian Long Hot Peppers, grilled to starting to blacken and soft
2 tsp. Onion Powder
1 tsp. Garlic Powder
2 tsp. Garlic Salt
1 tsp. lethecin
2 tbsp. Olive Oil
1 small shallot
2 cloves garlic
1 cup white vinegar
1/2 cup pineapple juice
 
The heat is not really there, so next time I think I'll add in a few orange habaneros.
 
fZPNGJem.jpg
 
The taste of this after a day is really good.  Again, not heat due to the peppers used, but it replicated the flavor I was looking for.  I have 3 jars of fermenting peppers going now.  I'll hopefully make them into sauce in the next few weeks!
 
I was expecting the sauce to be more of a brownish red, haha. Were the pods green? Who cares! As long as it tastes good ;) IMO, sauces tend to taste even better after "resting" in the fridge, for a week or two. Really gives all of the ingredients a chance to "meld" and incorporate with each other

Groundmagnet said:
Any suggestions to make it better?
I'd suggest making a test batch with fresh onion and garlic, vs. powdered (probably have to adjust the ratio of peppers for the bulk that'll add though), to see if that does anything for you. Then again, sounds like you're happy with your results, and that's what matters! If it ain't broke, don't fix it :party:

Sounds like a delicious sauce!
 
So we had a bbq today and had a bottle of the sauce. It was very good, but very thick... I also made a pumpkin sauce from a recipient on this site, and that was very thick as well.

Do I need to add more vinegar to thin the sauce out? I figured the pumpkin sauce was meant to be thick, but the recipie I came up with I was hoping would flow freely from the bottle.

Thanks all!
 
That sauce looks and sounds great.
 
Back to your first post. Are the roasted peppers just eaten as a snack , covered with salt, onion and garlic powder?
 
karoo said:
That sauce looks and sounds great.
 
Back to your first post. Are the roasted peppers just eaten as a snack , covered with salt, onion and garlic powder?
 

Yea as a snack.  I roast them on the grill until blistered, then put in a bowl and drizzle with olive oil and top with onion powder and garlic powder.  Sometimes I use garlic salt instead of garlic powder.  They really taste great!
 
You can use wine or beer to thin out that pumpkin sauce. Or if you have a ph meter I imagine you could get the ph of some water down to the same ph as your sauce with vinegar. Then add the ph'd water. I'm pretty sure that would work.
 
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