I used 2 pretty full standard sized ziplock bags of cayennes, added 2 large mustard habs, and a couple reapers, few japs i picked that morning and 6 cloves of garlic. Didn't grow the garlic but all the peppers were from my plants. Dry seared for a minute or two before rough chopping in the food processor. I added 1 1/2 cups of white vinegar, 3 tsp of salt, and a splash of lime juice. I raised to a boil for about 10 mins then simmered to reduce. It was a bit thick for what I was going for so i let it cool for a few mins then ran through the food processor again until smooth. Added a touch more water and brought to a boil. Ph tested at 3.7 when I bottled. I'm pretty happy with the results for a first try!
Sorry for potato pic of it simmering, the steam kept fogging up my camera lens
After sitting for 48 hours, the heat really developed. I'm enjoying noticing the difference each day makes with the flavors mingling.
My habs are turning orange now, I'm gonna try a peach hab sauce in a couple weeks when they all come in. Fresh peaches are at all the fruit stands here in droves and I feel like it might be a good combo. Any tips are appreciated!
"I ain't no preacher, just happy to meet ya"
Sorry for potato pic of it simmering, the steam kept fogging up my camera lens
After sitting for 48 hours, the heat really developed. I'm enjoying noticing the difference each day makes with the flavors mingling.
My habs are turning orange now, I'm gonna try a peach hab sauce in a couple weeks when they all come in. Fresh peaches are at all the fruit stands here in droves and I feel like it might be a good combo. Any tips are appreciated!
"I ain't no preacher, just happy to meet ya"
