Hi,
This is certainly an amateur attempt at a hot sauce, but I wanted to post it just to see what you-all thought, and get some suggestions for future attempts. I pieced together ideas for the recipe from some online ones, but in the end I pretty much just went for a wide variety of peppers, and the bare necessities to keep it from going bad.
I made the labels by hand from brown paper bags, forgot a type of pepper on the back list, and messed up the date on one. Ended up giving all three labeled bottles to friends, who liked them (one used it in a meal for a guest, which I took as quite the compliment).
It has a very peppery taste to it. Green, sweet, and a slow progression of spicy. After it sat for a few weeks, it was harder to tell, but the day I made it, you could taste a progression of very distinct flavors from many of the peppers (specifically: hungarian wax, bell, serrano/jalapeño, halapeno/scorpion). It was a fun project, and I'm happy with the half-bottle I got to keep for myself to use.
Going to make another sauce here some time soon when more of my hot peppers are ready to be picked.
Pim10 Pepper Sauce (pronounced "pimio")
1x Cubanelle
1x Hungarian Wax
1/3x Orange Bell
1x Banana
12x Cayennes
4x Jalapeños
4x Serranos
6x Super Chilis
6x Habaneros
1/2 Trinidad Scorpion
1/4c Apple Cider Vinegar
1 Tbsp black pepper
2 Tbsp Lemon Juice
3 Cloves Garlic
1. Steam Cubanelle, Hungarian Wax, Bell, an 2x Jalapeños for 8 minutes.
2. Blend the steamed peppers and (crushed) garlic for 1 min. at low speed, then 1 min. at medium speed.
3. Add in remaining peppers step-wise, based on their type, blending about 30 sec. at low speed and 15 sec. on medium speed. Add in the vinegar with the first type of pepper. Use the quantity of scorpion and habanero peppers added to control heat-level of final sauce.
4. Blend Sauce at high speed for 30 sec., then use blender at low speed to mix in black pepper and lemon juice. Bottle in sterile containers.
This is certainly an amateur attempt at a hot sauce, but I wanted to post it just to see what you-all thought, and get some suggestions for future attempts. I pieced together ideas for the recipe from some online ones, but in the end I pretty much just went for a wide variety of peppers, and the bare necessities to keep it from going bad.
I made the labels by hand from brown paper bags, forgot a type of pepper on the back list, and messed up the date on one. Ended up giving all three labeled bottles to friends, who liked them (one used it in a meal for a guest, which I took as quite the compliment).
It has a very peppery taste to it. Green, sweet, and a slow progression of spicy. After it sat for a few weeks, it was harder to tell, but the day I made it, you could taste a progression of very distinct flavors from many of the peppers (specifically: hungarian wax, bell, serrano/jalapeño, halapeno/scorpion). It was a fun project, and I'm happy with the half-bottle I got to keep for myself to use.
Going to make another sauce here some time soon when more of my hot peppers are ready to be picked.
Pim10 Pepper Sauce (pronounced "pimio")
1x Cubanelle
1x Hungarian Wax
1/3x Orange Bell
1x Banana
12x Cayennes
4x Jalapeños
4x Serranos
6x Super Chilis
6x Habaneros
1/2 Trinidad Scorpion
1/4c Apple Cider Vinegar
1 Tbsp black pepper
2 Tbsp Lemon Juice
3 Cloves Garlic
1. Steam Cubanelle, Hungarian Wax, Bell, an 2x Jalapeños for 8 minutes.
2. Blend the steamed peppers and (crushed) garlic for 1 min. at low speed, then 1 min. at medium speed.
3. Add in remaining peppers step-wise, based on their type, blending about 30 sec. at low speed and 15 sec. on medium speed. Add in the vinegar with the first type of pepper. Use the quantity of scorpion and habanero peppers added to control heat-level of final sauce.
4. Blend Sauce at high speed for 30 sec., then use blender at low speed to mix in black pepper and lemon juice. Bottle in sterile containers.
