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Habanero Pina Hot Sauce


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#41 Justaguy

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Posted 05 September 2010 - 06:38 PM

+1

Edited by Justaguy, 13 November 2010 - 09:58 PM.

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#42 Justaguy

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Posted 09 September 2010 - 09:26 AM

This is as good as the recipe sounds.

Great flavor from the pineapple.

Edited by Justaguy, 13 November 2010 - 09:57 PM.

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#43 Carabao

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Posted 26 September 2010 - 06:59 PM

This sauce look excellent!

Probably the first one I'll try from here!

How long we can keep this sauce?

If I wanna make it a bit more red, can Paprika or Tomato paste/sauce can do the job?

Cheers!

#44 texas blues

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Posted 26 September 2010 - 07:16 PM

This sauce look excellent!

Probably the first one I'll try from here!

How long we can keep this sauce?

If I wanna make it a bit more red, can Paprika or Tomato paste/sauce can do the job?

Cheers!


Keeps well refridgerated. I do not recommend adding tomato paste to this sauce as it will change the character entirely. Then again, you might like it that way. Try it.

#45 Carabao

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Posted 26 September 2010 - 09:13 PM

Keeps well refridgerated. I do not recommend adding tomato paste to this sauce as it will change the character entirely. Then again, you might like it that way. Try it.


Hi Texas Blues!

Thanks for the info!

I'm pretty sure I will like this sauce!

Is there a way to keep that sauce outside the refrigerator without risk?
Sealed in bottles or Mason jars?

#46 texas blues

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Posted 26 September 2010 - 10:17 PM

Hi Texas Blues!

Thanks for the info!

I'm pretty sure I will like this sauce!

Is there a way to keep that sauce outside the refrigerator without risk?
Sealed in bottles or Mason jars?


You'll need to increase the acid/vinegar accordingly and then it'll be fine.

#47 Carabao

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Posted 26 September 2010 - 11:06 PM

You'll need to increase the acid/vinegar accordingly and then it'll be fine.


Thanks Texas Blues for the info!

Cheers!

#48 Justaguy

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Posted 27 September 2010 - 06:57 AM

How much would you increase the vinegar to be shelf stable??
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#49 frankandsteph

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Posted 29 September 2010 - 08:14 PM

I just made this sauce, it is very good. I made a half batch with 15 habs and 3 ghosts...fruity sweet for about 1 second then the burn kicks in!

love it!

#50 Carabao

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Posted 05 October 2010 - 04:41 PM

Excellent sauce!

I did it last night but modified a bit the way to do it!

Due the fact that I'm not having a Immersion Blender, I did it like this!

I put in the blender,

16oz of Schredded Carrots
14oz of Crushed Pineapple
1/2 cup of Apple Cider Vinegar
Juice of 5 Fresh Lime

I blended these ingredients and place it in a cooking pot!

Second step in the blender

36 Habs
14oz of Crushed Pineaple
1 cup of Apple Cider Vinegar
1 tbs of Minced Garlic
1 tbs of Shallots
1 tea spoon of Sea Salt

Blended it again and add to to the cooking pot.

Now in the cooking pot, I add 1 cup of Brown Sugar.

PH Test before cooking = 3.33

Bring it to boiling point slowly and let it cook for about 15 minutes.

I had about 3/4 of White Vinegar

PH Test before bottling = 3.24

Excellent taste and easy to make.

Cheers!

#51 Justaguy

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Posted 05 October 2010 - 05:02 PM

What do you use for pH testing? I have pH strips but I assume you have a machine since you are registering 3.24 and such. What do you use?
www.KneppersPeppers.com Hot Sauce
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#52 Carabao

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Posted 05 October 2010 - 06:51 PM

What do you use for pH testing? I have pH strips but I assume you have a machine since you are registering 3.24 and such. What do you use?


Hi Just a guy!

The PH Tester I'm using is the Checker1 from Hannah

I need to precise that the second PH Test I made was at the ambient temperature!
I took out a sample from the pot and let it cool down to make my last test!

Edited by Carabao, 05 October 2010 - 06:56 PM.


#53 beetle_slayer

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Posted 13 November 2010 - 01:10 PM

I will probably give this a try. Would this stuff be just as good if it was strained before going into bottles? Also, what does the pH need to be to safelt bottle this stuff unrefrigerated. Thanks!

#54 Pepper Boys

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Posted 13 June 2011 - 01:23 PM

THis sauce sounds great! I'll have to try it out. Also, being new here and never making a sauce before. What are the rules I need to follow for this (ph at various temps/acid content etc..?) Thanks in advance!
-PB-

#55 Dot Com

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Posted 27 June 2011 - 05:28 PM

Just made my batch :hotsauce: w/ @ 20 habaneros from these plants. Used all of them:

Posted Image

Posted Image

Posted Image


Thanks for the recipe :cheers:

#56 texas blues

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Posted 27 June 2011 - 05:33 PM

Outstanding! I love it with the seeds and all too! Nice color and looks like it has a desirable chunkiness to it.

#57 Dot Com

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Posted 27 June 2011 - 05:49 PM

Outstanding! I love it with the seeds and all too! Nice color and looks like it has a desirable chunkiness to it.

Yep. I wanted the sauce to be a little chunky like salsa. :mouthonfire:

#58 Justaguy

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Posted 27 June 2011 - 06:20 PM

yumm
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#59 Dot Com

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Posted 27 June 2011 - 09:01 PM

I'm going to start putting it on everything except dessert ;) My roommates aren't as big chili-heads as myself.

Edited by Dot Com, 27 June 2011 - 09:01 PM.


#60 Dot Com

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Posted 28 June 2011 - 05:32 PM

I've still got some left. Geez Louise its hot!!

Cheers, TB.

It is hot. I forgot to ask, should I refridgerate it as others mentioned that if something has fruit you might have to especially since I didn't professionally bottle mine, I just poured it in a jar?




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