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share-a-recipe Bourbon hot sauce

C

cmwr

I’ve been making this sauce a few years and everyone loves it. I’ve used the same recipe with Datils, pimenta diomar, orange habanero, and Fatalii. All of those peppers made a great sauce with this recipe but I feel the Datil and pimenta diomar really made the best. Their flavor really complimented the recipe. Try it and let me know what ya think. Cheers

Bourbon hot sauce
1 cup White wine vinegar
½ cup bourbon
10-20 Peppers or as many as you like
1 medium sweet onion
5-6 cloves garlic
1 tsp fresh cracked Black pepper
2 tsp Salt
1 tsp Worcestershire
Drizzle of honey
Olive oil

Chop peppers and onions into small pieces, Caramelize and lightly brown onion in 1-2 Tbsp olive oil in separate pan, add pressed garlic at the end but don’t burn, transfer to a sauce pot with remaining ingredients, Simmer on a low boil for 15-20 minutes, blend, strain seeds if desired
 
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I wish I had an older pic. A normal batch is more photogenic 😂. Seriously though, the sauce is typically an orangish hue (with datils) but this batch I made using dried datils from last season and the dehydrator darkened the peppers which made this batch a dark color. Tastes just the same though
IMG_9956.jpeg
 
cmwr said:
...the dehydrator darkened the peppers
Click to expand...

Just a tip: If you can, dehydrate your peppers at a lower temperature (100-110F). It will take longer, but it will help preserve the color of the pod, and as a bonus, the seeds will remain viable.

And I agree, it sounds and looks delicious!
 
Downriver said:
Just a tip: If you can, dehydrate your peppers at a lower temperature (100-110F). It will take longer, but it will help preserve the color of the pod, and as a bonus, the seeds will remain viable.

And I agree, it sounds and looks delicious!
Click to expand...
My dehydrator just has an on off switch and I don’t think it’s very hot at all. But when I dehydrate, I always have some thicker peppers with some smaller peppers and I don’t like to constantly check and rotate lol so I usually just turn it on and let it run longer to make sure everything is nice and crispy lol. I probably could control this with better dehydrator management, but I like to just turn it on and walk away and pull my peppers off the next day after work. 😊
 
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