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7 pot burgundy sauce

HillBilly Jeff

HillBilly Jeff

Not looking for anyone's secret recipe, but what do you sauce makers think would work well with these peppers.  I have 1 3/4 pounds of them.
 
I was thinking about smoking them first before doing the sauce.  Not sure if that is the way to go or not.  This will be my first sauce, but I know my way around a kitchen and a canner (water bath).  
 
I am not a fan of a vinegar tasting sauce. If you haven't tried these peppers before, they sort of leave a smooth caramel taste in your mouth when they are done.
 
Thank you.
 
HBJ

Just to add to this, the last time I ate a little too much burgundy at one time, I had stomach cramps for a day lol.
 
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You should try fermenting your sauce. You won't have any Vinegar taste at all, well unless you happen to add some to it. Lets see you said you have 1 3/4 pounds of peppers, for that amount I'd go with:
 
Standard mix sauce:
Peppers
1 Large Sweet Onion
12 Big Cloves Garlic
2 Carrots, shredded
6 oz Sun-dried Tomatoes
 
Non-Standard Sauce
Peppers
1 Large Sweet Onion
6 Cloves Garlic
3 Gala or Granny Smith Apples
1 Medium Sweet Potato, shredded
 
Run all ingredients through a food processor so that they are finely chopped then into a jar, I use old Mission Pickle Jars. Make sure that the jar isn't too big as you don't want but maybe an inch of head space. When everything is in the jay add the Whey from a large tub of plain yogurt, see Fermenting 101 thread HERE for how to do it all.
 
Good luck and Cheers
RM
 
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Smoked is the way to go if you like that flavor, and I know you do.
 
Here is a recipe I came up with using bhuts and scorpions. should work well for 7-pots too. One thing to note is the proportions. You can easily make this too hot to eat if you put too many 7 pots in there. My version is pretty damn hot, but still edible. If the 7 pots are as bitter as the scorpions, I would add more sugar than I used. That is the only thing I will do differently I think.
 
http://thehotpepper.com/topic/42935-ghost-of-a-scorpion-hot-sauce/
 
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Jeff H said:
Smoked is the way to go if you like that flavor, and I know you do.
 
Here is a recipe I came up with using bhuts and scorpions. should work well for 7-pots too. One thing to note is the proportions. You can easily make this too hot to eat if you put too many 7 pots in there. My version is pretty damn hot, but still edible. If the 7 pots are as bitter as the scorpions, I would add more sugar than I used. That is the only thing I will do differently I think.
 
http://thehotpepper.com/topic/42935-ghost-of-a-scorpion-hot-sauce/
Click to expand...
 
 
Thanks.  I don't think the burgs are bitter at all.  That after taste nasty stuff is why I shy away from some of the reds.  I think my water bath will hold 18 half pint jars, so that is about how much sauce I am looking to make.
 
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I've had those DELICIOUS Burgs, Jeff and man, you're so right!! May be the only Burg 7 on planet without bitterness. Got nice citrus and depth. I like idea of really ripe tomatillos, lime juice, lots scallions, some garlic, and maybe a little OJ concentrate right out of thawed can to complement brightness of them, maybe some pineapple roasted with touch brown sugar--but again, get the base there, because you know the taste of the peppers. Also, am a nut for Szechuan peppercorns in a sauce, because not "really" a peppercorn but more of a mouth numbing spice that comes in later. With that many, it's going to have nice punch; I remember taste of that your Burgs, which were shockingly wonderful! Good luck, hon!
 
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