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7 Pot Jonah / Yellow 7 Pot Brainstrain Hot Sauce

compmodder26

compmodder26

[font=lucida grande']Made a tasty sauce yesterday out of some of my 7 Pot Jonahs and the leftover Yellow 7 Pot Brainstrains I received a while back from Baker's. Here's the ingredients:[/font]

[font=lucida grande']7 Pot Jonahs[/font]
[font=lucida grande']Yellow Brainstrains[/font]
[font=lucida grande']Carrots[/font]

[font=lucida grande']Yellow Onion (sauteed in minimal cooking spray)
garlic (minced and sauteed in minimal cooking spray)
Rice Vinegar
Worchestershire Sauce
Brown Sugar
Jerk Spices
Water[/font]



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romy6 said:
Does look tasty, but just in case send me a bottle and I will make double dog sure ;)
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romy6 said:
Does look tasty, but just in case send me a bottle and I will make double dog sure ;)
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Actually Jamie, I have a bottle with your name on it already. Was going to surprise you, but oh well. Yeah I'm going to ship it out Wednesday. It's nowhere near enough to pay you back for all the generosity you've given me, but it's a start.
 
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You are totally killing me. I have a freezer full of pods, and have never made sauce before. I have weeks before I leave, and I find myself coming back to this thread OVER and OVER and OVER....


What do you use to test for ph? Does this smoke out your house or do you cook it outside?
 
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MGOLD86 said:
You are totally killing me. I have a freezer full of pods, and have never made sauce before. I have weeks before I leave, and I find myself coming back to this thread OVER and OVER and OVER....


What do you use to test for ph? Does this smoke out your house or do you cook it outside?
Click to expand...

Matt, you have got to make a sauce with those killer Jonahs you have. They would be excellent! Or you could throw a whole medley of peppers in there and you wouldn't even make a small dent in that last harvest you had ;)

I use this ph meter for my testing. It's cheap, but it gets the job done. And I figure if it breaks on me, I can just buy another one for cheap again.

I cook it inside. My wife and oldest daughter complain of the smell more than any actual gassing/burning. I just open a couple of windows and turn on the range vent and it seems to work out great.
 
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I got that info when I made my first sauce. I signed up here on THP in September of last year to ask about a specific sauce recipe I wanted to use. And RM, Salsalady and quite a few others helped me iron out the rest of the ingredients and their measurements. Here's the recipe I came up with for this sauce if you want an idea of the proportions.


16 7 Pot Jonahs
14 Yellow Brainstrains
2 Carrots (medium sized)
1 Yellow Onion (sauteed)
4 cloves garlic (minced and sauteed)
1 1/4 Cup Rice Vinegar
1/4 Cup Worchestershire Sauce
1/8 Cup Brown Sugar
4 TBSP Jerk Seasoning (yes I cheated here, this was store bought premixed in a spice shaker)
Water to proper consistency

1. Saute onions and garlic in skillet (use as little oil as possible, if you can get by with no oil then do that, oil leads to spoilage over time)
2. While sauteing onions, rough chop remaining solid ingredients and place in large pot. Pour liquid ingredients and cook over medium-low heat until soft
3. Put contents of pot in blender and blend until smooth
4. Put contents back in pot and cook for 15 minutes
5. Blend contents again and return to pot (take a PH sample now)
6. Heat contents to 185 for 15 minutes
7. Bottle
 
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MGOLD86 said:
Thanks. I gotta give it a try. How did it turn out?
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Turned out quite well. It is a savory sauce, so not very sweet. The smokiness of the worchestershire sauce kicks in first, then the herbs and spices from the jerk seasoning come in. By the time you taste them, the heat starts to kick in (the heat hit in the beginning for the first few days after the sauce was made, but now that the flavors have blended more, the heat comes on later). The only thing I'm not keen on is the aftertaste. When eaten straight up, the aftertaste can come across a little herby, but when eaten on food it isn't as pronounced. IMHO, it is EXCELLENT when eaten on food. I will revise this recipe and use it again. I think the only thing I would change is to maybe only use 2 or 3 TBSP of jerk seasoning. I think I may have been a bit excessive on the jerk seasoning which caused the aftertaste issue.
 
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