A couple of interesting hot sauces

[Jeff H]

Okay, the first sauce is a hab-Chipotle sauce:

Start with some Chipotles and smoked habs,

Next, about 4 cups of various habs. White, Paper lantern and Orange. (I didn't use the Chocolate, or the lime).

One, white onion, 1-1/2 cups carrot, 1-1/2 cup vinegar, 1/2 head of roasted garlic, 1tsp salt, 1Tbsp Cumin and 1 cup water.

Moved outside before everyone in the house choked on the fumes......Boiled for 20 min.

To the blender:

Back to the burner on the grill:

And bottled.

And now for sauce two, for the milder tastebuds: Various jalapenoes, hot chiles, a few Serrano and some small pablanos.

A lime, a cup of vinegar, 1/2 of a mango, salt and...
Both sauces finally done>

Sauce 1 is very good. Hot as you would expect from the habs, yet has a good smokey flavor. Sauce two is much milder, although when my wife tried it straight, she said it was pretty hot ( I think it was pretty mild).

Neither of these are so hot that you can only eat a few drops. Eat them on chips or your favorite food.

 

[fireman]

self life?
must be refig?

 

[Jeff H]

self life?
must be refig?

Someone who knows more than me can chime in and correct me because I don't have a pH meter, but I don't plan on keeping the unopened bottles in the refridgerator, just the open ones ( as I generally do on most of the hot sauces I bought) I would say a year shelf life is probably reasonable, but I really have never seen a hot sauce go bad.


On another note, I had my first meal with the hab sauce today (chicken and burritos) and I must say that this sauce is very thick and probably hotter than any commercial habanero sauce I have tried. Not as hot as the ghost sauces, but a good bit hotter than Blair's Original Death sauce by comparison. I don't think the chipotle or the garlic flavor came out as much as I thought they would, but the white habs did a wonderful job of delivering the heat without the super pungent (and not all that great) flavor of some of the other hab varieties. White habs and paper lanterns are my favorite of the hab family and if I had enough of them, I would do this sauce without the orange habs all together.