Any recipe recommendations for the small batch?

[Gargoyle91]

Just picked these guys would like to do some fruity type of sauce with them not enough to try to ferment I also have a bunch of Jalapenos ready but want to try and get them to turn red, I know I'm a Noob here postng stupid crap lol but got to start somewhere so far you guys have been about the coolest forum on the net.
 

  

 

[SadisticPeppers]

Well, I don't know about fruity (never did one with fruits so I'll defer to those who have done so), but I use vinegar (perhaps a cup for the number of peppers I see in the picture), and agave nectar for sweetness. You can use things like blueberries, mangos, or other things I've seen other use, but as far as quantities, again, I'll defer to those who've actually created sauces with fruits

 

[hogleg]

Check this. And dont thank me, thank Salsalady.
 
http://www.pepperfool.com/recipes/hotsauce_idx.html

 

[SmokenFire]

Looks like 12-20oz of peppers right there. I'd chop em and add about  3/4 cup of vinegar, 1 tsp to 1 TBSP minced garlic (to taste), 1 sweet apple or very ripe pear and maybe 1/2 an onion (all chopped) and 1 tsp salt to a stock pot.  bring to a boil and reduce heat to low.  simmer for at least 20 mins.  transfer to blender or boat motor the living dead out of it.  remove from heat and put the whole batch through the fine screen of a food mill.  taste and adjust as necessary.  reheat/blend again/bottle.  let age at least 2 weeks.  
 
watermelon might work too.  I'd likely reduce the vinegar or increase initial cook down time to counter the extra liquid.  

 

[Gargoyle91]

Looks like 12-20oz of peppers right there. I'd chop em and add about  3/4 cup of vinegar, 1 tsp to 1 TBSP minced garlic (to taste), 1 sweet apple or very ripe pear and maybe 1/2 an onion (all chopped) and 1 tsp salt to a stock pot.  bring to a boil and reduce heat to low.  simmer for at least 20 mins.  transfer to blender or boat motor the living dead out of it.  remove from heat and put the whole batch through the fine screen of a food mill.  taste and adjust as necessary.  reheat/blend again/bottle.  let age at least 2 weeks.  
 
watermelon might work too.  I'd likely reduce the vinegar or increase initial cook down time to counter the extra liquid.  

 
I'm going to try this one thanks for the info!   Also @Hogleg some good stuff on that link thanks man going to come in handy.

 

[hogleg]

Can I suggest you roast those chiles on your grill, before addition to sauce.

 

[salsalady]

Hogleg beat me to posting that link.     
 
Peppers can be substitiuted very easily in the recipes posted there.  Just work with what color the recipe uses and sub from there.  Any green chiles can be subbed fro green jalapenos/serranos, and the same of other red/yellow/orange habs/etc chiles.  Heats of course will vary by variety.
 
If you haven't already, check out hot sauce 101.
 
Have Fun!

 

[RocketMan]

Can I suggest you roast those chiles on your grill, before addition to sauce.

 
Or grill them with some smoking chips wrapped in a foil pouch (well for a gas grill).  For the fruity part grill up some Pineapple, Orange slices and sweet potato sliced about 1/4 inch thick. Add to that some roasted Garlic and Sweet Onion.
 
and as she said
 
 

 
If you haven't already, check out hot sauce 101.
 
Have Fun!