I currently have around three pounds of orange habaneros, around a pound of cayenne peppers, and a big handful of tabasco peppers.
I also have huge amounts of tomatoes.
All from my garden, all hugely tasty.
Now, I've seen a lot of recipes that call for carrots, onions, mangoes, stuff like that, but what I'm looking to make is just a pure pepper sauce, a little apple cider vinegar and maybe water. Salt would be ok, too.
What I'm thinking of doing is putting all the peppers in a big pot, add just enough vinegar/water to soften things up, and blend the heck out of it after it cooks down, then put it back in the pot and add enough vinegar to get it to the consistency I want, but I'm thinking maybe of running a tomato or two through my food mill and using that juice instead to cut down on overwhelming vinegar taste, and boiling for a few minutes.
This will then be canned for preservation.
Thoughts?
Basically, what I'm going for is a hot sauce that is just the essence of the peppers. I don't want other flavors. I want heat, and I want taste, a pourable habanero, if you will.
Has anyone done this and can impart some wisdom? The stuff I made last year is good, but I think I added too much vinegar, and white vinegar, at that.
I've been making and canning salsa for years and years, so I'm very well versed in preserving stuff, I just want to bounce this idea off of this august community and perhaps glean some wisdom.
I also have huge amounts of tomatoes.
All from my garden, all hugely tasty.
Now, I've seen a lot of recipes that call for carrots, onions, mangoes, stuff like that, but what I'm looking to make is just a pure pepper sauce, a little apple cider vinegar and maybe water. Salt would be ok, too.
What I'm thinking of doing is putting all the peppers in a big pot, add just enough vinegar/water to soften things up, and blend the heck out of it after it cooks down, then put it back in the pot and add enough vinegar to get it to the consistency I want, but I'm thinking maybe of running a tomato or two through my food mill and using that juice instead to cut down on overwhelming vinegar taste, and boiling for a few minutes.
This will then be canned for preservation.
Thoughts?
Basically, what I'm going for is a hot sauce that is just the essence of the peppers. I don't want other flavors. I want heat, and I want taste, a pourable habanero, if you will.
Has anyone done this and can impart some wisdom? The stuff I made last year is good, but I think I added too much vinegar, and white vinegar, at that.
I've been making and canning salsa for years and years, so I'm very well versed in preserving stuff, I just want to bounce this idea off of this august community and perhaps glean some wisdom.
