My first hot sauce is complete. After looking through an uncountable number of posts and recipes online, I came up with the following. I started with a small batch so as not to waste too much product if I screwed it up.
Dirty Hippie Homegrown Hot Sauce
1/2 lb. assorted homegrown peppers: Thai, large cayenne, bhut jolokia, Bulgarian carrot pepper, Tabasco, and Serrano.
5 large garlic cloves
1 c. fresh lime juice
1 1/2 t. course sea salt
2 1/2 T. agave nectar
2 t. brown sugar
- rough chop peppers and garlic in food processor.
- add all ingredients to sauce pan and bring to a boil.
- reduce heat and simmer 15 minutes.
- return to food processor and whiz until desired consistency.
- back into the pan and simmer for 45 minutes, stirring every five.
Now this is where I should have stopped......
But I added a dash of lime juice to thin it out a wee bit; I should have used distilled water.
I spent the next 10 minutes trying to regain the balance I had by adding another teaspoon of brown sugar about a teaspoon each of agave and salt. And some water to thin. Then simmered another ten minutes leaving it alone. By the time it went into the small swing-top jars I had (sterilized, of course), it was delicious! Lime up front, with a detectable hint of garlic, a subtle sweetness, and a strong heat that lingers in the mouth. For my first attempt ever, I dig it!
I would now like to thank all of you here for providing a fantastic base of information and a mind numbing amount of recipes and inspiration. Cheers!
http://i.imgur.com/bBrLENx.jpg
Dirty Hippie Homegrown Hot Sauce
1/2 lb. assorted homegrown peppers: Thai, large cayenne, bhut jolokia, Bulgarian carrot pepper, Tabasco, and Serrano.
5 large garlic cloves
1 c. fresh lime juice
1 1/2 t. course sea salt
2 1/2 T. agave nectar
2 t. brown sugar
- rough chop peppers and garlic in food processor.
- add all ingredients to sauce pan and bring to a boil.
- reduce heat and simmer 15 minutes.
- return to food processor and whiz until desired consistency.
- back into the pan and simmer for 45 minutes, stirring every five.
Now this is where I should have stopped......
But I added a dash of lime juice to thin it out a wee bit; I should have used distilled water.
I spent the next 10 minutes trying to regain the balance I had by adding another teaspoon of brown sugar about a teaspoon each of agave and salt. And some water to thin. Then simmered another ten minutes leaving it alone. By the time it went into the small swing-top jars I had (sterilized, of course), it was delicious! Lime up front, with a detectable hint of garlic, a subtle sweetness, and a strong heat that lingers in the mouth. For my first attempt ever, I dig it!
I would now like to thank all of you here for providing a fantastic base of information and a mind numbing amount of recipes and inspiration. Cheers!
http://i.imgur.com/bBrLENx.jpg
