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Considering A Recipe, New to Hot Sauce Making

compmodder26

compmodder26

So I have never made my own hot sauce before and I'm considering the recipe below. But I'm not sure how the heat level will be with the amount of chilis. I like things really hot (comfortable eating a whole Bhut Jolokia). But I also want to get a good flavor out of the sauce and not JUST pure heat. So looking at the recipe, do you think that the heat will be adequate or should I up the amount of peppers? Also, considering I'm new, I have no clue as to how much this will make. Any ideas?

1 Tbsp Minced Garlic
1 Tbsp Onion
1/2 C Shredded Carrots
3/4 C Apple Cider Vinegar
1/4 C Brown Sugar
2 Limes (Juice only)
1 C Crushed Pineapple With Juice
5 Bhut Jolokias with placenta and seeds
10 Habaneros with placenta and seeds
 
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The recipe looks pretty good but I think I'd use a whole onion in it And ditch the apple cider vinegar (ACV). ACV can be a really dominate flavor and I think the lime juice will probably suffice for your recipe. If more acid is needed try rice vinegar as it will allow the flavor of the sauce to come through. You dont have to use the seeds from the peppers either. There's no heat in them. If you do make sure you blend really well. Lastly post pictures. Rule round here is:

No Pics = Didn't Happen :cool:
 
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RocketMan said:
The recipe looks pretty good but I think I'd use a whole onion in it And ditch the apple cider vinegar (ACV). ACV can be a really dominate flavor and I think the lime juice will probably suffice for your recipe. If more acid is needed try rice vinegar as it will allow the flavor of the sauce to come through. You dont have to use the seeds from the peppers either. There's no heat in them. If you do make sure you blend really well. Lastly post pictures. Rule round here is:

No Pics = Didn't Happen :cool:
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Excellent. I will be sure to show pics :) In my limited knowledge of amounts, it appears this will make ~24 oz. Does that seem correct?
 
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Sounds good, but I would agree in getting rid of the apple cider i'm not a fan unless I'm making a spicy BBQ sauce. It should he HOT so I don't think too many non chili heads would like it.
 
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Thanks a lot for the suggestions everybody. I've never tasted ACV before, it was just what the original recipe I started with used. I've tweaked this one to create a smaller batch and to suit my taste a little more. But I left the ACV in just because I didn't know if that would hurt the sauce to leave it out. I'm a sucker for sweet and hot. It's my favorite flavor combination. With that in mind, would the ACV add to the sweetness, or do you think the sauce would be plenty sweet with the brown sugar and pineapple alone?
 
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It will be plenty sweet with the brown sugar and pineapple and you can add more if you want. Keep in mind though that it takes a week or so for all the flavors to come together and give you the final flavor of the sauce. ACV can actually take over if you use too much but if you really love the taste of ACV....
 
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compmodder26 said:
I didn't know if that would hurt the sauce to leave it out.
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ACV can be used for some flavor, but it's main purpose is as an acidifier to keep pH down. The most common acidifier is any type of vinegar although you can use lemon juice or lime juice too. Some juices in high amounts will lower the pH but flavor is way affected and you would want a pH meter to
 
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jmho-

I'd use 1/2c rice vinegar, it should be plenty sweet and really hot, up the onion to maybe 1/2 of a small onion, and I'd estimate the quantity to be more about 16 oz of finished sauce. 3/4 cup ACV for that amount of sauce, the ACV flavor will be pretty strong. If you like the ACV flavor then that's OK, but you might want to taste the vinegars before deciding which one to use.

That amount of pods in that amount of sauce will be hotter than most people can handle, but since you eat bhuts, it should be just about right for you. ;)

I'll be watching for pics!

SL
 
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Looks like a great sauce, but I would agree with many of the other posters. That is going to be :mouthonfire: !!
I made a sauce with 4 yellow 7's (about 28oz. of sauce), and it is too much for most to handle. It really is going to depend on if you're sharing, and who you're sharing with (me, me, pick me!)
 
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Judging by all of your replies, the heat level will be to my liking so that is good. Also, I'll take your advice and alter the recipe. So here is the altered version I will go with:

1 Tbsp Minced Garlic
1/2 Small Onion
1/2 C Shredded Carrots
1/2 C Rice Vinegar
1/4 C Brown Sugar
2 Limes (Juice only)
1 C Crushed Pineapple With Juice
5 Bhut Jolokias with placenta and seeds
10 Habaneros with placenta and seeds

Gonna order my bhut's right away. Once they come in, I'll gather the rest of the ingredients. I'll post pics of the whole cooking process and the final product.

Thanks everyone!
 
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that' looks good, cmpmdr26.

We'll be watching for the pics~
 
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Justaguy said:
ACV can be used for some flavor, but it's main purpose is as an acidifier to keep pH down. The most common acidifier is any type of vinegar although you can use lemon juice or lime juice too. Some juices in high amounts will lower the pH but flavor is way affected and you would want a pH meter to
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Vinegar's main purpose is to add tanginess to the sauce. You need to add liquid and it is a tangy liquid. You would still use vinegar in homemade hot sauces for the fridge because you want the tang. It's in almost every recipe of hot sauce, shelf-stable or not. pH stability is a benefit. Well that's my take anyway.

Also vote to replace ACV, that is a very pleasant vinegar.

Post results!
 
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My bhuts should be coming in the mail today. I'm giddy with anticipation. My wife and daughter leave for a birthday party at ~2:00 today, so I plan to start the process after they leave (don't want to burn them out). Pics to follow later.
 
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Right on! Keep the vent fan on if you have one. Those fumes have a way of hanging around.
 
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thehotpepper.com said:
Vinegar's main purpose is to add tanginess to the sauce. You need to add liquid and it is a tangy liquid. You would still use vinegar in homemade hot sauces for the fridge because you want the tang. It's in almost every recipe of hot sauce, shelf-stable or not. pH stability is a benefit. Well that's my take anyway.

Also vote to replace ACV, that is a very pleasant vinegar.

Post results!
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Or could use pineapple vinegar next year if you think about it, otherwise, really nice sounding and WARM sauce! And as others have said, leave off ACV unless you like taste of it.

Pineapple vinegar recipe: (takes about 6-8 weeks to ferment)

1/4 cup sugar
Peel of 1 pineapple
water
cheesecloth (or old T-shirt)
glass jar


1. Dissolve the sugar in 1 quart of water. Coarsely chop and add the pineapple peel. Cover with cheesecloth to keep flies out, and leave to ferment at room temperature.

2. When notice the liquid darkening, after 3 weeks, strain out the pineapple peels, discard.

3. Ferment liquid 3-5 weeks more, stirring or agitating periodically, and pineapple vinegar is ready.

Also, be glad to upload some pics of my hot sauces but I can't find the "app" for that. Any help'd be appreciated on the upload/attachment "thingie" that I don't see.
 
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Not too happy right now. My bhuts did not arrive in the mail. They're being shipped through the USPS. I've checked the tracking info online and the last update was at 12 AM this morning saying that they had been processed through the sort facility here in Lexington. I even called the customer service line and the automated system said that it was "heading to it's destination". After jumping through hoops in the automated system, I was finally able to talk to a real person and he explained that my package hadn't been processed for delivery yet. He said it could be as late as Tuesday before it gets delivered. So no sauce making this weekend.

Considering that the peppers where picked and shipped on Thursday. If it takes all the way to Tuesday for them to get to me, what do you think the odds are of them still being any good?
 
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annie57 said:
Or could use pineapple vinegar next year if you think about it, otherwise, really nice sounding and WARM sauce! And as others have said, leave off ACV unless you like taste of it.

Pineapple vinegar recipe: (takes about 6-8 weeks to ferment)

1/4 cup sugar
Peel of 1 pineapple
water
cheesecloth (or old T-shirt)
glass jar


1. Dissolve the sugar in 1 quart of water. Coarsely chop and add the pineapple peel. Cover with cheesecloth to keep flies out, and leave to ferment at room temperature.


2. When notice the liquid darkening, after 3 weeks, strain out the pineapple peels, discard.

3. Ferment liquid 3-5 weeks more, stirring or agitating periodically, and pineapple vinegar is ready.

Also, be glad to upload some pics of my hot sauces but I can't find the "app" for that. Any help'd be appreciated on the upload/attachment "thingie" that I don't see.
Click to expand...


Water-distilled?.........My staple is cane vinegar...4.5% acidity....How acidic is your pineapple mix?
 
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