Fall Sauce making 2014; time to make the Sauces :)

[RocketMan]

It's that time of year to start making all the goodies that make for a great tasting Holiday Season here around the, well New, launch Pad. That means making:
Flaming Pumpkin
Pumpkin Chutney
Holidaze Sauce
Boutbon Fatalii Apple Butter

Starting with Flaming Pumpkin which will get a 45 day ferment and starts like this:

(That's 3 pounds of Douglahs with that Pumpkin)

Doing it a little different this year. Last year it was made with a mix of super hots and Habaneros. This year it's going to be a Douglah sauce.

Stay tuned there's more to come.

 

[cypresshill1973]

Here I have stuck to the monitor. I would like to copy some of their sauces.

In the Bourbon Fatalii Apple Butter  Bourbon is whisky used?

 

[RocketMan]

cypresshill, that is correct though Canaidian or Irish would work if Bourbon is not available.

 

[stickman]

Canadian whiskey is made mostly from Rye... have you tried making it that way Bill?

 

[RocketMan]

Nope, haven't tried making it that way but it would make a good substitute.

 

[cypresshill1973]

cypresshill, that is correct though Canaidian or Irish would work if Bourbon is not available.

 
Ohhh ... That will not be any problem. I have many bottles of Irish whiskey. Glenmorangie, Chivas, Old Parr, JB....................

I like so much the wiskys. But never try canadian wisky

 

[RocketMan]

Well, making this years fall goodies kind of got missed so far as the picture taking part is concerned. I did take these today as I finally got around to processing the Flamming Pumpkin for this year.

So, here's a few shots.

[URL="http://i1223.photobucket.com/albums/dd507/William_Thornton/Hot%20Sauces/B6DAF412-309D-4C20-B21C-F09F225FD779_zpsdzr5ldl6.jpg"]http://i1223.photobucket.com/albums/dd507/William_Thornton/Hot%20Sauces/B6DAF412-309D-4C20-B21C-F09F225FD779_zpsdzr5ldl6.jpg[/URL]

[IMG]http://i1223.photobucket.com/albums/dd507/William_Thornton/Hot%20Sauces/3368BD68-9AE8-404A-96F9-31CAA03C4F60_zps6ezw7yay.jpg

 

[Sawyer]

Nice.  I bet it tastes as good as it looks.  What brand of blender/processor are you using?

 

[RocketMan]

Ninja, my big one cracked so I'm having to use the smaller one. I looked and I can order a new one o n their web page for like $30.00 something, not a bad price but I don't think it's as up to handling boiling hot sauce as they might say. On the other hand though I did buy it used and there's no telling what the former owner used it for.

 

[Sawyer]

Cool.  Thanks.

 

[stickman]

What's the latest batch of Flaming Pumpkin taste like Bill? Heat profile?

 

[Sawyer]

...there's no telling what the former owner used it for.

 
It gives the sauce that something extra.

 

[Chili Monsta]

Ok, 8 pounds of Fuji Apples, 6 Fataliis, 2 cups of Bourbon and 2 cups of Rice vinegar go into the pot.

Bring it to a boil for 10 minutes then reduce to a simmer for 30 minutes. More to come so stay tuned you Chiliheads you.

So, Sawyer, if the recipe gets 2 cups, how much for the Chief?

Part 2

Place the pot next to the Food Processor next another clean pot

and start processing

To that add 4 cups of sugar, white, brown or a combination ( I like 2 of each), 2 tsp Cinnamon, 1 tsp Ground Cloves and 1 tsp Ground Allspice, grated peel and juice of 2 lemons then simmer for another 30 minutes

Man does it smell good in here

Looking forward to making this recipe this weekend using Aji Lemon. Thanks RM. Hope all is well with you these days.....CM

 

[Greenguru]

Hey all,
GG here
all the pumpkin talk I remember being inspired this reminds me of the pumpkin wine I brewed back then, my brother has the only bottle left it was a fun batch funny how sauce bottles or the wine finish products never lasts very long.