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Fatalii Fun

Pepp3rFreak

Pepp3rFreak

Greetings fellow Sauceaholics! :hotsauce:
I thought I'd share my last evenings creation with ya. The sauce turned out very well for my tastes as I love that sweet/spicy combo. I'm not sure on the longevity of the sauce since there's a few high ph kiwi, but I think the taste of kiwi and pineapple go great together. As for the taste, it has an immediate burst of fruity flavor that almost tastes like an apricot covered in caramel even though these ingredients aren't in there?! But that sweet fruity taste doesn't last long as your tongue and lips go immediately numb with an evil but beautiful tingly sting, it kinda feels like you put half a dozen hornets into your mouth. :mouthonfire: The heat isn't too searing though as it doesn't get you in the back of the throat like a raw Naga and it don't cause the famous body rejecting hiccups. :)

I didn't snap shots of every moment but I got a few for your viewing enjoyment.

Ingredients:
75 Fatalii pods
50 Naga pods
3 12oz bottles of Rice vinegar
9 Limes for juice (I had 10 but lime goes so good in Jack and cokes)
5 kiwis
1 20oz. can of pineapple and juice
5 kiwis
1 cup of sugar
2 shots of Jack Daniels
2 table spoons of salt:
ingredients.jpg


Fatalii blending:
fataliimix.jpg


Naga mulching:
nagamix.jpg


5oz woozie boiling to kill any bad germs after 2 washings:
boilemup.jpg


Finished product, 14 woozies of yummy sweet goodness:
fatalnagsauce.jpg




On a side note, I was going to add in some of the 7pods too but after splitting and de-seeding the Fatallis and then the Nagas with bare hands the Hunan Hands started kicking in and I just wanted to get on with the rest of the process :rofl:
 
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Nicole said:
Hows it taste? Thanks for sharing! Are all the peppers from your garden? ... looks very nice
xo nicole
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Thank You Nicole! I've updated my post with the taste and yes the peppers are form my garden. I haven't posted any pics of my garden this year as it's not very impressive due backyard construction. The soil isn't in the best of shape and out of 48 hot pepper plants I'd say only half have produced decent fruit, I've only picked through and kept the pods one time this year and it's almost all over, I may pick only twice this year :(


JSKaiser said:
Any interest in selling a bottle?
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I'm not really into selling because honestly I don't know the legal requirements as I'm sure there's some kind of fda regulation or whatnot. But, seeing how it was your birthday yesterday and your may have some seed I don't have perhaps we can do a trade? Hit me up in a private message if interested!

naganumbness said:
if i deseeded that many pod with barehands they would fall off.
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Bwhhaahhahaaa! At first it's pretty bad but your hands build up a tolerance, this was my first time this year so it was a long stinging night, at least I've learned the what to do's when you have the Hunan hands such as never wiping your eyes, sit when peeing as you don't wanna touch the junk, and never, ever, touching the wife :rofl: I think the heat helps with my corporal tunnel so I'm happy to feel the burn and I can't wait to rip apart more :)




Thanks for the positive feedback all, I look forward to my next batch which will be a creation of 7Pods!
 
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I tried your sause, my first time ever making hot sauce(usually make salsa). I grow the same plants and had all the ingredients already, except kiwi and wiskey. I also added a little cinnimon. It was great! Thanks for sharing!
 
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Great looking sauce!

Without testing the pH, it looks like you have 36 oz vinegar in 70 oz of sauce. The pineapple is also acidic, so your pH is PROBABLY fine. I wouldn't say for sure without testing it, but just based on experience, the ratios sound good.
SL
 
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Did you cook the sauce? I don't see the cooking step, and it looks grainy in the bottles.
 
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thehotpepper.com said:
Did you cook the sauce? I don't see the cooking step, and it looks grainy in the bottles.
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Yes, I usually cook my sauce on a high setting for about an hour and then bottle during and after at least 10 minutes of boiling. This batch would very slowly drip out when using a dripper in the bottle so it was just the right consistency I like as I love to coat burgers or tacos or hell anyhting and not have the sauce run off easy. My concoctions are always a one time throw together of stuff so no 2 are the same, once of these years I may hit the perfect combo and stick with it. I make small batches as well since I don't have a ph tester, every cheaper one I look at gets bad reviews and I'm too cheap to spend $100+ for a reliable tester. I just try and keep the ph low and use the sauce promptly after opening and don't let them on a shelf for more than a few months.
 
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I am a real fan of Fatalli chillies so will definitely give this a go. But I find using Naga's always gives sauces a very bitter taste, does this recipe combat that problem ?
 
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