I have a crock fermenting but I was in need of heat. I made 2 separate batches. One with Habaneros and one with Hot Red Cherries. I have lots of peppers and probably still 2500 bulbs of different garlics. I used Kettle River which are large, big cloves, tasty.
Habanero sauce;
55 seeded orange habs - 6.9 oz
1 vidalia onion - 6.9 ox
1 Kettle River garlic - 2.3 oz
2 cu distilled vinegar
final ph before reheating and bottling - 3.5
Hot Red Cherrie pepper sauce;
36 red cherrie seeded - 14.6 oz
1 vidalia onion - 6 oz
1 Kettle River garlic - 1.5 oz
2 cu distilled vinegar
final ph before reheating and bottling - 3.6
Same process for both. All ingredients except vinegar thru the food processor and into the pot, then the vinegar.
Strong boil then simmer 30 min, covered outdoors for a quicker cool. These were large diameter pots so the sauce was not deep and cooled quick. Into mason jars and fridge over night.
Into the blender.
Taste test, yup it's good and needed no salt. GF stepped up to bat and tasted too.
Check PH.
5 oz woozy bottles in the oven 200 degrees after a hot water rinse.
Boil 10 min, transfer to double boiler and kept over 185.
Fill bottles, reducer, cap no liner, invert.
Ingredients for Red
Ingredients for Hab
Nice big bulb garlic
Red cooking
Habanero bottled
Red bottled
No labels yet but I did get the shrink bands on. There were some friends here so I made 2 big pizzas and we all tried the sauces on pizza and all loved it. I was surprised. I was expecting just "hot" but both were flavorful, especially the red.
Today I'll do another batch with green "red hot cherries" for a green sauce.
I have purple and red "Explosive Embers" and they are next up.
Crock of peppers and veggies been fermenting weeks now. Maybe another month.
Habanero sauce;
55 seeded orange habs - 6.9 oz
1 vidalia onion - 6.9 ox
1 Kettle River garlic - 2.3 oz
2 cu distilled vinegar
final ph before reheating and bottling - 3.5
Hot Red Cherrie pepper sauce;
36 red cherrie seeded - 14.6 oz
1 vidalia onion - 6 oz
1 Kettle River garlic - 1.5 oz
2 cu distilled vinegar
final ph before reheating and bottling - 3.6
Same process for both. All ingredients except vinegar thru the food processor and into the pot, then the vinegar.
Strong boil then simmer 30 min, covered outdoors for a quicker cool. These were large diameter pots so the sauce was not deep and cooled quick. Into mason jars and fridge over night.
Into the blender.
Taste test, yup it's good and needed no salt. GF stepped up to bat and tasted too.
Check PH.
5 oz woozy bottles in the oven 200 degrees after a hot water rinse.
Boil 10 min, transfer to double boiler and kept over 185.
Fill bottles, reducer, cap no liner, invert.
Ingredients for Red
Ingredients for Hab
Nice big bulb garlic
Red cooking
Habanero bottled
Red bottled
No labels yet but I did get the shrink bands on. There were some friends here so I made 2 big pizzas and we all tried the sauces on pizza and all loved it. I was surprised. I was expecting just "hot" but both were flavorful, especially the red.
Today I'll do another batch with green "red hot cherries" for a green sauce.
I have purple and red "Explosive Embers" and they are next up.
Crock of peppers and veggies been fermenting weeks now. Maybe another month.
