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First Attempt At Homemade Pepper Sauce

MOJO

MOJO

Hello all,

Rookie Pepperhead attempting to make his first batch of peppersauce. I had a friend that bottled me some Habaneros, tabascos, and some serranos. I have no idea if mixing them together is a no no, but I did it anyway.

The rest of the ingredients are as followed: white onions, garlic cloves, carrots, peppercorns and pineapple......Going to run this baby through the food processor after cooking for about 45 minutes. Pictures coming.
 
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MOJO said:
Hello all,

Rookie Pepperhead attempting to make his first batch of peppersauce. I had a friend that bottled me some Habaneros, tabascos, and some serranos. I have no idea if mixing them together is a no no, but I did it anyway.

The rest of the ingredients are as followed: white onions, garlic cloves, carrots, peppercorns and pineapple......Going to run this baby through the food processor after cooking for about 45 minutes. Pictures coming.
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Mixing peppers is not a no no, its a damn good thing. You should see aj's thread about mixing peppers to get an overall burn since different peppers burn differently. It's pretty interesting

And Jay speaks the truth, that thing needs vinegar or lime juice. Good call on the carrots, that really helps bring out the sweetness of the habanero flavor. If you're going for sweet(pineapple) you can add a bit of sugar to offset the vinegar.
 
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Here is the first pic of my sauce. I think I need to invest a better food processor, due to the fact that my SAUCE turned out to be more of a PASTE,and the balsamic vinegar I used made it a dark brown color. It has tremendous heat, and has a nice tang to it. It definitely needs more garlic, and possibly garlic salt.
 
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Here is the second picture. I cooked it for 45 minutes...not sure if that was long enough or not. The carrots seemed tender. I now have a nice sandwich spread or anytime condiment
 
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Here is the finished product. As you can see it has a dark brown almost rust color. I fixed myself 2 sammies tonight and it really adds some zing
 
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This is me after 6 Newcastles acting like a nutjob. This first batch is now in the books, and although it has a great flavor, it didnt become the sauce I had hoped for. Thanks for all the suggestions
 
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here's another suggestion, go invest in a stick blender (or immersion blender). It's hand held and you can just push the button and put it right in the pot you're cooking in. They start at aroung $30. Worth every penny for making soups or sauces.
 
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JayT said:
here's another suggestion, go invest in a stick blender (or immersion blender). It's hand held and you can just push the button and put it right in the pot you're cooking in. They start at aroung $30. Worth every penny for making soups or sauces.
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I LOVE my immersion blender. It's probably my most used kitchen utensil besides my chef knife. It works great cause you don't have to wait for things to cool off to blend them. It's also great for making smoothies and mixed or frozen drinks.

Anyone else ever found out the hard way what happens when you blend hot liquids?:shocked:


I got a cuisinart one and it came with a mini food-processor attachment as well as a whisk and it was pretty cheap.
 
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I'm a kitchen/cooking snob so I have a Breville stainless cordless one, but I have used others that work pretty much as well. I love mine too. I think anyone who makes sauce should have one.
 
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ditto with adding vinegar, lime juice. as for turning out paste like add more liquid to it & blend better.
to add more sweetness theres several choices sugar,honey, certain types of fruit, different type of vinegar has a sweeter taste (I've never tried balsamic vinegar but white/red wine vinegar & apple cider vinegar gives a sweeter taste)

I've used a regular blender for hot sauce, blended it up before cooking, through dont know how well it'd work using carrots (I haven't used carrots yet for my sauces)
45mins does seem too long, temps at 145F (I think) for 10-15mins is enough.
 
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I have another question for you all.......I just received about 15 quart jars of habs scotch bonnets along with tabascos and serranos. They are already sitting in vinegar. Should I wash them off or just roll with it?
Thanks.
 
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MOJO said:
I have another question for you all.......I just received about 15 quart jars of habs scotch bonnets along with tabascos and serranos. They are already sitting in vinegar. Should I wash them off or just roll with it?
Thanks.
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You should send me 5 of them for closer examination. They could be dangerous and these matters are best left to the professionals :lol:




Are they already pickled? Or were they just put in the jars recently?
 
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MOJO said:
I have another question for you all.......I just received about 15 quart jars of habs scotch bonnets along with tabascos and serranos. They are already sitting in vinegar. Should I wash them off or just roll with it?
Thanks.
Click to expand...

just use them as is, they were processed already. if using for hot sauce you'll still need to add vinegar or something acidic
 
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