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First attempt at making sauce. (question)

Dot Com

Dot Com

I have an over abundance of Thai/Kung Pao chilies from last season that are just finishing- up ripening now (I grow them indoors). I have been sticking the majority of them in the freezer as they ripen. I came across this recipe: http://www.saveur.com/article/Recipes/Hot-Sauce & was wondering if it makes a diff if I use formerly frozen chiles to make it? I like the recipe because its very simple :D Here's the peppers. Pretty hot :mouthonfire:

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Nope. Most of mine right now are frozen and I put them right in the blender frozen to puree before cooking.

If you like vinegar I have a simple one I make for some friends that is close to that minus the salt plus 2 carrots(for body), 3-4 Jimmy Nardello sweet peppers, 4 cloves of garlic and 1/2 a medium onion.

Take pictures as you do make it and let us see.
 
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That is certainly a simple recipe. You don't even have to cook it! I think frozen chiles should work fine, if not better than fresh because freezing them makes them a bit mushy. You might get a "saucier" texture with the frozen chiles since you're not cooking the sauce.
 
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we'd love to see pics if you can. Very simple recipe, sounds good and hot-
SL
 
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Here's what I did today, the 1st phase: put peppers and salt into processor and grind. Move to glass jar for 2 days in cold & dark location.
Pic of peppers being weighed next to Hab plant:

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With salt in processor:


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Now I have to wait two days before adding the vinegar as per the recipe. These peppers are pretty piquant so one has to be careful but I'm a long-time, pepper-eater.
 
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Have you ever tried fermenting your peppers? I usually let mine go for 45 to 90 days. It really gives the sauce a better flavor, well imo it does, and leaves the colors really vibrant. Side benefit is you dont have to use any vinegar unless you just like the vinegar flavor in your sauce. Tomorrow I'll be bottling a sauce that has been fermenting for 90 days now. It's a Jamaican style sauce and my mouth has been in anticipation of getting a taste of it all week. Pics will be up after.

Cheers,
 
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RocketMan said:
Have you ever tried fermenting your peppers? I usually let mine go for 45 to 90 days. It really gives the sauce a better flavor, well imo it does, and leaves the colors really vibrant. Side benefit is you dont have to use any vinegar unless you just like the vinegar flavor in your sauce. Tomorrow I'll be bottling a sauce that has been fermenting for 90 days now. It's a Jamaican style sauce and my mouth has been in anticipation of getting a taste of it all week. Pics will be up after.

Cheers,
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That does sound very good. This is only my second season growing however and I don't have the volume right now.
 
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I think I'll try that tomorrow at work. I have some white bullet habs, purple serrano and green cayenne peppers fresh picked this week. Thinking I'll toss in some garlic, onion, carrot and maybe shallots.
 
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Justaguy said:
Try this one
http://www.thehotpepper.com/topic/9040-habanero-pina-hot-sauce/
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Thanks. I'll look into that.

Yesterday I added the vinegar to my pulverized chiles and now i have to wait 5- days (Friday 11:00 a.m.) for them to age. Then I'm supposeed to force them through a strainer and the liquid will be the final product. :woohoo: Can't wait :dance:
 
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Well.....poured the mixture into a strainer and ended up w/ @ 100ml. That's from using just shy of a 1/4 pound of kung pao's. The recipe called for a pound but I only had a 1/4 pound. Tastes very good and the heat hits immediately :mouthonfire: Here's a pic of the final result:

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Now onto my next pepper project :)
 
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dotcom, maybe keep your eye out for a food mill. It gets all the seeds and large pulp out and seems to push through more product than what you get with a strainer. I hate to see product get thrown out when maybe I can eek a little more out of the pulp. The food mill seems to do a pretty good job of that.

Your sauce looks nice, great color, and HOT! Good job for your first go at it. What's next?
 
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salsalady said:
dotcom, maybe keep your eye out for a food mill. It gets all the seeds and large pulp out and seems to push through more product than what you get with a strainer. I hate to see product get thrown out when maybe I can eek a little more out of the pulp. The food mill seems to do a pretty good job of that.

Your sauce looks nice, great color, and HOT! Good job for your first go at it. What's next?
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Going to use the recipe that Justaguy linked ;-)
 
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