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First Attempt @ Hot Sauce/Puree

WACOFlyer

WACOFlyer

Here is my first attempt at making hot sauce/puree.


HotSauce.jpg


On the left is Scorpion and Bhut Jolakia to the right.
Nothing but peppers and vineger to preserve it. I did strain off all the solids and boiled it down before canning.
4 oz and 8 oz jars.

I put a teaspoon of the Scorpion into about a 1/3 cup of plain salsa. I made it thru 3/4's of it before I had to quit. It took a good 20 minutes to stop burning.:mouthonfire:

I'm sure the Bhut will be worse...............
 
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Badger said:
Nice work mate, looks seriously businesslike. Just chilis and vinegar? How the hell many peppers did you use?
Click to expand...

This what I used:

Top Right: Bhut Jolakia 52 pods = 11 oz.
Bottom : 7 Pot 161 pods = 46 oz. Scorpion 86 pods= 27 oz.
9_5_090A.jpg


I have 7 Pots ready to jar up tomorrow. I am expecting at least 3 quarts of 7 Pot.
 
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WACOFlyer said:
This what I used:

Top Right: Bhut Jolakia 52 pods = 11 oz.
Bottom : 7 Pot 161 pods = 46 oz. Scorpion 86 pods= 27 oz.
9_5_090A.jpg


I have 7 Pots ready to jar up tomorrow. I am expecting at least 3 quarts of 7 Pot.
Click to expand...

It looks like christmas came early and welp it wasnt coal that you got..
 
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hey Flyer...is there any particular reason you strain the mixture before cooking and canning?
 
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AlabamaJack said:
hey Flyer...is there any particular reason you strain the mixture before cooking and canning?
Click to expand...


Hey AJ,

I must have left this part out :

I puree and strain it after I cook it down to soften it up. After I strain it, I boil it down some more before I can it.

Cook to soften, puree in blender, strain, cook more, can it..;)

.
 
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Here is yesterday's sauce:

100 Fatalli pods
Vineger
1/2 head of garlic

Cooked down, pureed in blender and cooked down more.

FatalliSauce.jpg


Yield: 4 5 oz bottles and 1 4 oz and 1 8 oz canning jar

I licked the spoon....good stuff:mouthonfire:
 
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Here is tonight's canning:
"Bread & Butter" sweet peppers.

9Jars.jpg


There is 8 + varieties in there from Bhut Jolakia down to Tabago seasoning (alot of Habs). 9 jars, 124 ounces total. It may last until January.

Very nice flavor. the brine seems to lock the induvidual pepper taste/heat. Very little bleed over to each other.
I have already killed 5 8 ounces jars from earlier this season. Easy to make.

( I know it's not sauce or puree, but I didn't know where else to post it.)
 
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I am thinking of this combo for the next batch of sauce:

(Equal parts???)
Bhut Jolakia
Scorpion
7 Pot
Naga Morich
Red Habs
Devil's Tongue
Inferno
Trinidad Congo
Naga Jolakia (PC1)

and vineger and garlic

Is this too much??:hell:
 
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if that is all in one 5 ounce coozie, I would say it is a little over the top ;)

great looking stuff
 
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WACOFlyer said:
I am thinking of this combo for the next batch of sauce:

(Equal parts???)
Bhut Jolakia
Scorpion
7 Pot
Naga Morich
Red Habs
Devil's Tongue
Inferno
Trinidad Congo
Naga Jolakia (PC1)

and vineger and garlic

Is this too much??:hell:
Click to expand...

Combining more than any 2 or 3 listed above will dilute any complexities in flavor. It'll be hot as hell but will taste rather on the plain side. I recommend some salt at least. Myself I would use lesser peppers as a base such as red bell, or fresno which will be the vehicle for whatever superhot you add.

Salute', TB.
 
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