First attempt with my own peppers, louisiana style with a kick

[Hatfield]

I used 2 pretty full standard sized ziplock bags of cayennes, added 2 large mustard habs, and a couple reapers, few japs i picked that morning and 6 cloves of garlic.  Didn't grow the garlic but all the peppers were from my plants.  Dry seared  for a minute or two before rough chopping in the food processor.  I added 1 1/2 cups of white vinegar, 3 tsp of salt, and a splash of lime juice. I raised to a boil for about 10 mins then simmered to reduce.  It was a bit thick for what I was going for so i let it cool for a few mins then ran through the food processor again until smooth.  Added a touch more water and brought to a boil.  Ph tested at 3.7 when I bottled. I'm pretty happy with the results for a first try!
 
Sorry for potato pic of it simmering, the steam kept fogging up my camera lens 
 

 
 
After sitting for 48 hours, the heat really developed. I'm enjoying noticing the difference each day makes with the flavors mingling.
 
My habs are turning orange now, I'm gonna try a peach hab sauce in a couple weeks when they all come in.  Fresh peaches are at all the fruit stands here in droves and I feel like it might be a good combo. Any tips are appreciated!
 
"I ain't no preacher, just happy to meet ya"

 

[karoo]

Looks good!
Enjoy!

 

[ShowMeDaSauce]

Add your lime juice after it cools. I let mine set several days before making any adjustments. Flavors change quite a bit aging in the fridge. One of my favorite cheap local sauces is mostly cayenne with a hint of habs in it. Thats a fermented sauce though. Vinegar is only added later for pH adjustment.
 
I made my first peach sauce the other day. Only used a few ounces of fresh peach and a little honey. Apricot is good also. If color is a concern just take care when cooking it down or the sugars will start to caramelize.

 

[dragonsfire]

Nice looking color

 

[Hatfield]

Add your lime juice after it cools. I let mine set several days before making any adjustments. Flavors change quite a bit aging in the fridge. One of my favorite cheap local sauces is mostly cayenne with a hint of habs in it. Thats a fermented sauce though. Vinegar is only added later for pH adjustment.
 
I made my first peach sauce the other day. Only used a few ounces of fresh peach and a little honey. Apricot is good also. If color is a concern just take care when cooking it down or the sugars will start to caramelize.

 
 
Thank you for the tips!   I noticed the lime juice coming through stronger than i'd hoped after sitting for a couple days.  I hadn't thought about adding apricots, they're in droves at the fruit stands here.