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First real hot sauce

Edgie

Edgie

Hi All,

I've been making what I thought was hot sauce for a while. Thanks to this forum, I now know that hot sauce needs to be cooked. Here's what I did:

10 Orange Habaneros (chopped with seeds)
1/4 cup apple cider vinegar
1/2 cup water
1 red onion (chopped)
1 large carrot (chopped)
3 fresh culantro leaves (not cilantro)
1 large fresh Cuban oregano leaf (chopped)
4 cloves of garlic (minced)
2 tablespoons extra virgin olive oil
1 tablespoon salt
1 teaspoon cracked pepper
1 teaspoon cumin
1 table spoon honey


1. put oil in sauce pan until hot
2. add Habaneros, onion, carrot, culantro, Cuban oregano. cook on medium until onions are translucent.
3. add rest of the ingredients, brought it to a boil, and then let simmer for 15 - 20 minutes
4. put it all into a blender and blend, blend, blend
5. let cool and bottle up. leave it in the fridge overnight
6. enjoy

I was trying to make something that wasn't too hot, so that my wife could enjoy it also. It did end up having a nice bite to it, but the wife still loved it.


I still have to work on the color. Any suggestions?

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color looks fine, lots of greenish sauces out there, and the flavors sound good. Maybe use a white or yellow onion instead of the red onion.
 
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Sethsquatch said:
Looks great! Maybe sub some fresh lime juice instead of vinegar, unless you are partial to vinegar. Nice work. :onfire:
Click to expand...

I do kind of like the vinegar taste, but I seem to be the only one in the family that does. I'm going to try a similar recipe, but with a bunch if Tabasco peppers and lime juice. I'll post the results.

Thanks.
 
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Try using Rice Vinegar instead of the ACV. ACV has a very strong flavor that tends to easily cover over other flavors. Rice vinegar is a more mellow flavor that will still give you the tang you like and want from vinegar but allows those other flavors to shine through. Lime or Lemon juice will do the same thing but also add another level of flavor to the flavor profile. Sinde I started fermenting mine though I've found that I done have to add anything unless I'm looking for that flavor. The lactic acid from the fermentation process give the sauce a great tanginess.

Cheers,
RM
 
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I tweeked this recipe slightly following a few of your recommendations because some people did not like the ACV, though I loved it.

I used Naga Morich peppers this time and substituted lime juice for the ACV. I also increased the volume from 1/4 cup to 3/4 cup of the lime juice and lastly I changed from red to vidalia onion.

Between this initial recipe, all the recommendations and my desire for heat a new monster sauce was born.

It turned out awesome!!!

hotsauce.jpg
 
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nmorris279 said:
I tweeked this recipe slightly following a few of your recommendations because some people did not like the ACV, though I loved it.

I used Naga Morich peppers this time and substituted lime juice for the ACV. I also increased the volume from 1/4 cup to 3/4 cup of the lime juice and lastly I changed from red to vidalia onion.

Between this initial recipe, all the recommendations and my desire for heat a new monster sauce was born.

It turned out awesome!!!
Click to expand...
That's great to hear! I'm going to try your tweaks out this weekend. Thanks.

Regards,
Edward
 
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