• If you have a question about commercial production or the hot sauce business, please post in Startup Help.

First shot at Hot Sauce...

Whitewookie

Whitewookie

[SIZE=14pt]Well I took the plunge gave home made hot sauce a try.  I think it came out OK, the wife thinks it's just grand.  Laz, a guy I work with who is from Cuba thinks it's great.  My impression is it's a little to vinegary and not quite hot enough.  I mean it's a success, but a qualified success... Better than the store bought stuff, but still, in my opinion needs some work.[/SIZE]
 
[SIZE=14pt]Here it is:[/SIZE]
[SIZE=14pt] [/SIZE]
[SIZE=14pt]Gather:
1 lb rough-chopped fresh jalapenos [appx 3cups][/SIZE]
[SIZE=14pt]2 tablespoons of ground cayenne (If you have fresh cayenne, substitute ½ of the jalapenos.  I.e., ½ lb. jalapenos / ½ lb. cayenne.) [/SIZE]
[SIZE=14pt]1 small Scorpion or Ghost pepper or 2 Habs. (May be dehydrated if fresh is not available.)[/SIZE]
[SIZE=14pt] Optional adds heat [/SIZE][SIZE=14pt]- ¼ teaspoon dehydrated ground hot peppers. (This is stuff I make  There isn't really a recipe... it's hot)[/SIZE]
[SIZE=14pt]10 garlic cloves chopped (or two teaspoons of garlic powder if you don’t have fresh)[/SIZE]
[SIZE=14pt]2 medium tomatoes[/SIZE]
[SIZE=14pt]1 large onion
2 teaspoons kosher salt (non-Iodized)
3-6 cups white distilled vinegar for desired consistency ([/SIZE]You may need to add some as it reduces)
2 tablespoons white sugar
 
[SIZE=14pt]Dump the chopped ingredients into a large wok and add the sugar and ground cayenne.[/SIZE]
[SIZE=14pt]Add 3-4 cups of vinegar at this time.
High heat until mixture is boiling hard ... then low heat for 10 mins for reduction. (Your house will reek of vinegar for an hour)[/SIZE]
[SIZE=14pt]Throw it all into a food processor and buzz it real good!  (again you may need to add a little vinegar or water for desired consistency and taste).[/SIZE]
[SIZE=14pt]Bring it back to a low boil and hot can in sterilized, hot canning jars, boiling water process for 15 min, and store as you would any canned food.[/SIZE]
 
 
 
 
Sort by date Sort by votes
you can upload straight to here but you have to be a extreme member. which i still have no idea how to do it.    but i use photobucket,i believe you can use several hosting sites though.
 
Upvote 0 Downvote
OK... I'll see if I can remember my photobucket login and get some up... Not much to look at though.
Gonna try the pic thing.


Not quite sure how I did that...
The quart was almost full about a week ago...
 
Upvote 0 Downvote
there we go looking good
wink.gif
 
Upvote 0 Downvote
yup been here about 2 and a half years. im digging it,took awhile to get adjusted,but im learning ;)
 
one of my favorite things to do is go to the produce port/ flea market in plant city.   feels like you are in a third world country,and i love it!

if you ever come back home for a visit you will have to visit my ranch.

we live down the road from saint leo college.  are you familiar with that? it has a monastary at it.
 
Upvote 0 Downvote
Thatis a lot of vinegar. If you like the really strong vinegar flavor that's OK. If you want to tone back the vinegar, do it about 50/50 with water or a light fruit juice like apple. You didn't specify, but based on the color I'm guessing you used green jalapenos. Using red jalapenos instead of green will give you a brighter red colored sauce instead of the brownish sauce. Just aethetics, and if it tastes great don't worry about the color.

As long as you're having fun~~~ :)
 
Upvote 0 Downvote
salsalady said:
Thatis a lot of vinegar. If you like the really strong vinegar flavor that's OK. If you want to tone back the vinegar, do it about 50/50 with water or a light fruit juice like apple. You didn't specify, but based on the color I'm guessing you used green jalapenos. Using red jalapenos instead of green will give you a brighter red colored sauce instead of the brownish sauce. Just aethetics, and if it tastes great don't worry about the color.

As long as you're having fun~~~ :)
Click to expand...
Thanks for the info. I do like a vinegar based hot sauce, but this was a little too snappy.  I was actually thinking about trying something like apple juice to buffer it, as well as the carrots mentioned earlier.  How do you think pineapple juice would work.  I usually have some of that on hand.  Also do you think the number of tomatoes I'm using is about right or should I cut down there to reduce acidity?  Lot's of questions I know, thanks for bearing with me. 
 
Oh yeah, you are correct.  I did use green jalapenos.  They didn't have any red ones.  Hopefully by the time I'm ready to make another batch I will have harvested enough of the ones I'm growing.
 
Thanks,
Harold
 
Upvote 0 Downvote
Not sure about pineapple with green jalapenos, but you never know until you try it!

Tomatoes- Depending on where nthe tomatoes came from, they probably won't impact the acidity very much. Use them for flavor, texture and bulk, but don't rely on them as a major source of acidity inthe sauce.

Most tomatos available in stores are hybrids which have been cross-bred to reduce acidity. Pretty much only heirloom tomatoes have much acidity. It used to be OK to hot water bath can home grown tomatoes. Now, due to the reduced acidity of most tomatoes, exension services and the BALL Canning website all say to pressure can tomatoes unless additional acid is added to each jar (like citric acid, etc)
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top