Fresh Crisp Hab sauce

[hotenuff4u]

30 cold-dehydrated orange habs
30 cold-dehydrated red thai
hand full cold-dehydrated green onions
4 cloves garlic
1/4 cup dried minced onions
2 Tblsn fresh lime juice
4 Tblspn honey
6 Tblspn organic soy sauce
1 Tblspn olive oil
1/8 cup distilled vinegar (sub rice vinegar for a nice asian tang)
1/4 cup organic apple cider vinegar
3 cups light beer

saute 2 cloves of garlic with 1 Tblspn olive oil in large sauce pan for 30 seconds, then add 3 cups of light beer. Once the beer comes to a full roaring boil remove from heat immediately. once cool, add the 6 Tblspn soy sauce (+/-) to taste(should be slightly saltier than preferred, since there's still a lot more ingredients to add, can always add extra salt or soy at the end to taste)

once beer mix has come back close to room temp, mix beer-mix, the remaining 2 cloves of RAW garlic, and all other ingredients in blender/food processor until the only solid particles you can see are some seeds(at least 2 mintutes).

Taste for saltiness and add either more soy or sea salt to taste if needed; refrigerate.

After 24-48 hours all the air should have settled out. Day 1 will have an overpowering vinegar flavor, after the 3rd day of sitting it will mellow out. Tastes best if aged 1 month.

I would guess the heat level should be aprox. 50,000-70,000 SHU

All around good hearty sauce, tastes great on pretty much everything!

 

[Sickmont]

Sounds really good. Any reason why the peppers and green onions are dehydrated? Do they need to be?

 

[hotenuff4u]

Sounds really good. Any reason why the peppers and green onions are dehydrated? Do they need to be?

yeah...well, since the sauce isn't being cooked, if you plan on keeping it for a while, you need to make sure that the vinegar content is high enough to preserve it, and another way of making sure nothing bad is getting into your sauce is by dehydrating...a dehydrated pepper, when done to it's fullest extent has virtually no moisture, and any bacteria that was living in that pepper dies. This way you don't have to cook the peppers which will break down and change the flavor...this method will give you a very fresh crisp taste, and retain most of the heat from the peppers. Try it out some time, it's really in my opinion the best way...I make any and all of my sauces with dehydrated pepper..(fresh SALSAS though always made with fresh peppers)

Cheers and happy cooking!!!

 

[stillmanz]

why not use freah and just cook it?
beer is an interesting ingrediant? have used for marinades and such but never sauce?
I will have to do an experiment.

 

[stillmanz]

are you sre 30 habs is necesarry?
Man thats got to be hot.

 

[texas blues]

why not use freah and just cook it?
beer is an interesting ingrediant? have used for marinades and such but never sauce?
I will have to do an experiment.

Stilly, the mad scientist.

Cheers, TB.

 

[The Hot Pepper]

You used dehydrated peppers but then you rehydrated them because this is a liquid sauce. It won't last longer. You said this sauce is for refrigeration, it's going to start getting nasty around the same time.

 

[hotenuff4u]

sorry for the long replies....

You used dehydrated peppers but then you rehydrated them because this is a liquid sauce. It won't last longer. You said this sauce is for refrigeration, it's going to start getting nasty around the same time.

just curious...always done it this way....but I do appreciate your input, please elaborate if you think I am incorrect. And I do have some older sauces (the ones that are too hot to eat all the time) going on 2+years in my fridge....smell great, used recently no problems...

cleaned and dehydrated peppers just as good as a cooked pepper....bacteria free...too dry of an environment for bacteria to survive let alone grow..., now sanitary food is being added back to liquid with a high acid rating, high enough to preserve((I'll admit can probably go double or triple on the vinegar content in that recipe)). I always keep my sauces in the fridge, I guess just out of habit, unless it's been pressure canned or something for long term storage/shipping, once it's open, I refrigerate it.....This stuffs not going bad either way.

why not use freah and just cook it?
beer is an interesting ingrediant? have used for marinades and such but never sauce?
I will have to do an experiment.
are you sre 30 habs is necesarry?
Man thats got to be hot.

Stillz...YOU MUST experiment with this, you will LOVE it...

1)When you cook a pepper or any other vegetable, it breaks it down on a cellular level...it always tastes different...eat a piece of steamed broccoli then raw broccoli, tell me there's not a difference. just make a sauce with nothing but dehydrated peppers and veggies, and see the difference...make sure they're either cold dehydrated, or if using heat, do at a very low temperature...you don't want them to cook at all..(my orange habs are still bright orange when they are fully dehydrated) use the ole box fan method over my AC vent during the summer, and outside during the winter.

Some might wonder...why not make a very small batch of fresh sauce, so not to worry about preserving it, and blah blah blah, just use it all up in a few days....trust me...dehydrating is awesome, best flavor I've ever gotten out of peppers personally...Ever had fresh papaya? my wife loves it, but there's a strange bitterness in the juice...not for me...dried papaya kicks azz though...it's the same with peppers: dehydrated peppers retain all the nutrients and flavor of the pepper, but your just getting rid of some of that pesky extra pepper juice hiding in those thick walls of the hab....which I think tastes really good in other ways, just not hot sauces

2)YES BEER.....oooooooooooohhh beer......yay beer!....but make sure the beer is brought to a roaring boil then back down...mostly b/c you want to break the carbonation out, and if you don't heat it briefly you'll get a slightly undesired bitter taste...I love alcohol, and cook with alcohol all the time, and one day I said to myself...why not beer in my hot sauce too?

3)And your right, it's hot, but really not that hot....it's also going in about 4 cups of liquid...like i said if I could guess probably somewhere around 70,000SHU MAYBE 100,000SHU at best...which for pepperheads I think is a pretty comfortable safe zone. I definitely would not decrease the Thai Red in this recipe, and could go as low as 20 habs. I use it sparingly over and in a lot of stuff...kinda my "for everything" sauce...maybe like Tabasco for some people haha. I will admit if I make wings, and really coat the food in that sauce, yeah it is hot, but still more tolerable than the "insane" level sauces at most wing joints.

 

[The Hot Pepper]

You are adding two vinegars, beer, and lime juice, this is why it preserves so well in the refrigerator, but the peppers being dehydrated should not really matter here. They rehydrate in the liquid. Maybe there is less water, but there IS water in vinegar, etc. It's only 5% acid, so the water is just going right back in. I'd use fresh. I'm not sure why you would have a sauce in your fridge two years anyway! Don't you eat? Seriously. If you make a fresh sauce what's the point of keeping it that long. It may not be spoiled but it will turn funky and develop a film or age in some way. I'd toss it after awhile if it wasn't consumed.

 

[hotenuff4u]

lmao...my wife wonders the SAME thing...the one that's 2+ years is more of a superhot pepper paste, too hot for me to use all the time, for some reason I made a huge like 22oz batch of it...I guess my brain still works on the neanderthal thought processes that bigger is always better...throw away....only when it starts to grow something, haha


BUT SERIOUSLY...FOR MY SAKE....JUST TO HUMOR ME, HAVE SOME GOOD PEPPER FUN AND EXPERIMENT MAN....just try it, dehydrate the darn peppers, follow my ingredients and steps, and then make another batch the same way with fresh peppers, and tell me there's not a huge flavor difference that was worth the extra time...otherwise I will gladly state my insanity

I really love this place more and more everyday...Off to the garden store to see what kinda fun I can pick up

 

[The Hot Pepper]

Your idea is interesting for sure. I don't know if the science holds up but maybe it just tastes damn good and that's what matters! Keep experimenting

 

[Pepper Ridge Farm]

Two thumbs up! Really nice way to use some leftover dehydrated pepper from last season. The sauce is of a tabasco consistency but was made from an ounce+ of dried Naga Morich. The taste is really nice in that you can taste the beer first and then bam, it's no tabasco. A little more runny than I'm used to but the ease of making and heat all make up for that. I just made a small batch with a Budweiser American Ale, some soy, lime juice, honey, and just a half cup of vinegar. A spoonful is all you need.

 

[BamsBBQ]

sauce looks & sounds very interesting and Pepper Ridge Farm, i want that little bottle you have there..lol

Two thumbs up! Really nice way to use some leftover dehydrated pepper from last season. The sauce is of a tabasco consistency but was made from an ounce+ of dried Naga Morich. The taste is really nice in that you can taste the beer first and then bam, it's no tabasco. A little more runny than I'm used to but the ease of making and heat all make up for that. I just made a small batch with a Budweiser American Ale, some soy, lime juice, honey, and just a half cup of vinegar. A spoonful is all you need.