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

Fresno and Chile Pequin Pepper Sauce

Roguejim

Roguejim

After posting some questions in the "Odd Pod Combo" thread, a week ago, here is the resulting sauce which is loosely based on a Caribbean Hab Sauce recipe that was posted here..
 
THE PLAYERS:
Fresno peppers, roasted
Chile Pequin, roasted
Orange Habanero, roasted
ACV
garlic
red onion
carrot
lime juice
lemon juice
sugar
honey
salt
water
 
Roasted Fresnos.

 
Roasted Pequins.

 
Roasted Orange Habs.

 
All in the pool.

 
Bottled.

 
Sauce with saltines, Tillamook Extra Sharp Cheddar, Hard Salami, and a homebrewed IPA.

 
Yum, beer food.

 
This sauce has a slight tomato-ee flavor, and a sneaky heat thanks to the habs.  It's the first sauce I had to put through a strainer since the Pequins were so incredibly seedy.  The resulting sauce is velvety, but still has body.  It pours easy, but is not thin or watery like Tabasco sauce is.
 
Sort by date Sort by votes
RocketMan said:
Didn't see it in the ingredients list but looked like some red onion swimming in the pool there.

Great looking sauce and I really like the color.
Click to expand...
You're right, darn it.  I edited the list.  Thanks.
beerbreath81 said:
looks really good, are you willing to share more details. 
 
quanties on ing?
simmer time?
how did you process, food mill? blender?
seeds or no seeds?
Click to expand...
 Here's the recipe list below that was posted by SRBII way back.  I frequently use this for a base recipe, and swap out different peppers, as necessary.  I also use a different cooking process than what you see in the recipe below.  I'll include my own method at the end, in case you're interested.  If you're looking for recipe advice, Rocketman is the guy to pay attention to!  Anyway...
 
6-8 cloves garlic, unpeeled
1 cup peeled, roughly chopped carrot (have tried baby carrots as well)
1 cup roughly chopped red onion (have tried red yellow & white all are good)
12 Caribbean red habanero chiles,stemmed (or 8 habs and 2 bhuts if you want a screamer)
1 1/4 cup apple cider vinegar
2 cup water (to simmer carrots & onions)
2 teaspoons sea salt
2 teaspoon sugar
1 Large dallop of honey
4 T fresh Lemon juice
4 T fresh Lime Juice
 
Roast the garlic and habs in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes.  Cool and peel garlic.
In a small saucepan, combine the carrot and onion with the water.  Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes.  Pour into a blender jar, add the roasted garlic and habs, salt and sugar and lime and lemon juice, vinegar and honey.  Blend until smooth. pour back into saucepan and simmer till you reach your desired consistncy 20-25 min blend again and pour into sterile jars or bottles and let cool store in the refrigerator for at least 2 weeks before opening to let everything gell. enjoy!
 
EDIT:  I used 15 Fresnos, however many Pequins you can count from the picture, and 4 habs.  Fresnos were oven roasted.  Garlic and other peppers were pan roasted.  I did not simmer the carrot/onion separately, but I did add the water to the pot.  Everything gets chopped and thrown in the pool for a 15-20 minute simmer until the carrots are soft.  I used a hand held blender next.  Then, I put everything through a kitchen strainer because of the zillion Pequin seeds.  A few got through the strainer.  Everything was returned to the pot with some extra water to thin it out, and was put on about a medium simmer until I got the consistency I wanted.  I checked it every 10 minutes.  It might have taken 30 minutes, more or less. 
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top