hot-sauce Good fatalii hot sauces?
- Thread starter csice
- Start date
CaJohn's has one called Fatalii Fire. It seems to get good reviews but I haven't tried it.
I too enjoy the fatalii, and a lot of us make hobby sauces with it. Mine is called Pedazo del Sol. It contains other yellow superhots as well. I definitely suggest growing/making your own, because you won't find too many commercial sauces based solely on the fatalii.
I too enjoy the fatalii, and a lot of us make hobby sauces with it. Mine is called Pedazo del Sol. It contains other yellow superhots as well. I definitely suggest growing/making your own, because you won't find too many commercial sauces based solely on the fatalii.
Hi Cody,
Here is what I have been doing recently when I have 12-14 peppers on the plant. It is a simple recipe and it takes is about 1-2 hours max. (Or, about the time it takes Green Bay and the Seahawks to head to the locker room for half time)
It fills 2 or 3 of the 5oz woozy bottles and can keep for a good amount of time.
I did this one today using Bonda Ma Jacques.
The Players, as we say:
12-14 Bonda Ma Jacques Peppers, caps removed, seeded. (Yes, you can substitute Fatalii. I have that plant, too)
1 Tablespoon of pickling salt, kosher salt, etc. Maybe you have sea salt. That is fine, too.
1 Teaspoon of onion granules/powder
1 Teaspoon of garlic granules/powder
1 cup of white 5% vinegar
1 cup of water
1/2 cup of crushed canned Dole pineapple, I did not have Mango or Papaya and wasn't gonna go to the store. (consider 1 cup with Fatalii, a hotter pepper than Bonda Ma)
Xantham Gum
Sanitize everything using your dishwasher or I like Star San. Put sanitized bottles and caps in an area you use as the sanitation station to await filling the bottles.
METHOD:
Throw everything into a blender and give it a spin.
Place in medium sauce pan and cook on low to med heat for 20-30 minutes to soften the peppers and pineapple
Return to blender and spin it again.
Pour thru Food Mill or coarse strainer to eliminate seeds etc.
At this point, I put it in the blender ONE last time. I add Xantham Gum to thicken the sauce ever so slightly to give some richness and velvet pour. An added feature of XG is the liquid won't separate making the sauce look all whatever and you have to shake it to remix. It is okay to take the lid off the slow moving blender (on low!) so you can see the sauce thicken slightly. Trickle the Xanthum into the blender. Replace lid and give it all it's worth on high to remove little balls of gum and to thoroughly mix the sauce. when you are happy with the consistency, go to next step.
Return to sauce pan and cook to 190-200 degrees.
Bottle, cap and invert.
As the lady here says, 180° and inverted sanitizes the cap. Also, 3.4 pH and below gets rid of the nastys. Alright, maybe she said 4.6 or 4.0 pH.... This recipe has vinegar so hopefully the nastys thing should not be an issue.
Here are some photos. The photo of the red sauce is a Cholula style sauce using the above method with de Arbol and Pequin peppers. I reworked my Cholula sauce and it is getting closer
Now, you can also roast your onions, garlic, and other ingredients to give it a whole bunch more flavor. Also, fresh pineapple, mango or papaya could vastly improve this recipe. I offer this one as a quick and dirty method when you want a bottle of sauce for half-time! Ran out of woozy bottles, there. Hahaha.
Hope this helps.
Jim
Here is what I have been doing recently when I have 12-14 peppers on the plant. It is a simple recipe and it takes is about 1-2 hours max. (Or, about the time it takes Green Bay and the Seahawks to head to the locker room for half time)
It fills 2 or 3 of the 5oz woozy bottles and can keep for a good amount of time.
I did this one today using Bonda Ma Jacques.
The Players, as we say:
12-14 Bonda Ma Jacques Peppers, caps removed, seeded. (Yes, you can substitute Fatalii. I have that plant, too)
1 Tablespoon of pickling salt, kosher salt, etc. Maybe you have sea salt. That is fine, too.
1 Teaspoon of onion granules/powder
1 Teaspoon of garlic granules/powder
1 cup of white 5% vinegar
1 cup of water
1/2 cup of crushed canned Dole pineapple, I did not have Mango or Papaya and wasn't gonna go to the store. (consider 1 cup with Fatalii, a hotter pepper than Bonda Ma)
Xantham Gum
Sanitize everything using your dishwasher or I like Star San. Put sanitized bottles and caps in an area you use as the sanitation station to await filling the bottles.
METHOD:
Throw everything into a blender and give it a spin.
Place in medium sauce pan and cook on low to med heat for 20-30 minutes to soften the peppers and pineapple
Return to blender and spin it again.
Pour thru Food Mill or coarse strainer to eliminate seeds etc.
At this point, I put it in the blender ONE last time. I add Xantham Gum to thicken the sauce ever so slightly to give some richness and velvet pour. An added feature of XG is the liquid won't separate making the sauce look all whatever and you have to shake it to remix. It is okay to take the lid off the slow moving blender (on low!) so you can see the sauce thicken slightly. Trickle the Xanthum into the blender. Replace lid and give it all it's worth on high to remove little balls of gum and to thoroughly mix the sauce. when you are happy with the consistency, go to next step.
Return to sauce pan and cook to 190-200 degrees.
Bottle, cap and invert.
As the lady here says, 180° and inverted sanitizes the cap. Also, 3.4 pH and below gets rid of the nastys. Alright, maybe she said 4.6 or 4.0 pH.... This recipe has vinegar so hopefully the nastys thing should not be an issue.
Here are some photos. The photo of the red sauce is a Cholula style sauce using the above method with de Arbol and Pequin peppers. I reworked my Cholula sauce and it is getting closer
Now, you can also roast your onions, garlic, and other ingredients to give it a whole bunch more flavor. Also, fresh pineapple, mango or papaya could vastly improve this recipe. I offer this one as a quick and dirty method when you want a bottle of sauce for half-time! Ran out of woozy bottles, there. Hahaha.
Hope this helps.
Jim
Mango fresh or canned, glove of garlic, half inch piece of ginger, salt, pepper, curcuma/turmeric, apple vinegar, chillies of your choice. Everything into blender. Cooked 5-10 minutes and pour hot into botles. Done in 20minutes.
Once cooked I also Rum (Diplomatico, Zacapa, ..)
You can switch for pineapples, peaches, ...
Once cooked I also Rum (Diplomatico, Zacapa, ..)
You can switch for pineapples, peaches, ...
I made a fatalii sauce with guava that I really love. Here is the link to the recipe
http://thehotpepper.com/topic/47710-turbos-slog-hot-sauce-log-with-a-silent-h/?p=1152253
http://thehotpepper.com/topic/47710-turbos-slog-hot-sauce-log-with-a-silent-h/?p=1152253
Fatal Lime from KneppersPeppers. Hands down.
Cajohn makes a fatalii purée also.
Cajohn makes a fatalii purée also.
salsalady
eXtreme Business
Check out the plethora of recipes on pepperfool.com
Pretty much anything that has habaneros can substitute fatalii. Just think about what flavors you like and run with it. Fatalii's have a lot of bite, keep that in mind for what level of heat you are looking for. Have Fun!
Pretty much anything that has habaneros can substitute fatalii. Just think about what flavors you like and run with it. Fatalii's have a lot of bite, keep that in mind for what level of heat you are looking for. Have Fun!
Check the market place here on the forums. And I've bought pods from peppersbymail.comcsice said:
I just recently got my first taste of a Fatali and I love it. (Freebie seeds from pepperlover.com-Thank You Judy!!) I like this recipe. I have 3 Fatalii plants that are starting to get serious with pods and like OP csice, I was thinking a sauce with just Fatalii's would be awesome. I've made pineapple/Hab sauce before but I think the extra zing from the Fatalii would easily kick ass on the habs.chiltepin said:Hi Cody,
Here is what I have been doing recently when I have 12-14 peppers on the plant. It is a simple recipe and it takes is about 1-2 hours max. (Or, about the time it takes Green Bay and the Seahawks to head to the locker room for half time)
It fills 2 or 3 of the 5oz woozy bottles and can keep for a good amount of time.
I did this one today using Bonda Ma Jacques.
The Players, as we say:
12-14 Bonda Ma Jacques Peppers, caps removed, seeded. (Yes, you can substitute Fatalii. I have that plant, too)
1 Tablespoon of pickling salt, kosher salt, etc. Maybe you have sea salt. That is fine, too.
1 Teaspoon of onion granules/powder
1 Teaspoon of garlic granules/powder
1 cup of white 5% vinegar
1 cup of water
1/2 cup of crushed canned Dole pineapple, I did not have Mango or Papaya and wasn't gonna go to the store. (consider 1 cup with Fatalii, a hotter pepper than Bonda Ma)
Xantham Gum
Sanitize everything using your dishwasher or I like Star San. Put sanitized bottles and caps in an area you use as the sanitation station to await filling the bottles.
METHOD:
Throw everything into a blender and give it a spin.
Place in medium sauce pan and cook on low to med heat for 20-30 minutes to soften the peppers and pineapple
Return to blender and spin it again.
Pour thru Food Mill or coarse strainer to eliminate seeds etc.
At this point, I put it in the blender ONE last time. I add Xantham Gum to thicken the sauce ever so slightly to give some richness and velvet pour. An added feature of XG is the liquid won't separate making the sauce look all whatever and you have to shake it to remix. It is okay to take the lid off the slow moving blender (on low!) so you can see the sauce thicken slightly. Trickle the Xanthum into the blender. Replace lid and give it all it's worth on high to remove little balls of gum and to thoroughly mix the sauce. when you are happy with the consistency, go to next step.
Return to sauce pan and cook to 190-200 degrees.
Bottle, cap and invert.
As the lady here says, 180° and inverted sanitizes the cap. Also, 3.4 pH and below gets rid of the nastys. Alright, maybe she said 4.6 or 4.0 pH.... This recipe has vinegar so hopefully the nastys thing should not be an issue.
Here are some photos. The photo of the red sauce is a Cholula style sauce using the above method with de Arbol and Pequin peppers. I reworked my Cholula sauce and it is getting closer
Now, you can also roast your onions, garlic, and other ingredients to give it a whole bunch more flavor. Also, fresh pineapple, mango or papaya could vastly improve this recipe. I offer this one as a quick and dirty method when you want a bottle of sauce for half-time! Ran out of woozy bottles, there. Hahaha.
Hope this helps.
Jim