Ok, not gonna lie here, I use store bought Habaneros but some homegrown peppers as well.
3lbs regular store bought habaneros (fresh)
1/2lb Bhut Jalokia from my own plants (fresh)
1/4lb pequins also from my own plants (fresh)
1/4lb store bought chipotle(dried)
1TBS Kosher salt
4-6 good size cloves of fresh garlic...or more
1/2tsp cumin(powder)
1 quart apple cider vinegar(I found this made it much more tastier than the regular white)
1/4-1/3 cup of olive or vegetable oil
In large pot, I add all peppers and garlic and just enough water to cover everything and boil for 20-30 minutes...adding more water as needed.
After letting it cool down a bit, I put as much that I can in a blender adding some of the water along with the peppers and blend it a good 5-6 minutes. I continue to do this with the remaining peppers until everything is processed into a smooth mixture.
I poor everything back into the same pot with whatever water was there, which isn't much if any and boil again but this time I add almost the whole 1/2 gallon of the apple cider vinegar and the cumin and salt. I save about one cup of the vinegar just in case I need it for the last step.
I let it all cool off some but while still warm, I pour through strainer but I guess if you have one of those food mills, I guess you can use that. Anyhow, I take out as much of the pulp(mainly from the seeds) as I can and boil once last time before bottling since I don't use the hot bottling method because of all the vinegar I use. In this last step, I add the oil. Not sure why I came up with this but I guess it helps to bring out the oils of the peppers and creates a layer on top of each bottle and maybe helps it keep longer. I guess it also serves as a reminder to shake the bottle every time before each use.
That's about it. I actually just pour the finished product into empty jars I have lying around which I sterlized by boiling them. I'm talking about jars from pasta, etc... If I don't have jars, I'll use empty water bottles but only after the product has cooled down completely. I know it doesn't sound too sterile but I've never had any problems and had some of this stuff on my shelves over a year and to be honest, it gets better with age.
Anyhow, I like chipotle but not when it overwhelms the rest of my taste buds and I found that just that little amount mixed in with the rest gave it an awesome hint of smokey flavor. The Bhuts add some nice heat to the habs and the pequins I just had lying around so I went ahead an added them as well.
This stuff goes good on everything. I especially like it on tacos...I like hot stuff but I still have some taste buds left so to be honest with you, I only add like 5 drops on each taco and you still get the nice heat but you also still get to enjoy the flavor of the food and the sauce.
Most of this stuff is for me and frieds and although it's not the best sterilization methods, I've never had any problems with it going bad and I keep it on the shelf, not the fridge.
Oh well, I like it, everybody I give some to likes it, hope some of you will like it, too.
By the way, some other uses...
Add 1tsp to 1 bottle of BBQ sauce and brush on some chicken after it has fully cooked in the BBQ pit, let glaze and you have a great sweet and spicy sauce. Very Addictive!
Add some to your favorite wing sauce(store bought) and make them a bit tastier and hotter.
I add about 3 drops to each egg cooked over easy.
The uses for this sauce are endless.
By the way, the consistency of this sauce is similar to your average tabasco sauce, maybe just a tad bit thicker.
ENJOY!
Whoops, I made a mistake so I edited it....I originally said 1/2 gallon of ACV but I meant 1 quart.
3lbs regular store bought habaneros (fresh)
1/2lb Bhut Jalokia from my own plants (fresh)
1/4lb pequins also from my own plants (fresh)
1/4lb store bought chipotle(dried)
1TBS Kosher salt
4-6 good size cloves of fresh garlic...or more
1/2tsp cumin(powder)
1 quart apple cider vinegar(I found this made it much more tastier than the regular white)
1/4-1/3 cup of olive or vegetable oil
In large pot, I add all peppers and garlic and just enough water to cover everything and boil for 20-30 minutes...adding more water as needed.
After letting it cool down a bit, I put as much that I can in a blender adding some of the water along with the peppers and blend it a good 5-6 minutes. I continue to do this with the remaining peppers until everything is processed into a smooth mixture.
I poor everything back into the same pot with whatever water was there, which isn't much if any and boil again but this time I add almost the whole 1/2 gallon of the apple cider vinegar and the cumin and salt. I save about one cup of the vinegar just in case I need it for the last step.
I let it all cool off some but while still warm, I pour through strainer but I guess if you have one of those food mills, I guess you can use that. Anyhow, I take out as much of the pulp(mainly from the seeds) as I can and boil once last time before bottling since I don't use the hot bottling method because of all the vinegar I use. In this last step, I add the oil. Not sure why I came up with this but I guess it helps to bring out the oils of the peppers and creates a layer on top of each bottle and maybe helps it keep longer. I guess it also serves as a reminder to shake the bottle every time before each use.
That's about it. I actually just pour the finished product into empty jars I have lying around which I sterlized by boiling them. I'm talking about jars from pasta, etc... If I don't have jars, I'll use empty water bottles but only after the product has cooled down completely. I know it doesn't sound too sterile but I've never had any problems and had some of this stuff on my shelves over a year and to be honest, it gets better with age.
Anyhow, I like chipotle but not when it overwhelms the rest of my taste buds and I found that just that little amount mixed in with the rest gave it an awesome hint of smokey flavor. The Bhuts add some nice heat to the habs and the pequins I just had lying around so I went ahead an added them as well.
This stuff goes good on everything. I especially like it on tacos...I like hot stuff but I still have some taste buds left so to be honest with you, I only add like 5 drops on each taco and you still get the nice heat but you also still get to enjoy the flavor of the food and the sauce.
Most of this stuff is for me and frieds and although it's not the best sterilization methods, I've never had any problems with it going bad and I keep it on the shelf, not the fridge.
Oh well, I like it, everybody I give some to likes it, hope some of you will like it, too.
By the way, some other uses...
Add 1tsp to 1 bottle of BBQ sauce and brush on some chicken after it has fully cooked in the BBQ pit, let glaze and you have a great sweet and spicy sauce. Very Addictive!
Add some to your favorite wing sauce(store bought) and make them a bit tastier and hotter.
I add about 3 drops to each egg cooked over easy.
The uses for this sauce are endless.
By the way, the consistency of this sauce is similar to your average tabasco sauce, maybe just a tad bit thicker.
ENJOY!
Whoops, I made a mistake so I edited it....I originally said 1/2 gallon of ACV but I meant 1 quart.
