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Habanero Pina Hot Sauce

texas blues

texas blues

Hey ya'll, time to spin up another batch of habanero sauce....fo' no particular reason than to fill a just arrived case of 10 ounce woozie bottles.

About 30 habs
julienned carrots
shallot
apple cider vinegar
crushed pineapple
fresh lime juice
brown sugar
sea salt
fresh cracked black pepper

Slice and dice. Whack and hack. Whir and stir.

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Pretty maids all in a row..

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Triple rectifier burn with the beckoning allure of pina. Get it in ya'.

Cheers ya'll, TB.
 
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This sauce look excellent!

Probably the first one I'll try from here!

How long we can keep this sauce?

If I wanna make it a bit more red, can Paprika or Tomato paste/sauce can do the job?

Cheers!
 
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Carabao said:
This sauce look excellent!

Probably the first one I'll try from here!

How long we can keep this sauce?

If I wanna make it a bit more red, can Paprika or Tomato paste/sauce can do the job?

Cheers!
Click to expand...

Keeps well refridgerated. I do not recommend adding tomato paste to this sauce as it will change the character entirely. Then again, you might like it that way. Try it.
 
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texas blues said:
Keeps well refridgerated. I do not recommend adding tomato paste to this sauce as it will change the character entirely. Then again, you might like it that way. Try it.
Click to expand...

Hi Texas Blues!

Thanks for the info!

I'm pretty sure I will like this sauce!

Is there a way to keep that sauce outside the refrigerator without risk?
Sealed in bottles or Mason jars?
 
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Excellent sauce!

I did it last night but modified a bit the way to do it!

Due the fact that I'm not having a Immersion Blender, I did it like this!

I put in the blender,

16oz of Schredded Carrots
14oz of Crushed Pineapple
1/2 cup of Apple Cider Vinegar
Juice of 5 Fresh Lime

I blended these ingredients and place it in a cooking pot!

Second step in the blender

36 Habs
14oz of Crushed Pineaple
1 cup of Apple Cider Vinegar
1 tbs of Minced Garlic
1 tbs of Shallots
1 tea spoon of Sea Salt

Blended it again and add to to the cooking pot.

Now in the cooking pot, I add 1 cup of Brown Sugar.

PH Test before cooking = 3.33

Bring it to boiling point slowly and let it cook for about 15 minutes.

I had about 3/4 of White Vinegar

PH Test before bottling = 3.24

Excellent taste and easy to make.

Cheers!
 
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Justaguy said:
What do you use for pH testing? I have pH strips but I assume you have a machine since you are registering 3.24 and such. What do you use?
Click to expand...

Hi Just a guy!

The PH Tester I'm using is the Checker1 from Hannah

I need to precise that the second PH Test I made was at the ambient temperature!
I took out a sample from the pot and let it cool down to make my last test!
 
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I will probably give this a try. Would this stuff be just as good if it was strained before going into bottles? Also, what does the pH need to be to safelt bottle this stuff unrefrigerated. Thanks!
 
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THis sauce sounds great! I'll have to try it out. Also, being new here and never making a sauce before. What are the rules I need to follow for this (ph at various temps/acid content etc..?) Thanks in advance!
 
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