Habaneros & Oranges

[Mjdtexan]

Habaneros & Oranges (My First Sauce)

I have a ½ pound of Habs
3 small oranges
1 big garlic
3 limes
1 red pepper I picked up because it was labeled "red pepper"

I've got white vinegar, apple cider vinegar, salt, pepper etc etc if needed.
What I am looking for is your suggestion on how to make this first attempt at a hot sauce.

What kind of pepper do this be?

 

[jjs7741]

I made my first sauce last weekend. It tasted good while I was making it and had a good burn, but the next day it tasted even better. And the next day even better. I think as the sauce sits and mellows the flavors blend together more. Didn't lose any heat that I could tell though, but then again, I used 15 nagas in a batch that only made about 5 fluid oz. Hard to tell if it loses a little. When you tasted it when you made it, did you taste some off a spoon or did you put it on food? Maybe it didn't seen as hot the next day because it mixed with your eggs and that toned it down.

Congrats on your first sauce!
jacob

 

[Mjdtexan]

I made my first sauce last weekend. It tasted good while I was making it and had a good burn, but the next day it tasted even better. And the next day even better. I think as the sauce sits and mellows the flavors blend together more. Didn't lose any heat that I could tell though, but then again, I used 15 nagas in a batch that only made about 5 fluid oz. Hard to tell if it loses a little. When you tasted it when you made it, did you taste some off a spoon or did you put it on food? Maybe it didn't seen as hot the next day because it mixed with your eggs and that toned it down.

Congrats on your first sauce!
jacob

I was tasting it off of a wooden spoon when I made it.

 

[paulky_2000]

I was tasting it off of a wooden spoon when I made it.

Was it a right-handed or left-handed spoon?



The longer it sits...the more married the flavors will become. The heat difference is probably due to food-vs.- np food.

 

[Mjdtexan]

Was it a right-handed or left-handed spoon?



The longer it sits...the more married the flavors will become. The heat difference is probably due to food-vs.- np food.

Well, I own the wood shop next door and I made the spoon and I am left handed so I suspect its a left handed spoon.
I know the stuff sure is a lot better today than it was when I went to bed last night. I am fairly happy with it.

 

[salsalady]

Congrats on a very nice looking sauce, Mjd! You said it was better on food the next day. If you decide it's still to hot, just stretch it out with more fruit of fruit juice.
And, BTW, that whole part about just making it for friends and family and not going into production? YEA RIGHT! I've heard THAT before!



jjs- it that a typo or did you really use 15 nagas in a 5 oz batch? that's just over 1/2 a cup. Unless them are some mighty tiny nagas, there wouldn't be room for anything else, would there? You got me curious~

 

[jjs7741]

jjs- it that a typo or did you really use 15 nagas in a 5 oz batch? that's just over 1/2 a cup. Unless them are some mighty tiny nagas, there wouldn't be room for anything else, would there? You got me curious~

Not a typo. It was 15 late season peppers that finished to ripen indoors. Not quite as large or hot as normal, but still hot. It may have been a little more than 5 oz though. I put it in an old bottle I had. Not sure of the size, 12 oz I think, and it was about a half bottle. The only other things in there were 2 cloves of garlic, 1 medium tomato, and about a half cup of vinegar before cooking down some. Oh and salt. I like the more basic sauce. The only reason for the tomato was if it wasn't there, there really wouldn't be much there.

jacob