Habaruga Death Sauce

[seraphi]

The first frost of the season was this week, so I had to fully cash out the garden. 

 
Time to make some Habaruga Death Sauce!
 
Carrots, Red Onion, Garlic. I cooked these in a little olive oil until the carrots started to soften.

 
Red Habanero

 
Yellow Bhut Jolokia

 
 

Scorpions. ( I used "Moruga" seeds to grow these peppers, but I think these look more like Butch Ts?)

 
White Vinegar and Lime Juice. 

 
To the Vitamix! I added 2 tsp of salt to this.

 
I stirred in an additional 1/2 cup of lime juice, then chilled this over night. 

 
In the morning, I poured several shot glasses full of sauce. From here, I modified each one slightly. More lime juice, more vinegar, more salt, etc. My favorite variation was one that had more vinegar and water. I dumped all of the shots back in to the batch, then added 1/2 cup of vinegar, and 1/2 cup of water to the mix. Now to test the PH:

 

[PexPeppers]

looks good!

 

[seraphi]

 

 

 
PH is good. Time to cook.

 
 
I cooked the sauce in a large covered pot for 45 mins. After this, I brought it to a rapid boil, then dumped it into the double boiler to keep it hot. 
I kept the tea kettle going  with a mixture of water and vinegar. Its PH was about 3.6. after each couple of bottles, I added a little liquid from the tea kettle to keep the viscosity consistent.  The pot behind the double boiler is just water. Between each bottle fill, I would grab the funnel with tongs, rinse it under the tap in the sink, then dunk it in the boiling water pot. This kept it nice and clean between fills, so no product ended up on the threads of the bottle. Each bottle was filled, capped, and set upside down. 

 
Final Product:

 

[PepperDaddler]

Nice, I wish i COULD TRY SOME RIGHT NOW!

Looks good.

 

[HopsNBarley]

Lookin good!
That should be nice and warm.

 

[ArkansasJack]

That should keep you warm for a while this winter...............

 

[lancecook]

u need to send me a bottle of that!!! $$$

 

[pepperjosh]

Where did you get your bottles and how lnog will the sauce last in storage? Will you shrink wrao the top?

 

[seraphi]

Where did you get your bottles and how lnog will the sauce last in storage? Will you shrink wrao the top?

I got the bottles from one of the sites linked in the sticky thread on this forum "making-hot-sauce-101"
 
I don't plan to shrink wrap the tops. The caps are on tight, and I don't worry about them being tampered with in my fridge. I'm not really sure how long it will last. The PH is below 4, and I followed the proper procedures, so I expect it will last at least many months. I'm really a newbie at this. I started making hot sauce a few months ago. The first batch was a fermented sauce. It ended up being pretty terrible. The second batch was a fresh sauce. It came out tasting good, but my bottling procedure was not perfect, and the PH was borderline, so I treated it as refrigeration required sauce, and gave it out to my friends for quick consumption. This third batch that this thread is about came out really well. I used the lessons learned in the first two batches, purchased a double boiler and PH meter, and it really came out fantastic. I have been putting it on....everything!

 

[hoibot]

looks dee-licious! nice work!