I'm very happy with the results of my 2 variations of hot sauce, after ony 3 batches too!, but i'm always looking to improve the recipes.
I've not as yet used any herbs or spices, so some recommendations of any combinations of these would be helpful.
These are my latest recipes (only added the naga's from previous recipees)
So, what herbs/spices should i add ? and maybe rough measurments too ?
15 Bottles - Lime Base:
100 Scotch Bonnet Peppers
30 Naga Moritch Peppers
2 Large White Onions
2 Yellow Bell Peppers
8 Cloves Of Garlic
2x 3" Ginger Root
5 Whole Limes
4 Slices Of Pineapple
2 Cups Of White Distilled Vinegar
1/2 Cup Of Brown Sugar
2 Teaspoons Of Salt
2 Teaspoons Of Honey
15 Tomatos ( Red & Skinned )
4 Carrots
2 Tablespoons Of Olive Oil
Simmer For 30 Minutes Then Add 2/3 Cup Of HQ Tomato Juice/concentrate And Heat For Further 5 Minutes
15 Bottles - Coconut Base:
100 Orange Habanero Peppers
30 Naga Moritch Peppers
2 Large White Onions
2 Yellow Bell Peppers
8 Cloves Of Garlic
2x 3" Ginger Root
2 Whole Limes + 1 Whole Lemon
Flesh Of 4 Coconuts + Thin Coconut Skin
2 Cups Of White Distilled Vinegar
1/2 Cup Of Brown Sugar
2 Teaspoons Of Salt
2 Teaspoons Of Honey
20 Tomatos ( Yellow & Skinned )
4 Carrots
2 Tablespoons Of Olive Oil
Simmer For 30 Minutes Then Add 2/3 Cup Of Water And Heat For Further 5 Minutes
Both sauces were a little on the thick side so i'm now adding a little more liquid towards the end of the cooking!
I've not as yet used any herbs or spices, so some recommendations of any combinations of these would be helpful.
These are my latest recipes (only added the naga's from previous recipees)
So, what herbs/spices should i add ? and maybe rough measurments too ?
15 Bottles - Lime Base:
100 Scotch Bonnet Peppers
30 Naga Moritch Peppers
2 Large White Onions
2 Yellow Bell Peppers
8 Cloves Of Garlic
2x 3" Ginger Root
5 Whole Limes
4 Slices Of Pineapple
2 Cups Of White Distilled Vinegar
1/2 Cup Of Brown Sugar
2 Teaspoons Of Salt
2 Teaspoons Of Honey
15 Tomatos ( Red & Skinned )
4 Carrots
2 Tablespoons Of Olive Oil
Simmer For 30 Minutes Then Add 2/3 Cup Of HQ Tomato Juice/concentrate And Heat For Further 5 Minutes
15 Bottles - Coconut Base:
100 Orange Habanero Peppers
30 Naga Moritch Peppers
2 Large White Onions
2 Yellow Bell Peppers
8 Cloves Of Garlic
2x 3" Ginger Root
2 Whole Limes + 1 Whole Lemon
Flesh Of 4 Coconuts + Thin Coconut Skin
2 Cups Of White Distilled Vinegar
1/2 Cup Of Brown Sugar
2 Teaspoons Of Salt
2 Teaspoons Of Honey
20 Tomatos ( Yellow & Skinned )
4 Carrots
2 Tablespoons Of Olive Oil
Simmer For 30 Minutes Then Add 2/3 Cup Of Water And Heat For Further 5 Minutes
Both sauces were a little on the thick side so i'm now adding a little more liquid towards the end of the cooking!