I have some hab peppers still growing and i also planted some bhut seeds today. I definately want to make hot sauce out of these, but i dont want to ruin the limited peppers after harvest on a bad recipe. So i've decided to buy some peppers at my local market and start practicing and see what turns out good. Ill have to do with whatever they have at the market cause it pouring cats and dogs over here and im not in the mood to travel all over the city getting wet. Ill have to grab what i can then come on here and find a decent recipe. Anyways, what I was wondering, was if everyone here could give me some good tips and some Dont do's. Like ive heard not to use too much vinegar and maybe people have said to use a ton of salt which sound crazy but im down to give it a shot. Any other good tip?
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Hot Sauce Do's N Don't Do's
- Thread starter misterbrownstone06
- Start date
Just got back and these are my items and only peppers available at the supermarket i went to:
-Scotch Bonnets
-Serranos
-Vinegar
-Red/White Onion
-White wine
-1 Mango
-1 Pear
-Garlic
-Limes
Any good ideas in which to make a sauce out of these?
-Scotch Bonnets
-Serranos
-Vinegar
-Red/White Onion
-White wine
-1 Mango
-1 Pear
-Garlic
-Limes
Any good ideas in which to make a sauce out of these?
The ingredient list looks alright, perhaps a little kitchen-sink-ish, but I don't think it would hurt to just cut it all up, toss it in a pot, cook, blend, cook, and then see how it turns out.
Some "don'ts"
Don't undercook the sauce - it needs to cook down to have a smooth texture and well-blended flavor.
Don't forget to let it cool a bit before you put it in the blender/processor
Don't cook all the peppers with the wife in the house - she'll complain about the fumes (this I know from experience)
Some "don'ts"
Don't undercook the sauce - it needs to cook down to have a smooth texture and well-blended flavor.
Don't forget to let it cool a bit before you put it in the blender/processor
Don't cook all the peppers with the wife in the house - she'll complain about the fumes (this I know from experience)
Greg H +1 on not cooking with the wife in the house. WHEW!!
Do's -
What Greg said cook it down well. Watch the Ph. You want it to be low but that doesn't mean you have to use vinegar. Lime and lemon juice will do it to. I'll be interested to see how the white wine works. Dry or sweet I think it will give you some nice flavor overtones to the mango pear combo and if it's a dry one might let you off set some of the sweetness if tour not wanting a really sweet sauce.
Sanitize everything that touches the sauce after blending especially the bottles refugees and caps. Heat the sauce to 190 degrees F for 15 minutes and bottle hot. Keep checking temp and if it drops below 190 reheat it. When caped turn the bottles over for 15 minutes to sterlize the caps.
When cooking a sauce let it have about a week for the flavors to come together. I usually ferment my sauces unless I want to get an idea of what a recipe I'm working on might taste like.
Dont's -
Don't forget to sanitize!!
Do's -
What Greg said cook it down well. Watch the Ph. You want it to be low but that doesn't mean you have to use vinegar. Lime and lemon juice will do it to. I'll be interested to see how the white wine works. Dry or sweet I think it will give you some nice flavor overtones to the mango pear combo and if it's a dry one might let you off set some of the sweetness if tour not wanting a really sweet sauce.
Sanitize everything that touches the sauce after blending especially the bottles refugees and caps. Heat the sauce to 190 degrees F for 15 minutes and bottle hot. Keep checking temp and if it drops below 190 reheat it. When caped turn the bottles over for 15 minutes to sterlize the caps.
When cooking a sauce let it have about a week for the flavors to come together. I usually ferment my sauces unless I want to get an idea of what a recipe I'm working on might taste like.
Dont's -
Don't forget to sanitize!!