Hello there, I invite you to join me on this hot sauce making adventure...
(this is not a lesson on sterilization, or food safety, I'm assuming you already fully understand the importance of this)
The main component of this 1st Sauce will be Manzanos ! We want this flavor to really shine through when finished.
your going to wash, de-stem, and de-seed the Manzanos leaving as much of the placental tissue intact as possible
prepped Manzanos
now do the same with your scotch bonnets
prepped Scotch Bonnets
peel and slice your Garlic
Garlic
measure out your smoked sea salt
smoked sea salt
determine how much juice you have
Passion fruit juice with pulp
there was an additional 10floz of juice added not pictured
you want to cook the sliced fresh garlic in a dry pot until it just starts to brown, then add 10 oz of passion fruit juice and simmer
now add the prepped peppers and simmer covered until they are nice and soft
simmering
once peppers are starting to soften blend them up with the immersion blender
blending
add smoked Sea Salt
add Agave Nectar
add remaining measured juice
now blend some more
then simmer to reduce, stirring frequently
once desired consistency has been reached (keeping in mind that it will flow more easily while hot then when cold) remove some and put into chilled container to test Ph once cool
if you need to adjust add some white wine vinegar a little at a time and recheck after thoroughly mixing
hold at a simmer for 30 minutes stirring frequently
remove your sterilized bottles from the oven where they were at 250f for 30 minutes
(hopefully you allowed them time to cool just a bit in the closed sterile oven, but wear a mitt just to be careful)
fill with sterilized funnel and ladle, cap immediately, shake vigorously, then leave inverted until cool
your nearly done
once cool take picture and enjoy their beauty as you think of a name and a label
looks like captured sunshine
i think i'll call it Kiss the Sun
well, thanks for joining me on my hot sauce making adventure
feel free to comment, give suggestions, criticisms, whatever
next sauce will be an Aji amarillo, yellow Primo, and Papaya ferment
stay tuned for more hot sauce making fun
GIP
(this is not a lesson on sterilization, or food safety, I'm assuming you already fully understand the importance of this)
The main component of this 1st Sauce will be Manzanos ! We want this flavor to really shine through when finished.
your going to wash, de-stem, and de-seed the Manzanos leaving as much of the placental tissue intact as possible
now do the same with your scotch bonnets
peel and slice your Garlic
measure out your smoked sea salt
determine how much juice you have
there was an additional 10floz of juice added not pictured
you want to cook the sliced fresh garlic in a dry pot until it just starts to brown, then add 10 oz of passion fruit juice and simmer
now add the prepped peppers and simmer covered until they are nice and soft
once peppers are starting to soften blend them up with the immersion blender
add smoked Sea Salt
add Agave Nectar
add remaining measured juice
now blend some more
then simmer to reduce, stirring frequently
once desired consistency has been reached (keeping in mind that it will flow more easily while hot then when cold) remove some and put into chilled container to test Ph once cool
if you need to adjust add some white wine vinegar a little at a time and recheck after thoroughly mixing
hold at a simmer for 30 minutes stirring frequently
remove your sterilized bottles from the oven where they were at 250f for 30 minutes
(hopefully you allowed them time to cool just a bit in the closed sterile oven, but wear a mitt just to be careful)
fill with sterilized funnel and ladle, cap immediately, shake vigorously, then leave inverted until cool
your nearly done
once cool take picture and enjoy their beauty as you think of a name and a label
looks like captured sunshine
i think i'll call it Kiss the Sun
well, thanks for joining me on my hot sauce making adventure
feel free to comment, give suggestions, criticisms, whatever
next sauce will be an Aji amarillo, yellow Primo, and Papaya ferment
stay tuned for more hot sauce making fun
GIP
