I made some experimental hot sauce with Thai chilis, enough for about 6oz so I used a small food processor. I canned it an I'm gonna age it for 6 months before cracking the seal.
Ingredients
5-6 bird's eye chilis, fully ripe
1 large Anaheim chili
organic rice vinegar (the kind I used is seasoned with garlic)
organic lemon juice
1 tsp sea salt
1 small grape or roma tomato for coloring
I processed all the solids first, then added the vinegar:lemon juice in a ratio of about 2:1 and processed a bit more. Cooked in a small pot for about 10 minutes and then canned it. After I age it for 6 months I'm gonna test it on the guys at work. My hands were burning for hours after I prepared it so I'm hoping I end up with something great
Ingredients
5-6 bird's eye chilis, fully ripe
1 large Anaheim chili
organic rice vinegar (the kind I used is seasoned with garlic)
organic lemon juice
1 tsp sea salt
1 small grape or roma tomato for coloring
I processed all the solids first, then added the vinegar:lemon juice in a ratio of about 2:1 and processed a bit more. Cooked in a small pot for about 10 minutes and then canned it. After I age it for 6 months I'm gonna test it on the guys at work. My hands were burning for hours after I prepared it so I'm hoping I end up with something great
Looking forward to hearing how it turns out.