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i made hot sauce from my fatalli peppers

tjg911

tjg911

i made a half batch because i had only 8 peppers and a full batch called for 12. it's a mustard based sauce with mango and it is really good tasting, very hot, i added as much pith as i could to boost the heat tho the flesh is pretty hot by itself! i am quite encouraged by my results this year even tho i expected 40-50 fruits off a 3' tall plant vs about 20-25 off a 16" tall plant. i definitely will grow more than 1 pepper plant 1 of any variety next year and will add some other hot peppers varieties as well.

guess i have caught the bug! there are worse things! :woohoo:
 
You Have been assimilated into the chile pepper continuum!

Welcome! and it will only get worse! :lol:

Congrats on your fatalii sauce! Do you have any pics of the sauce? We Luv pics!
 
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sorry i don't have a digital camera. this may be the one bb where having a digital camera is required! actually the sauce looks like mustard, yellowish, not much to see but it sure has some flavor or should i say flavor and heat. :dance:
 
Congrats on your sauce! Was it your first sauce?... I love making powders and sauces! I am gonna try fermenting later if I get any more peppers off my plants this year... If not I will do it next year..
 
yes this was the 1st hot sauce i ever made. i had a mustard based sauce recipe that called for habs but i substituted my fatali's as i don't have habs. i kept that recipe for over a year wanting to try it and that's partly why i bought a fatali plant and a scotch bonnet plant. the sb is not a sb, the fruits look more like habs but they are not as hot as the fatali.

i think i'd like to try a vinegar based sauce like a tabasco sauce next. are fatali's good for a vinegar sauce? i want to freeze most of them so i have them over the winter. i have some long red thick cayenne peppers but i have thought they have little to no heat compared to long red slim cayenne which is what these 3 plants were supposed to be not long red thick cayenne. i suppose the thick cayenne would be good for a vinegar based sauce but if they have no heat why bother? i was surprised to see somewhere that these are supposed to have around 40k SU. i grew long red slim for 2 seasons and they were HOT. i dried some and froze most and use them in various things, the dried is long gone.

the 12 oz of the mustard sauce is a fair amount of sauce as you don't need much so i plan on freezing the rest of the fatali, probably the sb too.
 
Yum! That sauce sound awesome! I see smothered roast beef sandwiches in your future!!!!
If your Cayennes don't have much heat, I would still make a sauce with them. I think that would be better than drying and powdering them. They still have good flavor, yes?
Good luck, and welcome!
 
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