I want to make my first sauce any advice? I would like to torture...I mean bless my family this Christmas. 
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I need a sauce recipe for Jolokia Peppers
- Thread starter Atomic Eh?
- Start date
salsalady
eXtreme Business
Well, Atomic, if you haven't figured it out yet, you are in the right place for that!!! We LOVE to torture..I MEAN.....TREAT our loved ones with concoctions!
Just read through the many posts in "hot sauce making" and in the recipes forum. Ingredients are all over the world, follow proper processing techniques and it should all be good....except for any Tales of the Loo....which are just TMI for myself~~~
Read, Read, Read and when you think something catches your interest or if a recipe looks good but maybe you'd like to tweak it a little, give a shout out.
There's also some really great threads on proper processing. I'll try to come back soon and post links to those threads for you.
and again, WELCOME! Lots of great folks on THP.
salsalady
Just read through the many posts in "hot sauce making" and in the recipes forum. Ingredients are all over the world, follow proper processing techniques and it should all be good....except for any Tales of the Loo....which are just TMI for myself~~~
Read, Read, Read and when you think something catches your interest or if a recipe looks good but maybe you'd like to tweak it a little, give a shout out.
There's also some really great threads on proper processing. I'll try to come back soon and post links to those threads for you.
and again, WELCOME! Lots of great folks on THP.
salsalady
I have to credit SL with the best tip ever!! The mason jar blender! Thanks Salsalady! You shared this several months back.and it's been an incredible tip!
A simple recipe I use for microbatches is..
Fill your quart jar with supers! about 2 dozen will work!
1 tbsp Salt
1 tbsp Sugar
1 tbsp Vanilla extract
3 Tbsp minced garlic
1/2 cup vinegar
Blend , simmer for a bit, reblend..
This is a wonderful base sauce,, You can add stuff to your liking!
Kevin
A simple recipe I use for microbatches is..
Fill your quart jar with supers! about 2 dozen will work!
1 tbsp Salt
1 tbsp Sugar
1 tbsp Vanilla extract
3 Tbsp minced garlic
1/2 cup vinegar
Blend , simmer for a bit, reblend..
This is a wonderful base sauce,, You can add stuff to your liking!
Kevin
Cool, thanks for the micro recipe, Kevin. I've got enough sitting around right now to make a Sunday morning sauce. Yellow Scorpions and Datil Red X. I think I'll have to skip the vanilla unless I run to the store first.
I've been using mason jars on the blender for years. I never really use the original glass. Much easier cleanup too.
I've been using mason jars on the blender for years. I never really use the original glass. Much easier cleanup too.
If you want to avoid vinegar taste then you still have to preserve the food. You have a couple of choices. It would be best to have a pH meter to check to make sure.
But you can substitute lemon juice and or lime juice as the acid. You should probably use more juice than vinegar to make more sure. However, you can also put into the refrigerator and eat it in a reasonable time and not worry so much. You must drive down the pH if you leave it out at room temperature.
The other way is to use alcohol which preserves much better than vinegar but costs more so it is not often used. So if you use hard liquer then you dont need as much as the recipe calls for with vinegar. Again the stronger the alcohol the better it will preserve. The final product should be above 12% or more. This is about the minimum alcohol for more or less stable wine. You should be able to figure this one out. for example if you add one cup sauce to one cup 100 proof or 50% alcohol then you should wind up with 2 cups of 50 proof or 25% alcohol. So 1 cup alcohol to 3 cups of hot sauce should give 4 cups of 12.5% hot sauce with this 100 proof alcohol.
If you had a 20% wine then 3 cups of wine = 60 +0. nothing in hot sauce. Now have 4 cups so divide 60/4 = 15% in the final hot sauce.
Alcohol makes a great hot sauce.
Baasically vinegar is used because it is cheap. I like the taste of vinegar. So I have no problems with it.
But you can substitute lemon juice and or lime juice as the acid. You should probably use more juice than vinegar to make more sure. However, you can also put into the refrigerator and eat it in a reasonable time and not worry so much. You must drive down the pH if you leave it out at room temperature.
The other way is to use alcohol which preserves much better than vinegar but costs more so it is not often used. So if you use hard liquer then you dont need as much as the recipe calls for with vinegar. Again the stronger the alcohol the better it will preserve. The final product should be above 12% or more. This is about the minimum alcohol for more or less stable wine. You should be able to figure this one out. for example if you add one cup sauce to one cup 100 proof or 50% alcohol then you should wind up with 2 cups of 50 proof or 25% alcohol. So 1 cup alcohol to 3 cups of hot sauce should give 4 cups of 12.5% hot sauce with this 100 proof alcohol.
If you had a 20% wine then 3 cups of wine = 60 +0. nothing in hot sauce. Now have 4 cups so divide 60/4 = 15% in the final hot sauce.
Alcohol makes a great hot sauce.
Baasically vinegar is used because it is cheap. I like the taste of vinegar. So I have no problems with it.
I assume you add the alcohol after cooking the sauce? Otherwise woudn't the alcohol evaporate while cooking? I'm intrigued. What type of alcohol so as not to alter the taste in a bad way?
salsalady
eXtreme Business
I can't take credit for that one! I think I saw that "blender blades in a mason jar" first mentioned on a dehydrating peppers thread, I think started by Huntsman.
I tried it recently with some dried pods with mixed results. I think the shape of the jar will dictate the success of that technique, further experimentation is in order.
Glad to hear the mason jar trick works for you!
I haven't tried it with a sauce yet, usually because I'm blending a heated sauce, and I would not suggest trying to blender a heated/still-Fahrenheit-hot sauce in a mason jar. I know how the steam explodes when using an food processor or a standard blender to blend a heated sauce.
Use caution when blending heated sauces, whichever technique you use, and HAVE FUN!
here is some info and pictures on hot peppers in alcohol. Really nice.
http://forums.gardenweb.com/forums/load/pepper/msg1121115417741.html?3
http://forums.gardenweb.com/forums/load/pepper/msg1121115417741.html?3
These are the same ingredients (minus the vanilla) I've been using for Chili Garlic sauce. I went easy on the garlic, did the simmer and reblend step and now have two awesome sauces under my belt. Now I've got to try other ingredients and/or fermenting.