i'd appreciate feedback on ths concoction

[tjg911]

so i have an idea for another sauce using my fatalli peppers.

would you add or subtract from this? also not sure on amounts to use for say 6 peppers, i'm running low on fatallis that's the most i can spare.

6 fatallis
orange juice
orange marmalade
ginger
cumin
yellow mustard?
lemon juice?

run everything thru the blender then cook then blender then cook.

the sauce i made today was great with orange marmalade that's what made me dream this up.

 

[Hendrix1326]

If I would suggest anything, it would be something else savory to help temper the acidity of the citrus, maybe oregano or rosemary, possibly tarragon? Also, add a little salt, which also helps cut through the acid, and balance out the sweetness of the marmalade and orange juice. Hope I was of assistance.

As far as measurements goes, I'd recommend the following:


(2) Cups orange juice
(4) Tbsp. marmalade
(1/2) Tsp. ginger
(1/2) Tsp. cumin


for my suggested added ingredients:

(1) Tsp. tarragon, rosemary, or oregano (or a combo of all 3 works well, too)
(1/2) Tbsp. salt


Good luck on future recipes!
Karl

 

[Melium]

I do have two suggestions. 1) I agree that you need something savory. Maybe 1tsp of sea salt or mineral salt or some thyme. Suggestion 2) Send me some

 

[RocketMan]

Ok, hummm, first off this is going to be a thin sauce so first I'd add some carrots to add some body to it. Mustard doesn't seem to me to be the right flavor for it either and your going to want some lemon or lime juice to bring down the ph down below 4 if you want to keep it longer than a week or 2. I think I would do it like:

6 fatallis
1 can Mandrin Oranges (reserve juice)
2 Tbs Orange Marmalade
1 Tbs Soy Sauce
1 tsp Fresh Grated Ginger
1/2 tsp Cumin (adjust after tasting)
6 Baby Carrots
Juice of 1 Lemon

Chop everything up and put into a pot. Add a little water and simmer for 45 minutes. Run everything thru the blender then bring back to a simmer for 30 minutes. Blend again then return to pot and bring to 195 degrees F for 15 minutes and bottle (for Woozies, if using canning jars then use proper water bath). Do not let the temperature drop below 185 while bottling. Add reducers and caps to bottles and invert insuring the hot sauce touches the cap for 15 minutes.


You should have about a medimum thick sauce and can adjust thickness with some water to get what you want during the last simmer.

Enjoy
RM

 

[tjg911]

thanks for the suggestions.

i was looking for a watery sauce that why i did not mention using carrots to thicken it. i was looking for something more like tabasco as far as the consistency.

i have about 15 or 20 habs so i will have to experiment with them as my fatallis are very limited. the plant did not produce that many pods and i already have eaten several and made 2 sauces with them.

i'll update this when i make something.

 

[PIC 1]

thanks for the suggestions.

i was looking for a watery sauce that why i did not mention using carrots to thicken it. i was looking for something more like tabasco as far as the consistency.

i have about 15 or 20 habs so i will have to experiment with them as my fatallis are very limited. the plant did not produce that many pods and i already have eaten several and made 2 sauces with them.

i'll update this when i make something.

Ok....you're looking for a loose type of sauce,
I see a lot of people like to whack all the ingredients into the blender right off the bat.
But what I like to do is to "stew" the chopped ingredients then when cooked down enough whirl with a hand blender then run through a food mill,
That removes the pith, skin, seeds...etc....
Kinda treat it like a home made "Italian Red Sauce"...yum
But for your sauce you could do the same, but don't blend the solids, strain the liquid once the solids have released, you'll still have plenty of heat and flav,
and you'll have the consistency of the "Louie-Anna" style red sauce.....only my opinion

 

[tjg911]

thank you, i appreciate all opinions as i'm new to this.

 

[The Hot Pepper]

6 fatallis
orange juice
orange marmalade
ginger
cumin
yellow mustard?
lemon juice?

Quite a small batch, but for experimenting it's fine.

You do not need OJ and marmalade. Your goal is an orange flavor so ditch one. Marmalade and mustard will make it thick, so ditch the marmalade. It needs something to cut the sweetness, you need a vinegar. Lemon juice will not quite cut the way you need. You can still keep it for flavor. So ditch the marmalade, add vinegar, ditch the cumin that's a strange flavor here... try something like roasted garlic and onion to add some complexity. For a unique spice I could see a dash of allspice. Sea salt to taste. In the end if you want it thicker (or sweeter), add some of that marmalade but be sure to balance it. Cheers.

 

[tjg911]

Quite a small batch, but for experimenting it's fine.

You do not need OJ and marmalade. Your goal is an orange flavor so ditch one. Marmalade and mustard will make it thick, so ditch the marmalade. It needs something to cut the sweetness, you need a vinegar. Lemon juice will not quite cut the way you need. You can still keep it for flavor. So ditch the marmalade, add vinegar, ditch the cumin that's a strange flavor here... try something like roasted garlic and onion to add some complexity. For a unique spice I could see a dash of allspice. Sea salt to taste. In the end if you want it thicker (or sweeter), add some of that marmalade but be sure to balance it. Cheers.

very interesting! i wanted the oj for the watery not thick base but i thought the marmalade would really kick up the orange flavor as it is smuckers jam and quite strong tasting. i like cumin and oj, i make a black bean oj soup with cumin that it is good that is why i thought of cumin. i could make it w/o the cumin and try a bit in a small amount of the sauce.

lots of good suggestions here, i wish i asked before i made my pineapple fatalli sauce. while it sounded great, the pineapple seems to have added nothing to the sauce, this is how i got the idea for this thread using oj. i'm letting it sit (the pineapple fatalli sauce) for a week and see how it changes the taste. i'll try the oj one of these days but right now i have 3 pints of hot sauces so i don't want to add another to the fridge.

 

[rooze]

PInging Justaguy to chime in here. He has a wild Fatalii sauce made with limes (not heading in your desired direction of 'sweet') and he also concocted a great sauce with Mandarin orange, Habs, carrot etc. It's quite a loose sauce, even with the carrot.
Personally I like what you have except for the mustard and the choice of pepper. I think some carrot will help with color, flavor, sweetness and consistency (doesn't have to be thick, can still be around a Tabasco consistency or just a tad thicker).
But to be honest I'm not sure you're complementing the natural flavor of the fatalii with this choice of ingredient. There's a subtle citrus undertone with that pepper that leans towards a lemon/lime flavor and not really orange. I think pineapple, limes, mustard, cumin, fatalii, would work great, with a hint of garlic and onion. You could concentrate the pineapple before adding it to the sauce mix to bring forward the flavor and natural sweetness, to balance the lime. Just blend the pineapple with its juices and reduce it down by 50%.

Just waffling here. Take with a grain of salt.

 

[tjg911]

i bought some ginger today and added ~ 1/2 tsp to 1/2 pint and it perked up the taste nicely in addition to the cumin and garlic i added a few days ago.

i find this to be good on bread with peanut better! like a hot jam.

 

[PIC 1]

i bought some ginger today and added ~ 1/2 tsp to 1/2 pint and it perked up the taste nicely in addition to the cumin and garlic i added a few days ago.

i find this to be good on bread with peanut better! like a hot jam.

Lol,..... that sounds pretty good......I do like peanut butter and Jalapeno jelly...

Today I heard the price of PB will be going up around 33% due to a shortage of............you know

That sux, its not cheap in the first place...

 

[tjg911]

Lol,..... that sounds pretty good......I do like peanut butter and Jalapeno jelly...

Today I heard the price of PB will be going up around 33% due to a shortage of............you know

That sux, its not cheap in the first place...

i have spread the fatalli mustard sauce i made on pb and bread too, very good!

yeah i eat a LOT of peanut butter. if you have a trader joe's near you they have excellent prices on all kinds of food. i know prices, trust me, and they are excellent if you buy the things they sell. example - peanut butter 16 oz with salt or w/o salt, smooth or crunchy and it is not hydrogenated like all the main brands you see in the grocery stores is $1.79! you need to mix the oil into the peanut butter but that takes just a few minutes then put it in the fridge and it won't separate again. this type of peanut butter is much better for your body because it is not hydrogenated.

 

[chile_freak]

for next time consider roasting or grilling ur pineapple i personally like to grill it w/ some mesqiute chips added to the grill, then make the hot sauce w/ grilled pineapple, ginger, garlic, corriander, rice vinegar, onion, honey,salt and OJ and just my opinion a little cilantro pureed in at the last minute adds a wonderful flavor!