hello all just wanted to see what everyone thinks of what i found online that i plan on using for my 1st superhot sauce....
im thinking the 1st recipe is more up my alley.... Maybe i can add another fruit or something to it?
4 cloves of minced garlic
1 cup of diced red onion
3 cups of diced tomatoes
3 tablespoons of extra virgin olive oil
4-6 Butch T Scorpions or Datils or Naga morrich or yellow 7 pod
1 cup of distilled white vinegar
2 teaspoons salt
2 teaspoons white sugar
Directions:
1. Over medium heat in a large saucepan, heat oil and add the onion, chili peppers, habanero peppers and garlic. Cook for 3 to 4 minutes, or until the onions begin to brown. Stir continuously.
2. Reduce heat. Add the vinegar, tomatoes, salt and sugar. Stir until the tomatoes break down. Roughly 6 minutes.
3. Place mixture in blender and blend until a puree is formed.
4. Pour mixture through a fine mesh sieve.
5. Let mixture cool for an hour.
or this sauce
4-6 Butch T Scorpions or Datils or Naga morrich or yellow 7 pod
1 1/2 tablespoons minced garlic
3/4 cup thinly sliced onions
3/4 teaspoon salt
1 teaspoon vegetable oil
2 cups water
1 cup distilled white vinegar
Directions
Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
im thinking the 1st recipe is more up my alley.... Maybe i can add another fruit or something to it?
4 cloves of minced garlic
1 cup of diced red onion
3 cups of diced tomatoes
3 tablespoons of extra virgin olive oil
4-6 Butch T Scorpions or Datils or Naga morrich or yellow 7 pod
1 cup of distilled white vinegar
2 teaspoons salt
2 teaspoons white sugar
Directions:
1. Over medium heat in a large saucepan, heat oil and add the onion, chili peppers, habanero peppers and garlic. Cook for 3 to 4 minutes, or until the onions begin to brown. Stir continuously.
2. Reduce heat. Add the vinegar, tomatoes, salt and sugar. Stir until the tomatoes break down. Roughly 6 minutes.
3. Place mixture in blender and blend until a puree is formed.
4. Pour mixture through a fine mesh sieve.
5. Let mixture cool for an hour.
or this sauce
4-6 Butch T Scorpions or Datils or Naga morrich or yellow 7 pod
1 1/2 tablespoons minced garlic
3/4 cup thinly sliced onions
3/4 teaspoon salt
1 teaspoon vegetable oil
2 cups water
1 cup distilled white vinegar
Directions
Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
Also when you're done and rinse your kettle/pot use cold water. Hot water helps atomize the capsaisin.