Los Chiles Locos Hot Sauce

[Roguejim]

This recipe was born of chiles that were frozen, as of last season, and chiles that were recently store bought. 
 
(Just for fun, guess what the final color will be, before scrolling down to the final photos.)
 
THE PLAYERS:
 
16 Jalapenos, roasted
10 Serranos, roasted
8 Yellow Chiles, roasted
8 Choc Scorps, roasted
5 Yellow Bhuts, roasted
4-5 Chile Cascabel, dried and rehydrated
8 cloves garlic, roasted
1 1/2 C. carrots, chopped
1 1/2 C. brown onion, chopped
2-3 C. water
1 TBLS sea salt
1 TBLS sugar
1 dollop honey
1/4 C. lime juice
1/4 C.  lemon juice
 1 1/4 C. ACV

 
Roasted.

 

 
The FIRE.

 
Cascabels, rehydrated.

 
Simmering.

 
The finished Chiles Locos Hot Pepper Sauce.

 
Uno mas.

 
 
 

 

[fiogga]

Looks so delicious! I wish my peppers were ready, I'll definitely try this recipe when I have some, THANKS!

 

[SmokenFire]

great looking recipe rj!  

 

[Roguejim]

Thanks. I should have waited 2 weeks when it's ready for final tasting.

 

[hoibot]

looks deelish! thanks for sharing.

 

[jakester]

Thank you for sharing your recipe. It looks yummy as all get out. I'm thinking of roasting peppers for a sauce, and was wondering how much volume you lose by roasting. Liquid goes away, right?
.

 

[Roguejim]

I don't notice a whole lot of liquid loss since I don't roast them to death.  Plus, I use so many peppers, that volume loss is probably negligible, anyway.

 

[MAFWIZ]

Looks good!
 
Nice to see a recipe w.o. vinegar , just curious if the 1/2 cup of citrus juice is enough to keep the ph low / shelf stable? 
 
Whipping up a batch myself w/o a recipe in a few kinutes, reviewing a few recipes to try to figure out a good starting point for my onion and garlic levels. 

 

[ArkansasJack]

Looks mighty good....

 

[Roguejim]

Looks good!
 
Nice to see a recipe w.o. vinegar , just curious if the 1/2 cup of citrus juice is enough to keep the ph low / shelf stable? 
 
Whipping up a batch myself w/o a recipe in a few kinutes, reviewing a few recipes to try to figure out a good starting point for my onion and garlic levels.

Boy did I screw up! Add approx. 1 1/4 C. ACV. Sorry.
This sauce turned out quite well, and pretty hot. On food, like nachos or tacos, the heat is not bad at all for a chilehead, but I wouldn't want to take a TBLS full just by itself.

 

[The MadYeti]

Thanks. I should have waited 2 weeks when it's ready for final tasting.

First off, that sauce looks awesome. Question about the two weeks. Do you store it on the shelf for 2 weeks and then after finally opening it, keep it in the fridge?

 

[Roguejim]

Since I don't test the pH, or sell my sauces, I store in the fridge the whole time.

 

[The MadYeti]

Since I don't test the pH, or sell my sauces, I store in the fridge the whole time.

Thanks