After reading the recipe posted by Texas Blue, I got inspired over the weekend and went to work on my first batch of hot sauce.
While I used many of the same ingredients as TB,I altered the measurements and chose to use some home made chile powder in place of fresh Habaneros.
My ground chile's mixture consists of chile's from my garden which were dried in a dehydrator, and a variety of others that were purchased at a local Mexican grocery.
Chile Powder Recipe
2- Chipolte
2- Ancho
15-De Arbol
10-Chiltepin
10-Cayenne
6- New Mexico
2- Mulato
10-Piquin
1- TBS Cumin seed (whole)
1- TBS Garlic powder
1- TBS Jalapeno powder
(de-stemmed,then blender ground in pint mason jar)
First I picked some fresh chile's to dry overnight then grind into fresh chile powder...
After gathering some for drying and grinding...
I decided I needed a few for lunch, and that I might as well put some in jars while I was at it.
So...the next day,after emptying the dehydrator and grinding the dried chile's, I got started on the hot sauce.
6 -Limes(juice)
1/2C -fresh squeezed O.J.
1 -TBS Olive oil
3/4C -Apple Cider Vinegar
1/4C -Balsamic Vinegar
1oz - Ky.Bourbon
8oz -shredded carrots
8oz -canned crushed pineapple
2 -cloves fresh garlic
1/4C -finely minced purple onion
2 -TBS orange marmalade
3/4C -brown sugar
1 -TSP sea salt
1 -TSP fresh ground black pepper
1/2C -fresh ground chile powder(see recipe above)
1/2 -TSP curry powder
Due to not being able to locate my immersion blender for a "whir and stir"technique, I combined all the ingredients in a standard blender...made a nice puree then heated the mixture to a low simmer for about 1 hour.
After letting it cool for a while, I put it in the fridge overnight. The next morning, after the flavors had melded all night, I returned the mixture to the blender once again and pureed it for about a minute until it had a very smooth texture. I then prepared it for canning by returning it to the stove and bringing it back to a low boil.
After sterilizing jars for both the hot sauce and some pickled peppers, everything went into a hot bath for 15 minutes.
Then...I celebrated the occasion with a dozen slowly smoked boneless chicken thighs, basted with the hot sauce, and some rice/cheese stuffed banana and pablano's (and I must admit...a shot or two of Wild Turkey along the way)
Very tasty sauce with a medium "sweet citrus" heat that lasts about 45 seconds (the missus even likes it). All in all I am pretty pleased with the result...and I'm also grateful to Texas Blue for his recipe and the inspiration.
While I used many of the same ingredients as TB,I altered the measurements and chose to use some home made chile powder in place of fresh Habaneros.
My ground chile's mixture consists of chile's from my garden which were dried in a dehydrator, and a variety of others that were purchased at a local Mexican grocery.
Chile Powder Recipe
2- Chipolte
2- Ancho
15-De Arbol
10-Chiltepin
10-Cayenne
6- New Mexico
2- Mulato
10-Piquin
1- TBS Cumin seed (whole)
1- TBS Garlic powder
1- TBS Jalapeno powder
(de-stemmed,then blender ground in pint mason jar)
First I picked some fresh chile's to dry overnight then grind into fresh chile powder...
After gathering some for drying and grinding...
I decided I needed a few for lunch, and that I might as well put some in jars while I was at it.
So...the next day,after emptying the dehydrator and grinding the dried chile's, I got started on the hot sauce.
6 -Limes(juice)
1/2C -fresh squeezed O.J.
1 -TBS Olive oil
3/4C -Apple Cider Vinegar
1/4C -Balsamic Vinegar
1oz - Ky.Bourbon
8oz -shredded carrots
8oz -canned crushed pineapple
2 -cloves fresh garlic
1/4C -finely minced purple onion
2 -TBS orange marmalade
3/4C -brown sugar
1 -TSP sea salt
1 -TSP fresh ground black pepper
1/2C -fresh ground chile powder(see recipe above)
1/2 -TSP curry powder
Due to not being able to locate my immersion blender for a "whir and stir"technique, I combined all the ingredients in a standard blender...made a nice puree then heated the mixture to a low simmer for about 1 hour.
After letting it cool for a while, I put it in the fridge overnight. The next morning, after the flavors had melded all night, I returned the mixture to the blender once again and pureed it for about a minute until it had a very smooth texture. I then prepared it for canning by returning it to the stove and bringing it back to a low boil.
After sterilizing jars for both the hot sauce and some pickled peppers, everything went into a hot bath for 15 minutes.
Then...I celebrated the occasion with a dozen slowly smoked boneless chicken thighs, basted with the hot sauce, and some rice/cheese stuffed banana and pablano's (and I must admit...a shot or two of Wild Turkey along the way)
Very tasty sauce with a medium "sweet citrus" heat that lasts about 45 seconds (the missus even likes it). All in all I am pretty pleased with the result...and I'm also grateful to Texas Blue for his recipe and the inspiration.
