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Most Peppers ever in my sauce

SavinaRed

SavinaRed

I'm making a sauce today with the following amount of peppers.
 
60- Caribbean Reds
15- Butch T Scorpions
20- Cherry Bombs
10- Red Jalapeno's
 
I'm also adding a cup of apple cider vinegar, 1 walla walla onion, 4 TBS of chopped garlic ,1 TBS Mediterranean sea salt,  3 peaches, 1 can of crushed pineapple in its own juice. I have to leave for several hours today but I plan on finishing the sauce this afternoon/evening with pics to follow. This is a 72 oz Ninja Blender so you can see how many peppers are in the container as a point of reference. 
 

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I'm going to love to see how this turns out- this sounds like a ripper!  This would definitely qualify as a 'pepper forward' sauce! Always resist the immediate urge to smell in the blender afterwards..haha.  (we have all done that before!  :twisted: )
 
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Shorerider said:
How does it taste, and what is the heat level like?
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up front you get a nice fruity and sweet taste followed shortly be an increasing heat in your mouth nothing in the throat last lasts for a while. It definitely makes you sweat but I've made hotter sauces. The flavor of this one is better than the hotter sauces I've made. It's a good balance with the Carribean Peppers standing out in this sauce.
 
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LUCKYDOG said:
I wonder if fermenting it first would've made it hotter cause what you put in there is caustic  :fireball:
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I'm going to let it sit for a week or 2 then go back and taste it again. I ate it with crackers so next time I will just eat a tsp of it straight and see what its like.
 
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SavinaRed said:
up front you get a nice fruity and sweet taste followed shortly be an increasing heat in your mouth nothing in the throat last lasts for a while. It definitely makes you sweat but I've made hotter sauces. The flavor of this one is better than the hotter sauces I've made. It's a good balance with the Carribean Peppers standing out in this sauce.
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Making the peppers stand out in a hot sauce is always a guaranteed winner in my books.
 
 
SR.
 
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Shorerider said:
 
Making the peppers stand out in a hot sauce is always a guaranteed winner in my books.
 
 
SR.
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yes that has always been my goal but sometimes I over due the fruit in my sauce. I think this above recipe is just the right balance as you can get that sweet hint of the pineapple up front but it doesn't overpower the peppers which shine through after that initial flavor of the pineapple. For some reason its not as hot as I expected. I brought a bottle over my brothers last night and he thought the same thing. When I told him how many peppers were in it he thought I was setting him up lol. So I had to eat a tsp first where he could see my expression. I would say its a good hot sauce but not a super hot sauce. I think I may need to stress my plants a little more to increase their heat level.
 
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I can't remember who told me but someone here mentioned that if you cook your peppers for a long time they will start to lose their heat. I made some sauce with Habaneros and Ghost peppers a few months back that didn't come out near as hot as I expected, but I cooked them down for over an hour too.
 
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oldsalty said:
My plants are so stressed right now they need therapy!!
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If I were a plant in your garden Salty, I'd be well and truly stressed, what with all those kids in your neighborhood looming to pluck my fruit!  :rofl:
 
My latest haul of winter pods seemed hotter, and I can honestly say that they have been very neglected over the past couple of months. 
 
 
SR.
 
 
 
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Shorerider said:
If I were a plant in your garden Salty, I'd be well and truly stressed, what with all those kids in your neighborhood looming to pluck my fruit!  :rofl:
 
My latest haul of winter pods seemed hotter, and I can honestly say that they have been very neglected over the past couple of months. 
 
 
SR.
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Mine aren't stressed brother more like terrified!!!! Hahaha
 
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