Hello again!
I went through with my first fresh pepper hot sauce. I had previously made one from a kit but it was dried peppers and was kind of a mess. This one turned out a lot better. I have an album of pictures here.
I used a recipe from Salsa lady
4 habaneros
1 medium carrot, peeled/shredded
1 Tbsp garlic cloves
1 Tbsp onion
1 cup orange pieces, no pith or seeds
1/2-1c pineapple juice (to desired consistency)
1/4c vinegar
pinch of salt
maybe a dash of sugar if needed
Simmer, blitz the snot out of it with a food processor or blender. 4 habs in that amount of sauce will make it fairly spicy.
Except I needed to use 5.5 habaneros because the ones I bought really weren't spicy. I sliced off a piece to try and it was less than some jalapenos that I have had. I am going to have to find a better source for fresh hot peppers (other than my local grocery store). I also had an issue with the consistency. My blender must suck because I wasn't able to get it as fine as I wanted. There was a fair amount of pulp left from the oranges. I tried using a mesh sifter, but all that came out was pure liquid. Not really a sauce. I was worried that the "sauce" would dump out a bottle every time I tried to use it so I went ahead and added the pulp back in. At this point I probably should have tried re-blending it, but I went for tossing it in the pan. I heated it up and bottled 3 different bottles during different times for a different thickness of the sauce. I really enjoyed this sauce but next time I would probably use less oranges. I think I may have included too many small pieces of piths, or just too many oranges altogether. Secondly, I need to find some spicier habs, or a place to find better peppers altogether. I tried my local farmers market but they only had bell and anahiem.
Thanks everyone who offered advice! I greatly appreciate all the help.
-Stabz
I went through with my first fresh pepper hot sauce. I had previously made one from a kit but it was dried peppers and was kind of a mess. This one turned out a lot better. I have an album of pictures here.
I used a recipe from Salsa lady
4 habaneros
1 medium carrot, peeled/shredded
1 Tbsp garlic cloves
1 Tbsp onion
1 cup orange pieces, no pith or seeds
1/2-1c pineapple juice (to desired consistency)
1/4c vinegar
pinch of salt
maybe a dash of sugar if needed
Simmer, blitz the snot out of it with a food processor or blender. 4 habs in that amount of sauce will make it fairly spicy.
Except I needed to use 5.5 habaneros because the ones I bought really weren't spicy. I sliced off a piece to try and it was less than some jalapenos that I have had. I am going to have to find a better source for fresh hot peppers (other than my local grocery store). I also had an issue with the consistency. My blender must suck because I wasn't able to get it as fine as I wanted. There was a fair amount of pulp left from the oranges. I tried using a mesh sifter, but all that came out was pure liquid. Not really a sauce. I was worried that the "sauce" would dump out a bottle every time I tried to use it so I went ahead and added the pulp back in. At this point I probably should have tried re-blending it, but I went for tossing it in the pan. I heated it up and bottled 3 different bottles during different times for a different thickness of the sauce. I really enjoyed this sauce but next time I would probably use less oranges. I think I may have included too many small pieces of piths, or just too many oranges altogether. Secondly, I need to find some spicier habs, or a place to find better peppers altogether. I tried my local farmers market but they only had bell and anahiem.
Thanks everyone who offered advice! I greatly appreciate all the help.
-Stabz
