My first hot sauce: Ginger - Lemongrass - Habanero

[kestemodon]

Dear all,
 
This is my first year growing peppers and since my yield is quite high, I "need" to make a lot of sauces.
I started with some recipes from this forum and now I will try to make own recipe.
 
 
 Ingredients:

• 1 kg tomatoes
• 500 g onions
• 100 g garlic
• 200 g carrot
• 200 - 400 g peppers (mainly habanero chocolate and other Chinese peppers)
• 200 ml soja sauce
• 300 g mandarins
• 100 ml vinegar
• 1 lemon
• 100 g ginger 
• 3 pieces of lemongrass 
• Some herbs (oregano, thyme, black pepper, ...)

 

1. First I caramelized the onions, added the garlic and carrots and stewed it for some minutes.
2. I shopped the tomatoes and added them.
3. Next I blended the peppers and added them to the sauce.
4. Adding all the other ingredients (except the vinegar)
5. Let it simmer for 20 - 30 min
6. I used a food processor to get a smooth sauce
7. Simmer it again till the wanted consistency
8. Add the vinegar 
9. Bottle and sterilize in a weck kettle

Enjoy!
 

 

[The Hot Pepper]

Simmer it again till the wanted consistency
Add the vinegar
Bottle and sterilize in a weck kettle

 
Nice! Only issue is, why would you find your perfect consistency before adding a liquid?

 

[kestemodon]

 
Nice! Only issue is, why would you find your perfect consistency before adding a liquid?

 
 
Because I want al the vinegar to stay in the liquid stage and not evaporate during the cooking.

 

[The Hot Pepper]

Don't worry acetic acid does not evaporate only water does (vinegar is 95% water) which you can add back. You'll want to add your vinegar during the cook period not only for consistency purposes but to make sure it is all brought to the right temp before bottling.

 

[ShowMeDaSauce]

Acetic acid boiling point is 244.6F
 
No need to worry about using it in the cook down.