I was bored today, so on the way home from work, I bought an inexpensive blender as part of my plan to make some hot sauce.
Ingredients:
15 Fresh F3 Superchile pods with normal Superchile characteristics
4 Fresh F3 Superchile larger hotter pods
17 Fresh Aji Cereza (little Cherry Pepper) Pods
3 Dried Superchile pods
4 Dried Aji Cereza Pods
1/2 Tablespoon of Table Salt
2 Tablespoons of Organic Raw Blue Agave
2/3 of a fresh Lime
1/2 Teaspoon of ground Ginger
60 Fresh Cranberries
3 1/2 Tablespoons of Red Wine Vinegar
Process:
Put ingredients into the Blender
Put the Blender on "high" "Milk Shake Puree" until fully mixed
Pour the mix into a pot and boil on high for 4 minutes
Collect into plastic containers and refrigerate for 1 Hour and 40 minutes
I had cleaned some old hot sauce glass bottles as I had planned to store the sauce there, but it ended up so thick, it is basically a "paste." and not really a sauce. I would not have been able to pour the paste out. It was pasty before the boil off.
Review:
Smell:
Straight out of the blender and after the boil off, it was very hot (not deadly hot, a few levels removed from deadly hot, but a little shocking nonetheless. Also, the smell was a concentrated citrusy and cranberry sweetness.
Consistency:
Thick, like an old fashioned Tomato Paste.
Color:
Intense Dark Red:
Taste:
Flavor:
The cranberries are overwhelming, but I do notice the ginger and the agave adds complexity to the sweetness. This is far too salty, and I like salt.
Heat:
7 out of 10. This is much hotter than I expected, as the individual pods were all <100,000 scovilles. I suspect that my pod to other ingredients ratio was high for a sauce.
Overall impression:
This is a good base formula, but far too salty and too much cranberry flavor. Next season when I have more of the same pods, I will use the same ingredients, but modify the ratios as follows:
Salt 1/4 of the current ratio
Cranberries 1/2 the current ratio
Pods 1.5 times the current ratio
Not bad for my first sauce!
Ingredients:
15 Fresh F3 Superchile pods with normal Superchile characteristics
4 Fresh F3 Superchile larger hotter pods
17 Fresh Aji Cereza (little Cherry Pepper) Pods
3 Dried Superchile pods
4 Dried Aji Cereza Pods
1/2 Tablespoon of Table Salt
2 Tablespoons of Organic Raw Blue Agave
2/3 of a fresh Lime
1/2 Teaspoon of ground Ginger
60 Fresh Cranberries
3 1/2 Tablespoons of Red Wine Vinegar
Process:
Put ingredients into the Blender
Put the Blender on "high" "Milk Shake Puree" until fully mixed
Pour the mix into a pot and boil on high for 4 minutes
Collect into plastic containers and refrigerate for 1 Hour and 40 minutes
I had cleaned some old hot sauce glass bottles as I had planned to store the sauce there, but it ended up so thick, it is basically a "paste." and not really a sauce. I would not have been able to pour the paste out. It was pasty before the boil off.
Review:
Smell:
Straight out of the blender and after the boil off, it was very hot (not deadly hot, a few levels removed from deadly hot, but a little shocking nonetheless. Also, the smell was a concentrated citrusy and cranberry sweetness.
Consistency:
Thick, like an old fashioned Tomato Paste.
Color:
Intense Dark Red:
Taste:
Flavor:
The cranberries are overwhelming, but I do notice the ginger and the agave adds complexity to the sweetness. This is far too salty, and I like salt.
Heat:
7 out of 10. This is much hotter than I expected, as the individual pods were all <100,000 scovilles. I suspect that my pod to other ingredients ratio was high for a sauce.
Overall impression:
This is a good base formula, but far too salty and too much cranberry flavor. Next season when I have more of the same pods, I will use the same ingredients, but modify the ratios as follows:
Salt 1/4 of the current ratio
Cranberries 1/2 the current ratio
Pods 1.5 times the current ratio
Not bad for my first sauce!
