My first hot sauce !

[Laphroaig]

Hey friends,
 
I got some inspiration from this website and i was so excited that i started my own hot sauce
( i'm a cheff so i just thought of something that i thought would be nice )
 
Ingredients:
Canned Tomato's
Onion
Garlic
Oregano
salt
pepper
provenciale herbs
cajun
vinegar
Chicken stock
Dried chili peppers ( pequin )
 

 
Letting everything cook slowly for about 20 minutes

 
Here it is ready, i liked this 'thickness'

 
And here i am ready to blend it all 

 
Finished sauce

 
 
So i liked this sauce so much i wanted to share this,
and i can't wait to start some new hot sauces with different styles/flavors.
 
In fact ... i liked it so much,
i made 4 more bottles the day after haha
But more a lot more garlic, more oregano, and more cajun.

 
 
 
Greets,
peter.

 

[PexPeppers]

LOOKS GREAT!

 

[salsalady]

way to just jump right on in!  Looks Good~  Have Fun~ 

 

[hoibot]

looks real tasty, nice work!

 

[schweddypods]

Awesome starting point for me! Thanks! Taste test results?

 

[Laphroaig]

Awesome starting point for me! Thanks! Taste test results?

It tasted great on BBQ meat, in a burger, and in a chicken wrap. I even take a spoon of it sometimes lol xD
 
It tastes like a tomato/steak sauce 

 

[Lucky Dog Hot Sauce]

Interesting ingredients - chicken stock is something I would never have thought to use.

 

[Mj2]

I am going to try to do some of this stuff also I can't wait

 

[Laphroaig]

I am going to try to do some of this stuff also I can't wait

Good luck !!
 
Tip: You can also add a little bit of sugar to sweeten it up.

 

[RocketMan]

Looks good Laphroaig.
 
I noted that you used Chicken Stock in there. Canning with meat / stock is usually done using a pressure canning system. If you use proper hot pack procedures then you should be ok if it's kept in the fridge. I'd hate to see anyone get sick.
 
SL, thoughts?

 

[Jeff H]

Looks good Laphroaig.
 
I noted that you used Chicken Stock in there. Canning with meat / stock is usually done using a pressure canning system. If you use proper hot pack procedures then you should be ok if it's kept in the fridge. I'd hate to see anyone get sick.
 
SL, thoughts?

 
 
I guess when I read the OP a couple days ago I just assumed it was chicken bullion-- there isn't really any meat products in there anyway. Now if he used home made stock, that is a different story and I completely agree with your thoughts.

 

[Laphroaig]

Looks good Laphroaig.
 
I noted that you used Chicken Stock in there. Canning with meat / stock is usually done using a pressure canning system. If you use proper hot pack procedures then you should be ok if it's kept in the fridge. I'd hate to see anyone get sick.
 
SL, thoughts?

 

 
 
I guess when I read the OP a couple days ago I just assumed it was chicken bullion-- there isn't really any meat products in there anyway. Now if he used home made stock, that is a different story and I completely agree with your thoughts.

 
 
Oh wow i didn't know this ... and i am a cheff LOL 
I did use a dried bouillon/stock cube wich i put in water so it should be fine
 
i know this recipe will last for 3 weeks minimum in the fridge, i haven't been able to keep them longer :p i love it too much
 
Thank you for this info, i will have to watch out for that should i use fresh homemade stock !