My latest creation

[JakeHeat]

Semi-new at making hot sauce, and I thought I would share this with you guys.

I wanted to perfect a basic red jalapeño hot sauce for a while now (since that's really all I can get for cheap where I live) and I think I finally found it. I will be using this as a base for all of my future sauces (the proportions at least).

Red jalapeño, roasted
Garlic, roasted
White vinegar
Salt
A little water

I know it's basic, but that was what I was going for before I go all crazy with different ingredients.

A question for you gurus out there - is it okay to process the roasted peppers with the blackened skin still on? Or should I sweat them and skin them? I just didn't know if there was an issue with keeping the sauce fresh or whatever

Here's a pic!

 

[Jamison]

Not quite sure but someone will chime in about your question.  That shit looks damn tasty!  Nice job man!

 

[filmost]

awww man that looks tasty! 

 

[Phil]

Leave the char on! It adds to the roasted flavor of the sauce.... and that one looks damned good!

 

[Scovie]

Hael yeah leave the black bits. I love it.

Your sauce is awesome. Simple is always great. Maybe add some carrot next batch, it softens all of the bold flavors and adds just a touch of sweet.

Great looking sauce.

 

[MeatHead1313]

Someone more experienced may offer something different, but that looks and sounds damn tasty to me!

 

[JakeHeat]

Thanks for the compliments and advice everyone!!

 

[Rymerpt]

Yum

 

[Roguejim]

I plan on doing something similar with ripe serranos, which is why I'm growing 6 plants this season.

 

[Bhut_Trolokia]

Often simpler is better, also makes for better quality control.

 

[Shurbryn]

Damn that looks so good!

 

[compmodder26]

Yep, I love the black flecks that the char gives to the sauce.  And, as Buzz said, it adds the roasted flavor into the sauce.  It looks outstanding!

 

[jblo]

Of the sauces I make, the one that everyone seems to love is the one with the simplest ingredients: peppers, garlic, water, vinegar, salt, sugar.  Nothing fancy.  No boutique vinegars or sugars.

 

[SavinaRed]

Nice looking sauce. Sometimes the more simple things are the better.

 

[SpraysOnTheWayOut]

If you ever need to give that bottle a loving, caring, warm home - PM me.  That looks delicious!

 

[JakeHeat]

Thanks guys! I'd have to agree...simpler is better!

Roguejim, I'd love to see how your ripe Serrano sauce comes out. Serranos are one of my favorite peppers flavor-wise.

 

[JutsFL]

Agreed, simple is the best option (for me at least).

My last sauce - ~50 habs, 10 roasted jalp's, salt, and vinegar. (Cook, blend, cook, refrigerate ~3weeks, cook, strain, bottle)...

 

[SavinaRed]

JutsFL that consistency looks like it would be a great Tabasco substitute.