Opinions wanted on another hot sauce thought

[Whitewookie]

ok, so I'm thinking since I'm growing all these scorpion peppers I need at least one really hot sauce recipe in my arsenal. Don't want it so hot that it is unusable, but hot enough that people will notice it (OK... I want to light them up a little).

Here is, roughly what I'm thinking.

1/2 pound rough chopped Jalapenos
15 scorpion peppers
5 Habs
4 tbsp. ground cayenne
2 tsp. garlic powder
2 tsp. liquid smoke
2 tsp. Worcestershire
4 tbsp. kosher salt

In a large jar, cover peppers with vinegar and rest for 24 hrs. or so.

Drain and retain the vinegar to add back during cooking.

Add everything to a large pot and bring to a hard boil.

allow to boil for 10 min. stirring constantly.

Reduce heat and simmer for 30 min. stirring often.

Add back vinegar as needed during cooking to maintain desired consistency.

Throw it in a food processor and buzz it real good. (again, add vinegar as needed for consistency)

Back in the pot, bring to a boil, check consistency.

Hot can and boiling water process like any sauce.

Any suggestions? Like I said, I want this to be a pepperhead sauce, not worried about the bleating masses. Ya think this will give me a good heat while still maintaining some kind of a flavor?

Cut it up.....

VR,
Harold

 

[jedisushi06]

I would leave the liquid smoke out and use fresh garlic instead of powdered.  Fresh roasted garlic would be very nice with this.

 

[PepperDaddler]

I will be trying this.

 

[Whitewookie]

I would leave the liquid smoke out and use fresh garlic instead of powdered.  Fresh roasted garlic would be very nice with this.

I didn't know if you would even be able to taste the difference with all that pepper... I've never roasted garlic, how do you do it.
And the liquid smoke was kind of an afterthought....

VR,
Harold

 

[CAPCOM]

ok, so I'm thinking since I'm growing all these scorpion peppers I need at least one really hot sauce recipe in my arsenal. Don't want it so hot that it is unusable, but hot enough that people will notice it (OK... I want to light them up a little).

Here is, roughly what I'm thinking.

1/2 pound rough chopped Jalapenos
15 scorpion peppers
5 Habs
4 tbsp. ground cayenne
2 tsp. garlic powder
2 tsp. liquid smoke
2 tsp. Worcestershire
4 tbsp. kosher salt

In a large jar, cover peppers with vinegar and rest for 24 hrs. or so.

Drain and retain the vinegar to add back during cooking.

Add everything to a large pot and bring to a hard boil.

allow to boil for 10 min. stirring constantly.

Reduce heat and simmer for 30 min. stirring often.

Add back vinegar as needed during cooking to maintain desired consistency.

Throw it in a food processor and buzz it real good. (again, add vinegar as needed for consistency)

Hot can and boiling water process like any sauce.

Any suggestions? Like I said, I want this to be a pepperhead sauce, not worried about the bleating masses. Ya think this will give me a good heat while still maintaining some kind of a flavor?

Cut it up.....

VR,
Harold

Recipe is missing info and I think that unless the missing info is of the correct ratios this may be too hot. just my opinion. First off how much vinegar do you start with? second, once you strain off the vinegar from the overnight soak you will not have any liquid to speak of to acheive a hard boil. what type of vinegar? white,rice,cider?  Agree with jedisushi06, lose the LS and use fresh always whenever posible. 4 tbs is a lot of salt, again depending on what the total rendered volume will be. and if you are dead set on smokey flavor, make your 1/2 lb of jalapenos (chipotle).  and some lime will do wonders

 

[Whitewookie]

Recipe is missing info and I think that unless the missing info is of the correct ratios this may be too hot. just my opinion. First off how much vinegar do you start with? second, once you strain off the vinegar from the overnight soak you will not have any liquid to speak of to acheive a hard boil. what type of vinegar? white,rice,cider?  Agree with jedisushi06, lose the LS and use fresh always whenever posible. 4 tbs is a lot of salt, again depending on what the total rendered volume will be. and if you are dead set on smokey flavor, make your 1/2 lb of jalapenos (chipotle).  and some lime will do wonders

I just use 5% white distilled vinegar. I start with enough to cover the peppers completely for the soak (do this for all my sauces and salsas) then retain it to add back. During cooking I add enough back to bring to a boil and then maintain consistency. I start off with it a little soupy and let it reduce during boiling. Then I just add enough to keep the consistency where I want it... usually on the thin side before I run it through the processor. Then I bring it back to a boil(just realized I forgot to include this step... will edit) before canning, and again, if needed add the retained vinegar to maintain consistency, so exact measurements are not possible.

As for it being too hot... This is supposed to be HOT. I already have a good general purpose sauce recipe. Now I'm trying to develop a "Roof of the mouth skin Peeler" ... That still has a little flavor for the brave and foolish among us...

BTW... the lime sounds good... And the Liquid Smoke is gone, as mentioned... just an after though. Don't forget, this is just brainstorming... haven't actually made any of this yet.

VR,
Harold

 

[CAPCOM]

I just use 5% white distilled vinegar. I start with enough to cover the peppers completely for the soak (do this for all my sauces and salsas) then retain it to add back. During cooking I add enough back to bring to a boil and then maintain consistency. I start off with it a little soupy and let it reduce during boiling. Then I just add enough to keep the consistency where I want it... usually on the thin side before I run it through the processor. Then I bring it back to a boil(just realized I forgot to include this step... will edit) before canning, and again, if needed add the retained vinegar to maintain consistency, so exact measurements are not possible.

As for it being too hot... This is supposed to be HOT. I already have a good general purpose sauce recipe. Now I'm trying to develop a "Roof of the mouth skin Peeler" ... That still has a little flavor for the brave and foolish among us...

BTW... the lime sounds good... And the Liquid Smoke is gone, as mentioned... just an after though. Don't forget, this is just brainstorming... haven't actually made any of this yet.

VR,
Harold

When creating a recipe that you will want to replicate on an ongoing basis, it is essentual that you create absolutes. May I suggest, start off with 3 cups of vinegar and boil /simmer till you reduce to the consistancy you desire. the amount of startup vinegar can be increased or reduced based on the final cooked consistancy /cook time. If during the process 3 cups is determined to be insuficiant increase and make a note that amout, adding it at the beginning, the next time you make the sauce.
 
Understood, you will succeed in that endevor.
 
I fully understand, It's just that I have spent over 2 decades in and out of the kitchen and I am by nature a detail oriented perfectionist(except when it come to spelling).
 
By the way, what type of habaneros are you going to use?
 
when you get things the way you think you like them, try rice vinegar.

 

[Whitewookie]

This ain't rocket surgery, and I'm not selling this stuff. I too am a detail oriented perfectionist, I spent over 2 decades working on airplanes for Uncle Sugar... This is just a hobby and I'm not working that hard.

If you want to take the basic idea and boil it down to specifics, press on... I'm just gonna drink beer and make some hot sauce.

VR,
Harold

 

[CAPCOM]

OK,
Sorry
Its difficult to determine ones absolute intentions posting back and forth on a topic in a forum.

 

[The Hot Pepper]

I didn't know if you would even be able to taste the difference with all that pepper... I've never roasted garlic, how do you do it.
And the liquid smoke was kind of an afterthought....

VR,
Harold

 
Yes you will. Very different tastes.
 
Powder - Garlic taste. I'd say a tad nutty from the drying.
Fresh - Harsh bite, immediate garlic flavor.
Roasted - Milder, sweet, creamy (texture). Earthier garlic flavor, no bite.
 
Just like anything else...
 
Onion powder
Fresh onions
Caramelized onions

 

[Whitewookie]

Makes sense, how do I roast garlic?

 

[The Hot Pepper]

Pretty simple.
 
http://www.simplyrecipes.com/recipes/roasted_garlic/

 

[Whitewookie]

Very cool, way easier than I expected. I will probably use fresh in this sauce, but this is going in the recipe file. Thanks.

VR,
Harold

OK,
Sorry
Its difficult to determine ones absolute intentions posting back and forth on a topic in a forum.

Oh, no problem. BTW they habs are just run-o-the mill orange habs. Probably gonna do this this weekend using y'all suggestions and a few other tweaks.

VR,
Harold

 

[Whitewookie]

Ok.... Gonna light this rocket today and see what happens. I've tweaked the recipe somewhat using both suggestions from you guys and a couple of local pepperheads I know. If it turns out good I'll post the updated info... If not I'll let you guys know not to waste your time.

VR,
Harold

 

[Whitewookie]

Here is the final cut. I turned out good. Plenty of heat, but not unbearable for folks who like hot stuff. Good flavor. I added a little sugar toward the end of the cooking process to cut a bitter wang the sauce had taken on. It yielded 10 woozy bottles full, plus about a pint. Hope you guys get some use out of this.

VR,
Harold


1 quart canning jar paced full of rough-chopped fresh jalapenos (Red if available) (If you have fresh cayenne, substitute ½ of the jalapenos and omit the ground cayenne*)
1 quart canning jar paced full of rough-chopped Scorpion peppers
6 tablespoons of ground cayenne
5 cloves garlic
2 tablespoons lime juice
2 tablespoons Worcestershire sauce
6 tablespoons kosher salt (noniodized)
1 lb. of diced tomatos
¾ cup sugar
Note: I throw in a few habs and assorted chilis if available

1. Put peppers and garlic into a large glass jar(s). Cover with white vinegar. Cap and let rest for 24hrs.

2. Drain and retain vinegar to add back during cooking process.

3. Fine chop peppers in food processor.

4. Dump everything except sugar into a large pot.

5. Add retained vinegar as needed to cover.

6. High heat until mixture is boiling hard. Allow to boil for 10 min. stirring constantly. Add vinegar as needed to maintain the desired consistency.

7. Simmer on low for 30 min stirring often.

8. Throw it all into a food processor and buzz it real good! (You may need to add a little vinegar for desired consistency and taste).

9. Run through a fine strainer to remove pulp and seeds if desired.

10. Add sugar at this time

11. Bring it back to a low boil (Again, you may need to add a little vinegar for desired consistency and taste).

12. Hot can in sterile, hot, canning jars, boiling water process for 15-20 min, and store as you would any canned food.

 

[scarpetti]

I shall have to try this next weekend. I should have 50 to 75 Moruga Scorps ready for picking in the next few days! I'll pick up the other peppers at the market. Did you stick with you initial pepper quantities and did you hot can it straight into the woozies or into mason jars first?

 

[Whitewookie]

I shall have to try this next weekend. I should have 50 to 75 Moruga Scorps ready for picking in the next few days! I'll pick up the other peppers at the market. Did you stick with you initial pepper quantities and did you hot can it straight into the woozies or into mason jars first?

As for pepper quantities I ended up just packing a quart canning jar full of halved scorpions, then packing a second jar full of halved jalapenos with a handful of green chilis thrown in.  Not very scientific I know, but it gave me a repeatable quantity... Next time I'll probably weigh them.  I just mixed the two jars together in a bowl, then divided the mixture back up into the two jars and added some garlic cloves. I covered them with vinegar and let them rest for about a day and a half... From Friday afternoon to Sunday morning.
 
I hot canned them in the woozies.  I brought the water level up to just under the caps.  After the canning process, I immediately turned them all upside down for a few minutes to sterilize the inside of the lids... Probably wasn't necessary, but it made me feel better.
 
Sorry it took me so long to get back on this... Hope you enjoy it.
 
VR,
Harold