Pepper Reduction

[GunnarB]

I bought some hot sauce tonight from Smalley's Jamaican BBQ, my friend who works there told me it was a reduction of Habs and Ghosts.

How does that work?

Blend them all up, then simply reduce them over low heat?

Has anyone tried this? Just the peppers, or vinegar as well?

Thanks!

 

[texas blues]

Chile's alone cooked down will only yield a paste at best.

Need to have some other liquid in there to begin with.

Everyone in the pool at first for a thin broth or sauce.

Simmer it until the liquid evaps to your liking and thickness.

 

[The Hot Pepper]

Not enough water in peppers to make a reduction, however, peppers + liquid, cooked down = reduction.

As TB told you.

Repeat until consistency is achieved (softer and smoother with repeated reductions).

Or blend to retain freshness instead of repeating.

 

[RocketMan]

If your not using any acid, lime, lemon juice or vinegar, then your going to want to use it quickly and refrigerate what you dont use. If you add enough acid to get the Ph. down below 4 then you'll have something that will last longer and if bottled correctly can even sit on the shelf for awhile. Read through the Making Hot Sauce thread pinned at the top for more information.

 

[LunchBox]

Also...if you add the chiles early, and reduce for an extended amount of time...you render the pure capsaicin oils out, and end up with a somewhat metallic, extract flavor in the sauce. When I make a sauce, I add the chiles toward the end.