• If you have a question about commercial production or the hot sauce business, please post in Startup Help.

Pepper Sauce/Pickeld Peppers

AlabamaJack

AlabamaJack

eXtreme
I put up 6 pints of peppers in July 2006 for pepper sauce for my turnip greens. I totally forgot about them and last night I found them.

All I did was pack the peppers in the pint jars, boil some white vinegar, and put a couple of good sized whole cloves of garlic on top, then sealed them and put them away.

Habanero, Orange: aroma wonderful...taste...extrememly hot...made my tongue hang out for about 15 minutes.

Jalapeno/Cayenne: Very good tasting pepper sauce with a little kick

Seranno: Taste ok but I have had better

Hot Banana: My favorite pepper to eat pickled

Combination of all I grew Peppers: Not good in my opinion...too many combinations of flavors leaves the palate confused.

Habanero/Tabasco/Cayenne: This is absolutely the best combination of flavors and heat I have had. It may have something with mixing three different species of the peppers - chinense, frutescens, and annuum.

As you can see from reading my post that has to do with cooking I have come to really like the habanero/tobasco/cayenne combination. The only thing it is missing is the immediate initial up front burn. I will add pequins/tepins this coming year when I harvest and try that.
 
Sort by date Sort by votes
POTAWIE said:
You should probably mix water with the vinegar or you'll be too vinegary.
Click to expand...

Thanks POTAWIE...I will try that this coming canning season. Lord knows If I have 200 plants I will have to figure out what to do with all the peppers. I know that most will go into pepper powder.
 
Upvote 0 Downvote
I've got jars of pickled peppers everywhere.:)
I recommend you get yourself a decent smoker AJ. I'm actually thinking of buying a chile roaster this year too or having one made.
 
Upvote 0 Downvote
POTAWIE said:
I've got jars of pickled peppers everywhere.:)
I recommend you get yourself a decent smoker AJ. I'm actually thinking of buying a chile roaster this year too or having one made.
Click to expand...

You know, I have not thought about a smoker....that could be a spring time project...to design and build one.....great Idea POTAWIE.
 
Upvote 0 Downvote
If you want some great info on building a smoker/smokehouse get the book called "Meat smoking and smokehouse design" from Amazon. I'm anxious to build myself one this spring too.
 
Upvote 0 Downvote
Im glad I read this post.I plan on going to the local italian fruit market this week to pick up a few peppers (they are hot not a whimpy market :lol:) to do a test run on pickling them.I dont wanna use any of my plants pods(when they grow hopefully) and waste them:lol: thanks for the post gave me some ideas
Tom
 
Upvote 0 Downvote
I had a good combination last year with Caribbean Hots, Thai Dragons, and Jalapenos. I also threw in some whole garlic cloves and shallots. I am almost out. Gave some away, but ate A LOT!
 
Upvote 0 Downvote
That's part of the fun of growing a lot of different varieties...mixing the heat and taste of the different peppers....
 
Upvote 0 Downvote
AlabamaJack said:
That's part of the fun of growing a lot of different varieties...mixing the heat and taste of the different peppers....
Click to expand...

Thats what I can't wait for the dukes mixture combination. I got nagas, chocalate habs, Trinadad congos, yellow habs, peter pepper crosses, and some others but can't wait to hahahaha start the caldron lol To see friends reaction to the seasoning:lol:
 
Upvote 0 Downvote
AlabamaJack said:
I put up 6 pints of peppers in July 2006 for pepper sauce for my turnip greens. I totally forgot about them and last night I found them.

All I did was pack the peppers in the pint jars, boil some white vinegar, and put a couple of good sized whole cloves of garlic on top, then sealed them and put them away.

Habanero, Orange: aroma wonderful...taste...extrememly hot...made my tongue hang out for about 15 minutes.

Jalapeno/Cayenne: Very good tasting pepper sauce with a little kick

Seranno: Taste ok but I have had better

Hot Banana: My favorite pepper to eat pickled

Combination of all I grew Peppers: Not good in my opinion...too many combinations of flavors leaves the palate confused.

Habanero/Tabasco/Cayenne: This is absolutely the best combination of flavors and heat I have had. It may have something with mixing three different species of the peppers - chinense, frutescens, and annuum.

As you can see from reading my post that has to do with cooking I have come to really like the habanero/tobasco/cayenne combination. The only thing it is missing is the immediate initial up front burn. I will add pequins/tepins this coming year when I harvest and try that.
Click to expand...
i just pickled a jar of mixed 7 pots to make hot sauce in the future. what did you do to make a hot sauce after yours were done pickling?
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top