A few months ago, I pickled some Red Jalapenos, Red Habs, and Turkish Cayenne. I had about a pint...
I poured that in a pot with about 2 shots of Wild Turkey, added some Long Red Cayenne, 2 Orange Habs, and some Cayenne powder and brought to a boil. I then added some Parsley, Basil, and Thyme.
I let it cook until the peppers were soft. I added about 3oz of olive oil, pureed it and put it back on the heat. Then I let it cook until it was as think as I wanted and canned it. I stirred in 2 teaspoons of crushed, dry red habs right before canning.
The color is a bright orange. It has a distinct flavor that should go well with beef or chicken. I would give it a 5-6 of 10 as far as heat goes. All and all, it's a pretty good sauce.
If anyone is interested, I can try to give better measurements.
I poured that in a pot with about 2 shots of Wild Turkey, added some Long Red Cayenne, 2 Orange Habs, and some Cayenne powder and brought to a boil. I then added some Parsley, Basil, and Thyme.
I let it cook until the peppers were soft. I added about 3oz of olive oil, pureed it and put it back on the heat. Then I let it cook until it was as think as I wanted and canned it. I stirred in 2 teaspoons of crushed, dry red habs right before canning.
The color is a bright orange. It has a distinct flavor that should go well with beef or chicken. I would give it a 5-6 of 10 as far as heat goes. All and all, it's a pretty good sauce.
If anyone is interested, I can try to give better measurements.
