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Pickled Fatalii Sauce

So I pickled a batch of fatalii's last November and decided today was the day to crack into them.  They were so freaking delicious.
 
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I set a few aside for sandwich's this week and decided to make a super simple sauce with the rest.  All that was in here was apple cider vinegar and fatalii peppers. 
 
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I put the peppers and about 1/3 of the pickle juice in a pot and just brought to a simmer.
 
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Then I blendered the snot out it, which I believe is an industry term.  Correct me if I'm wrong there.
 
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I then ran it through a strainer, because we don't want no seeds or stems in this party.  At this point I took a pH reading and was sitting pretty at 3.3.
 
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Then it went back on the stove to get thinned out with the reserved juices and simmered for about 10 minutes while I sterilized a few jars in boiling water.  It was slightly more bitter than I expected when I first tried the peppers so I added a little honey to balance it out.
 
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Jars were processed and bottles were hot filled.  Gifts to light up a couple friends and the neighbor's day and the rest will end up in my belly.  Best of all I got some very fine tasting pepper vinegar to add to the pantry which I think I actually like better than the sauce.  I see turnip greens in my future and they're looking mighty tasty dressed with that vinegar.
 
 
 
 

Bou

Extreme Member
Nice job PF! Just curious here; straight out of vinegar, how was the pepper texture; kinda soft or still a bit crunchy?
 
Bou said:
Nice job PF! Just curious here; straight out of vinegar, how was the pepper texture; kinda soft or still a bit crunchy?
They were soft. I water bath canned them back in November, so they were basically cooked in jar of vinegar. I don't have a process dailed in for the half gallon mason jar so I boiled the crap out of it. Probably over did it, but I wanted to be extra sure it would be able to last in the pantry for at least a year. I processed two of them and checked the pH of a puree of the other one the next day and everything was fine. I was really more interested in the vinegar and man it is so flavorful.
 
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