RocketMan's Skunk Works, X-15 experimental sauce

[RocketMan]

Deep inside the secret facility at The Launch Pad is RocketMan's Skunk Works. This is where new sauce development is conducted and strange and wonderful flavors combine with spicy Hot Peppers to become an explosion, somewhere between an 8 pound Cannon and a Nuclear Warhead on your tongue. Let's take a look at what's currently going on

Starting off is a Jamaican Hot Sauce that is about half way through its fermentation. It includes some very interesting ingredients like Golden Raisins.

Next to that is The Original Fire Mission Hot Sauce (formerly known as Haba-Peno), Yum!

This picture proves that even The RocketMan isn't free from getting a Kahm Yeast

Ground Zero next, this is a sauce made from a blend of peppers that are as hot as a Nuclear Explosion including Trinidad Scorpions and Bhut Jolokias.

I love that color!

Original Fire Mission Hot Sauce, Smoked. This is the same sauce but the Peppers have been given 4 hours smoke over Apple wood

And last of the sauces fermenting is the Original Fire Mission Hot Sauce, Bacon. Where the great taste of Applewood Smoked Bacon has been infused into the original sauce.

Next up is some new spice blend that will come under the heading of The Swashbuckler's Spice Company. First up is Bucaneer

This is a Smoked Jalapeño Powder currently under testing.

I know it's not 10 yet but I need a bump for Part II where we go behind the curtain and see what top secret development is in the works.

Stay tuned campers

 

[oldsalty]

Looks Fantastic RocketMan !!!!!!! of course!

 

[RocketMan]

Time to process the first salsa:

Yum!!!!!!!

Pressure

 

[oldsalty]

Time to process the first salsa:

Yum!!!!!!!

Pressure

WOW RocketMan that looks AMAZING!!!!!!!! So hows the flavor? Glad to see that pressure cooker working
Is it a presto looks like mine. Well fantastic job as usual my friend!!

 

[RocketMan]

Pressure canner running at 15 pounds.

I lost 2 jars when the rings and lids came off. Not really sure why it happened but I think it was because of the trapped CO2. As it heated up the gas started to release and pushed the lid off. If you look at the other jars the lids are sealed but there's little dimples in the top.

 

[RocketMan]

Ok, the flavor out of the jar was amazing, a little fizzy from the pent up CO2. The Pickle Crisp seemed to have done it's job and the veggies were not complete mush. So, lessons learned are:
 
   1. In future batches I'll add more Pickle Crisp till I find the right amount.
   2. Future batches will need to be degassed, same as in making wine, to remove any CO2 and prevent the caps coming off in the pressure canner.
 
I put one of the processed jars in the fridge this morning so tonight I'll do a little taste test and see how it is post canning. I'm expecting that the veggies will be a bit softer but hopefully not be mush

 

[grantmichaels]

better than store-bought?

 

[RocketMan]

Of course

 

[SmokenFire]

Looks awesome RM.  

 

[RocketMan]

Thank you!

 

[RocketMan]

Was watching Tripple D yesterday and Guy Fieri was at Paradise Valley Burgers in Phoenix, AZ and the dude showed him how he makes Pickled Fresnos. Just 3 ingredients Fresnos, some sugar and Whiskey. Gotta be the basis of a good sauce in that

 

[SmokenFire]

Just 3 ingredients Fresnos, some sugar and Whiskey. Gotta be the basis of a good sauce in that

 
I'm not sure I could avoid adding some garlic, but otherwise that sounds like a delicious concoction.  We do the same thing with cherries harvested in late summer from Door County, Wi each year, and by Christmas time they are phenomenal.  

 

[RocketMan]

Big surprise while I was in Publix today.

Just look at these things!

 

[SmokenFire]

What habanero are those RM?  Red Savina?  

 

[RocketMan]

Not sure smoke, they don't label them as anything but Habs and these I had to glean out from among the orange and green ones. In fact they label Fresnos as Red Hot Chili Peppers.

 

[Ozzy2001]

Look like Carib reds to me

 

[JoynersHotPeppers]

Look like Carib Reds...agreed. They had those all over Barbados. They make awesome sauces  
 
 
I need to open a jar of salsa I made last fall and see how it turned out, yours looks great as well!

 

[frydad4]

lol so you went ahead and got all of them!! haha Cant wait to see what you turn them into!!

 

[BigB]

very nice!

 

[grantmichaels]

Saw those same pods at Publix today - they were exceptionally crisp, relatively speaking ...

 

[RocketMan]

Yep, I agree with ya Joyner, they're not as hot as I remember a Red Savina being.

GM, They were really fresh when I picked them up.

So here's what happened. I picked up 4 more trays for my dehydrator and with 9 trays it took a little longer than usual but I resisted the the temptation to crank up the heat. Dryed them at 115dF and kept the great color in the Habs. Here's a look at what happened next.

Bottom to top its Jalapeño, Habaneros, Garlic Powder, Onion Powder and Rice Concentrate.

All shook up.

It's my Fire Mission Hot Sauce only in Powder form.

Cheers Y'all