Roguejim's Mixed Hot Pepper Sauce

[Roguejim]

I tend to get bored Sundays, so I went to the local Farmer's Market today and bought the produce in the picture below. I looked at the ingredients listed on a variety of commercial hot sauces in my fridge that I like, (Lucky Dog, for one) to see if there are any common ingredients among them. I also took notes of online recipes, figuring I need as much help as possible.

I used everything in the above photo, minus one onion. I roasted and peeled the jalapenos, serranos, and garlic(2 bulbs!). The onion was sauteed before being thrown in with the other ingredients. The red bell was chopped, and added raw to the pot.

Simmering before being blended.

Simmering after being blended. Salt/sugar were added in small amounts, plus water. Looked like yellow split pea soup!

Ph was right @ 4.0, so I used canning jars to store in the pantry. I need to order woozy bottles, I know. The sauce is very velvety, and on the thick side, but I think it would pour easily enough out of a bottle. Initially, I'm getting a mild vinegar/lime hit up front, with the peppers soon to follow. A decent sweet note, too. It was pretty hot just coming off the stove, so tomorrow I'll test it again after it sits in the fridge over night. I hope it doesn't thicken up anymore. Any advice from the local hot sauce gurus would be really great(You know who you are!

) Thanks for looking.

 

[Justaguy]

Looks good. Personally I would try to get the pH down lower to around 3.5, but that is just me and it looks like a good point to be or start from.
For thickness you can add a cup of water so once it is cooked a safe time it is still thin enough for you.

 

[Roguejim]

Looks good. Personally I would try to get the pH down lower to around 3.5, but that is just me and it looks like a good point to be or start from.
For thickness you can add a cup of water so once it is cooked a safe time it is still thin enough for you.

Thanks. This was my first shot really. I added about 1 3/4 cups water, total. Lots to tinker with, I think. I'll know more tomorrow when it cools down, and has a chance develop the flavors. I guess orange carrots and green peppers equal yellow split pea color!

 

[Justaguy]

You could also use lemon or more lime juice to get moisture and drop pH. I am sure there are others with great ideas and points that will speak up.

 

[Roguejim]

Alright, I couldn't stand it. I pulled out a piece of smoked brisket that had thawed in the fridge. It got chopped into small cubes, and was thrown into a hot frying pan to get a quick crisp on it. In the meantime, 6 corn tortillas got thrown on the flat top to make 3 tacos.

Sorry. The pepper sauce is hardly visible under the onion/cilantro and cheese. Wished I'd have had a good Mexican cheese. Oh well...still damned good. The pepper sauce definitely needs thinning out. I was taken aback by how sweet it was, too. Not necessarily bad, but I will either eliminate the sugar (1/2tsp), and/or increase the sea salt. Heat is fine. No complaints considering this is a new venture.

 

[RocketMan]

Looks like a nice sauce. It's interesting that you got a yellow sauce with all those geen peppers. After the taste you got of it with those good looking tacos give it a week then taste it again. I've found that the character of a sauce really changes over the first week. things like ACV will mellow out and other, what may have been background flavors initially, may come forward more.

RM

 

[Roguejim]

Thanks RocketMan. I know you're one of the resident experts here. I'm wondering now if 3 carrots, 1 red bell, and 1 whole onion is why it is this color, and why it is so sweet. Maybe 1 carrot an 1/2 an onion would have been better...I'll take your advice and wait a week or so. Thanks to everyone for the help/advice.

 

[Phil]

That's a pretty yellow color! Nice and bold looking!

 

[Roguejim]

Now that the sauce has had some time to develop, I would make two changes:

1) Thin the sauce slightly
2) Reduce sweetness slightly

Now, what's the safest way to do this without compromising the flavor...?

 

[Phil]

Water and a little salt, I would imagine.