I was bored yesterday and I had pulled some elephant garlic out of my garden that I wanted to use fresh.
Without going to the store, I threw a roma tomato, half a red onion, 3 giant cloves of garlic, 20 Serranos and 8 Habs, all halved nd into the oven for about 10 minutes until the garlic was translucent. Then I threw it all in the blender with a 20oz can of crushed pineapple and some apple cider vinegar and about a cup of water. Next it all went into a stock pot for 10 to 15 minutes to meld it together without cooking the pineapple too much. Off the heat and salted to taste, fresh ground pepper, one more time in the blender and then into a sterilized 1800 bottle.
The sauce tasted alright fresh, the pineapple was very prominent and then came a slow and long burn that built with each taste and got pretty damn hot! I had to open another IPA to cool off.
Today I woke up and tried the sauce and it went from good to great overnight. The pineapple is much less up-front and the burn comes on a lot sooner but with the same intensity and lasting power and plenty of sweetness. The garlic is much more noticeable today also. My only complaint is the color, if only I had red serranos.
This was loosely inspired by Justaguy to give some credit where it is due.
-Phil
Without going to the store, I threw a roma tomato, half a red onion, 3 giant cloves of garlic, 20 Serranos and 8 Habs, all halved nd into the oven for about 10 minutes until the garlic was translucent. Then I threw it all in the blender with a 20oz can of crushed pineapple and some apple cider vinegar and about a cup of water. Next it all went into a stock pot for 10 to 15 minutes to meld it together without cooking the pineapple too much. Off the heat and salted to taste, fresh ground pepper, one more time in the blender and then into a sterilized 1800 bottle.
The sauce tasted alright fresh, the pineapple was very prominent and then came a slow and long burn that built with each taste and got pretty damn hot! I had to open another IPA to cool off.
Today I woke up and tried the sauce and it went from good to great overnight. The pineapple is much less up-front and the burn comes on a lot sooner but with the same intensity and lasting power and plenty of sweetness. The garlic is much more noticeable today also. My only complaint is the color, if only I had red serranos.
This was loosely inspired by Justaguy to give some credit where it is due.
-Phil
