I wandering if anyone here has any good recipes for hot sauces. I'm wanting to make a moruga hot sauce with a tomato vinegar base. Thank you for any and all of your help.
-
If you have a question about commercial production or the hot sauce business, please post in Startup Help.
Tomato, Moruga hot recipe
- Thread starter Habanero Fellow
- Start date
Habanero Fellow said:
Hey Art! For the basic sauce type you describe I'd suggest something along the lines of this basic recipe:
1.5 lbs peppers (I'd use about 4-8oz morugas mixed with your choice of ripe jalas, fresnos, etc type pepper)
1 lb tomatoes
3 cups vinegar
1-2 cups water
1/2 an onion
3-4 cloves garlic
1-2 tsp salt
1-2 tbsp honey
Chop up everything (save the salt and honey) and put it into a stock pot, bring it to a boil, reduce heat, cover and cook for 30 or so minutes. Blend it up/strain it, taste it and adjust with salt and honey. Then bottle it and pass out to lucky friends!
(note - this is a very simple/basic recipe, feel free to add/omit to your tastes)
SavinaRed said:
I have a Brown, a Chocolate and a Caramel Moruga plant. They are loaded with pods that are on the verge of ripening.
SmokenFire said:
Hey Art! For the basic sauce type you describe I'd suggest something along the lines of this basic recipe:
1.5 lbs peppers (I'd use about 4-8oz morugas mixed with your choice of ripe jalas, fresnos, etc type pepper)
1 lb tomatoes
3 cups vinegar
1-2 cups water
1/2 an onion
3-4 cloves garlic
1-2 tsp salt
1-2 tbsp honey
Chop up everything (save the salt and honey) and put it into a stock pot, bring it to a boil, reduce heat, cover and cook for 30 or so minutes. Blend it up/strain it, taste it and adjust with salt and honey. Then bottle it and pass out to lucky friends!
(note - this is a very simple/basic recipe, feel free to add/omit to your tastes)
Thank you. I'll sure give a try.
Smoken has a good recipe there . More heat just use your moruga peppers less heat mix them with others. I just made a similar recipe with 30 of my carribean reds this morning and tomatoes from my garden minus the honey which I normally use in my sauces. I wanted to see the full flavor of the peppers in this sauce. The finished sauce came out to be 16 ounces.
My go-to sauce recipe utilizes 4 ingredients. 1# tomatoes, peppers of choice, 1/2 white onion, 1.75 cups chicken/vegetable broth.
Roast the tomatoes and peppers under the broiler rubbed with oil. Peel the tomato skins off and blend the tomatoes and peppers together. Take out pepper seeds/ribs as you want. Dice the white onion and cook in oil till browned , 7-10 minutes. Add the blended mixture, reduce a bit then add the broth and reduce. Blend the final mixture.
You get a very nice red sauce, but it's the pepper flavor profile which really come out. I personally love this with jalapeños or scotch bonnets but I don't see why morugas wouldn't work, but it will be HOT
Roast the tomatoes and peppers under the broiler rubbed with oil. Peel the tomato skins off and blend the tomatoes and peppers together. Take out pepper seeds/ribs as you want. Dice the white onion and cook in oil till browned , 7-10 minutes. Add the blended mixture, reduce a bit then add the broth and reduce. Blend the final mixture.
You get a very nice red sauce, but it's the pepper flavor profile which really come out. I personally love this with jalapeños or scotch bonnets but I don't see why morugas wouldn't work, but it will be HOT