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wanting to make first sauce

H

hilljack13

I have 14 scorpion peppers in the freezer from last years harvest. I usually dehydrate for flakes but want to make a sauce. About how much will this make? I see many recipes with only 3-5 peppers, but would rather use in one jar if possible. As this will be my first try are there any "beginner" recipes I should look at? And are using frozen OK?
 
Thanks!
 
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Masher said:
Look for cooked sauce recipes.

Peppers are your heat. The body will be of your choice, sweet peppers, carrots, onion, garlic, spices, vinegar, sugars, etc etc etc.

Start small with a few ingredients and go from there.

Skys the limit, have fun with it and burn your face and ass off.

:cheers:
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Thanks. This is a good common sense approach. I would hate to mess up the first batch I try. Thinking about peaches or pineapple!
 
 
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hilljack13 said:
 
Thanks. This is a good common sense approach. I would hate to mess up the first batch I try. Thinking about peaches or pineapple!
 
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Use one or the other imo.  For a 1st time cooked sauce I usually use the following type of ratios:
 
1 lb peppers
1 cup vinegar
2 clove garlic
2 tbsp onion
salt/pepper/sugar or honey to taste
 
14 scorpions are going to make a pretty hot heat level sauce.  I would maybe cut those with a few red bell peppers (or the fruit you mentioned above) and bump the vinegar up to 1.5 cups.  Can thin with a bit of water or apple juice to help take out some of the tang from the vinegar. 
 
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Suggestion-
14 scorpion peppers
1 bell pepper same color as scorpions, red or yellow
1/4 small onion
2-4 garlic cloves
1/2 cup pineapple juice
1/4 cup rice or white vinegar
1/2 teaspoon salt, not iodized table salt
1/2 cup shredded carrots

Follow directions in making hot sauce 101, cook, blender.
Should make a little over a cup, will be blazing hot!!!!! For most people, 2-6 peppers in a gallon of sauce will make a 3-4/10 heat, more in the range that normal people eat.

Make as above, if you can't eat it, keep adding not hot ingredients...like 10x more...lol...until its edible.

Have fun, post pics if you can. We luv pics....
SL
 
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I have found that using frozen peppers seems to make my hot sauce a bit milder using the same ingredients.  Fresh Scorpions will make a much hotter sauce in my process.  the recipes given to you will work great.  Good luck!
 
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salsalady said:
2-4 garlic cloves
 
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You misspelled "head" as "cloves."


In all seriousness, for a first-timer, if you're worried about going wrong, follow the advice given above.
You *could* ferment the peppers, but that adds the risk of losing them, and if you've only got 14 to work with you probably don't want to risk that.
 
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Keep the cook temps on the low side with pineapple juice if color is important. You could also just use water during the cook down and "back sweeten" with pineapple juice concentrate when its cooled down. This will help keep it from getting dark.
 
Cane vinegar would also work
Red Shallots instead of onion but cut back on the garlic a little.
Ginger and allspice if you want a little more Caribbean influence. Easy with ginger though because it can get rather strong.
 
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