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Old 10-11-2012, 08:02 PM   #11
bobbrews
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Jan 2011
Sierra, Nevada
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What's this talk of jalapenos? They are not even hot!!

Here you go... As per Marinades, Rubs, Brines, Cures and Glazes By Jim Tarantino
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Old 10-11-2012, 08:10 PM   #12
lumpher
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Jul 2009
texas
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I've made this recipe many times, and it never lasts long. people at work insist i bring it in every week or 2

1 small Onion
Crushed Red Pepper
1 heaping tsp Crushed Garlic
Salt as needed
4 large tomatoes
1/2 Cucumber
Splash of Lemon Juice
Jalapenos

I add a couple habaneros to add heat when i make it just for me. i know: "cucumber in salsa"? yep. excellent salsa for chips (doesn't taste great on food because of the cukes, though; only with chips)
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Old 10-19-2012, 04:04 AM   #13
Packman715
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Oct 2012
, Merrill, WI
Posts: 84
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OK I have made this recipe with lots of different peppers and they all come out great. This is large end of season recipe but everyone that has tried it loved it. Heck I even had requests and was paid to make it with jalapenos. The heat pends on the peppers you use. I grow Thai peppers which are like the 6-7th hottest peppers in the world and use them in this sauce. Now don't freak out how easy this is.

1 lbs peppers
3-6 cloves peeled garlic (all pends on size and how much you like garlic)
2 cups cider vinegar
1-2 tsp salt pending taste

yup that is it.

You smoke the peppers once split in half and garlic for 1/2 hour to 2 hours pending heat of the smoker.

Take peppers, garlic and salt add to a pot with the vinegar (recommend doing this outside) and light boil 10-15 minutes.

Take boiled stuff and blend in a blender until smooth.

Strain through a fine mesh (screen door like) sieve and serve.

The hot stuff I make takes a tooth pick full to add pepper flavor/heat and the jalapeno ones I use for lots of stuff even sandwich spread to kick up a sandwich.
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Old 10-20-2012, 12:12 AM   #14
Tamarlane
 
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Dec 2011
Tampa, FL
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Here is the best sauce I have made to date... I used fatalii peppers which I grow myself... they are somewhere between habaneros and ghost peppers on the scoville scale (probably closer to ghost peppers in my opinion).

Substitute habaneros, scotch bonnets, trinidad scorpions, or ghost peppers and add a few sweet peppers to round things out.

Femme Fatalii
Approx. 200 grams Fataliis and other peppers (I added a few scotch bonnets and sweet peppers)
300 ml Water
200 ml red vinegar
100 ml white vinegar
.5 Tbsp sea salt
5 tsp brown sugar
1 shot Havana Club white rum (or other white rum if you lack access to the finest rum produced by human hands)



Chop the peppers and saute in a skillet for five minutes. I suggest wearing a mask of some sort or doing this outside.



Add the brown sugar, salt, vinegar and water and simmer another five minutes or so.



Pour mixture into blender (allow to cool first if desired, else use a towel over the top of the blender to allow steam to escape). Add rum and puree until smooth.

Store in the fridge and use in small doses. Age for at least a week.

 
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Old 10-24-2012, 01:31 AM   #15
khugs21
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Apr 2010
long island
Posts: 283
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I just made hot sauce today! I had a lot of Cayenne peppers left over so I put them to work! I used a simple recipe because I didnt want to overdo anything.
25 Cayenne peppers
1 1/4 cups vinegar
1.25 tsp salt
.25 tsp garlic powder

All thrown in the blender and then strained the pulp out. It taste good but I guess I should let it sit. Does this have a short shelf life? Im thinking with all this vinegar it should be ok but I also sanitized the jar its in.

 
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Old 10-24-2012, 01:42 AM   #16
edds5p0
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Sep 2012
Posts: 375
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Quote:
Originally Posted by khugs21
I just made hot sauce today! I had a lot of Cayenne peppers left over so I put them to work! I used a simple recipe because I didnt want to overdo anything.
25 Cayenne peppers
1 1/4 cups vinegar
1.25 tsp salt
.25 tsp garlic powder

All thrown in the blender and then strained the pulp out. It taste good but I guess I should let it sit. Does this have a short shelf life? Im thinking with all this vinegar it should be ok but I also sanitized the jar its in.
I made one like this but I left the pulp in and I used lemon drop peppers. It was fantastic. I used it all before it had time to age. I wouldn't worry about it going bad, just keep it refrigerated.

 
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Old 10-24-2012, 02:18 AM   #17
khugs21
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Apr 2010
long island
Posts: 283
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Yea I put it in the fridge. I am amazed how great this taste! It might not have time to age!'

 
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Old 10-24-2012, 02:40 AM   #18
VegasJ
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Oct 2012
Pittsburgh, Pennsylvania
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holy hell I have about 30+ cayenne peppers out in the garden I need to pick.

hmmmm... & I love hot sauce.

 
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Old 10-24-2012, 03:18 AM   #19
edds5p0
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Sep 2012
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Quote:
Originally Posted by VegasJ
holy hell I have about 30+ cayenne peppers out in the garden I need to pick.

hmmmm... & I love hot sauce.
Damn, where do you live that you still have some on the plant? Mine are usually about finished by August.

 
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Old 10-25-2012, 03:20 AM   #20
Packman715
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Oct 2012
, Merrill, WI
Posts: 84
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home made hot sauce has such better flavor I will never buy it; you get pepper plus hot not just vinegar and hot. again.
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Keg 2: Empty :(
Primary Carboy:soon to be an alt beir
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