Official Hot Sauce Making Thread

[imaguitargod]

I had a thought; with all the zucchini we have growing now I want to try a hot sauce with zucchini. Anyone ever try this or hear or this?

Zuccs don't have much flavor and will be completely burried under the pepper flavor.

 

[baybrew]

i tried to grow a habanero plant last year -- it only produced one pepper last year, but it's already getting fluffy and leafy for this year, so fingers crossed.

I put Miracle Grow Bloom Booster on my habaneros. They produced a ton of peppers.

I just made some sauce out of them a couple of days ago:

double handful of ripe orange habaneros
one ripe cayenne
distilled vinegar
juice of one lime
1/2-3/4 tsp of sugar

Blend and bottle

Delicious and super hot!

 

[user 22118]

I found out that you want to go light on the citrus juice. It can overpower the peppers, surprising really.

 

[imaguitargod]

I put Miracle Grow Bloom Booster on my habaneros. They produced a ton of peppers.

Miracle Grow is crap (not to mention nasty stuff). Go organic and you'll have much better results. Spray a solution of Epsim Salt with water on the underside of the leaves once a month when it starts flowering and this should double your flower production and help prevent flower drop. Or you can use the FoxFarm Nutrients for a MASSIVE yeild of both growth and flowers.

 

[RayInUT]

Miracle Grow is crap (not to mention nasty stuff). Go organic and you'll have much better results. Spray a solution of Epsim Salt with water on the underside of the leaves once a month when it starts flowering and this should double your flower production and help prevent flower drop. Or you can use the FoxFarm Nutrients for a MASSIVE yeild of both growth and flowers.

FoxFarm is the shiznit for growing everything.:fro:

 

[Irie5447]

Have you ever actually put a hop in your mouth? It will make your tongue numb.

So will a habanero pepper!:cross:

 

[imaguitargod]

So will a habanero pepper!:cross:

The chili-head here has to interject, Habanero's do not have a numbing effect. Jolokias on the other hand, do. :cross:

 

[Irie5447]

The chili-head here has to interject, Habanero's do not have a numbing effect. Jolokias on the other hand, do. :cross:

I am also a chili head and do realize that Jolokias have been known to have almost double the Scoville unit rating than habaneros. I do not care what type of tolerance you have to hot peppers, a habanero will make any living human beings mouth numb. I highly doubt you have ever taken a fresh whole habanero and chewed it up and swallowed it without any type of numbness in your mouth.

 

[Rick500]

I grew a bunch of habaneros a few years ago alongside my tomatoes and somehow came up with the bright idea that I'd make hot sauce.

So I gathered 28 (yes, twenty-eight) habaneros, a large tomato, and a pint of white vinegar and tossed them in the food processor.

Let me just say it was not a good scene when I opened the lid, put my nose in there and took a whiff. My eyes watered for a good three or four hours and my nose didn't stop running for longer than that.

 

[user 22118]

silly boy, tsk tsk

 

[dataz722]

anybody in the mood for some fried spam, maybe covered in hot sauce?

 

[dataz722]

wow, whoever cleared that out was quick as hell. I reported it and it couldn't have been more than 2 minutes later it was gone. I gotta give you credit for that!

 

[kjung]

I've got to share this one with everyone. I took a recipe that I found on another site, and changed it around to make it my own. It's a time-consuming recipe, but it's well worth the effort !

I call it Taco Cart Sauce

- A large handfull of an assortment of dried chilis
1 1/2 cups warm water
2 cloves garlic, pressed
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon packed brown sugar
1 teaspoon white vinegar
1 tblsp chipotle salsa(available in cans--not to be confused with Adobo sauce that chipotles are packed in)


Remove the stems and a few of the seeds from dried chilis.
In a cast iron pan, toast the chilis over medium heat for about 4 minutes.
Put the chilis in a medium sized bowl, and soak them in the warm water for 40 minutes.
Using a spoon or paring knife, scrape the pulp from the skins (as much as possible)and discard the skins.
Place the pulp in a food processor, along with the water that they soaked in.
Puree in the processor until it's all well combined.
Add the remaining ingredients and puree until smooth.

 

[user 22118]

Though not hot "sauce". SWMBO and I just made up some salsa using fresh ingredients from the garden.

1- 3gal bucket of tomatoes
15 fresh thai peppers
5 jalepenos
3 seranos
5 dried thai peppers
2 ancho peppers
1 head garlic
salt
pepper

We cooked it all in a pot till the tomatoes just started to lose their juices and then blended everything. Then back into the pot to simmer for 15-20 minutes. This allowed us to can up about 8 pint jars worth of awesome salsa. We could have gone hotter, but the night we did it up we thought it was enough. The next couple of days as we ate it, we realized that we needed more heat if using it as a sauce, though with chips it was right on the edge. Awesome no matter what.

PS...don't use onions as once you chop an onion and put it into the fridge for a week, then open the container you will find that it smells like ass. So if you make a salsa and eat it fresh, the onion tastes good. Longer, no bueno.

 

[pnj]

32 ounces of Apple Cider Vinegar
12 large Habaneros
2 large Anehiem Peppers
1 Medium Sweet Onion
3 large cloves Garlic
1 large Carrot
1 tablespoonish All Spice
Few Dashes of Salt
Few Dashes of Cumin
1/2 capfull of Liquid Smoke
1 tablespoon Brown Sugar

Rough chop the veggies and cook on medium high until the onions are soft. I kept the lid on. Dump in the vinegar and boil for 20 or more minutes. Blend and boil for another minute or so. I strained the solids out, then pour back into a bottle.

 

[jgln]

32 ounces of Apple Cider Vinegar
12 large Habaneros
2 large Anehiem Peppers
1 Medium Sweet Onion
3 large cloves Garlic
1 large Carrot
1 tablespoonish All Spice
Few Dashes of Salt
Few Dashes of Cumin
1/2 capfull of Liquid Smoke
1 tablespoon Brown Sugar

Rough chop the veggies and cook on medium high until the onions are soft. I kept the lid on. Dump in the vinegar and boil for 20 or more minutes. Blend and boil for another minute or so. I strained the solids out, then pour back into a bottle.

Looks like what it will coming out!

 

[jgln]

I am full throttle making hot sauces right now and when I am done I have enough for all next year and then some, still have sauces in canning jars from last year and the year before.

This year I made a suace from Trinidad Perfume (taste and smell like habaneros but no heat) and a few Fatali peppers (very hot, similar flavor) for some heat. Both peppers were yellow so the sauce is too. Very nice color.

So basically it is like a habanero wing sauce without so much heat you cannot use as a wing sauce.

 

[imaguitargod]

Just made a green sauce last night, primarly consisted of unripened Jolokia and Trinidad Scorpins. Homebrew, Vinegar, Tiquila, garlic, rosemary, basil, a dash of salt (right at the end), ginger, saffron, tomatillo, parsley....

Here we go. Here's all the peppers used:

Here it is boiling away:

Bottle with all the various beers we drank:

Now all I have to do is wait two weeks for it to mellow and settle, open it up and try it.

 

[pnj]

Do you blend and strain it before bottling?

 

[jgln]

Do you blend and strain it before bottling?

If you are asking me I do, I don't want seeds and skins in my sauce, that is about all that gets strained out the rest winds up in the sauce. I am not saying I never did leave it unstrained or never will I just prefer to get the seeds and skins out most of the time. Blending? Of course, what goes in the jar or bottle is the finished product less aging.

 

[Acoma]

I LOVE pepper products. I'm an official hot sauce reviewer and have been for about 4 years now and I can say, being a vetern of over 2,000 sauces sampled, there are so many different styles and combos out there that it's almost limitless as to what you can create.

As a pepper grower (biggest crop was 213 plants out of 27 different varieties) I found it best to dehydrate the peppers for later use or freeze them whole for use in sauces (currently have about 10 pounds worth in the basement fridge). Here's a rough estimate of a green sauce I just did:

Blend finely:
1 bottle's worth of plain vinegar
3 cloves of garlic
3 tomatillos
3 ripe cherry tomatoes
a splash of homebrewed APA
a splash of good tequila
10 unripened Fataliis
15 unripened Asain Birdseyes
10 unripened Serranos
5 unripened Bhut Jolokias
1 Ripened Bhut Jolokia
5 unripened Scotch Bonnets
1 ripened Scotch Bonnet

Boil until pH is 4 (for shelf stability), then throw in 3 strands of Kashmir Saffron and a light sprinkling of Jurrasic Sea Salt and boil for another 5 minutes. Cool and bottle. Let sit for 3 weeks for flavors to meld together, consume.

Sounds awesome. I'd like to see that garden. Wish I had access to some jolokias. Always wanted to make a salsa with them.

 

[imaguitargod]

Sounds awesome. I'd like to see that garden. Wish I had access to some jolokias. Always wanted to make a salsa with them.

There's tons of places online (www.heatandflavor.com for example) that sell dried pods and powders. They are quite tasty (having eaten many fresh pods in my time). Kinda smokey and earthy flavor.

 

[Acoma]

Thanks. I think I may order some seeds and grow them. I have a garden with some herbs and chiles and I'd like to add them.

 

[Ravenshead]

I think you can order them from the New Mexico State University. At least that's what a co-worker said he did. Be careful who you order from, he got burned a couple times before he found a reputable supplier (he was sent non-jolokia seeds for $20 each). The money rip-off was bad enough. However, then he had to waste a growing season to find out he didn't have what he thought he did.

He gave me a couple plants that I have growing on my patio right now. They just started putting on buds and I'm expecting about 10-15 flowers per plant this round.

The first couple peppers will be seed stock but the rest will be made into sauce and powder.

 

[dataz722]

check out www.pepperjoe.com. They have a huge variety including a few bhuts. They actually have free shipping right now.

 

[usfmikeb]

Many sites have the bhut jolokia seed, but the Chili Pepper Institue at New Mexico State University has high quality seeds. There are actually several different varieties that are in the same heat range as jolokias, and I'm growing seven different varieties this season.

One thing to note if you want to grow the super hots, they take four to five months to get good fruit off of them. So, if you're planning to grow this season, and you live in a place that has winter, you better get them started pronto.

 

[Ravenshead]

One thing to note if you want to grow the super hots, they take four to five months to get good fruit off of them. So, if you're planning to grow this season, and you live in a place that has winter, you better get them started pronto.

No kidding on the long growing season. We actually started our plants indoors under grow lights last October. They never took off until Spring hit a few weeks ago. No matter how much you baby them, they take a while to produce.

 

[usfmikeb]

Yep, I start mine indoors under lights in early February, they don't go outdoors until early May, and I start getting decent fruit in July. I get a small amount of fruiting before that, but it isn't until late July or early August that they really take off.

 

[imaguitargod]

COmpletely agree with everyone's comments about be careful who you buy them from. I usually start my Jolokias in January or February and sometimes they can take up to a full month to hatch.

 

[Ravenshead]

Okay, call me stupid.

I de-seeded and diced 10 habeneros and 15 jalapeños this morning to make hot sauce. The good news is the sauce rocks, though the color is a little more yellow than than red in color. The bad news is that I didn't wear gloves, my hands are still burning even after multiple applications of rubbing alcohol and skin lotion and hours of RDWHAHB.

Any secret remedies out there?