dataz722
Well-Known Member
Rinse your hands in milk or yogurt. The fat in dairy supposedly breaks the bonds that hold the capsacin to you.
Official Hot Sauce Making Thread
- Thread starter Brakeman_Brewing
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Once it's in your skin, you can't get it out. I'm talking from experience here. I make a hot sauce mash from jolokias, and buy them by the tomato box from a local farmer. After cutting up a box of jolokias, it can get through the latex gloves I used to wear. Then, when cleaing the pots and utensils, it would get in my skin as well. I would usually feel some heat in my hands for a couple days from that.
Ravenshead
Well-Known Member
Thanks,
I've got brewing down but this is my first foray into hot sauce.
I wound up using rubbing alcohol to dissolve the capsacin followed by hand lotion to repair my already damaged skin. It worked pretty well but I can still detect capsacin in my fingers when they get too close to my lips.
This was a trial run for when my jolokias are ready (I have two plants growing). I will definitely wear good gloves when I de-seed them. I'm thinking about goggles and a mask as well. Any recommendations?
I've got brewing down but this is my first foray into hot sauce.
I wound up using rubbing alcohol to dissolve the capsacin followed by hand lotion to repair my already damaged skin. It worked pretty well but I can still detect capsacin in my fingers when they get too close to my lips.
This was a trial run for when my jolokias are ready (I have two plants growing). I will definitely wear good gloves when I de-seed them. I'm thinking about goggles and a mask as well. Any recommendations?
If you're only doing two plants worth, you can use latex gloves. My wife bought me a pro grade gas style filter mask for making my sauce, but I've never used it. I have gotten capsaicin in my eyes when making sauce, but that's from my hands. Keep a bottle of eye drops handy, just in case.
jgln
Well-Known Member
The best hot sauce I have ever made is from peppers (cherry,jalapeno,cayanne) that have been left on the plants in October (before frost) until they begin the wrinkle and get soft. At this point they are deep red, reduced water and very hot but very rich in flavor, much better than fresh ripe peppers. I made pure Jolokia bhut sauce too but not this year, I have enough to last a long time, great on tacos. Have about a pound of dried too that is good on pizza.......every once in a while. Our dog and cats were hacking when I made the sauce.
Ravenshead said:
If you don't have gloves handy, I read somewhere that you can rub cooking oil on your hands before slicing peppers. It works pretty well just wash your hands with soap and water when you are done. I like cold water because it helps keep your pores closed.
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Ravenshead
Well-Known Member
I'll have gloves next time. I learned my lesson.:cross:
More importantly, I found the last sauce a little too vinegary for my taste. Can I do a water-based sauce with a smaller amount of vinegar and still get the pH below 4?
More importantly, I found the last sauce a little too vinegary for my taste. Can I do a water-based sauce with a smaller amount of vinegar and still get the pH below 4?
jgln
Well-Known Member
Put my plants in the ground this weekend, counted 130 hot pepper plants. This year I decided to go mild though, cherry pepper, cayanne and jalapeno.
Nice. I have a whole slew of hot/flavorful stuff this year. Tabasco, anaheim, poblano, serrano, habanero, lots of jalapeno and hungarian hot and banana peppers. Should have lots of fun concocting a hot sauce this fall.
jgln
Well-Known Member
Have you tried letting them really ripen on the plant to where they get deep red and soft especially in the fall? Adds another dimension to the flavor. I stumbled across that when I was to busy to pick and do something with them and when I did they were on the plant for a while. They were beginning to wrinkle and dry out but still soft and not rotting to my surprise. Best tasting sauce I made so far. Try it. Of course I will pick them throughout the summer but once I got some sauce in stock I let the rest sit since any new flowers won't have time to mature that late in the year anyway.
jgln
Well-Known Member
Do you know why that is? This year I waited a bit longer because in the spring we get these cold strong winds that beat the hell out of the plants and we live in open farm land with no wind block. One year the winds beat off (ha,ha) just about all the leaves and really set them back, they never really recovered.
siobhan
Well-Known Member
I made this one to clean out the garden last fall. The peppers were a random mix of jalapeno, serrano and Georgia Flame, all ripened to bright red.
4 to 5 oz of small fresh hot red peppers
½ c dry sherry
½ c brandy
A wedge of salt-preserved lemon, skin and all. (It was supposed to be ½ c lime or lemon juice, but I didn't have any of that).
(½ tsp salt - I left this out due to the salt-preserved lemon)
Wash & dry the peppers. Cut off the stems, but dont take out the seeds or cores. Puree them in a blender or food processor with the brandy, sherry, citrus component and salt.
Put the puree in a large canning jar and cover tightly with cheesecloth or other fabric to exclude dust and critters, but let air circulate. Keep in a warm spot for at least 2 weeks, occasionally swirling it around to mix it up.
Taste it to judge the level of heat, and add cayenne to taste if needed. Blend it again (blender or food processor) to make it as smooth as possible. Push every last bit of puree possible through a fine sieve, leaving just the seeds and tough bits behind.
Funnel the sauce into a jar or bottle for table use and store, covered, in the refrigerator. Keeps indefinitely.
This made almost a pint, pretty hot with a strong lemon tang. I was surprised by the heat of the Georgia Flame peppers. They were the size of banana peppers, so I expected about that level of heat;also, the label promised only moderate heat, so I had planted these to be my mild variety. I don't think they cross-pollinated and we didn't have unusually hot weather, but they were easily as hot as the other two.
It was fun, and I'll do it again this year. Probably with slightly different results, as the garden cleanings are bound to be a bit different.
4 to 5 oz of small fresh hot red peppers
½ c dry sherry
½ c brandy
A wedge of salt-preserved lemon, skin and all. (It was supposed to be ½ c lime or lemon juice, but I didn't have any of that).
(½ tsp salt - I left this out due to the salt-preserved lemon)
Wash & dry the peppers. Cut off the stems, but dont take out the seeds or cores. Puree them in a blender or food processor with the brandy, sherry, citrus component and salt.
Put the puree in a large canning jar and cover tightly with cheesecloth or other fabric to exclude dust and critters, but let air circulate. Keep in a warm spot for at least 2 weeks, occasionally swirling it around to mix it up.
Taste it to judge the level of heat, and add cayenne to taste if needed. Blend it again (blender or food processor) to make it as smooth as possible. Push every last bit of puree possible through a fine sieve, leaving just the seeds and tough bits behind.
Funnel the sauce into a jar or bottle for table use and store, covered, in the refrigerator. Keeps indefinitely.
This made almost a pint, pretty hot with a strong lemon tang. I was surprised by the heat of the Georgia Flame peppers. They were the size of banana peppers, so I expected about that level of heat;also, the label promised only moderate heat, so I had planted these to be my mild variety. I don't think they cross-pollinated and we didn't have unusually hot weather, but they were easily as hot as the other two.
It was fun, and I'll do it again this year. Probably with slightly different results, as the garden cleanings are bound to be a bit different.
Ravenshead
Well-Known Member
Here's the one I made last weekend:
6-8 Jalokia Bhuts
15 Habeneros
8 Dutch Cayennes
1.5 c white vinegar
16 oz Can of tomato sauce
2 bottles of Guinness minus a couple samples
enough olive oil to emulsify
I cooked the whole mixture down until the vegetables were soft and blended with a hand held Cuisinart adding the olive oil as I mixed.
I'm really surprised both at how good it tastes and how not-so-hot it is. I had expected more out of the Jalokias. The next batch will be the same recipe minus the Dutch peppers and with twice the Jalokias.
6-8 Jalokia Bhuts
15 Habeneros
8 Dutch Cayennes
1.5 c white vinegar
16 oz Can of tomato sauce
2 bottles of Guinness minus a couple samples
enough olive oil to emulsify
I cooked the whole mixture down until the vegetables were soft and blended with a hand held Cuisinart adding the olive oil as I mixed.
I'm really surprised both at how good it tastes and how not-so-hot it is. I had expected more out of the Jalokias. The next batch will be the same recipe minus the Dutch peppers and with twice the Jalokias.
This is mine, I make it at work in 10 pound (of chilis) batches at a time, i haven't made the same batch twice yet though the results are surprisingly consistent.
any ammount of your favorite blend (or not a blend) of chili peppers
oil
salt, sugar and lemon juice to taste
- de-stem (but leave the seeds in) the chilis and pulse em in the food processor until they look minced
- place in a saucepan and add just enough vegetable oil to cover
- bring it up to high heat, kill it when the pot comes to a good "boil" and give it a good stir, letting the residual heat to a little bit more cooking.
- Cool, then season to taste with salt, sugar and lemon juice.
The oil helps it keep longer in the fridge, and you kind of get 2 products: the oil and the chunky goodness.
any ammount of your favorite blend (or not a blend) of chili peppers
oil
salt, sugar and lemon juice to taste
- de-stem (but leave the seeds in) the chilis and pulse em in the food processor until they look minced
- place in a saucepan and add just enough vegetable oil to cover
- bring it up to high heat, kill it when the pot comes to a good "boil" and give it a good stir, letting the residual heat to a little bit more cooking.
- Cool, then season to taste with salt, sugar and lemon juice.
The oil helps it keep longer in the fridge, and you kind of get 2 products: the oil and the chunky goodness.
I am glad I found this...funny how similar us homebrewers are eh?
I have made many hot sauces using papayas and mangoes, but recently found a chili sauce that I really liked, and though I would make more of a salsa type sauce that I can slather on chicken and eggs in large quantities, that is full of flavour and only medium heat. Quantities of ingredients will be improvised and jotted down during cooking, so these are just ballpark estimates.
1 dozen unripened hungarian peppers
5 ripened hungarian peppers
2 ripe habanero
3 onions
3 large sweet potatoes
5 roma tomatoes
5 random heirloom tomatoes from the garden
3 heads of garlic
dark ale
olive oil
salt
I am planning on smoking half of the peppers, and half of the tomatoes over applewood, half of the onions will be carmelized in olive oil, and the sweet potatoes will be roasted with olive oil. The garlic will be roasted as well. Once this is all done I will throw it all in a pot and add my dark ale to adjust sweetness and consistency. This will cook down, cool, and food process. I thought the roasted garlic and roasted sweet potato and smoked pepper and tomato flavours would be nice and round and robust and would complement the heat and sharpness of the peppers.
what do you think?
I have made many hot sauces using papayas and mangoes, but recently found a chili sauce that I really liked, and though I would make more of a salsa type sauce that I can slather on chicken and eggs in large quantities, that is full of flavour and only medium heat. Quantities of ingredients will be improvised and jotted down during cooking, so these are just ballpark estimates.
1 dozen unripened hungarian peppers
5 ripened hungarian peppers
2 ripe habanero
3 onions
3 large sweet potatoes
5 roma tomatoes
5 random heirloom tomatoes from the garden
3 heads of garlic
dark ale
olive oil
salt
I am planning on smoking half of the peppers, and half of the tomatoes over applewood, half of the onions will be carmelized in olive oil, and the sweet potatoes will be roasted with olive oil. The garlic will be roasted as well. Once this is all done I will throw it all in a pot and add my dark ale to adjust sweetness and consistency. This will cook down, cool, and food process. I thought the roasted garlic and roasted sweet potato and smoked pepper and tomato flavours would be nice and round and robust and would complement the heat and sharpness of the peppers.
what do you think?
petey_c
Senior Member
I've grown peppers for the last several years. Mostly bells and Italian frying peppers Two to four plants per year. Occasionally a jalapeno. My garden is only about 48 sq. '. This year I grew chiles and jalapenos and (I'm guessing) because I've been adding my spent grains to the garden all winter, it's taken off. I've got 12 - 18 jalapenos and about 20 chiles. I don't want to waste them rotting on the vine (cukes too, btw). Any suggestions (freezing, drying, etc.)?
jgln
Well-Known Member
I just made about 2 gallons worth first picking, already got enough for second batch. I just do salt, vinegar and remove seeds and skins after cooking and blending then jar. Will last us through winter and to next summer by the time I am done in the fall. basically our wing sauce supply.
madbaldman
Well-Known Member
About 90% of what I grow are datils. Hands down my favorite chili - very unique flavor. It's heat level is just a bit below a habenaro and that's fine with me. You guys keep your bhuts and naga vipers - you're better men than me. I love Carribean style hot sauces. Here's a clone for Lottie's Bajan hot sauce as I found it on the net:
12 md Habaneros, stemmed, seeded
2 lg Cayenne peppers, stemmed, seeded
1 15 oz can sliced Mango, drained
1 c Cheap Yellow mustard
1/4 c Brown sugar, packed
5 tb White vinegar
1 tb Curry powder
2 ts Cumin
1 tb Chili powder
1 ts Salt, or to taste
1 ts Fresh ground black pepper
I use fresh mangoes instead of canned and use datils in place of the other peppers.
12 md Habaneros, stemmed, seeded
2 lg Cayenne peppers, stemmed, seeded
1 15 oz can sliced Mango, drained
1 c Cheap Yellow mustard
1/4 c Brown sugar, packed
5 tb White vinegar
1 tb Curry powder
2 ts Cumin
1 tb Chili powder
1 ts Salt, or to taste
1 ts Fresh ground black pepper
I use fresh mangoes instead of canned and use datils in place of the other peppers.
jgln
Well-Known Member
I see you add yellow mustard..well I took these yellow cayenne peppers and add made sauce then added it to yellow mustard for a super spicy yellow mustard, very good, especially on a hot sausage on a good hard roll.
jgln
Well-Known Member
I have added other stuff to my sauce in the past, but now I like it pretty basic, just peppers, vinegar and salt.
That's what I did last year. I basically used everything I had "left" at the end of the season (some were wrinkly as you noted) and made the sauce from that. It was mostly jalapeno, serrano, partially ripe habanero, and some hot cherry peppers (maybe some others I don't recall off the top of my heat).
The sauce is deeply flavored and is well balanced with a deep sweet flavor offsetting a mildly hot pepper background. Tons of flavor but not overly spicy. Very good general purpose sauce. I don't have much to compare it against. I think this may be similar to ice wine. The sugars and flavors are very concentrated and provide a deeper range of flavor. Be curious if some more experienced folks tried it and came to a similar conclusion.
I left the seeds and skins in the sauce during aging (in vinegar) and then strain it before bottling. Works well and results should be similar.
I am going to try fermenting at least one batch this year with a culture from homemade sauerkraut.
madbaldman
Well-Known Member
I did something like that myself. I added datils and some dill to plain yellow mustard. Dynamite on sausage. I need to make some more.
jgln
Well-Known Member
Yeah, a hint of sweetness and I think the sugar makes the sauce very rich in "texture", kind of like a barbeque sauce but not as sweet. It is a different sweetness too, not cane sugar sweet.
I also found out by my procrastination that peppers in a bag not completely ripe will ripen, in this case while in with other completely ripe peppers. Kind of like how tomatoes will with an apple in the bag. I also found the fully ripened ones got even riper much like the ones left late on the plant. They got deep red and soft. Cool, I don't have to wait so long to intensify the flavor.
This time of year I work, come home and make tomato or peppers sauce, go to bed and repeat. I call it my second job at the processing plant.
