bpoch Posted July 30, 2009 Share Posted July 30, 2009 I am growing some hot peppers this year and want to try and make some pepper sauce. I am growing some banana peppers, cayenne, and some varieties I’m not sure of. I have a friend at work that grows just about any hot pepper he can get a hold of and he gave me a bunch of seedlings. Anyway, I’m curious as to if anybody makes hot pepper sauce. I found this recipe on the web and it looks like most are just hot peppers with distilled vinegar. 6 lg Anaheim peppers (about 12oz) 4 serrano peppers (about ½ oz) 2 ¼ cup white vinegar 1 cup water 1 tb salt After cutting up the peppers you just boil them for 20 mins, let steep until cool, put it in a blender and then strain into bottles. I was just going to take some of my various peppers, so how many oz. I have and adjust the above recipe for amount of vinegar and water. Any advice would be great, because I’m just going to wing it. ----------- UPDATE--------------- Ok, so I made the sauce tonight and it turned out great. I had 3oz worth of peppers (3 jalapeno, 1 banana, 1 lemon pepper, 2 that I don't know but were not very hot yet) So I boiled them in 1/2 cup white vinegar, 1/4 cup water, dash of salt, about 1 TBS of minced garlic, a few turns of my fresh pepper, and maybe 1/4 cup red onion for 20 mins. I didn't let them steep until they were cool after done boiling, I just put my pot in a bigger pot with cold water to cool them. I then put all that into a food processor and chopped it up real good. I had a small bottle I put it in. It taste fantastic now, and I can't wait until it has 2 weeks or so to sit in the fridge and let all the flavors play nice with each other. The lemon pepper was small but the hottest in the group, I'd say right in between Jalepeno and Habenaro, but it has a nice little lemon/citrus after taste to it. A lot more pronounced after boiling than eating fresh. Next batch I would like to use more of those lemon peppers, but I'll have to wait for my friend to give me some more. I'll add a pic of my sauce. Link to comment Share on other sites More sharing options...
SkinsBry Posted July 30, 2009 Share Posted July 30, 2009 I'm going to be experimenting with a hot sauce as well. I plan on using a recipe like your's as a base, but I want to try adding Bell pepper and/or onion and maybe some lime juice for extra flavor. Link to comment Share on other sites More sharing options...
The Brave Little Toaster Oven Posted July 30, 2009 Share Posted July 30, 2009 I think you should try something with a little sweetness to it Link to comment Share on other sites More sharing options...
Mongo2365 Posted July 30, 2009 Share Posted July 30, 2009 Just make sure you wash your hand after you handle those hot peppers. I had a friend who forgot and went to go use the bathroom. But it sure was funny. Link to comment Share on other sites More sharing options...
bpoch Posted July 30, 2009 Author Share Posted July 30, 2009 The banana peppers are a sweet pepper so that should add to the taste. SkinsBry - I was thinking about adding in some garlic to add some flavor to it. I may just start pulling out spices and see what smells good and add to it. That's how I normally cook anyway. Link to comment Share on other sites More sharing options...
Dan T. Posted July 30, 2009 Share Posted July 30, 2009 Tip: Don't rub your eyes while you're making this recipe. Link to comment Share on other sites More sharing options...
RVAbrendan Posted July 30, 2009 Share Posted July 30, 2009 Add a little lime Link to comment Share on other sites More sharing options...
SkinsBry Posted July 30, 2009 Share Posted July 30, 2009 I was thinking about adding in some garlic to add some flavor to it. I may just start pulling out spices and see what smells good and add to it. That's how I normally cook anyway. Garlic is a good idea. I'm the same as you when I cook, a little of this, a little of that, whatever smells good will usually make it taste good. Link to comment Share on other sites More sharing options...
GoSkins561 Posted July 30, 2009 Share Posted July 30, 2009 I would find out what type of peppers you are throwing into the mix. Habenero and Scotch bonnets could easily create more heat than most can deal with. Link to comment Share on other sites More sharing options...
PokerPacker Posted July 30, 2009 Share Posted July 30, 2009 I would find out what type of peppers you are throwing into the mix. Habenero and Scotch bonnets could easily create more heat than most can deal with. But they make things so delicious. Just a drop or two of Habenero adds quite a bit of flavor. Link to comment Share on other sites More sharing options...
GoSkins561 Posted July 30, 2009 Share Posted July 30, 2009 But they make things so delicious. Just a drop or two of Habenero adds quite a bit of flavor. A drop or two of habenero, yes, if he is throwing entire habaneros and scoth bonnets into the mix, he will have a severe colon cleaning hot sauce. Link to comment Share on other sites More sharing options...
PokerPacker Posted July 30, 2009 Share Posted July 30, 2009 A drop or two of habenero, yes, if he is throwing entire habaneros and scoth bonnets into the mix, he will have a severe colon cleaning hot sauce. You should've seen my friend when he just licked his his finger that he had dipped in homemade salsa that was made with a variety of peppers including habenaro. His face got all red and he was storming all over his kitchen looking for something that would soothe the burn. Link to comment Share on other sites More sharing options...
GoSkins561 Posted July 30, 2009 Share Posted July 30, 2009 You should've seen my friend when he just licked his his finger that he had dipped in homemade salsa that was made with a variety of peppers including habenaro. His face got all red and he was storming all over his kitchen looking for something that would soothe the burn. Whip cream does the trick. I tried a additive called "Pure cap" once, it's supposedly the worlds hottest "additive". I only tried the tip of a tooth pic and my mouth burned for hours. The first couple of minutes absolutely sucked. I love the flavor of Habanro, they put off an uncomfortable amount of heat. If you want to increase the heat, grill them, my gosh talk about wicked. Link to comment Share on other sites More sharing options...
GoSkins561 Posted July 30, 2009 Share Posted July 30, 2009 OP, you should change the name of this thread to the official ES hot sauce invention thread or something along those lines. Link to comment Share on other sites More sharing options...
bpoch Posted July 30, 2009 Author Share Posted July 30, 2009 Renaming to official ES hot sauce invention sounds like a good idea, how in the world do I do it though. And I'm aware of the heat of the habs. The guy that gave me the plants has about 80 different hot sauces ranging from mild to don't even think about it. We tried some of the very hot ones, and OH MY!! Right now I just have Jalapenos, Banana, and something called a lemon pepper. I do have a Cayenne pepper plant growing that I'll use later and some other plant I'm unsure what it is, so once they turn red I'll taste one and see what happens. Also, they guy that gave me the plants grows about 15 different types of hot peppers so I'm sure as they are ready he'll hook me up with some. I just have a few peppers I want to try a small batch to see what kind of results I get for future reference. I don't have the patience to wait for all my peppers to finish growing. Link to comment Share on other sites More sharing options...
PokerPacker Posted July 30, 2009 Share Posted July 30, 2009 I love the flavor of Habanro, they put off an uncomfortable amount of heat. If you want to increase the heat, grill them, my gosh talk about wicked. Yeah, the flavor is remarkable. I tell you what that Habanero salsa was the best salsa I'd ever had. I mixed some in to a box of macaroni and it became the best macaroni i'd ever had (only a tablespoon was necessary for a "family size" box). I've gotta get ahold of some more of that stuff. Link to comment Share on other sites More sharing options...
Stew Posted July 30, 2009 Share Posted July 30, 2009 Im weird, I like garlic with my hot sauce. Chunks of actual garlic from the clove, no powder or drenched in olive oil garlic, the real stuff. I like garlic with everything though, even my eggs. Link to comment Share on other sites More sharing options...
PokerPacker Posted July 30, 2009 Share Posted July 30, 2009 Im weird, I like garlic with my hot sauce. Chunks of actual garlic from the clove, no powder or drenched in olive oil garlic, the real stuff. I like garlic with everything though, even my eggs. Garlic is delicious and should be in more things. Link to comment Share on other sites More sharing options...
bpoch Posted July 30, 2009 Author Share Posted July 30, 2009 Garlic is the nectar of the Gods Link to comment Share on other sites More sharing options...
bpoch Posted July 31, 2009 Author Share Posted July 31, 2009 A drop or two of habenero, yes, if he is throwing entire habaneros and scoth bonnets into the mix, he will have a severe colon cleaning hot sauce. If you haven't copyrighted that name yet "severe colon cleaning hot sauce" I suggest you do it now. That's an awesome name for a hot sauce. I can only picture in my head what the logo would look like. . .LMAO! Link to comment Share on other sites More sharing options...
Stew Posted July 31, 2009 Share Posted July 31, 2009 Garlic is the nectar of the Gods This is true. Garlic in my rice, garlic in my palenta, garlic in the loafs of bread i make. garlic everywhere i can stick it. Link to comment Share on other sites More sharing options...
Ned Flanders Posted July 31, 2009 Share Posted July 31, 2009 My father and I used to make our own hot pepper sauce many years ago. We never boiled or cooked the peppers. What we did was get a nice size jar (we used a Sun Tea Jar), and fill it half way with vinegar, and then cut up a bunch of jalapenos and throw in a few habaneros. Let the concoction break down over a few months, shaking the jar every other day. Strain when done. It was absolutely the BEST stuff hands down. Good luck with your endeavor Link to comment Share on other sites More sharing options...
GoSkins561 Posted August 1, 2009 Share Posted August 1, 2009 Making a batch now, basically followed the recipe on the front except I used. 1 Pablano 1 Banana 2 Serano 2 Jalepeno 1 Red Chilli 1 TB Salt 1 TB Sugar 1 Lime Garlic. Op your sauce looks great, I am debating straining the sauce after seeing your batch. Link to comment Share on other sites More sharing options...
Stew Posted August 1, 2009 Share Posted August 1, 2009 Id go with orange citrus instead of lime if you want a sweet hint to balance out the heat. Orange citrus and garlic is redonkulous. Link to comment Share on other sites More sharing options...
GoSkins561 Posted August 1, 2009 Share Posted August 1, 2009 Id go with orange citrus instead of lime if you want a sweet hint to balance out the heat.Orange citrus and garlic is redonkulous. I almost picked up a mango to throw into the boil. I decided to keep the first batch basic so I can figure out what to add and what to remove. Link to comment Share on other sites More sharing options...
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