Hot sauce attempt

Old Smoker · Posted: Mar 17 2014 Post subject: Hot sauce attempt

Okay, this isn't the leave your ass on the crapper stuff like CB makes I'm sure of that but I'm learning.

This is part of the beginning. 1.5 lbs of Habs, 1 large Vidalia onion, 3 heads of garlic and some dried Malato peppers. Whats not shone is the vinegar, dried Arbol, Pequin and Naga Jolokia peppers, black pepper, garlic and onion powder and carrots.

The jars of yellowish sauce is the Habs, onion, garlic mix the funky looking one in the middle is a blend of a little of the hab mix and all the dry peppers, I chopped them up a little and now they're soaking to soften up a little so I can finish processing them. I learned the hard way about cooking them in the house when I gave the family an example of what pepper gas would be like, oooops. In a few weeks I test it for taste. I have done small batches like this before and have gotten good feed back on it. I need to learn how to hot bath so I can keep it longer without keeping all of it in the refrigerator.
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Canadian Bacon · Posted: Mar 17 2014 Post subject:

Nice!.....three jars of....awesome Laughing

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italian skewer · Posted: Mar 18 2014 Post subject:

You could of at least put a tablespoon of sugar in there. Laughing

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Old Smoker · Posted: Mar 18 2014 Post subject:

I guess it would be sweet heat then, the carrots do a better job of sweetening than I thought they would.
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BUGSnBBQ · Posted: Mar 21 2014 Post subject:

Great start! I love making my own hot sauces, although I don't make it often enough. Here's a good site about peppers and sauces. I got the stuff to do a fermented sauce (airlocks and such) and I'm going to give it a try this year.
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Old Smoker · Posted: Mar 23 2014 Post subject:

Bugs, that's the site that got me going, they seem as passionate about their sauce making as we are about BBQ.
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