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Old 08-30-2018, 08:19 PM   #11
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Originally Posted by Rocklobster View Post
oops! sent from my phone..picture is cock eyed..
We noticed.

Runs and hides.

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Old 08-31-2018, 07:14 AM   #12
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I've made several before with varying success.

One word of caution: if you use orangey/yellow colored peppers such as habaneros, adding green ones like jalapenos, then add other ingredients like carrots and onions, you end up with a bizarre, rusty brown colored sauce that might taste good but isn't all that appealing in the jar. Looks sort of like cat puke.

I labelled my last one "Bucky's Rocket Fuel to Uranus"

Btw, check out Filmore Container company in Lancaster, Pa. for various type of hot sauce bottles and such.


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Old 08-31-2018, 03:54 PM   #13
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Originally Posted by di reston View Post
No! I wouldn't know where to start! However, I've saved this thread on Favourites so that I can study it more in depth. Southern Italians love hot and piquant. I'd love to get to grips with this.

di reston

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It looked relatively simple when the chap made it in his kitchen on the Nadija programme. He had dozens of bottles of different varieties of hot sauce which he'd made.
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Old 09-18-2018, 12:54 PM   #14
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Hot, hot!!!

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Old 09-19-2018, 10:17 PM   #15
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I had a good year of peppers also, I did jalapenos and the little tiny hot peppers ( the name escapes me at the moment. I pickled some of the jalapenos but mostly I dehydrated all the rest and then put them in the blender and made hot pepper powder. (if your make it use the blender outdoors due to the powder dust.
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Old 09-21-2018, 04:59 PM   #16
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My year has been awful for peppers. usually have jalapenos and Hungarian wax peppers coming out of my ears. I dont grow any mild peppers at all.

I dont remember where this recipe came from or if I have modified it over the years. So I am not intending to plagiarize anyone's work here, just sharing. I make a jalapeno sauce:

Green Jalapeno Sauce
  • Prep Time: 20 minutes
  • Total Time: About 1 hour, plus time to age before using
  • Yield: 2 cups
  • 20 jalapenos, stemmed and cut crosswise into 1/8-inch slices (about 2 1/2 cups or 3/4 pound)
  • 3 cloves garlic, sliced
  • 1/2 cup thinly sliced onion
  • 2 teaspoons salt, or to taste
  • 1 teaspoon vegetable oil
  • 2 cups water
  • 1 cup distilled white vinegar
  • Combine the jalapeños, garlic, onions, salt, and oil in a nonreactive saucepan over high heat. Sauté for 3 minutes. Add the water and continue to simmer, stirring often, for about 20 minutes. Remove from the heat and allow to steep until mixture comes to room temperature.
In a food processor, puree the mixture for 15 seconds, or until smooth. With the processor running, pour the vinegar through the feed tube in a steady stream. Pour into a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate.
Let age for at least 2 weeks before using. Can be stored in the refrigerator up to 6 months.

I modified this next sauce from a base of Rick Bayless' recipe:

Habanero Hot Sauce

Servings: 2cups
5 garlic cloves, unpeeled
1/2cup peeled, roughly chopped carrot (you'll need 1 medium carrot)
1/2cup roughly chopped white onion (you'll need about half of a small onion)
12medium (about 5 ounces)orange habanero chilies, stemmed
1cup white vinegar
About 2teaspoons Salt
1/4teaspoon Sugar
Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel.
In a small saucepan, combine the carrot, onion and habanero chilies with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes. Pour into a blender jar, add the roasted garlic, salt and sugar. Blend until smooth. Thin with a little additional water if you think your hot sauce is too thick. Taste and season with additional salt if you think necessary.
Pour into jars or bottles and store in the refrigerator.

And for banana or Hungarian Wax peppers, Michael Symon's ShaSha sauce is really good. I use fresh peppers though, his recipe is jarred peppers. This sauce is a thicker, more of a "spoon over" or spreadable sauce where the Jalapeno and habanero sauces are thin and shakeable or drizzleable.

Michael Symon's ShaSha sauce

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Old 09-22-2018, 03:22 AM   #17
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Looks good Chef Kenny. I have saved those to my recipe directory.

May you live as long as you wish and love as long as you live.
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hot sauce, sauce

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