Hot sauce

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   Made a nice little batch of hot sauce today. Only 600ml, I guess that will last ages though. Measures all aprox as I just made it up as I went.

Took about 6-8 very hot habaneros, 10 cayennes, 5 wildfires, an anaheim, and a red bell pepper, sliced them all up fine (minus the seeds), and let them sweat in a covered pan on very low heat to soften, every now and then I would wet them with a splash of cider vinegar to help them sweat. After about half an hours of that they were nice and soft, so they went into a small saucepan with about 1/3 cup of cider vinegar, 1/3 cup of white vinegar, 1/3 cup of bourbon, and about a 1/3of a cup of lime juice (I ended up squeezing a lemon into it (out of lime) and sloshing in more bourbon at the end to get it thin enough though) with maybe a tablespoon of sugar and half a tablespoon of salt. I also put in about a third of a carrot, already cooked, to give a backbone to the the sauce and thicken it up a bit.

Simmered with the lid on for about 10-20 minutes on a low heat, then transfered to the blender and blended the hell out of it. Then it needed a bit of thinning out with more bourbon and lemon juice.

Tastes absolutely awesome. Nice and hot too. Violently red. I've bottled it into sterilised old hot sauce bottles that have the dripper bit on the end. I suspect it will keep for a very, very long time in the fridge.

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kiwi Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402	Post Options Post Reply Quote kiwi Report Post Thanks(0) Quote Reply Topic: Hot sauce Posted: 12 March 2011 at 21:25
	Made a nice little batch of hot sauce today. Only 600ml, I guess that will last ages though. Measures all aprox as I just made it up as I went. Took about 6-8 very hot habaneros, 10 cayennes, 5 wildfires, an anaheim, and a red bell pepper, sliced them all up fine (minus the seeds), and let them sweat in a covered pan on very low heat to soften, every now and then I would wet them with a splash of cider vinegar to help them sweat. After about half an hours of that they were nice and soft, so they went into a small saucepan with about 1/3 cup of cider vinegar, 1/3 cup of white vinegar, 1/3 cup of bourbon, and about a 1/3of a cup of lime juice (I ended up squeezing a lemon into it (out of lime) and sloshing in more bourbon at the end to get it thin enough though) with maybe a tablespoon of sugar and half a tablespoon of salt. I also put in about a third of a carrot, already cooked, to give a backbone to the the sauce and thicken it up a bit. Simmered with the lid on for about 10-20 minutes on a low heat, then transfered to the blender and blended the hell out of it. Then it needed a bit of thinning out with more bourbon and lemon juice. Tastes absolutely awesome. Nice and hot too. Violently red. I've bottled it into sterilised old hot sauce bottles that have the dripper bit on the end. I suspect it will keep for a very, very long time in the fridge.
	kai time!

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 13 March 2011 at 02:46
	Sounds awesome Richard! What a coincidence, because I did a small batch of hot sauce myself yesterday morning. I wish I had thought of tossing some bourbon in there as you did, but it never even crossed my mind...high five to you for thinking of it! I started with a pound of jalapenos..just cut the stems off and left the seeds and membrane,,also about 8 cloves of garlic and a medium onion...saute'd them in a bit of olive oil. Then added about a pound 1/4 of nice firm Roma tomatoes and 1/2 cup cider vinegar and simmered the whole mess for about half an hour. Added some salt and brown sugar to taste and then pureed the whole mess in my food processor, then pressed it through a fine sieve. I then reduced it to thicken it up a bit. The next time I will definitely follow your lead Richard, and put a bit of bourbon in there. This wound up having quite a kick to it for a Jalapeno sauce, obviously because I left the seeds and membrane intact. It has a nice color, starts out a bit sweet with the brown sugar in it, but finishes with quite a good kick.
	Go ahead...play with your food!

Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 13 March 2011 at 12:59
	Both of you all, those salsas sound reeeeaaal good Plus, nice pics Dave. It's got an attractive color to it too.

kiwi Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 16 February 2010 Status: Offline Points: 402	Post Options Post Reply Quote kiwi Report Post Thanks(0) Quote Reply Posted: 30 April 2011 at 17:30
	Camera is working again - here is a bottle of my hot sauce. It was aimed at being a tabasco type replacement, and it sure passes the mark in taste and heat! I had to turn the flash on to try and show the colour well - the stuff almost glows in the dark it's such a vivid red. The stuff also should be classified as a drug, it's so damn moreish. A bottle vanished very quickly in the first week, almost entirely from dripping onto crackers with a block of chedder cheese to shave on top. I will be making some more with the last of my habaneros, and it'll be a bigger batch, becuase everyone who has tried it wants some!
	kai time!

Boilermaker Members Profile Send Private Message Find Members Posts Add to Buddy List Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685	Post Options Post Reply Quote Boilermaker Report Post Thanks(0) Quote Reply Posted: 30 April 2011 at 17:41
	That looks wonderful! That is also one of my favorite things to do, dripping it on cheese and crackers, that is.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 30 April 2011 at 19:07
	i definitely like the colour, richard - it looks very good, and i am sure that it tastes just right.
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