Hot sauce recipes??

[vister]

So, I have 4 hybrid "super chile" plants that have probably produced well over a combined 1,000 peppers, with more on the plants growing and ripening. I have pickled 1/2 dozen pints, have two strings two feet long I needle and threaded for drying, 1/2 a pint of crushed red pepper. Now last night I picked about a quart jars worth, and I'm not sure what to do with them. Until I thought about making hot sauce. Does anyone have and tried and tested recipes? Either for a liquid type Tabasco, or a thicker sauce like sriracha?? Google has all kinds, but they use all different types of vinegar, from red wine, regular distilled, etc etc.

Also, my la bomba jalapeños are extremely hot for jalapeños, but yet, my carribean red hot habaneros have the exact same heat level as a red sweet bell. If I encourage drought on the habs, will they gain any heat, or is it too late. They are nearing complete ripeness, but not fully matured yet

[pushbutton]

Making some now, and will try to come up with some rough measurements....usually just wing it and taste test a lot. Anywhoo, the first step for a "commercial" type sauce you are used to eating ....is to "age" your peppers....essentially ferment them a little. It really helps to take the edge off

For something like sriracha...... lets say about 20 jalapanos peppers, 1/2 cup of vinegar, tablespoon of salt, and a about 2 tablespoons of sugar. Blend it all up, pour into a jar, let it sit at room temp for about a week...stirring/shaking once daily. After that I like to start with roasted garlic and usually onion. Render them down a little and add your pepper mash. Cook that up for 30 minutes or so and adjust the blend. A big key in almost any type of cooking is to adjust the salt, sugar, and acid for what tastes good to you. ....personally like less sweet and more vinegar. After you get it to where you want, strain and bottle. How thick the sauce is will be determined by how fine the mesh screen is. How much heat will be ultimately determined by how many seeds or pith you leave on when first preparing them.

For stupid hot .....hot sauces I usually use deseeded jalapeños or anaheim's as a base and sparingly add the hot ones with about the same list of ingredients as above. You can also use a tomato base or tomato pepper combo to make them more palatable. Adding other ingredients can also help to "calm" them down a little. Made a habanero sauce last night with probably a 15 to 1 mild pepper to habanero, plus some very sweet balsamic mango vinegar, tomato puree, and a ton of cilantro. First time doing this and it is excellent. Sometimes first tries fail miserably though.....

For your dried peppers since it is too late to age them and won't have any "pepper meat", would probably start with a little tomato sauce/paste and vinegar. Add the ground up peppers to an agreeable heat level, add some onion and garlic powder, salt and sugar ....to taste. Cook that up for 20 minutes or so, adjusting the flavor /heat. After straining, also adjust consistency with more liquid or paste.

[eyeguy 54]

my salsa makin outfit

[H2O Milfoil]

Don't wash that shirt or mask in the same load as your undies!

[pushbutton]

Yeah, good point with the protection. I am a little thick headed and don't use it much, especially with jalapeños and sometimes not even with the habaneros, but you really do have to be aware. A little that made it's way onto your fingers that gets in your eye can be downright painful...can make taking a whizz rather interesting as well...am speaking from personal experience on that one....lol. I do always wear gloves with the bhut jalokia though, that is just of the charts captain insano hot.

[eyeguy 54]

I wear this stuff cuz I suffered once. big time. LOL

[eyeguy 54]

batch # 3 done. just use 9 pounds of maters this time. 14 pints.

[JP Z]

those tomatoes are pretty spicy......