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Old May 14, 2019, 01:49   #1
Jaxxas
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Hot sauce?

Anybody got a great can-able hot sauce recipe? Not looking for salsa recipes, got plenty of those. Looking for a hot sauce recipe like La Victoria Salsa Brava. It's my fav!


TIA
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Old May 14, 2019, 08:34   #2
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Not the red sauce you requested, but this is my current favorite hot sauce I've made recently. It's wonderful with the habaneros, peaches, and molasses. It's great on boudin, andouille, or with about any kind of summer sausage and crackers, and I like it with eggs and toast for breakfast. Highly recommended!

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Old May 14, 2019, 08:36   #3
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Here is a site with a bunch of great hot sauce recipes.

http://pepperfool.com/recipes/hotsauce_idx.html
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Old May 14, 2019, 10:20   #4
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this is my current favorite hot sauce

not too hot that I cannot enjoy the flavor it brings

you might want to use it as a known level of hot to gauge other recipies

works for me in chili, on chicken, pork even a hot dog



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Old May 14, 2019, 10:59   #5
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this is my current favorite hot sauce

not too hot that I cannot enjoy the flavor it brings

you might want to use it as a known level of hot to gauge other recipies

works for me in chili, on chicken, pork even a hot dog



I keep this, Tabasco, Frank's, and normally Dave's hot sauce around. With so many excellent choices I dont see why bother to make it.
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Old May 14, 2019, 11:29   #6
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this is my current favorite hot sauce

not too hot that I cannot enjoy the flavor it brings

you might want to use it as a known level of hot to gauge other recipies

works for me in chili, on chicken, pork even a hot dog
My favorite, too. Mix half and half with ketchup, best dip for tatertots!
Larry
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Old May 14, 2019, 17:37   #7
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I just get a bottle with a pour spout or stopper and fill it with my favorite hot peppers. I repeat this for a couple or three bottles. Then in one bottle I fill it up with apple cider vinegar. The next bottle gets rice wine vinegar, and the one next gets filipino cane sugar vinegar (datu puti). Of course you can use any vinegar you like. Let the bottles set for a couple of days before use. When they start getting empty, just add more vinegar. For more intense pepper flavor, you can cut up or crush the peppers before putting them in the jar.

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Old May 14, 2019, 23:59   #8
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Not the red sauce you requested, but this is my current favorite hot sauce I've made recently. It's wonderful with the habaneros, peaches, and molasses. It's great on boudin, andouille, or with about any kind of summer sausage and crackers, and I like it with eggs and toast for breakfast. Highly recommended!

Sounds great, gotta try that, Thanks!
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Old May 14, 2019, 23:59   #9
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Here is a site with a bunch of great hot sauce recipes.

http://pepperfool.com/recipes/hotsauce_idx.html
I'll definitely check this out!
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Old May 15, 2019, 00:02   #10
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Srirachi is ok, just kinda normal....


YMMV
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Old May 15, 2019, 00:03   #11
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I just get a bottle with a pour spout or stopper and fill it with my favorite hot peppers. I repeat this for a couple or three bottles. Then in one bottle I fill it up with apple cider vinegar. The next bottle gets rice wine vinegar, and the one next gets filipino cane sugar vinegar (datu puti). Of course you can use any vinegar you like. Let the bottles set for a couple of days before use. When they start getting empty, just add more vinegar. For more intense pepper flavor, you can cut up or crush the peppers before putting them in the jar.

Interesting! No refrigeration? Just endless sauce production?
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Old May 15, 2019, 06:49   #12
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I just get a bottle with a pour spout or stopper and fill it with my favorite hot peppers. I repeat this for a couple or three bottles. Then in one bottle I fill it up with apple cider vinegar. The next bottle gets rice wine vinegar, and the one next gets filipino cane sugar vinegar (datu puti). Of course you can use any vinegar you like. Let the bottles set for a couple of days before use. When they start getting empty, just add more vinegar. For more intense pepper flavor, you can cut up or crush the peppers before putting them in the jar.

You can also intensify the pepper flavor by microwaving the mixture for a few minutes on low temp; seems to cook some added heat from the peppers into the mixture.

Brings back memories. Grandmother used to raise a variety of peppers and use them the make pepper vinegar. Always had a bottle or three in the house. Used primarily on greens; collards, mustard, etc.
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Old May 15, 2019, 06:56   #13
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Sounds great, gotta try that, Thanks!
ME TOO, ME TOO, ME TOO!

Probably have to ratchet it down on habaneros and up on Serranos and Jalapenos so wifey can share.

Oh, on a local radio foodie and restaurant show, Sriracha is called "hipster ketchup" and we ALWAYS have it in stock at home.
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Old May 15, 2019, 07:26   #14
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Oh, on a local radio foodie and restaurant show, Sriracha is called "hipster ketchup" and we ALWAYS have it in stock at home.
Too me it's only good on Asian food as it was originally intended. In my travels across the Northern Hemisphere, I was always amazed at how ubiquitous Tabasco sauce is.
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Old May 15, 2019, 07:47   #15
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It's great on boudin, andouille, or with about any kind of summer sausage and crackers, and I like it with eggs and toast for breakfast.
Are you sure, you are in Kansas?
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Old May 15, 2019, 08:46   #16
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Are you sure, you are in Kansas?
I am, but I travel to New Orleans once or twice per year for work, and I love cajun food!
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Old May 15, 2019, 08:50   #17
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ME TOO, ME TOO, ME TOO!

Probably have to ratchet it down on habaneros and up on Serranos and Jalapenos so wifey can share.

Oh, on a local radio foodie and restaurant show, Sriracha is called "hipster ketchup" and we ALWAYS have it in stock at home.
You should try it as is. The peaches and molasses balance the hot. It's still spicy, but it's really a rich, flavorfull sauce.

Sriracha IS hipster ketchup! lol (It's fine, but not overly exciting or flavorful in my opinion. We have it on hand as well.)
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Old May 15, 2019, 10:30   #18
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Here are some pics from a typical summer and fall at my house. I grow lots of peppers and use them for salsa, sauces, cowboy candy (pickled jalapeños), etc.







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Old May 15, 2019, 10:50   #19
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Here's another recipe that I've made several times. My friends really like this one so I make extra and can it and give them their own jars.

Mango-Habanero Hot Sauce
2 Tbsp Olive Oil
2 Cups Carrot diced
2 Cups Onion chopped
20 Cloves fresh garlic chopped
3 Cups Water
3 Roasted Red Jalapeños chopped
3 Roasted Green Jalapeños chopped
10 Habanero Peppers chopped
1 Tbsp Ginger minced (I use the stuff in a jar)
2 Cups ~ One large Mango seeded and diced
Juice from 6 large Limes
6 Tbsp White Vinegar
1 Tbsp Sea Salt

Heat olive oil in a 8 qt. stock pot. Add carrot and sauté till almost soft. Add onions and continue to sauté. Add garlic the last minute of sauté. Turn down heat and add remaining ingredients. Bring pot to a simmer to blend ingredients and soften. Using an immersion blender, blend to a pourable consistency. (or a food processor)

Bottle contents in sterilized jars or bottles. This recipe makes exactly 3 Grolsch "Lock Top" pint bottles of sauce, if you are so inclined.


The yellow/orange jars are the mango-habanero sauce.


I like to eat it with tortilla chips like salsa, but I also use it as a marinade (with other Caribbean spices) for chicken leg quarters before putting them in the smoker. It's delicious with the tangy, spicy sauce and some applewood smoke flavor.

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Old May 15, 2019, 12:51   #20
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Originally Posted by KoKodog View Post
this is my current favorite hot sauce

not too hot that I cannot enjoy the flavor it brings

you might want to use it as a known level of hot to gauge other recipies

works for me in chili, on chicken, pork even a hot dog



Indifferent to the Sriracha but not the sentiment. I appreciate a little heat but if it overwhelms the flavor of anything it has no place being there. Might as well eat boiled hot dogs or kale with flame-my-azz sauce since you're not tasting anything else anyway. This is why good ol' traditional McIlhennys does it for me; little bit o'heat, lots of flavor.
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Old May 15, 2019, 12:52   #21
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if you are really into peppers and drinking .......

my Ukrainian friends gave me a bottle of this



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Old May 15, 2019, 13:47   #22
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What kind of cheese is that?
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Old May 15, 2019, 14:33   #23
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What kind of cheese is that?
I use a mix of cream cheese, shredded cheddar, and add minced garlic and a little Worcestershire sauce for filling the peppers.
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Old May 15, 2019, 20:55   #24
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Dayum, there went my diet!!!
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Old May 15, 2019, 21:35   #25
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I sure miss peas with chow chow and cornbread. Haven't had any good chow chow in a couple of decades. It's sort of like salsa and kimchi but much better for veggies sweet spicey.
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Old May 16, 2019, 11:38   #26
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I sure miss peas with chow chow and cornbread. Haven't had any good chow chow in a couple of decades. It's sort of like salsa and kimchi but much better for veggies sweet spicey.

I get this from our local grocery stores:



Available on Amazon:

https://www.amazon.com/Mrs-Campbells.../dp/B00LLIF4B0
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Old June 20, 2019, 06:19   #27
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I grow my own super hots and make a bunch of sauce.
Been so long since I posted up here though I forget how to post pics! 😜
That said this is an awesome site I look at often with many recipes I’ve tried and not just sauces.
https://www.chilipeppermadness.com/
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Old June 20, 2019, 08:03   #28
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I don't care for heavy vinegar bases. Mustard is also an emulsifier I see a lot. My pepper plants had a hard time with an unusually late frost, but I'm looking forward to doing something - especially with the Hungarian yellows (little hotter than a Jalepeno, less than habanero).

Is there any safety concerns with simply bottling hot sauce? Treat it like canning or just pour it? I've never heard of hotsauce going bad. I've thought about making a lot of it and sending it to customers like Larue does with the boring dillo rub.
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Old June 20, 2019, 10:07   #29
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We've had a bottle of this sauce in our refrigerator for over 30 years. Same bottle, same peppers; I just add some vinegar to the bottle as we use it. I like it on any sort of greens, such as collards, turnip or mustard greens and it's good on black-eyed peas too. I guess once you buy a bottle of this, you're good to go for a loooong time.

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Old June 20, 2019, 10:22   #30
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I don't care for heavy vinegar bases. Mustard is also an emulsifier I see a lot. My pepper plants had a hard time with an unusually late frost, but I'm looking forward to doing something - especially with the Hungarian yellows (little hotter than a Jalepeno, less than habanero).

Is there any safety concerns with simply bottling hot sauce? Treat it like canning or just pour it? I've never heard of hotsauce going bad. I've thought about making a lot of it and sending it to customers like Larue does with the boring dillo rub.
Mark, I've always canned larger batches so that I know they will keep in storage. Smaller batches usually get used up within a few weeks so I don't bother to can those.
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Old June 20, 2019, 10:24   #31
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I grow my own super hots and make a bunch of sauce.
Been so long since I posted up here though I forget how to post pics! 😜
That said this is an awesome site I look at often with many recipes I’ve tried and not just sauces.
https://www.chilipeppermadness.com/


DYNOMIKE, Thanks for the link and welcome back to the FALfiles.

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Old June 20, 2019, 10:28   #32
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Mark, I've always canned larger batches so that I know they will keep in storage. Smaller batches usually get used up within a few weeks so I don't bother to can those.
I've never done canning, although with the garden the way it is, I need to learn.

I've dried them, but I would like to make pepper sauces. Siracha seems to do ok sitting out at restaurants for months at room temp. But I don't want to ship anything as a gift if it could cause a food-borne illness.

This article suggests that vinegar + pepper is good opened for 3 years. But you start adding other stuff, and the shelf life decreases.

https://www.pepperscale.com/does-hot-sauce-go-bad/
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Old June 20, 2019, 11:15   #33
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Is there any safety concerns with simply bottling hot sauce? Treat it like canning or just pour it? I've never heard of hotsauce going bad. .
Two things will preserve uncontaminated vegetables- vinegar and salt.

Most 'hot sauce' has a hard dose of both.

I make fermented dill pickles, onions, jalapenos, sauerkraut / kimchee ( no fish sauce ).

Salt is what defends against the nasties, plus the fermentation occurs anaerobically.

Hot packed with boiling vinegar also works well.

Both of these methods require cool storage afterwards.

Some fruits will have a bacteria present at the blossom and stem end that must be removed prior to pickling, as it can cause decay. Cucurbitacae are more prone to this than Solanacae.

True canning ( in effect, Pasteurization ) is best for transported, unrefrigerated goodies.


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Old June 20, 2019, 11:34   #34
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Silly question just occurred to me.

If I wanted to "manufacture" hot sauce and bottle them in those small Tabasco type bottles - how does one get the product in the bottle? Seems one would need a syringe injector of some type.
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Old June 20, 2019, 13:08   #35
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Silly question just occurred to me.

If I wanted to "manufacture" hot sauce and bottle them in those small Tabasco type bottles - how does one get the product in the bottle? Seems one would need a syringe injector of some type.
We use small stainless steel funnels. I think we bought them at Wal-Mart. ~ss
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