Ok I have been dying to try a new "to me" procedure this year. I guess after months of reading now, I have been doing my hot sauce wrong, even though it has been good. What I have been doing is a glorified "salsa". Once you cook it, it then becomes a sauce...Silly me. Hasn't really mattered since I really only do enough for me, and my nephew since he likes hot sauce more so than me
As many peppers as i have growing and going in the freezer, everyone is gonna get hot sauce for Christmas this year whether they like it or not
I just used what I picked this morning...Habanero's, a few Tabasco's, and a hand full of Thai Sun peppers.
De stemmed, a slice of onion, a clove of garlic, and enough vinegar to blend it up
I put it on the stove, and within one minute I had to abort the mission. I felt like I got pepper sprayed. LOL
Outside on the gas grill side burner. Let it simmer, added more vinegar, and a squirt of ketchup.
(this is like a Moroccan recipe)
I brought it up to a simmer, then poured it back in the blender for another whirl. This really smoothed it out. Out of blender and back in the pan till I had a steady simmer for 5 minutes
I had an old hot sauce woozie bottle I had sterilizing in another pot of water. Poured up the sauce while still simmering, capped it and turned upside down to sterilize the cap. Apparently that is the proper procedure for bottling sauce up. 6 month shelf life as it sits like it is
I tasted it before bottling, and it definitely has a kick to it. Gonna let it cool and sit for a day or 2 before tasting, and see what tweaks I need to do before I start mass producing in another month or so
I followed the hot sauce recipe you posted on here and had some on an omelet this morning. It did remind me of a picante sauce but man is it good. I might take half of the batch and finish it like this to taste the difference.
