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View Full Version : Homemade hot sauce!



sw2geeks
07-12-2013, 02:44 PM
Had a nice batch of peppers turning red in my garden so I decided to make some hot sauce. Hot sauce has been on my mind after I made that spicy Sriracha ketchup last week.

I have both hot Apaches and a milder Pompeii peppers growing in my herb garden. The Apaches are small peppers that are a little hotter than Cayenne (and are from the same family). The Pompeii peppers is a larger sweet pepper, but I have noticed that mine have some mild heat to them when they turn red.

Here are some pictures.

http://media.dfw.com/smedia/2013/07/12/11/39/jnuGG.St.117.jpg

http://media.dfw.com/smedia/2013/07/12/11/36/1azaKl.St.117.jpg

http://media.dfw.com/smedia/2013/07/12/11/32/14ngcd.St.117.jpg

http://media.dfw.com/smedia/2013/07/12/11/27/12zeQD.St.117.jpg

http://media.dfw.com/smedia/2013/07/12/11/23/dQujg.St.117.jpg

http://media.dfw.com/smedia/2013/07/12/11/18/1sITpv.St.117.jpg

http://media.dfw.com/smedia/2013/07/12/11/16/dg8qi.St.117.jpg

http://media.dfw.com/smedia/2013/07/12/10/49/e3xrQ.St.117.jpg

Hot Sauce was pretty hot and tasty, with a Sriracha flavor from the garlic and sugar I added.
There are more pictures and a recipe here. http://www.dfw.com/2013/07/12/809588/weekend-chef-homemade-hot-sauce.html

I am pretty happy with the results, I should have another batch of pepper here in a couple of weeks.

panda
07-12-2013, 03:57 PM
Nice, did you scratch your bum after chopping? :D

tripleq
07-12-2013, 04:10 PM
Nice shots!

Mucho Bocho
07-12-2013, 04:35 PM
Swgeeks some good recipes here. What i usually do is put the peppers and what ever else in a processional blender and purree everything, strain, warm to thicken then cool. Before bottling I add a bit of corn syrup and fresh fruit (ascorbic acid) to stabilize. Have you ever made the Belizean Hotsauce. I think habanero's have the best flavor.

http://thehotsauceaddiction.com/hot-sauce-recipe/

sw2geeks
07-13-2013, 09:47 PM
Swgeeks some good recipes here. What i usually do is put the peppers and what ever else in a processional blender and purree everything, strain, warm to thicken then cool. Before bottling I add a bit of corn syrup and fresh fruit (ascorbic acid) to stabilize. Have you ever made the Belizean Hotsauce. I think habanero's have the best flavor.

http://thehotsauceaddiction.com/hot-sauce-recipe/

Belizean... is that the one with carrots?

sw2geeks
07-15-2013, 01:35 AM
I was told that maybe my Pompeii peppers might be getting some of there heat from cross pollinating with my Apaches...

Mucho Bocho
07-15-2013, 07:39 AM
Belizean, yea thats with habanero and carrots. Got to give it a try, a very neutral pepper sauce flavor that useful for many dishes