Bert2368
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The base recipe I found on the net and started out from was called "Bob's Habanero Hot Sauce - Liquid Fire"
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12 habaneros, de seeded and chopped
One 5.5 oz. can of peaches in heavy syrup (I now prefer to use peaches in natural juice and add more molasses and honey to sweeten)
1/2 Cup dark molasses
1/2 Cup prepared yellow mustard (a cheap, bland, smooth, characterless turmeric containing bright yellow American "hot dog" mustard, such as French's)
1/2 Cup brown sugar (I now reduce this amount, substitute honey and more molasses)
1 Cup white vinegar
2 teaspoons salt (I use less now)
2 Tablespoons paprika (I prefer to add some red ripe non chinensis chillis now, good fresh Hungarian sweet paprika is fine though)
2 teaspoons fresh ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
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Put all ingredients in blender or food processor, blend until liquified. Strain
Original recipe suggested one just leave mixture refrigerated overnight before use, I bring it to a simmer and then can it in a hot water bath.
I have modified the recipe somewhat over the years and I usually make at least 4X the above batch, I try to can enough to last me and my family/friends all year.
Modifications:
Use ghost peppers or a mixture of ghost & habaneros.
Use peaches in natural juice instead of heavy syrup, add honey to taste instead of that sugary syrup.
Reduce the brown sugar, use more molasses and some honey instead as above.
Substitute ripe red mild to medium peppers such as serrano, fish or even fully ripe New Mex/Anaheims for the dried paprika. I've not tried to grow the Hungarian paprika peppers yet.
Add fresh garlic
Add some fresh thyme leaves.
Add fresh lime juice, decrease quantity of vinegar if you add a lot.
Add liquid smoke or use some smoked paprika or best of all, smoke some of the fresh hot chilis.
Add some vegetable stock made with carrots, onion and celery trimmings. Or add grated onion.
To help keep the sauce from separating and needing to be shaken before every use, I have used various thickeners.
Arrowroot, xanthan or guar gums have given decent results, I have had problems with starches other than arrowroot clumping and making the sauce lumpy- I had a problem when trying to use corn starch in particular, had to strain such batches before use.
--------------------
12 habaneros, de seeded and chopped
One 5.5 oz. can of peaches in heavy syrup (I now prefer to use peaches in natural juice and add more molasses and honey to sweeten)
1/2 Cup dark molasses
1/2 Cup prepared yellow mustard (a cheap, bland, smooth, characterless turmeric containing bright yellow American "hot dog" mustard, such as French's)
1/2 Cup brown sugar (I now reduce this amount, substitute honey and more molasses)
1 Cup white vinegar
2 teaspoons salt (I use less now)
2 Tablespoons paprika (I prefer to add some red ripe non chinensis chillis now, good fresh Hungarian sweet paprika is fine though)
2 teaspoons fresh ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
--------------------
Put all ingredients in blender or food processor, blend until liquified. Strain
Original recipe suggested one just leave mixture refrigerated overnight before use, I bring it to a simmer and then can it in a hot water bath.
I have modified the recipe somewhat over the years and I usually make at least 4X the above batch, I try to can enough to last me and my family/friends all year.
Modifications:
Use ghost peppers or a mixture of ghost & habaneros.
Use peaches in natural juice instead of heavy syrup, add honey to taste instead of that sugary syrup.
Reduce the brown sugar, use more molasses and some honey instead as above.
Substitute ripe red mild to medium peppers such as serrano, fish or even fully ripe New Mex/Anaheims for the dried paprika. I've not tried to grow the Hungarian paprika peppers yet.
Add fresh garlic
Add some fresh thyme leaves.
Add fresh lime juice, decrease quantity of vinegar if you add a lot.
Add liquid smoke or use some smoked paprika or best of all, smoke some of the fresh hot chilis.
Add some vegetable stock made with carrots, onion and celery trimmings. Or add grated onion.
To help keep the sauce from separating and needing to be shaken before every use, I have used various thickeners.
Arrowroot, xanthan or guar gums have given decent results, I have had problems with starches other than arrowroot clumping and making the sauce lumpy- I had a problem when trying to use corn starch in particular, had to strain such batches before use.
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