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Looks good!


Recipe?

Just like pics, no sample, it didn't happen!

simple. This batch was two cups white vinegar. 6 ounces peppers, with 6 ounces white onion. Three garlic cloves, tsp of salt. Couple good shakes of galangal.
Bring to a boil, simmer for about 20 min or so.
Cool down off the stove. Place all in the blender, and process on high speed for one minute. Pour into a strainer over a bowl. Press with a spatula.
Place solids back into the blender. Add half cup of boiling water. Process for about half a minute.
Strain again, and press the solids with a spatula. Discard solids. Bottle the sauce.

the two bottles this batch made are bespoke, but when I get some more ripe peppers from my benefactor, I maybe could part with small sample.

Whats a guy have to do to buy a bottle of that Sam?

Mike

GuavaLava Hot Sauce III

16 ounces White Vinegar
8 ounces water
3 ounces Raisins
1 small yellow onion, sliced thin, about three or four ounces
3 cloves of Garlic, smashed
8 (or more) Habanera Peppers stems off, cut into quarters, seeds and all
½ Teaspoon Allspice
Dash Salt
1 Lemon, Juice and Zest
12 ounces Guava Nectar (Goya)
14 ounces frozen Guava Pulp (Sembrador brand))
16 ounce can Guava Shells, drained (Goya or Conchita brand)

Method:
In a heavy, non reactive pan, bring heat the vinegar.
Add the raisins, onion, garlic, Habaneras, lemon juice, and seasonings.
Add in the Guava nectar, Pulp and Shells
Bring to a boil, and then lower the heat and simmer for about 30 min. Stir. a few times.


Process in batches, in a blender, until the sauce a liquid. Strain, and discard anything that does not drain through the strainer.
Add the Guava Nectar to the sauce, and thin to the consistence you want. I like it to be a little thinner than catsup. You won't always use all the Nectar.

Mix well, and refrigerate.