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Hot peppers did great this year. Made a bunch of hot sauce to free up some freezer room. Peppers (tabasco, serrano, jalapeno, scotch bonnet, habanero--about half of them roasted first), onion, garlic, salt, vinegar (including some homemade red wine vinegar). Put it in the blender, simmer it on the stove for a while, strain and jar. I didn’t strain it this time. I like a thicker sauce. ![[Linked Image from i.ibb.co]](https://i.ibb.co/FstywTq/IMG-20231030-183115137.jpg) ![[Linked Image from i.ibb.co]](https://i.ibb.co/Vvgrkw3/IMG-20231101-182736494-HDR.jpg) ![[Linked Image from i.ibb.co]](https://i.ibb.co/vQ8pRDy/IMG-20231105-143047941.jpg)
Last edited by Ella; 11/05/23.
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Joined: Apr 2017
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Campfire Ranger
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Campfire Ranger
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Looks very tasty.
Working my way thru a big bottle of Chipotle Tabasco currently.
Have a batch of Serranos I'm getting ready to ferment before turning into hot sauce.
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
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Campfire Kahuna
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Campfire Kahuna
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I am MAGA.
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Joined: Sep 2007
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Campfire Regular
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Have a batch of Serranos I'm getting ready to ferment before turning into hot sauce. I've never been brave enough to try that route. Let us know how it goes.
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Campfire 'Bwana
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Campfire 'Bwana
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Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
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Campfire Outfitter
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Looks delicious, involuntary mouth watering lol. What kind of pepper variety would you recommend for a newbie?...my preference is less heat, more pepper flavor. For instance store bought pepper sauces, my favorites are mild offerings like Cholula, Crystal Brand, Tabasco Green etc.
Well this is a fine pickle we're in, should'a listened to Joe McCarthy and George Orwell I guess.
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Campfire Sage
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Trump being classless,tasteless and clueless as usual. Sorry, trump is a no tax payin pile of shiit. My young wife decided to play the field and had moved several dudes into my house
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Campfire Member
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The expert at anything was once a beginner.
JC
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Campfire Ranger
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Campfire Ranger
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The deer hunter does not notice the mountains
"I fear all we have done is to awaken a sleeping giant and fill him with a terrible resolve" - Isoroku Yamamoto
There sure are a lot of America haters that want to live here...
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Campfire Ranger
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Campfire Ranger
Joined: Nov 2010
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Looks good!
Is it thin like Tobassco / Louisiana / TX Pete?
Or thicker?
Dave
�The man who complains about the way the ball bounces is likely to be the one who dropped it.� Lou Holtz
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If you strain it, it's thin like TX Pete. I like it a little goopier, so I didn't strain.
And I didn't add water this time, so it is pretty vinegary.
I don't know what to recommend for a newbie. I've just been playing around for a few years with the peppers from the garden. They've been growing really well--unlike my tomatoes. This batch is pretty hot but not too hot to enjoy. It'll make you sweat a little.
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Do you water bath can these or is it shelf stable? Or do you need to keep all those jars in fridge. Looks delicious!
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Campfire Ranger
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Campfire Ranger
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Never made my own hot sauce, Tiger Sauce & Cholula are my current favorites. I did make Hickory sauce from the recipe here on the 'Fire though it's more of a barbecue sauce, I'm on my second round and I cut the amount of black pepper by half.
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I didn't water bath can. I'd expect the vinegar to keep it pretty shelf stable, but I'm refrigerating anyway
My favorite off the shelf is El Yucateco Habanero.
Gotta say this batch I made is darn tasty.
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