Some like it HOT - 24hourcampfire

As some may know, I make several different hot sauces. I believe the hottest one though, is not the ones I make with habanero peppers, but this one with Tabasco peppers.
I guess it's my secret extraction process for the capsicum.

My Tabasco plants were killed off by the extreme cold last winter, and I had used up all my stash.
At a pool party the other day, a buddy mentioned that his Tabasco plants were loaded with peppers. I went by this morning, and picked a bunch. Did not take long to turn those into this:

I'll go back to his house when more are ripe. Only the brightest, ripest red peppers will do.

Bet it tastes great Sam.

Looks good!

Recipe?

Originally Posted by Bearcat74

Looks good!

Recipe?

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.

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

Originally Posted by calikooknic

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

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.

Sam, those 2 bottles look heavenly.

like that recipe.

well, I 'm glad you like the way it looks. Next batch will include a bottle for you Greg.
These two are gone, one to the lad that provides the peppers, the other to my brother in law, down in Ocala.

No hot sauce back here in Two Dogs Holler, Sam.

Customer base of 1.

Samples cheerfully accepted.

every new batch is an adventure. I learned a valuable lesson today, with a new batch. The 12 ounces of ripe Tabasco peppers sat in the fridge, tightly packed in a plastic bag, for two weeks.
They really made a stellar product.

That is some great looking hot sauce, Sam.

Originally Posted by Mannlicher

Originally Posted by Bearcat74

Looks good!

Recipe?

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.

pretty nice.

as a bonafide dumber than a box of rocks when it comes to food prep, what is the purpose of the galangal addition? should everyone have some in their cupboard?

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

Mike

Originally Posted by Mannlicher

Originally Posted by calikooknic

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

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.

Oh boy! Gonna be some damn good Bloody Marie's in my future!

Sam, maybe only in our world, but that pic is worthy of a postcard.

Looks great Sam!

Originally Posted by BOWHUNR

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

Mike

The production is always iffy in volume, due to the shortage of the Tabasco peppers. My buddy Charles is going to bring me another bag soon. I have found that ageing them in the fridge for a couple of weeks pumps up the heat. Might have another batch ready in two to three weeks.

I followed that up yesterday, with a batch of my Guava Lava hot sauce. Habanero peppers, onions, garlic, guava pulp and shells. It's hot, sweet, and fruity, with a great flavor.
This sauce is the best thing I have ever seen for pairing with pork.

It's easy to make, and the ingredients are found at any decent hispanic grocer.

Quote

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.

Thanks for the recipes.

Good stuff!! Going up top!!

Originally Posted by Mannlicher

I followed that up yesterday, with a batch of my Guava Lava hot sauce. Habanero peppers, onions, garlic, guava pulp and shells. It's hot, sweet, and fruity, with a great flavor.
This sauce is the best thing I have ever seen for pairing with pork.

It's easy to make, and the ingredients are found at any decent hispanic grocer.

Quote

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.

For a gringo you're sourcing some good stuff...totally regional.

well I DO live in Miami half the time. I learned sauce making from a retired Colombian gentleman many years ago. Started me with the Mango habenaro sauce, and just went from there.

You have the envy of many around here, would think...