|
Joined: Mar 2017
Posts: 4,350
Campfire Tracker
|
OP
Campfire Tracker
Joined: Mar 2017
Posts: 4,350 |
This batch is habanero with peaches. Roasted garlic and onions, stewed carrots, lime juice, a bit of salt and vinegar. Pureed it all. Pretty good stuff!
|
|
|
|
Joined: Sep 2009
Posts: 41,958
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Sep 2009
Posts: 41,958 |
Hmmmmm, love me some good sauce !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
|
|
|
|
Joined: Mar 2017
Posts: 4,350
Campfire Tracker
|
OP
Campfire Tracker
Joined: Mar 2017
Posts: 4,350 |
Hey Paul, I'm doing another batch this weekend. Want to turn up the heat so will use a mix of habanero and Trinidad scorpion. PM me an address and I'll overnight you a jar! Dan
|
|
|
|
Joined: Jan 2010
Posts: 10,731
Campfire Outfitter
|
Campfire Outfitter
Joined: Jan 2010
Posts: 10,731 |
I enjoy good flavorful sauce. Not as much fun if it burns twice.
|
|
|
|
Joined: Nov 2003
Posts: 67,692
Campfire Kahuna
|
Campfire Kahuna
Joined: Nov 2003
Posts: 67,692 |
I make hot sauce by the gallon. A number of different kinds. I love the stuff. Longarm's sauce sounds great
Sam......
|
|
|
|
Joined: Jan 2005
Posts: 11,322
Campfire Outfitter
|
Campfire Outfitter
Joined: Jan 2005
Posts: 11,322 |
I enjoy good flavorful sauce. Not as much fun if it burns twice. I like a good hot sauce as long as it has flavor, some are hot just to be hot (almost like "I bet you can't eat this"). Having said that Longarm, yours sounds like it may have a little sweet to the heat, am I right? I bet that would be good.
I may not be smart but I can lift heavy objects
I have a shotgun so I have no need for a 30-06.....
|
|
|
|
Joined: Jan 2005
Posts: 11,322
Campfire Outfitter
|
Campfire Outfitter
Joined: Jan 2005
Posts: 11,322 |
Thanks I checked it out. So I did not see anything about peaches in the recipe. Do you use fresh peaches, canned, or just peach juice and about how much of what kind?
Thinking I may try this
Last edited by pullit; 09/30/21.
I may not be smart but I can lift heavy objects
I have a shotgun so I have no need for a 30-06.....
|
|
|
|
Joined: Mar 2017
Posts: 4,350
Campfire Tracker
|
OP
Campfire Tracker
Joined: Mar 2017
Posts: 4,350 |
I had some in the freezer from earlier in the year. I think I used one and a half or two whole peaches. Honestly I think mango would be better, But peach was pretty darn good
|
|
|
|
Joined: Jan 2005
Posts: 11,322
Campfire Outfitter
|
Campfire Outfitter
Joined: Jan 2005
Posts: 11,322 |
thanks, I will see which of the 2 I can find at the store
I may not be smart but I can lift heavy objects
I have a shotgun so I have no need for a 30-06.....
|
|
|
|
Joined: Mar 2017
Posts: 4,350
Campfire Tracker
|
OP
Campfire Tracker
Joined: Mar 2017
Posts: 4,350 |
Forgot to add, don't cook the fruit. That gets thrown in after with the habaneros, once the stewed carrots and such are cooled down and right before you puree the whole deal
|
|
|
|
Joined: Apr 2010
Posts: 4,016
Campfire Tracker
|
Campfire Tracker
Joined: Apr 2010
Posts: 4,016 |
That’s looks amazing. Nice work.
|
|
|
|
Joined: Sep 2009
Posts: 41,958
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Sep 2009
Posts: 41,958 |
Hey Paul, I'm doing another batch this weekend. Want to turn up the heat so will use a mix of habanero and Trinidad scorpion. PM me an address and I'll overnight you a jar! Dan Thanks for the kind offer Dan ! Send it to Ribka, to go with his shrooms n grouse ! Too far to get it here & I have a friend that small scale makes & sells via net & markets. * Mango for the win !
Paul.
"Kids who grow up hunting, fishing & trapping, do not mug little old Ladies"
|
|
|
|
Joined: Sep 2011
Posts: 60,739
Campfire Kahuna
|
Campfire Kahuna
Joined: Sep 2011
Posts: 60,739 |
I need food that taste's bad, not good. I'm fat!!!!!
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
|
|
|
|
Joined: Aug 2014
Posts: 5,010
Campfire Tracker
|
Campfire Tracker
Joined: Aug 2014
Posts: 5,010 |
|
|
|
|
Joined: Mar 2011
Posts: 4,874
Campfire Tracker
|
Campfire Tracker
Joined: Mar 2011
Posts: 4,874 |
Sounds like a good sauce.
|
|
|
|
Joined: Mar 2008
Posts: 1,581
Campfire Regular
|
Campfire Regular
Joined: Mar 2008
Posts: 1,581 |
Started my home made hot sauce experiment today. Grew some hot wax and jalapeño peppers this summer, a project that started out a bit rough but my plants eventually persevered and made fruit. Chopped up a pound of chilis and put them in a jar, then covered them with a 5% brine. Will let them ferment for a while, then strain and make sauce. This thread inspired me to get after it!
|
|
|
|
Joined: Mar 2017
Posts: 4,350
Campfire Tracker
|
OP
Campfire Tracker
Joined: Mar 2017
Posts: 4,350 |
^ my buddy does the same. Claims it's the best. Must be pretty good as he eats all of it before I get a chance to try it..
|
|
|
|
Joined: Mar 2008
Posts: 1,581
Campfire Regular
|
Campfire Regular
Joined: Mar 2008
Posts: 1,581 |
^ my buddy does the same. Claims it's the best. Must be pretty good as he eats all of it before I get a chance to try it.. From what I've read, fermenting the chilis helps deepen the flavor. Plus, I like fermenting stuff! I'm not sure what else I'm going to add to the peppers to make the sauce,I'm thinking of keeping it simple and just putting in some garlic, lime juice and asian pear puree for some sweetness. Also started a new batch of sauerkraut this weekend.
|
|
|
|
Joined: Nov 2003
Posts: 67,692
Campfire Kahuna
|
Campfire Kahuna
Joined: Nov 2003
Posts: 67,692 |
This is the recipe I have been using since the late nineties for a sauce similar to longarm's Mango Madness Sam’s Habanera Sauce
6 to 12 Habanera peppers, stems off, cut into quarters, with seeds One large white onion sliced thin, course chopped 4 cloves garlic, crushed and fine diced One lemon, zested, juiced.. 3/4 pound of carrots, grated. I use the grater in the food processor Flesh of four ripe mangos. I cut the stem tip off, then peel the Mango, Set the fruit on the cutting board, and slice the sides off. Then with a paring knife, cut the rest of the flesh off, down to the seed. Salt to taste, you don't need much Two cups White Wine Vinegar One cup water Mango nectar, one quart or liter bottle. I add part of that to the pot when cooking, and reserve the rest. Add most after the sauce is ready to for the blender, but hold some back in case you need to thin out the sauce. You want catsup like consistency.
In a heavy, non reactive pan, heat the sauce on medium for 45 min, or less. don't cook at full boil. Gently boil. Cook until the peppers are soft..
In batches, place the Sauce in a blender, and process until smooth. I run it on high speed for a minute. Strain. I pour the pureed sauce into a sieve over a large bowl. I use a rubber spatula to gently press the sauce, forcing the liquid to fall into the bowl. I discard the remaining solids.
Cool, and bottle.
Sam......
|
|
|
|
626 members (160user, 1234, 10gaugemag, 1lessdog, 007FJ, 1lesfox, 65 invisible),
2,754
guests, and
1,268
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
Forums81
Topics1,191,365
Posts18,469,052
Members73,931
|
Most Online11,491 Jul 7th, 2023
|
|
|
|