Hot Pepper Sauce

I make a lot of vinegar based sauces. you can really play around with the ingredient, which is fun. When I’ve done it, i blend everything with the vinegar then simmer for 20-30 minutes. toss it in the blender and then you can strain it out. I found that if i strain it, it will seperate. Best solution i found to avoid it is to just add a little xanthan gum. It thickens the sauce a small bit and keeps it from separating.

Lately I have been playing around with fermenting. I use a 2.5% salt to fresh ingredients by weight ratio. toss the peppers and anything else into a vacuum sealer bag with extra space for the gases it will create, add your salt, seal it up, and wait for 2 weeks. then blend it.

Thanks Ryan. The ferment might be next year’s project.

I have one pepper plant that was supposed to be mildly hot round pepper, but these suckers are a deep orange to red and somewhat wrinkled. The plant has gone crazy and covers a circle about 3″ in diameter, full of flowers yet and covered with the peppers. I picked a handful for the grandson, but he hasn’t gotten back on the heat yet, however I did wipe a drop of sweat off my nose a couple hours later and found out that was not the thing to have done.

Jimmy Jones wrote:

thinking it’ll likely be a single use type of utensil.

Just soak/wash in hot soapy water. No worries on anything spicy being left over. And yes for sure cook the peppers outside.

-J.

Jimmy Jones wrote:

these suckers are a deep orange to red and somewhat wrinkled.

Sounds like Habaneros or Caolina Reapers. These pair up well with Pineapple and knocks the heat down a bit. Good Luck!

-J.

Here’s a picture of them next to a penny to show size. I think they are larger than the habenjero or the reapers. I had gloves on just to pick these for a picture.

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Looks like habanero to me. Aint a reaper it dont have a tail.

Looks like red habanero to me. Reapers are bumpy and wrinkly. They look really nice. I bet they’d make some excellent hot sauce. x2 on the pineapple. Mango is a good choice too.

The garden stake that was in the pot when I bought it called it a semi-sweet ball pepper. I thought it would be a good one to slice up and pickle to use as a side condiment. lol

I have a ton of Frontenac grapes ripening and plan to put them out on the curb as give-aways. Maybe the peppers can go out there too. Anything I put on the curb is gone in 45 minutes tops.

Jimmy where do you get your plants and/or seeds from?????

about a week ago the #4 had a piece on the news that there seems to be a fair amount of mislabeled seeds and plants this year. it wasnt determined if it was the greenhouses that start the plants or mislabeling from the seed companies.

this they said there are only 4 major seed companies out there!

I get my best veggie plants at a local greenhouse. Maybe cost a bit more but in the end it’s worth it. I got these pepper plants at another place and guess I need to forget about shopping there.

My habs are beautiful this year. Normally they have a lot of rot but not now.
I cant keep up with them. I threw one each in several quarts of pickled banana peppers yesterday. Im going to dry what I can and grind soon. Ill put it in a shaker and use all winter.

suzuki wrote:

My habs are beautiful this year. Normally they have a lot of rot but not now.
I cant keep up with them. I threw one each in several quarts of pickled banana peppers yesterday. Im going to dry what I can and grind soon. Ill put it in a shaker and use all winter.

There’s an idea. Thanks.