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Move Over Frank, There's A New Red Hot Sheriff In Town

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    Move Over Frank, There's A New Red Hot Sheriff In Town

    My first batches of hot sauce this season. I picked all of the ripe cayenne and arbol peppers from the garden this morning and used a couple of recipes from https://www.chilipeppermadness.com to make these sauces. Coincidentally, there were just enough of each pepper to make a double batch of cayenne (20 oz) and a single batch (5 oz) of arbol per Mike's recipes. I used the Tabasco recipe for the arbols as they are somewhat similar.

    Both turned out really good and we're very pleased with them. The Cayenne, or Louisiana style sauce has a nice richness with mellow heat. The arbol sauce is very sassy with a pretty good bite and lingering heat you get to enjoy for 10 minutes or more!

    I used some high quality white wine vinegar and both are nicely vinegar forward as I used a little more vinegar and a touch of water to thin them down for bottling. There's also a batch of cayennes fermenting in the pantry that will be sauced in about 10 days. I think there's some Buffalo Wings in our not too distant future!

    We also have a little cabinet smoker full of paprika peppers and the dehydrator is full of guajillos. A pretty good day!!

    Click image for larger version  Name:	Hot Sauce.jpg Views:	0 Size:	1,023.9 KB ID:	1100357
    Last edited by CaptainMike; September 25, 2021, 04:23 PM.

    #2
    Outstanding! On my bucket list. When the peppers come, they come in bulk. 🙂 I can’t eat them fast enough. Making hot sauce sounds like the right thing to do.

    Comment


    • CaptainMike
      CaptainMike commented
      Editing a comment
      It's pretty easy to do, Johnny, this batch was peppers, salt and vinegar, that's it. And some garlic for the cayenne sauce.
      Last edited by CaptainMike; September 25, 2021, 04:41 PM.

    • ecowper
      ecowper commented
      Editing a comment
      The other thing you can do is dehydrate them. I had ridiculous amounts of peppers this summer because Seattle had a very hot July and August. I dehydrated all my jalapeno’s and then ground them into powder. Now using it when I want some extra pepper flavor profile. I also dried all my serranos and rehydrate them to make chili

    #3
    Captain those look mighty fine. If they taste as good as they look, have a gem there. Thks for sharing.

    Comment


      #4
      Look fantastic!

      Comment


        #5
        Superb job. They all look wonderful, and I'm jealous AF...lol My gardening was derailed this year by physical issues(resolved). As I garden in Alaska, timing is everything. Next year, watch out. You and I will, hopefully, be asking who's stuff looks better. Judging by the looks of yours, I'll have catching up to do. Kudos!

        Comment


        • ecowper
          ecowper commented
          Editing a comment
          Your growing season makes mine look year round LOL

        • Strat50
          Strat50 commented
          Editing a comment
          Next spring I'll have two 10X20 foot greenhouses and the hydroponics to fill them.

        #6
        Looks awesome! I'm just about to start my own hot sauce journey and plan to try both fermented and unfermented sauces. For those that want to try fermenting, I bought one of these kits which currently have a 5 star rating on Amazon with nearly 2200 reviews. You may be able to get them slightly cheaper from either the Costco or Walmart web sites (in Canada, they are $5 cheaper from Costco.ca).

        US:
        Amazon.com: Masontops Complete Mason Jar Fermentation Kit - Easy Wide Mouth Jars Vegetable Fermenting Set - DIY Equipment Essentials : Home & Kitchen

        Canada:
        Masontops Complete Mason Jar Fermentation Kit - Easy Wide Mouth Jars Vegetable Fermenting Set - DIY Equipment Essentials : Amazon.ca: Home

        Comment


        • pkadare
          pkadare commented
          Editing a comment
          CaptainMike - thanks for the link to that web site. Good thing today is Sunday or my productivity at work would have been suboptimal. :-)

        • Argoboy
          Argoboy commented
          Editing a comment
          Glen and friends did a fermented hot sauce video on you tube which I found interesting/useful, I have made fermented hot sauce now for 3-4 years with good success, it is not hard to do. The fermenting kit is a good idea for someone starting out.

        #7
        They look great!

        Comment


          #8
          Looking good Capt.

          I miss making my hot sauces as my wife had me remove my planters last year. 😔

          Comment


          • CaptainMike
            CaptainMike commented
            Editing a comment
            Dang it, wives can be like that sometimes.

          • Steve B
            Steve B commented
            Editing a comment
            Yeah Mike. Not a happy camper about this one.
            Really miss my peppers.

            But on the bright side. I am trying to convince her about having a small herb planter next year. 🙏🏻
            Last edited by Steve B; September 26, 2021, 12:18 PM.

          #9
          I dashed some of the arbol sauce on eggs and potatoes this morning, so good!!! Definitely more arbol chiles in the garden next year.

          Comment


            #10
            That looks professional grade!

            I just dipped into making hot sauce with some Carolina Reapers a co-worker grew...I buried them in the Controlled Burn hot sauce from the free side. It is amazing and I'm totally hooked too. Now I wanna grow my own, especially after seeing your work!

            Comment


            • CaptainMike
              CaptainMike commented
              Editing a comment
              There's nothing like garden to bottle!! Central Texas should be great for growing peppers too.

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