i grew some jalapeño peppers in my garden this year and I made some hot sauce today and seeing how this was my first attempt I was unsure of the outcome. However I grilled some smoked Hungarian sausages for lunch that I picked up at the local market and I tried some hot sauce on them and it was good, it was so good I decided to have a second sausage for lunch. I asked my wife to try it on a bite of sausage and she liked as well. A friend on mine stopped in and he tried it and liked it as well so now I only have four bottles, but more peppers growing in the garden. There is lots of information about hot sauces available on line.
The moral of my story is you can not tell if you like hot sauce until you try in combination with food.
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We love the flavor that jalapeño peppers bring to the party ... but have a bit of a problem if there's too much heat. 'Guess all those years living in Norway (where white (bechamel) sauce is considered a spicy accompaniment to a meal) "ruined" our taste buds ... ...
Most of the heat is contained in the seeds and whitish membrane inside the peppers. You can adjust the amount of heat by controlling how much of the seeds and membrane you use, if desired. Another alternative is to grow TAM Mild Jalapenos which naturally have less heat. (TAM stands for Texas A&M - and I'm surprised a Texas university would intentionally produce a milder pepper... )
I was just gonna say what do you expect from an Aggie? Did you know that they don't drink iced tea anymore? Seems the guy who knew how to make ice cubes finally graduated.
Just have to pop in and say we use an electric pressure cooker to make our hot sauce.
Takes 1 minute under pressure, bout 15 minutes total time to pressure up and bring it down manually.
We use a mix of jalapeño, and Anaheim peppers to kind of tame the heat down to our taste.
Peppers and Natural Vinegar with the Mother and the tart/hot taste is amazing.
Here is the recipe we follow.
Give it a try--it will really surprise you.
Your pressure cooker can extract most of the the color and flavor from hot peppers in one minute at high pressure. This hot sauce is a bold, vivid red and the flavor is amazingly bright with lots of heat and even a hint of "pepper" - making the fl...
I have done Meathead's Controlled burn Hot Sauce nine times (Batch X is a week away) and I always do a double batch. I bought bottles, lids, diffusers and shrink wrap from S & K to give away to friends that love my hot sauce. I eat scrambled eggs 4-5 times a week (we have chickens, ducks and turkey's) and I always use the CBHS. I have tweaked the recipe a bit to increase the heat just a tad. I am growing my own peppers and I can hopefully source all of my peppers from my garden soon.
Jalapeño hot sauce
12 peppers cut in half with seeds
1-15oz can sliced peaches in heavy syrup
1/2 cup white vinegar
1/2 cup cider vinegar
1/2 cup yellow mustard
1/2 cup molasses
2 tablespoon coarse salt
1 tablespoon black pepper and cumin
1/2 teaspoon allspice, ginger, corrandier
mix well in blender
makes 5 1/2cups.
Jalapeno's are nice, but they don't make hot sauce. I like to start with habaneros (1 lb), cubanos or other juicy, mild pepper (1 lb) and something else fun (e.g. Thai) (1 lb). Smoke until soft and warm. Remove stems and add to blender with ground dry peppers of your choice (I like arbol and smoked habaneros, toasted), black pepper, honey, rice wine vinegar, salt, soy sauce, herbs, and any other flavor you want. Puree, them push through a tami (https://www.amazon.com/Chefn-Siftn-S...keywords=seive). USE GLOVES. This will hurt - clear the house of small children or other who are not 100% on board. Then bottle. Makes fantastic hot sauce!
Jalapeño hot sauce #2
I made batch number two yesterday and did one thing different, I smoked 20 peppers from my garden on my pellet smoker for about four hours, then I sliced them up, removed the seeds/membranes and made batch #2. I also added about two tablespoons of honey and I think the sauce is better. The roasted/smoked peppers add another layer of flavour to the suace and it is not as hot. This batch was about 5 1/2 cups the same as last time and uncooked.
I'm a junkie for habaneros, love the sweet core of their heat, so I made a big batch and used some raw and some smoked and combined them before blending. Be careful when you open the top of the blender, it seriously threw out some pressure, and damn straight use gloves. Froze a good bit of it in ice cube trays. When you want to add a good jolt to a batch of homemade pickles, pot of chili, or whatever, pop in a cube.
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I love the Harissa hot paste Meathead .... It's actually my go to now. If I need a sauce instead of a paste, I mix in some water and thin it a bit. Still PLENTY of spice, even thinned out.
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