How to make hot sauce with thai ornamentals?!
I have been growing a thai ornamental pepper plant for a while and ive picked lots of small peppers (less than an inch big) and dried them!. I have under 20!. I want to make a mini batch of hot sauce with them but im not sure how!.!.
They are super hot (50,000+ scolenes) and you can tell just by biting into one (OUCH!)!.
So does anyone have any good hot hot recipes for my peppers!?Www@FoodAQ@Com
They are super hot (50,000+ scolenes) and you can tell just by biting into one (OUCH!)!.
So does anyone have any good hot hot recipes for my peppers!?Www@FoodAQ@Com
Answers:
I have several pepper sauce recipes however, thai ornamental peppers are not good to eat in fact eating them can make you sick!. They are a ornamental variety for a reason, to look at not to consume!. heres my pepper sauce recipe if you still want to make some which I suggest you use a different edible pepper!. Use fresh peppers not dried for hot sauces
Scotch Bonnet Marmalade
David Herzog
WARNING! This is not for those who can not handle spicy foods!
1 8 oz!. jar orange marmalade (1 pt!.)
6 fresh Scotch Bonnet Peppers, seeded (leave in the veins)
2 Tbs!. cider vinegar
? tsp!. table salt
In blender combine salt, vinegar, and peppers, Blend until smooth, about 1 minute!. Add orange marmalade and blend 1 more minute!. Pour into a glass 1 pt!. jar and store in refrigerator for 3 days before serving!.
Note: use very sparingly! Can cause sober persons to get drunk trying to cool tongues from the heat! About 1 tsp!. per gallon of chili works well for a mild to medium spice level!.
CAUTION! Wear gloves when making this recipe from start to end! The oils need to be washed from your hands very well before touching any body part or other persons, food, etc!. also make this in a well ventilated area, like under the stove hood (exhaust fan) or outdoors!. What ever you do, do not look into the blender even after it has stopped!. The atomized Capstan will burn your eyes!
I take no responsibility for accidental mishaps from anyone preparing this recipeWww@FoodAQ@Com
Scotch Bonnet Marmalade
David Herzog
WARNING! This is not for those who can not handle spicy foods!
1 8 oz!. jar orange marmalade (1 pt!.)
6 fresh Scotch Bonnet Peppers, seeded (leave in the veins)
2 Tbs!. cider vinegar
? tsp!. table salt
In blender combine salt, vinegar, and peppers, Blend until smooth, about 1 minute!. Add orange marmalade and blend 1 more minute!. Pour into a glass 1 pt!. jar and store in refrigerator for 3 days before serving!.
Note: use very sparingly! Can cause sober persons to get drunk trying to cool tongues from the heat! About 1 tsp!. per gallon of chili works well for a mild to medium spice level!.
CAUTION! Wear gloves when making this recipe from start to end! The oils need to be washed from your hands very well before touching any body part or other persons, food, etc!. also make this in a well ventilated area, like under the stove hood (exhaust fan) or outdoors!. What ever you do, do not look into the blender even after it has stopped!. The atomized Capstan will burn your eyes!
I take no responsibility for accidental mishaps from anyone preparing this recipeWww@FoodAQ@Com