Ever made hot sauce at home?!
Ever made hot sauce at home?
Tell me about your endeavors. I have some cayennes + jalapenos; pretty soon I will have alot of habeneroes & hopefully later some serranos too. I have some cider & white vinegars & some common spices + fresh vegetables. What are some good methods & ingredients or a good recipe?
Answers:
Creole Pepper Sauce
Yield: 3 to 4 cups
Ingredients:
* 1 small, green papaya
* 2 quarts water
* 5 Congo peppers (Habaneros), seeds and stems removed, chopped
* 1 large onion, chopped fine
* 2 cloves garlic, minced
* 4 tablespoons dried mustard
* 2 tablespoons salt (or less, to taste)
* 3 cups vinegar (or 1? cups vinegar mixed with 1? cups water)
* ? teaspoon ground turmeric
* 1 teaspoon curry powder
Method:
Boil the papaya in its skin for 10 minutes, then remove and cool. Peel the papaya, remove the seeds, and chop it into 1-inch cubes.
Combine the papaya with the remaining ingredients in a sauce pan. Bring to a boil, reduce heat, and simmer for 20 minutes.
Remove from the heat, cool the mixture, puree it in a food processor, and bottle it.
yes.
no easier to buy it
The last time I did this I included 2 entire limes (with peel/without seeds) into the crock post. I enjoyed the tangy outcome.
I've also tried 1 part malt vinegar - 1 part white vinegar. I prefer it with all white, but it had an interesting flavor.
A nice one is
dice a tomato, large or two medium
dice some onion
dice three Serrano chilies
put in a bowl and add lemon or lime juice and salt to taste
dice come cilantro before placing the dish on the table.
another,
put some small green tomatoes in a little water with vinegar and let boil about 4 minutes
put it into a blender
throw in a few chilies (of what you have on hand) and a few cloves of garlic
blend and strain
a good liquid sauce.
add some white vinegar for
I made some once with a pineapple base. Peel a fresh pineapple and boil the peel in water for about 20 minutes, strain and reserve the water for your hot sauce. I used cayenne peppers. Slice the peppers length wise and drop into a bottle (an empty liquor bottle works fine) I used about 30 peppers. Add three or four crushed cloves of garlic, one or two bay leaves, about fifteen black pepper corns and a couple of pinches of oregano or a couple of sprigs of fresh oregano if you have some. Fill the bottle with your pineapple water leaving some room at the top to add a tablespoon of olive oil. Place the bottle in a large sauce pan with cold water and bring to a boil. Boil until sauce is hot and remove bottle and let it cool. Cap the bottle loosely and place in the sun for a couple of days, the sauce will ferment in the bottle so it's important that the cap be loose (I once had one explode). To stop the fermentation add a tablespoon of white rum. The most important thing about making this is that you have fun. Here in Puerto Rico we call it Pique (pronounced Pee-Kay) Enjoy!