Making hot pepper sauce

[gwpercle]

We use a lot of "Pickled Peppers" around here because they so easy to grow and so danged easy to pickle . To make a pint jar :
Sterilize mason jar and lid w/ band .
Stuff a sterilized jar tightly with sliced peppers , fill it up well .
Heat to boiling 1 cup white vinegar , 1 Tablespoon white sugar and 1 tablespoon salt.
Pour boiling liquid over peppers and fill jar , wipe rim and cap .
No need to process jars ... the peppers get too soft .
Let cool . will keep on shelf or in refrig.

We do jalapeno's and (my favorite) Gypsy Peppers . I put these things on everything , plate of beans , on pizza , chopped into tuna and chicken salad ...Taco's !

Gary

[gwpercle]

chilipeppermadness.com will give you tons of information and recipes.

Thanks for Link !
Gary

[Good Cheer]

Something I experimented with was putting a green tomato in with the peppers in the blender to keep the pepper pulp from settling out so much when the sauce is in the bottle. It worked for me.

[Polymath]

If you just cook for yourself, you can eat whatever you want, but cooking for others requires some compassion.
I like "some" heat but not stupid hot.
I've been making this for a year or so. I adjust the heat to where I like it.
I have some Tai Sambal sauce that I add a dab of to my homemade kimchee.

I make a quart of Cajun Spice sauce at a time. Reminds me of Frank's or Louisiana Hot sauce.

Home made Cajun spice mix and for hot sauce.
Recipes vary, but this recipe came to me from a professional chef who shared this and stated that these ingredients and proportions are fairly standard in Creole-Cajun cooking and are used in his well-known Washington, DC Soul Food restaurant:

2 teaspoons smoked paprika, (It's OK to use regular paprika if you want less “heat”)
1 teaspoon sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon dried thyme

It's perfectly OK to leave out the salt if you are watching your sodium intake.

If you don't want lots of heat, reduce the cayenne to 1/2 teaspoon and use the regular paprika.

For home made hot sauce combine the above ingredients with 6 ozs. of tomato paste and 1 quart of vinegar in a blender.

[imashooter2]

Fermentation is a good idea. I am going to look into it. Thanks.

When you freeze pepppers, you kill the bacteria required for lacto fermentation. Stick with vinegar recipes for frozen peppers, ferment fresh peppers only.

[SciFiJim]

When you freeze pepppers, you kill the bacteria required for lacto fermentation. Stick with vinegar recipes for frozen peppers, ferment fresh peppers only.

I've made fermented pepper sauce from frozen peppers before without a problem. If you are not sure, add a fresh cabbage leaf to your mash. That alone has plenty of lactobacillus bacteria. I've used that method as well.

[fourarmed]

Last year I grew lots of jalapeños, so I came up with a really good sauce. I fire up the Weber kettle charcoal grill and cover it with peppers, turning them until they are fully blackened. Then they go into a paper sack until cool. I de-stem and de-seed them but leave the black skin on. Then they go in the food processor with apple cider vinegar, salt and sugar. My wife water-baths them in half-pints.

[Der Gebirgsjager]

I'm in the group that dislikes the vinegar based hot sauces. I agree that the Mexican salsa and picante taste better. I don't make my own, but do like the Pace Picante with the red lid (hot) and La Victoria Salsa Brava (hot).

DG

[Good Cheer]

Some peppers have a muddy taste (for lack of a better term) that makes the sauce unattractive but most everything else I like, vinegar based or fermented salty.