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Pepper Sauce recipe

EggmoramusEggmoramus Posts: 84
edited 7:55PM in EggHead Forum
I have a bunch of jalapeno and cayenne peppers that I would like to make my own hot sauce with. Does anyone have a recipe? Thanks.

Comments

  • Richard FlRichard Fl Posts: 8,244
    One way I like to make the sauce is to take the cayenne,red and green, split them, use the seeds, no stem and place in a jar with vinegar, salt, pepper and garlic. Cover and place in the cabinet for a month or so. Remove and using a stick blender, blend. Place in a plastic squeeze bottle, like ketchup, cut the top down, as the seeds will catch in the small opening.

    Here is another plan.

    Sauce, Chili, Curry, Hot, West Indies


    INGREDIENTS:
    12-15 chilies habanero or Scotch Bonnet chopped
    for a milder curry, use a few jalapenos
    1 ripe mango, peeled, pitted and, mashed
    1 cup cheap yellow mustard
    1/4 cup packed brown sugar
    1/4 cup white vinegar
    1 Tbs curry powder
    1 Tbs ground cumin
    1 Tbs chili powder
    1/2 tsp salt, or to taste
    1 tsp black pepper, or to taste




    Procedure:
    1 WARNING: This is a very hot sauce if made with habanero or Scotch Bonnet peppers. Use this to enhance dull and boring food. Keep away from pets, open flames, unsupervised children, and bad advice. This is not a toy. This is serious. Stand up straight, sit right, and stop mumbling. Be careful not to rub your nose, eyes, or mouth while working with habaneros. You may actually want to wear rubber gloves while chopping and mixing -- these babies are powerful.
    2 Mix all the ingredients together and stand back. This will keep, covered and refrigerated, until the year 2018. Be careful though: If it spills, it will eat a hole in your refrigerator. If you ever want to dispose of it, call the local toxic waste specialists.
    3 NOTES : This style of hot sauce, widely used in the West Indies, is basically habanero peppers (also known as Scotch Bonnets), fruit, and yellow mustard, with a few other ingredients thrown in. Use this recipe as a guideline. Habaneros are at the top of the chile pepper heat scale, so feel free to substitute other peppers of your choice.
    4 Funnel the sauce into an old pint liquor bottle, then let your imagination run free as to what whopper you can lay on your guests regarding its origins. If you're having trouble, here's a start: "One day in Jamaica I was in this dingy bar and met this old guy who..." and you take it from there.


    Servings: 1

    Recipe Type
    Sauce

    Recipe Source
    Source: BBQ List, Carey Starzinger, 1996/03/27
  • 33 adps [or peppers of your choice]washed stems removed.
    1.5 cups vinegar 1.5 tsp salt 1tsp sugar.
    chop pepper mix all in wide mouth qt mason jar insert stick blender cover top of jar with foil, seal around blender stick to prevent splash blend the crap out of it so the seeds get chopped up too.
    pour mash into sieve/strainer over a bowl mash pulp with back of wooden spoon to force as much as possible thru. transfer mash to non reactive pot bring just to a simmer and pour in to sterilized [boiled bottles].
    lots of recipes if you google.. which i did and then mixed and matched .. i do this outside, now.. the first time was a diaster,, think toxic cloud of capsaicin/vinegar vapor
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