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homemade hot sause.

bucky925
bucky925 Posts: 2,049
in EggHead Forum
 So far we  have a bumper crop of hot peppers.  Any recipes for homemade hot sause?  I have jalopone"s which I make apps with.  but my cayenne's and tobacco's are really starting to come on. What say you?

The best things in life are not things.  

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Comments

  • vb4677
    vb4677 Posts: 687
    Happened to see this one today, and saved it myself!  I don't grow my own (stupid HOA) but I do support my local farmer's market!!!  I liked the sound of this one, and it seems easy enough to make your own adjustments...
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • Navymom
    Navymom Posts: 167
    Freeze them in a zip lock bag and use as needed, texture may change some but if you're cooking with them it doesn't matter. I make pickled jalapenos in the Sous Vide or Instant Pot all the time.
    Wear maroon, live maroon, bleed maroon.
    Fightin' Texas Aggies Fly Navy.
    Denton TX
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  • vb4677
    vb4677 Posts: 687
    Ok @Navymom, I have both devices... what are your recipes?
    Kansas City: Too Much City for One State - Missouri side
    2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
    Barbeque, Homebrew and Blues...
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  • poster
    poster Posts: 1,346
    Stuff a mason jar tightly with your peppers cut up course, add some garlic, a bit of onion, cover with a salt brine of 3 tbsp of salt to 1 liter of water then let ferment for at least 2 weeks. Blend hard with a touch of xanthan gum until you get the texture you like.
    Add vinegar if you want a little at a time at this point and enjoy. This is a basic recipe, adjust to your taste from there.

    Make sure everything stays submerged and use an airlock lid to keep things simple
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  • Navymom
    Navymom Posts: 167
    @vb4677
    I use this as a starting point for both methods 
    https://recipes.anovaculinary.com/recipe/sous-vide-pickled-jalapenos
    I usually do more peppers and 1 1/2 the recipe except for the salt. I often add sliced carrots, adjust to your taste. In the IP I do 0 minutes on low pressure, NPR. Stand back the fumes will get you. The IP ones are a softer texture, see which you like better.
    Wear maroon, live maroon, bleed maroon.
    Fightin' Texas Aggies Fly Navy.
    Denton TX
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  • jimdgreat1
    jimdgreat1 Posts: 175
    Do you have tomatoes? Onions? Cilantro? My Mexican anchor baby best friend aircraft engineer makes salsa like we make pico. Hand cut chunky mix together, oh I forgot garlic and salt. But everyone has that.

    XLBGE - LBGE - Charbroil gasgrill

    Wichita Kansas

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  • Hook_emHornsfan_74
    Hook_emHornsfan_74 Posts: 1,504
    I have a pretty easy one that everyone likes. 

    2 cans of original stewed tomatoes
    1 can Rotel (hot)
    4-5 cloves of garlic chopped
    small onion diced
    one bunch of cilantro chopped
    jalapeños or seranos to taste
    pinch of salt

    put it all in a blender and blend away until liquid or shopped it whatever your preference is 


    Midland, TX XLBGE
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  • alaskanassasin
    alaskanassasin Posts: 8,883
    I used this recipe for fermented hot sauce. It was good like Tabasco 

    http://www.thejoykitchen.com/recipe/fermented-louisiana-style-hot-sauce
    South of Columbus, Ohio.


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