Hot sauce day…..

[ctom]

I cooked up my annual allotment of hot sauce this morning and gave the respirator a workout. lol

I ground up about three pounds of Serrano, scotch bonnet and jollypenos, added some salt and white vinegar and put the hot on a remote cooktop in the garage to simmer a couple hours. When everything was soft it all went thru the blender on high. The mixture was then poured thru a fine sieve, pushing the skins and heavy pulp into the mess to get the good stuff caught in a bowl below.

After a quick taste test the salt was adjusted a hair, the the sauce got bottled and the bottles put in the microwave for a couple minutes to get it HOT, then the lids and shrink bands were put on while still hot and a heat gun sealed things up nice.



This has some  good heat to it. I like to add it to chili and on my scrambled eggs. Taste-wise it’s ten times better than store bought stuff.

[bigjim5589]

Tom, you're a Mad Man! 

My father used to grow some very hot peppers in his garden, and he & my mother made a relish with them, that they canned, and also strung some to dry for the pepper grinder.

I'm not big on really hot, spicy foods, but do keep a small bottle of Frank's Red Hot Sauce in my kitchen. I learned about it, from when I had worked for Domino's Pizza, as they used it in the stores, and I delivered supplies to the stores for 19 years.  A few drops in my home made Chili is about all I can handle!

I'll bet that your home made IS a far better product! 

[ctom]

Tom, you're a Mad Man! 

I'm not big on really hot, spicy foods, but do keep a small bottle of Frank's Red Hot Sauce in my kitchen.

I'll bet that your home made IS a far better product! 

I keep Tabasco and Franks on hand in the fridge for company, but neither can hold a candle to this as far as flavor or heat. Ma does NOT like spicy hot anything, so I have crafted my cooking to keep the heat out and simply doll up what I want with some kick. About a teaspoon of it in a big bowl of chili is my threshhold.

Jalapenos are typically pretty warm. Serannos are maybe three to four times as hot.  The Scoth Bonnets are pure fire, hence only a few [5 I think went into this batch] but they have a super nice flavor.

Years and years ago I made gallon jars of large dill pickles with garlic and the Scotch Bonnet peppers and sold cases to a local bar/tavern. The bar couldn't keep them in stock. They were a huge hit and of course went a long ways to great beer sales, especially when the football season rolled around. I'd add three peppers to a gallon jug of pickles, slicing the peppers only part way thru so the seeds stayed inside the hull. I'd go thru three beers per pickle and learned very fast that maybe they were best left to the drunks after tolerating the next day's biffy visit a couple times. I still enjoy heat and spicy foods.... just ion moderation now.