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Old 07-17-2020, 07:23 PM   #1
txpitdog
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Default First attempt at hot sauce

Came out pretty dang good (surprisingly)

200 red chili pequins from my plant
Most of a white onion
A few baby carrots
Half a yellow bell pepper
Couple garlic cloves
1 lemon
1 cutie/mandarin orange
1.5 cups vinegar

Dice the veggies and put in a pan with 1tbsp olive oil. Get hot then add garlic and peppers. Sauté to get the bottom of the pan brown. Add vinegar and bring to a boil. Reduce to a simmer for 10 minutes or until veggies are soft. Squeeze the entire lemon in and cut the heat. Peel the orange and put it in a blender. Transfer the liquid and ingredients from the pan to the blender and blend on high until smooth. Has a nice light, faintly citrus flavor with good steady heat. Makes 4 5oz bottles




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Old 07-18-2020, 10:34 AM   #2
Mertzon Man
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Sounds good, thanks for the recipe!
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Old 07-18-2020, 10:47 AM   #3
mikeyb_23
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I ate a chili pequin ONE time straight from the bush, mouth was on fire for at least thirty minutes. Probly dank a gallon of water, never again.
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Old 07-18-2020, 11:06 AM   #4
hogslayer78
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That looks good MJ!
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Old 07-18-2020, 06:48 PM   #5
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Originally Posted by hogslayer78 View Post
That looks good MJ!

Hey saw you like hot peppers. If you want some, I’ve got a crapload of habaneros and scorpions. About to have some red Savina habaneros and ghost peppers too. Let me know and I’ll swing by with some for ya!
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Old 07-31-2020, 08:59 PM   #6
D'licious
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Where did you get the bottles from? Looks Awesome!
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Old 07-31-2020, 09:21 PM   #7
txpitdog
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Quote:
Originally Posted by D'licious View Post
Where did you get the bottles from? Looks Awesome!

Amazon! Case of 5oz bottles, dropper caps, screw on tops and heat shrink seals.

Came up with another recipe that’s pineapple based and it is super hot but very good


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Old 07-31-2020, 09:40 PM   #8
MUZZYSLINGR
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Looks like it turned out real good. Thanks for posting up the recipe.


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Old 08-01-2020, 11:33 AM   #9
Jason85
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I just bottled a few fermented hot sauces myself. Left is a habanero/banana blended with plum puree and right is red jalapeno/chili pequin, garlic and onion blended with mango puree post fermentation. These sauces are not cooked but if I was going to sell them or gift them out I would.

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Old 08-02-2020, 08:36 AM   #10
txpitdog
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Quote:
Originally Posted by Jason85 View Post
I just bottled a few fermented hot sauces myself. Left is a habanero/banana blended with plum puree and right is red jalapeno/chili pequin, garlic and onion blended with mango puree post fermentation. These sauces are not cooked but if I was going to sell them or gift them out I would.

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Habanero banana sounds really good! I don’t know if you’re in the Houston area, but I’d be willing to trade a bottle of my pineapple red savina for one of those if you’re interested.


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Old 08-02-2020, 08:40 AM   #11
bigtex76
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Looks good.
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Old 08-02-2020, 10:24 AM   #12
Patton
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Very nice! Does a sauce ‘stay good’ for a longer time if the ingredients are cooked or sautéed?
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Old 08-02-2020, 12:46 PM   #13
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Very nice! Does a sauce ‘stay good’ for a longer time if the ingredients are cooked or sautéed?

I don’t know but I’ve made a Pico type salsa that lasted for several months and it was just ingredients in a blender


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Old 08-02-2020, 06:46 PM   #14
D'licious
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Quote:
Originally Posted by Patton View Post
Very nice! Does a sauce ‘stay good’ for a longer time if the ingredients are cooked or sautéed?
What happens is the acidity from the vinegar and salt help keep the product from spoiling. Low acid and low salt it will be blowing bubbles in no time.
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