First attempt at hot sauce

[txpitdog]

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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[Mertzon Man]

Sounds good, thanks for the recipe!

[mikeyb_23]

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.

[hogslayer78]

That looks good MJ!

[txpitdog]

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!

[D'licious]

Where did you get the bottles from? Looks Awesome!

[txpitdog]

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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[MUZZYSLINGR]

Looks like it turned out real good. Thanks for posting up the recipe.


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[Jason85]

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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[txpitdog]

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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[bigtex76]

Looks good.

[Patton]

Very nice! Does a sauce ‘stay good’ for a longer time if the ingredients are cooked or sautéed?

[txpitdog]

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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[D'licious]

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.

[Farmdog]

Ive eaten sauce made from this little pepper that was nuclear in the pain department, I guess 200 with your ingredients might be delicious but I would eat with caution, I might give it a try!