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| My son has a variety of hot peppers, ghost, jalapeno, habaneros,and wants to make his own hot sauce. Can someone post or give a link for a safe recipe? Thanks. |
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| NCHFP has a Cayenne Pepper Sauce recipe (linked below - it's listed in their Publications section so it's not terribly easy to find). Also I seem to remember ajsmama made a hot sauce recipe from the Joy of Pickling and won a blue ribbon with it. Try searching here for "hot sauce". I know I saw it not too long ago :-) |
Here is a link that might be useful: Cayenne Pepper Sauce
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| Basically 2 separate types of hot pepper sauce - vinegar based or pureed/fermented peppers type. Both have very different preparation and preservation methods. The one malna linked is a good example of the first type and may be canned. Fermented types are just basically a mash/puree of various hot peppers mixed with canning or Kosher salt and fermented in a crock or container for several weeks, then strained, jarred or bottled and stored in the fridge. One good recipe for this type is Fermented Louisiana-style Hot Sauce but there are many others as well. Does he know which type he wants? Does he want to can it for shelf storage or just make enough to store in the fridge? Does he have any experience with fermenting? Linked several previous discussions and recipes below. Dave |
Here is a link that might be useful: Hot pepper sauce/recipes discussions
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| I made a version of Linda Ziedrich's Tomato-Pepper sauce with Hinkelhatz peppers 2 years ago (last year was not a good year for the peppers, we've been eating off that one batch but only DH and DS use it). Dh says it's not hot enough, so you may want to try the hotter peppers but since it calls for 2 cups of minced peppers for 2 pints of sauce, maybe don't use all ghost peppers ;-) Tomato-Pepper Sauce from first edition Joy of Pickling 4.5 lbs of tomatoes, coarsely chopped, or 3.5C tomato puree (see page 334) 1. In a nonreactive saucepan, bring to a boil the tomatoes, peppers, and 1.5C of the vinegar. Boil the mixture until it is reduced by half. 2. Puree the mixture in a food mill or blender. Return the puree to the saucepan. Add the garlic, salt and remaining vinegar. Boil, stirring often, until it's as thick as you like (Caution here - I'm typing the recipe as written, but since it's a puree you want to keep it thin, pourable, to avoid density issues when canning). 3. Ladle the sauce into pint or half-pint mason jars, leaving 1/4' headspace. Close the jars with hot two-piece caps, and process the jars for 15 minutes in a boiling-water bath. Store the cooled jars in a cool, dry, dark place. Or pour the sauce into sterile bottles, cap or cork the bottles, and store them in the refrigerator. I know Linda Z has made a sauce with the Hinkelhatz peppers, the one on her blog is just a puree, refrigerated not canned. She also mentioned a green one, I think that was made the same way (with just vinegar and salt). She might have a fermented version. BTW, Hinkelhatz aren't as hot as habaneros - but I'd be sure to mix some sweet peppers in with the ghost peppers if you make the pure pepper-vinegar version from her blog! Small Batch Preserving also has a Fiery Yellow Pepper Salsa recipe that I imagine could be pureed after opening to make a sauce, it uses less tomato (and you can substitute the peppers). |
Here is a link that might be useful: Linda Z's blog - Hinkelhatz peppers
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| Ajsmama- how long did you boil your mixture? Also, can I use any variety of peppers? The cayenne one sounds great too except for the boiling & simmering for 2 hours part! That's a long time to be standing around the stove. |
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| I don't remember since it was 2 years ago, but it wasn't 2 hours, maybe 20-30 minutes. Wanted it thin and pourable, as a condiment, don't make it thick like a spicy spaghetti sauce. Yes, you can use any variety or a mix of peppers - you wouldn't want to use 2 cups of ghost peppers! Habaneros maybe - depending on how hot your DS likes his sauce, esp. if you're using only a drop or 2 on your food. |
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| Thanks. THe cayenne pepper sauce recipe says you need to boil for an hour and summer for another hour, not the one you posted ;) |
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| I know, the recipe I posted said boil until it's as thick as you like, just didn't want you to think it needed anywhere near 2 hours (or even an hour). |
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| I have the Tomato-Pepper Sauce simmering now to thicken a little and just a tasted it- wow it is good!! I used a mixture of peppers, couple haberno, jalapeño, Serrano - I'm so excited with the heat. I canned ball red hot last year and thought it was too sweet for us. Thanks for the recipe! |
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| Thank Linda, not me - it's her recipe! Oh, and thanks to malna for remembering I made it (much less remembering the blue ribbon)! I've got 1 bih and 1 Douglah pepper this year (indoor plants), I don't think I'll be making hot sauce with them, want to save for seed. The outdoor peppers aren't ripening - I was hoping to get some Aji Limon. We'll see if the weather holds (getting hot again), maybe I'll have some before the end of the month. |
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