ISO: ISO Steve...How did your hot pepper Tabasco sauce turn out?? I was thinking of making it with some
- Thread starter barb_b
- Start date
In Search Of:
steve2-in-la
Well-known member
Turned out kind of "meh". Color & heat are ok but tastes pretty vinegary. Gotta play w/ the recipe.
Thanks, I will be perusing this link for variations.
http://www.pepperfool.com/recipes/hotsauce_idx.html
http://www.pepperfool.com/recipes/hotsauce_idx.html
dawn_mo
Well-known member
Here is one from rvb. REC: Death and Disfiguration Hot Sauce
This is a good one.
* Exported from MasterCook *
Death and Disfiguration Hot Sauce
Recipe By :rvb
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
12 ripe fresh habanero peppers - stemmed and
halved.
1/2 medium carrot - sliced thickly
1/2 medium onion - peeled and chunked
1 large clove garlic - pelled
1 whole lime - quartered
1 cup vinegar
1 tsp salt (or to taste)
the amounts aren't critical. i started with 75 peppers cause they grow really well in the
DC area and i had to do something with them. the ingredients (as i remember the amounts) are all divided by 6 give or take. IT'S NOT THAT IMPORTANT. FRESH IS IMPORTANT!!!! bring ingredients to a boil and simmer for about 30 minutes, stirring occasionally. put everything in a blender and blend until smooth. yield 2-3 cups
other hot peppers would work and make a different taste. i may try Thai hots soon
cause they also grow well for me.cider vinegar would prolly add a nice touch. this is HOT stuff - not just hot like tabasco, although it's not intended to be as hot as possible. it tastes good. go EASY till you get the hang of it. AND WASH YOUR HANDS 3 times with strong soap after handling hot peppers. i'm not kidding.
PS - if i want as hot as possible i grind dried habaneros and thin to a paste with
fresh lime juice
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This is a good one.
* Exported from MasterCook *
Death and Disfiguration Hot Sauce
Recipe By :rvb
Serving Size : 1 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
12 ripe fresh habanero peppers - stemmed and
halved.
1/2 medium carrot - sliced thickly
1/2 medium onion - peeled and chunked
1 large clove garlic - pelled
1 whole lime - quartered
1 cup vinegar
1 tsp salt (or to taste)
the amounts aren't critical. i started with 75 peppers cause they grow really well in the
DC area and i had to do something with them. the ingredients (as i remember the amounts) are all divided by 6 give or take. IT'S NOT THAT IMPORTANT. FRESH IS IMPORTANT!!!! bring ingredients to a boil and simmer for about 30 minutes, stirring occasionally. put everything in a blender and blend until smooth. yield 2-3 cups
other hot peppers would work and make a different taste. i may try Thai hots soon
cause they also grow well for me.cider vinegar would prolly add a nice touch. this is HOT stuff - not just hot like tabasco, although it's not intended to be as hot as possible. it tastes good. go EASY till you get the hang of it. AND WASH YOUR HANDS 3 times with strong soap after handling hot peppers. i'm not kidding.
PS - if i want as hot as possible i grind dried habaneros and thin to a paste with
fresh lime juice
- - - - - - - - - - - - - - - - - - -