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Gotta a load of hot peppers

17 years ago

Frost is here and there's no way I can cover a hundred feet of peppers that are still growing. I've got tabasco, red chile, habs, jalepenos and cyannes that are various stages of maturity. I have a feeling that the frost tonight will do the plants in. I need a quickie recipe that I can make a combined hot sauce with that is vineger based, not sweet and does not use tomatoes (all mine are gone). Any quick help would be appreciated because tomorrow is going to be a long day picking and canning.

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Comments (7)

readinglady
17 years ago
The basic hot sauce from the New Orleans Picayune might be just the thing:

Basic Hot Pepper Sauce

3 c Distilled white vinegar
2 lb Cayenne OR jalapenos Seeded and chopped
2 ts Salt

Simmer vinegar, salt and peppers at least 5 minutes. Process in processor. Store in a glass bottle. Put in a dark cabinet and let age at least 3 months. Strain when ready to use.

Here are three websites with all the hot sauce recipes you could ever imagine:

PepperFool

Sweat ÂN Spice

Insane Chicken

Carol
irpingold
17 years ago
Carol,

Is "ts" teaspoon or tablespoon? Thanks.

Irp
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Basil grows great from seed. Easy to grow. Cilantro must have cool weather, otherwise it just bolts from the start. Starts easily and grows quickly. Culantro, tastes like cilantro, and grows easily here, as long as it's not too wet. It reseeds well too. Might be best to start with a plant, sometimes available. Parsley is easy from seed, somewhat slow to start, but grows nicely once it gets going. Excellent edging plant. Mexican tarragon, actually a perennial marigold, does well and is a pretty flowering plant. Dies back in the winter. Cuban oregano and chives keep on going. Rosemary has been tough for me due to our high humidity and heavy rainfall, but if you have a dry, well drained, sunny spot, protected from excessive rain, it could work. I know a few people who have huge old plants. Tabasco chiles have done very well. One plant can last many years. Peri Peri and Goat's Weed Chilis work well and are tasty hot peppers. Lemon Drop Chili is a beautiful plant that just gets absolutely loaded with fruit. A real stunner and very tasty! Many cayennes like Thai long are very productive and nicely edible. There's also the Cacucha chili, form Cuba I think, that's quite mild with a bit of heat. Very productive here and delicious pickled or just tossed whole into many cooked dishes. Looks like a habanero but mild. Habanero grows just fine here too. I consider them way too hot to eat, but my Guatamalan friends eat 'em right off the bush. All chilis seem to prefer to set fruit during the spring and fall here in south fl. Winter chills and summer humidity are hard on them, but most will survive and produce again. Best to plant new seeds in January indoors and again in midsummer for continuous production. Oh btw, don't plant too many. One hot chili plant will give you a lifetime supply of hot peppers! Unless you've got parrots or other birds to feed. Many birds love them and will strip your plants clean.
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Do you process hot pepper sauce?
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Comments (7)
- 12 jalapeno peppers - 8 tablespoons red wine vinegar - 1 whole lime - 1 tablespoon sugar -1/2 tbs. salt -1/2 tbs. onion powder -1/2 tbs. garlic powder Cut hot pepper in half and remove seeds. Drop in boiling water for 30 seconds to blanche. Squeeze juice from lime and combine hot peppers with all other ingredients in blender and chop. Then put on high speed to blend all ingredients together. Store in an old hot pepper sauce bottle or ketsup bottle and store in fridge. It's simple to make and 100% natural. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ The only solids in this recipe' is just peppers and made with straight vinegar (plus sugar). It does not matter if the peppers are whole or pureed. The over all density is the same. So I think , it can be safely canned in BWB, since acidity is way up (and pH way down) . I normally just cook in vinegar ,simmer it, blend it and bottle it. If you are too concerned just keep the in refrigerator. The biggest concern in canning is LOW acidity (pH 4.2 or lower) . with these ingredients, the pH should be well under 3. To give you just an idea: A SOLUTION WITH 3 PARTS WATER AND ONE PART VINEGAR HAS A pH OF UNDER 2.8
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I have NEVER used gloves(latex or any other) while handling hot peppers. My hands might feel some heat sensation but not to the point to matter much. The ONLY problem is if I forget and touch my eyes with my hands before washing them with soap and water. But on the remedy side, I think alcohol makes sense to me. I have not tried but I think robing crushed Great Plantain might help. I use it to relieve the itch caused by insect bite(mosquitoes in particular). I also believe in yogurt.
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i read this saveur article a while back where they fried up some thin sweet/hot peppers, cut them up, and tossed them with fresh pasta and breadcrumbs. tried it with some padron peppers, and it ended up really good. don't even need pasta sauce! the oil and juices from the blistered peppers is enough to keep the pasta from sticking.
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breasley
17 years ago
teaspoon
ksrogers
17 years ago
Mine went into the compost pile.
shammierock
17 years ago
Mine are going into the dehydrators as soon as they turn red, then into zip lock bags, and later into ground up pepper dust, Shammie
breasley
17 years ago
Here is a couple that are very good.

Fire Starter Hot Sauce

20 fresh red habanero peppers -- stemmed
2 cups yellow mustard
1/2 cup brown sugar
1/2 cup white vinegar
2 tablespoons cumin powder
2 tablespoons curry powder
2 tablespoons chili powder
1 1/2 teaspoons kosher salt
8 fresh peaches (can also use 2-15oz cans with juice)

Combine all ingredients in food processor until smooth. Process in BWB for 20 minutes. Makes three to four pints.

Fire Water

12 cayenne chiles, stems removed
2 garlic cloves
1/2 yellow onion
1/2 lemon, juiced
1/2 cup white wine vinegar
1 cup water
1 teaspoon salt
1 teaspoon sugar
Place all ingredients in a heavy saucepan and slowly bring to a simmer over medium heat. Simmer for 20 to 30 minutes. Remove from heat and cool slightly. Pour the mixture into a blender and puree until smooth. Pass the hot sauce through a mesh strainer lined with cheesecloth, if desired.
vance8b
17 years ago
I made a very similar sauce recipe to readinglady's, but the version I used only calls for steeping in the fridge for two weeks before straining. Habanero, serrano, cayenne and tabasco peppers all from my container garden.

It is hot and delicious. I can do shots of hot sauce. I love it.

I have included a link to some pictures of my second batch which is steeping in the fridge right now. My first batch lasted about a month.

Here is a link that might be useful: Home-made hot sauce.

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