Peppers for Pepper Sauce

retsec

15 years ago

I want to grow some peppers for pepper sauce. Would like different colors. What kind do you suggest?

Sort by:Oldest

Comments (4)

bigoledude
15 years ago
retsec

I was gonna post the same exact thing you just asked. I probably would've been more long-winded. Obviously, not necessary. Brief, to-the-point perfect!
John A
15 years ago
I've only been making sauces for a couple of years, but have found that the sauce usually is the same color as the peppers you start with. One of my best sauces came from collection of miscellaneous red peppers that didn't fit into any other category, so just before frost I harvested all of them, ground them up together in the blender and added vinegar. The result wasn't too hot and we've enjoyed it a lot. With another one, I combined Yellow Habs and Jamaica Scotch Bonnet in a special recipe with carrots. That one is super hot.
John A
Related Discussions
Need help with Hot Pepper Sauce (peppers in vinegar)
Q
Comments (7)
My Dad used to make this using only the peppers and vinegar. He used long slender green (and an occasional red) cayenne peppers which he grew. He packed the peppers in bottles with a small neck (such as Worcestershire or Tabasco) and heated the vinegar before pouring it over the peppers. He called it Hot Sauce and sprinkled it over turnip greens, black eyed peas and almost anything else which needed a kick. If I were making it today I'd put it in the fridge when it cools. Pepper Pique Source: Ziedrich The Joy of Pickling 12 medium long or conical chili peppers such as cayenne, de arbol or jalapeno 4 cloves garlic 12 black peppercorns 1/2 tsp pickling salt 1 cup cider vinegar Put the peppers, garlic cloves, peppercorns and salt into a bottle with a capacity of about 12 ounces. (A rum bottle is most authentic, but a small wine vinegar bottle will do, particularly if you've kept the plastic inner and outer caps.) Using a funnel, pour enough vinegar into the bottle to cover well. Put the caps on and shake to dissolve the salt. Let the bottle sit 2 to 3 days undisturbed so the vinegar can absorb the other flavors. The longer it sits the hotter it gets. Store the bottle in the refrigerator or in a cool place. Until the pepper flavor gets weak, you can top off the bottle with fresh vinegar as needed.
...See More
Ball Canning Taco Sauce
Q
Comments (3)
Taco sauce is similar to a salsa but has less texture of solids in it. Its basically made the same way as salsa with the same ingredients, but its usually pureed and is a bit watery compared to a salsa. The recipe you have is quite low in added acid, even though the tomato paste may contain any acid. Ground Cumin is also used in taco sauces. Judging by the amount of chili and cayenne, yours may be a mild to medium heat, which is easy to increase or decrease by using more or less cayenne. For chili powder, you can change to ancho pepper powder too, or a mix of several other low heat chilies.
...See More
Popular peppers for vinager pepper sauce.
Q
Comments (5)
The hot peppers used in pepper sauce are usually a matter of availability, cultural heritage, and personal taste. Any and all hot peppers can be used. If you Google 'hot pepper list' you will find lots of suggestions. If I am making a mild sauce, I use primarily cayennes and any other 'salsa' type pepper. For something hotter and more flavourful (my taste) I use scotch bonnets and something yellow (maybe hot lemon) because I find that blend tasty. To make it hotter add some scorpions or bhuts; and chocolates add another layer of flavour. Then you can vary the amount of pepper to control the heat factor. I just 'wing' it all the time - no set recipe - just let your imagination rip!! Some cultures add spices like garlic, onion,mustard, horseradish, green mangoes,and celery seed that all add to the flavour. Maybe you can come up with some additions of your own. Please share.
...See More
LOOKING for: Stuffed Bell Pepper Recipe
Q
Comments (8)
My husband loves stuffed peppers so I make them frequently. I usually make them Greek style, with a filling similar to dolmathes (stuffed grape leaves). As with the grape leaves, I usually serve them with unsweetend, plain yogurt. Depending on my mood, I'll stuff them whole or cut them in half. Yemiste (Greek Stuffed Peppers) 4 large bell peppers (green, yellow, red, etc.) Stuffing: 1 pound lean ground beef or lamb â cup raw, long grain rice â cup water 1 large onion, finely chopped 2 - 4 cloves garlic, crushed or finely minced Â¼ cup olive oil 1 8-ounce can tomato sauce 1 teaspoon dried mint 1 teaspoon dried dill 1 teaspoon oregano 1 teaspoon salt 1 cup hot water or broth Pepper to taste Pepper Preparation: Slice off the top of the peppers. Remove white membrane and all seeds. If desired, remove stem from top piece and use to "cap" the stuffed pepper or chop and add to filling mixture. For softer peppers, lightly steam before stuffing. Stuffed Pepper Preparation: SautÃ© onion and garlic in olive oil until translucent. If using, add reserved chopped pepper. Add rice and â cup water. Parboil rice until almost all liquid is absorbed; set aside. In bowl, combine ground beef or lamb, parboiled rice, onion, garlic, tomato sauce, mint, oregano, dill, salt, and pepper. Mix thoroughly. Place peppers into lightly oiled baking pan. Salt cavities lightly. Stuff the meat/rice mixture into peppers. Add half the hot water or broth. Cover pan. Bake at 350Â° for 60 minutes, until rice is tender and vegetables are cooked. Check at 45 minutes and add more water or broth if needed. Let stand covered 15-20 minutes. Serve with plain, unsweetened yogurt, Tsatziki, or Avgolemeno Sauce.
...See More
retsec
Original Author
15 years ago
Thanks John. My dad used to make it using the whole peppers and adding hot vinegar. He used several different sizes, shapes, and colors. I just can't remember what kind they were.
spencersmom
15 years ago
Could it have been the Tabasco pepper? I have seen those used red and green, they're small and (as we know) pack a punch. Was it literally the whole pepper sitting in vinegar? You can use all kinds for that! Cherry peppers, tabasco, piquins... don't forget the garlic!

I've seen a couple blended sauce recipes with piquins which come in different colors. I have a fatalii sauce that is amazing and can't wait to make my own.

If you are looking for more of a blended sauce, do a search on hot sauce recipes and see what you get. Just watch the recipe because some you will need to make and then refridgerate and some you will have to process if you want to store it in the pantry.

If you want to experiment with a couple cups at a time to refridgerate, add mango or raspberries. The sweet and the heat... soooo good. Carrots are good in sauce too as John stated.

Well, hope this points you in about 3 different directions. :) Good Luck!

Erin

Related Stories

GARDENING GUIDES Summer Crops: How to Grow Peppers

By Marianne Lipanovich

Some like 'em hot; others like them sweet. With the incredible range of peppers available for home gardens, you can have your pick

Full Story

SHOP HOUZZ Shop Houzz: Like Salt and Pepper

By Houzz

Cute and kitschy ways to say ‘I love you’ with themed salt and pepper shakers

Full Story

TRADITIONAL ARCHITECTURE Saltbox Houses Pleasingly Pepper Landscapes

By Rachel Grace

Refreshingly basic silhouettes and materials make saltboxes a simple architectural pleasure

Full Story

DECORATING GUIDES Design Details: Pepper a Space with Poufs

By Lily Gahagan

Keep Cushy Seats On Hand for Unexpected Guests and Casual-Chic Style

Full Story

GARDENING GUIDES Great Lakes Gardener's August Checklist

By Barbara Pintozzi

Pick the peppers and drink in the scent of lilies this month, while you mull over a mowing strip to make fall gardening easier

Full Story

BLACK Cooking With Color: When to Use Black in the Kitchen

By Jennifer Ott Design

Consider sampling Caviar or Cracked Pepper on your kitchen walls or cabinets for richness and impact

Full Story

SHOP HOUZZ Shop Houzz: Sweet and Spicy

By Houzz

Cooking is sweeter once you organize your pepper, salt and paprika the stylish way

Full Story

LIFE Kitchen Traditions: Tomato Season Meets a Family Legacy

By Tiffany Carboni

Somewhere a Sicilian great-great-grandmother is smiling at a bowl of American-made sauce

Full Story

GARDENING GUIDES Backyard Birds: Northern Cardinals in the Snow, and Other Red Birds

By Habitat Network

Brilliant crimson feathers make these friends stand out in a crowd

Full Story

HOUZZ TOURS My Houzz: Natural, Autumnal Cabin Style in California

By Shannon Malone

Rich seasonal hues and rustic decor and materials create an inspiring home for an Ojai, California, color consultant

Full Story

Peppers for Pepper Sauce

Comments (4)

bigoledude

John A

Related Discussions

retsec
Original Author

spencersmom

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Peppers for Pepper Sauce

Comments (4)

bigoledude

John A

Related Discussions

retsecOriginal Author

spencersmom

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

retsec
Original Author