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Habanero pepper hot sauce recipe needed

13 years ago

Annie shared her recipe for Habanero pepper hot sauce and I can't find it. So sorry Annie Does anyone have this recipe and would you post it for me or Annie if you read this soon would you share again. I am going to the grocery store and I'm not sure what I need to buy for this recipe.

Thank you everyone.

Karen

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Comments (12)

readinglady
13 years ago
I think find Annie's recipe in the thread below.

To re-process the jelly you'd have to decant it from the jars, bring it back up to a hot temperature and then re-pour into fresh jars with fresh lids.

You'll have to decide if you want to bother with that or just refrigerate those two jars and use them first. They'll keep well in the fridge and with the holidays coming up may be used before you know it anyway.

Here is a link that might be useful: Hot Sauce Recipe Anyone?
annie1992
13 years ago
Carol, I think you've gotten a couple of threads confused!

Yes, though, that is "my" recipe. Actually, it's Elery's recipe, his son sent it to him, so I have no idea as to the origin.

karen, you're still swimming in habaneros? What a year here in Michigan.

Annie

Annie
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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.
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Sometimes I feel a whole lot like the Grinch, spoiling people's canning. I don't know if that recipe is safe or unsafe. It's the not-knowing that's the problem. It's on the higher-risk end, though, because you have to have acid to counteract the oil and then more acid to raise the pH of the low-acid onion, peppers, celery and garlic. How much I don't know. Also, 10 minutes processing time is great for jams, but it seems awfully short for this. 1994 is the date of the last USDA revision and the NCHFP recipes developed since then, as well as what you see in new editions of the Ball Blue Book or any of the current sources, work from those standards. The USDA is planning a new revision now, but I don't know how soon it will come out or what will change. There's always new research changing what we assumed, like the listeria problem with certain refrigerator pickles. Who could have imagined? The trick is there are a lot of great recipes out there in books like Chesman's and then scattered amongst them are those that are doubtful. I'm not suggesting abandoning the book, just being selective. In "Blue Ribbon Preserves" Linda Amendt suggests canning curds, which are loaded with eggs and butter. When I asked her about it, she said the recipe wasn't tested (I don't know how she arrived at the pressure and time) and that she no longer cans her curds but refrigerates them. That's a really popular book. But there's been no revision or errata sheet and she hasn't said anything on her website. It gets kind of worrisome when you think an author has changed her own practices but hasn't acknowledged that in print. So the odds are that nothing would happen if you ate that sauce the rest of your life. But the potential for problems is definitely there. I'd refrigerate it; I don't see why it couldn't be frozen for long-term storage. It might be worth taking a small amount, if you have the space, and doing a test-container for the freezer, just to see how it holds up. Carol
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Welll there's several reasons why it may be impossible to find a recipe for canning other than the fact that is isn't a high demand item to warrant the cost of the lab testing. The oil, the fact that mangoes are one of the few low-acid fruits, the peppers are even more low-acid, as are the onions and garlic, and that it is pureed which can create density issues unless it is pressure canned. And there are many things that may be safely commercially canned for sale that cannot be safely done at home as we lack the specialized equipment to do it. So it doesn't follow that anything that can be commercially canned may also be done at home. I looked up the ingredients on the BWW sauce and several of the copy cat recipes and yes, they are all intended for fridge storage only. Or they may be frozen so you do have that option available. NCHFP offers a Mango Sauce approved recipe that could work as a starting point. One could add dried (not fresh) habs, onions and garlic too with no problems. You would rehydrate them first in vinegar before adding them. The rest of the flavorings - ginger, mustard seed, S&P, sugar, honey, WSauce, etc. pose no problems. The "2 tbsp. 'juice' means bottled lemon juice. So that is one possibility. Another is Small Batch Preserving's Mango Chile Sauce (p. 234) which is fairly close as you could sub habs for the hot red chili peppers. 3 c coarsely chopped peeled plum tomatoes (apprx. 6-8) 2 c chopped mangoes (about 3) 1 hot red chili finely chopped 3/4 c rice vinegar 1/2 c pineapple juice (can sub orange, or bottled lemon or lime) 1/2 c each chopped onion and celery 1 tbsp minced gingerroot 3 whole cloves 1 bay leaf 1/3 c granulated sugar (can sub brown) 1/2 tsp pickling salt Combine tomatoes, mango, chili pepper, vinegar, pineapple juice, onion, celery, gingerroot, cloves and bay leaf in SS pan and bring to boil over high heat. Reduce heat and boil gently for 1 hour or until thickened stirring occasionally. Add sugar and salt, return to a boil and boil for 10 mins. Remove from heat and discard bay leaf. Ladle sauce into hot jars leaving 1/2" headspace and process in BWB for 15 mins for 1/2 pints or 20 mins for pints. Yields: 4 1/2 cups. Those are the best two options I can come up with for you. Or make any of the recipes you have found and just freeze it in pint containers and thaw as needed. Dave
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I got this recipe from my friend's brother's friend. I'm making it tonight for the first time, so can't comment on it yet... it's a carrot-based (not sweet) recipe. Based on the specificity of the ingredient list I assume they've done several iterations and this represents their best result to date. [this looks like a pretty big batch, you might halve it] Habanero Pepper Sauce 1 Cup water 1 pound Habanero Peppers * 1 Â½ pounds peeled baby carrots 4 Tablespoons plus 2 teaspoons salt Â½ Cup plus 2 Tablespoons Vinegar Â¾ Cup plus 3 Tablespoons fresh lime juice (about 3 limes) 6 Tablespoons lime juice concentrate (about one of those green plastic containers) 2 teaspoons crushed garlic 3 Cups chopped onion Blanch the carrots and peppers in boiling water for 1 minute and then drain. Combine the ingredients and blend in a blender or food processor until texture is smooth, adding water if needed. Place in pot and bring the sauce to a boil. DonÂt cook too long or the carrots lose their bright color. Pour into bottles. ** Notes: *We usually de-vein and de-seed the peppers and the sauce is very flavorful but still has plenty of heat. Then we take the veins and seeds and cook them into the last bottle worth of sauce and it makes an insanely hot sauce. **The sauce must be stored in the refrigerator and will last over a year. YouÂll have to do your own research on how to do a more long term storage method.
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readinglady
13 years ago
Probably. Confused is the name of the game. I'm about "canned out" and just came in from the garden. Our habs aren't even ripe yet. I can see it'll be a race with the first frost. I picked a few to ripen under cover just in case.

Carol
annie1992
13 years ago
I'm glad to see you back here, though I know you're busy as can be.

Tonight is the first frost predicted here, I covered the bok choy, although I don't know if it's necessary, I think the stuff is frost tolerant....

Annie
lakemayor
Original Author
13 years ago
Thank you Carol for finding the recipe. I'm sorry Annie that I lost it. I think you sent it via email and I'm going to blame Steve for deleting it. Ha

Yes, I am swimming in Habaneros. I've even used some for decoration in a fall arrangement for my table. They are a beautiful orange/yellow color.

My daughter was over for lunch the other day and I had homemade vegetable soup and she asked where my hot sauce was. (She puts it on everything.) I don't really like hot spicy food so I don't have any hot sauce in the house. Well, I will now. Thanks again for the recipe.

Karen
annie1992
13 years ago
Karen, Elery loves the stuff, I don't touch it. Heck, I even wear latex gloves while I'm making it. You can sit by me when we next have a meal together.

yes indeed, I'm sure it was Steve's fault. (grin)

Annie
lakemayor
Original Author
13 years ago
Annie and Carol, I made Annie's hot sauce recipe a few days ago and it's a big hit with my family. My daughter said it's the best hot sauce she has ever had (and she knows her hot sauce.) I think the flavor is excellent but WOW I can't take the heat. A little goes a really long way.

Thanks to you both again for the recipe
annie1992
13 years ago
Karen, that is some crazy hot stuff, isn't it?

I don't eat it either, but Elery loves it, he's tougher than I am. (grin)

Annie
momto4kids
13 years ago
I'd like to try these recipes...but how do you store it and for how long? Thanks!
annie1992
13 years ago
Deb, I canned mine, 15 minutes in a boiling water bath in half pint jars. It has lots of vinegar and few low acid vegetables, so I feel comfortable doing that.

Some of the others I'd just refrigerate, I think they'd last for a month or so, with the vinegar that's in most of them, less for sauces that are not high in acidity.

Annie
lbpod
13 years ago
Every autumn, when my hot peppers turned red, I made
'Hot sauce'. Well, it was a couple of years before I
learned about PH levels. I had some AWSOME hot sauce,
but it went bad on the kitchen table. THEN I learned about
PH levels. Please pay attention to your PH levels, (acidity), even if you refrigerate it.
momto4kids
13 years ago
Thanks Annie...that's exactly what I wanted to know!!

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