Fermented hot green chili sauce with/without cap/calyx?
katyajini
8 years ago
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Need help with Hot Pepper Sauce (peppers in vinegar)
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 MoreTabasco hot sauce
Comments (22)I grow the tobascos particularly for pepper vinegar. I pick a collection of the pepper colors that range from green to yellow to orange to red, wash and remove the caps, pack them into the shaker bottles, add a smidgen of salt, and cover with cider vinegar. Not really rocket science, it is what my grandmother and mother did forever. I let it sit out of the fridge for about a week, then put it in the door of the fridge. If the level of vinegar gets low, I just refill the vinegar in the bottle. Of course, I don't regrow the tobasco peppers every year for this - instead I just refill the bottle as needed. This year has been a grow year, though the vinegar in my old bottle, maybe five years old, is really, really good. I replace it because the peppers in the old bottle get to looking so terrible, even though they taste great. I have made a roasted ripe jalapeno hot sauce, where I blackened the skins of the peppers and garlic under the broiler before cooking with vinegar/water/salt solution to cover, then running through a sieve. Made an unbelievably great hot sauce that just needed to be thinned with vinegar to work well in a shaker bottle. This year for the first time I am making a fermented hot pepper sauce with a mix of pepper varieties, garlic and a little salt, ground up together and fermented for six weeks total. My sixth week is this Friday. The stuff smells great. I just used a recipe that looked interesting, so we'll see how it goes....See MoreNaga-Bhut jolokia hot sauce
Comments (10)I grew the Bhut plants from seed last year. 6 plants took about 4 months to start producing. I harvested pods three separate times on each plant. about 20 each time for a total 350 pods. Starting 300 plants this year...gotta have the best. Here is my recipe i can up in pint jars for me and my friends and a couple of burrito places in town (they sell the sauce in 1-tablespoon containers for a quarter.) LET ME ADD ONE NOTE. I GROW ALL THE FRESH INGREDIENTS MYSELF PEACOCKS PAINT REMOVER SAUCE 6 Bhut Pods-FRESH 6 Seranno Pods-FRESH 3 Orange Habenaro Pods-FRESH 6 Chocolate Jalepeno Pods-FRESH 6 Yellow Bananna Peppers-FRESH 25 Chili Petin (Birds Eye) Peppers-FRESH 6 cups Yellow Pear Tomatoes-FRESH 4 cups Tomatillos Roasted-FRESH 3 cups Cherry Tomatoes-FRESH 1 cup Yellow Bell Pepper-FRESH 10 Cloves Garlic-FRESH 3 bunchs appx. 20 Green Onions-FRESH tops and all 3 Walla Walla Sweet ONIONS Grown in Walla Walla Wash. Or 3 1015 onions from the Texas valley 1 cup Chopped Cilantro-Fresh 2 Tablespoons Ground Cumin from seeds-FRESH 1/4 cup chopped Oregino-FRESH 1/3 cup Sea Salt 3 tablespoons Fresh Ground Peppercorns 1 Whole Lime-skin and all 1 Whole Lemon-skin and all 1/2 cup Brown Sugar 2 tablespoons Chocolate Suryp 1 cup Fresh Squeezed Orange Juice 2 cups Cider Vinager 1 cups Distilled water 1/2 cup Gold Tequila (NOTE***use 1/4 cup in recipe***pour rest in shot glasses and drink yourself or share) NOW THE WORK BEGINS Chop all ingredients. process in blender to med. fine. I have everything seperated in bowls so I grab some of each and fill the blender half way and blend then pour it in a big pot. ***MAKE SURE YOU WEAR GOGGLES...MAKE SURE TOP LID IS ON BLENDER ANY THAT SPLASHES ON THE WALL WILL PEEL THE PAINT OFF**** Bring all ingredients to a boil. al soon as it boils reduce to simmer for 20 Min. Sterilize pint jars,caps, & lids in hot boiling water Fill jars to 1/2" of top....wipe rim clean with tequilla soaked paper towel. Hell pour a couple more shots for yourself. Put sealed jars in boiling water for 20 Min. then remove and set aside to cool...***Note*** you might half a jar left over so put it in the frig and make some Queso dip and add a couple of teaspoons of the sauce to it.....Grab some tortilla chips and the bottle of tequilla and sit down to watch the SUPER BOWL end eat and drink to your hearts content. Might be a little work to make all this but you should habe a couple of months supply of salsa to enjoy...CHOWA DOWN. RANDY...See MoreMaking Hot Sauce At Home!
Comments (11)Although not what you would call a salsa, one of my families favorite sauces is Green Chili Sauce made from Hatch or Nu-Mex peppers. It takes a fair amount of work and time to make, so we make it in large batches and freeze it for later use. I assume it can be canned if one goes to the trouble of pressure canning. My family really enjoys Mexican and Tex-Mex cooking at home, and this sauce is a staple used with green chicken enchiladas, chili rellenos, chimis, etc The recipe that follows is the basic found in many places and is the minimum basic one unit of measure.  1 small onion, finely chopped  1 clove garlic, minced  2 tablespoons vegetable oil  1 tablespoon all-purpose flour  2 to 3 cups chicken broth  1 cup chopped green New Mexico chile, roasted, peeled, stems removed  1 small tomato, peeled and chopped In a medium skillet, heat the oil and sauté the onion and garlic until they are soft. Stir in the flour and blend well. Simmer for a couple of minutes to cook the flour, being careful it does not brown. Slowly add the broth and stir until smooth. Stir in the remaining ingredients, bring to a boil, then reduce the heat and simmer until the sauce has thickened, about 15 minutes. To finish, use an immersion blender to puree to a smooth consistency. A regular blender can be used to puree if an immersion blender is not available....See Morekatyajini
8 years agokatyajini
8 years agokatyajini
8 years agolast modified: 8 years agokatyajini
8 years agokatyajini
8 years ago
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