Hot Sauce....
Jim's
8 years ago
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karl_tn
8 years agoJim's
8 years agoRelated Discussions
Chili Sauce or Hot sauce
Comments (7)Thanks, that's what I figured too - since it was a long-cooked sauce, there weren't going to be any chunks left. Sorry Dave I had typed this, went to make dinner and just came back and hit Submit. I goofed (was checking the Ball Complete book for the original spices) and used the full 2C of vinegar for my half batch. So used 1/3C brown sugar and added another 2C tomato puree. We had a pint with a lb of ground meat for dinner, have 8C left in Pyrex measuring cup in fridge. The "puree" was pretty thin - as you can tell since my half recipe with an additional cup of vinegar and total 10C "puree" (2 additional cups, quickly nuked some paste tomatoes in a big Pyrex measuring cup, drained in a colander and topped with ice to peel them, then milled them into the measuring cup) made 5 pints, and that's with reducing the peppers and onions to less than half of the original recipe (that used 16C tomatoes). So a half batch should have been 8C peeled tomatoes, 4 bell peppers (app. 5C?), 3 onions (app. 2C), and 1C of vinegar to make 3.5 pints. I used 10C milled tomatoes, 3C peppers, 1 onion (slightly under 2C), and 2C vinegar and got 5 pints. I made sure the big chunks of onions (I roughly chopped them) were used for dinner, the peppers are in smaller pieces. Do you think it's safe to can the 4 pints I have left (after reheating of course)? I have adjusted the recipe in my Word document for the spices (Malna used a spice bag), I will go off that from now on so I don't get confused with looking at original amounts. And I think I'm going to change the white vinegar to ACV ;-) Sorry for the hijack. This post was edited by ajsmama on Sun, Sep 8, 13 at 18:34...See MoreHot Sauces / Jerk Sauce
Comments (6)I think I might try the Hot & Sweet Tamarind with a Indian type grilled chicken. This recipe is from the Pioneer Woman.... Indian Grilled Chicken Marinated in Milk/yogurt Chicken pieces (whatever kind your family eats)- must have the bone and skin still on. Plain yogurt 2% Milk Garam Masala spice Kosher Salt Black Pepper Marinate chicken OVERNIGHT in a mixture of all ingredients. Heat grill to around 300-400 Place chicken skin down on grill and bake for until internal temp is 140. Flip chicken over and continue to bake until chicken has reached 165 F for at least 4 minutes. Remove from grill and let it âÂÂrestâ for at least 3 minutes. Garam masala is best made fresh just before you begin cooking, but if you havenÂt got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place. Prep Time: 10 minutes Cook Time: 4 minutes Total Time: 14 minutesIngredients: Â4 tbsps coriander seeds Â1 tbsp cumin seeds Â1 tbsp black peppercorns Â1 ½ tsps black cumin seeds (shahjeera) Â1 ½ tsps dry ginger ¾ tsp black cardamom (3-4 large pods approx) ¾ tsp cloves ¾ tsp cinnamon (2 X 1" pieces) ¾ tsp crushed bay leaves Preparation: ÂHeat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. ÂWhen the spices are roasted turn of the flame and allow them to cool. ÂOnce cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. ÂGrind them all together, to a fine powder in a clean, dry coffee grinder. ÂStore in an air-tight container in a cool, dark place....See MoreHot Sauce Stain!!
Comments (0)I got hot sauce stuck on the ground. It’s not carpet it’s plain and I don’t know how to get it up....See MoreGarlic Thai chile hot sauce (2021)
Comments (11)1). The most important piece of hardware is an airlock of some sort that fits your fermenting container. I use mason jars with a beer/wine airlock. This is essential to preventing mold. 2). Use any peppers you like, from heatless Bell peppers to the hottest peppers on the market, or a combination of peppers for color, bulk, flavor, and heat. In my ferment, I used 700+ Thai chiles. Coarsely chop your peppers so you can see if there's any mold or pest inside; you can also remove some seeds at this time, which makes the sauce easier to process in the long run (I strain out seeds, so the fewer in the ferment the better). 3). You can make a hot sauce purely from peppers alone, but I like to add garlic at the very least. The flavors pair so well together. In this ferment, I added a lot of garlic and half a white onion. Coarsely chop the ingredients to increase surface area, and to make blending easier after the fermentation is finished. 4). The brine. I make my brine from 1 Tablespoon of sea salt per 1 cup of water. Many people will say to use distilled water, but I use tapwater and I've not had a problem. If your tapwater is really weird in some way, I'd recommend bottled water or distilled water. You can also use fancier salts if you like, such as pink Himalayan salt, but don't use iodized table salt. 5). Fill the jar, leaving about 1/2 to 3/4 inch headspace at the top. You need to make sure that your vegetable ingredients are under the surface of the liquid brine to prevent mold from forming, and this can be done with pickling weights, a ziplock filled with water, or other clean household items that will work. I wad up some plastic clingwrap and wedge the ingredients down. Then secure the airlock, making sure that the stem of the airlock is not in the brine directly. 6). Ferment for as long as you like. After 2 weeks, most of the fermentation will be finished, but you could keep going for several years if you want. When ready to process, strain the vegetables from the brine. Dump the vegetables into your bowl, then add *half* of the liquid brine to the bowl. The other half, add in white vinegar (or a vinegar of your liking). So, if you have 4 cups of brine, add in 2 cups of the salt brine, and 2 cups of the vinegar. You can save the rest of the brine for marinating, cooking, bloody mary's, or for using in your next ferment. 7). Blend everything smooth. I personally use an immersion blender, but people use traditional blenders, food processors, food mills, et cetera. At this point, you're essentially done. However, I go to the extra step of running the sauce through a sieve to remove as many seeds as possible - seeds are bitter, and I can't stand them, and I think they ruin the visual aesthetic of the sauce in the bottle. 8). Taste the sauce. Add more vinegar, more brine, citrus juice, spices. Get the flavor where you want it. To thicken the sauce, I slowly incorporate small amounts of Xanthan Gum while blending - a little goes a long way, so sprinkl e in 1/8 of a teaspoon slowly, testing the consistency as you blend. To thicken a sauce, you could also simmer and cook down your sauce, or use a cornstarch slurry during the heating process. 9). Bottling. Use sanitized bottles, fill, cap, and you're good to go. If you have any concerns about the sauce, store in a refrigerator; otherwise, the sauce should have enough acid (vinegar) to be shelf/table stable....See Moretomt226
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