Well, this was a first.  My first hot sauce and I have to say, I’m very proud.  Nobody has disparaged the final product yet, though I’m always suspicious folks are just being nice.  But Jill and I like it, so really, who cares?  I thought I would lay out my recipe not only for anyone who decide to read this, but for my own record keeping.  This is an amalgamation of about three or four different recipes I found on line and on you tube.  Boy, they’re all different!!  Not just different ingredients, but different methods from start to finish.  After looking over a bunch of these, I just kind of channeled my inner Jedi and used the force.  Here goes:

The Players:

10 Habeneros

2 Ghost peppers

1 Tomato

1/2 cup chopped onions

1/2 cup chopped carrots(I steamed them a little bit)

1/4 cup fresh, chopped garlic

1/4 cup fresh, chopped ginger

1/2 cup cider vinegar

1/2 cup water

1 lime squeezed

1 tsp guar gum(prevents sauce from seperating)

1 Tbs salt

1/8 cup Vermont Maple Syrup(no imitations from other states)

Music: Eddie Palmieri/LaloRodriguez/Ismael Quintana- GOLD, and Eddie Palmieri-Listen Here

Sauteed onion, garlic, carrots in some olive oil for about 5 minutes.  Combined in food processor with habeneros, ghost peppers et al.  Buzzed it up for about a minute or two, until it was the consistency I was going for.  I didn’t want it to thick and lumpy or too runny.  Chop it up to your liking!  Then I put it all back in the pan over med-high heat and brought it to a boil for about 5 minutes, stirring often.

And CAREFULLY!  Words of caution: DO NOT PLAY AROUND WITH THESE PEPPERS!  THEY ARE HOT!  WEAR GLOVES.  WEAR GLASSES.  DON’T TOUCH YOUR EYES OF ANY OTHER SENSITIVE PARTS. ( I found out the hard way last summer how this oil can get on and in your fingertips.  I spent a Saturday night soaking my hands in a bowl of milk and ice cubes drinking wine through a straw!!)

When finished I poured it into a glass measuring cup and poured into bottles from there.  Obviously this isn’t critical information.  I mention it because it did take me a moment or two to figure out how to get it in the jars.  Maybe it’ll help someone out.  Below is a bottle of the sauce after approximately one week.

 

Nice color, consistency, flavor, and heat.  YUM!!  Hopefully I’ll find the time for one more batch before my peppers are toast.  Until next time, Papa G out…

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