Jump to content

  • Welcome!

    Register and log in easily with Twitter or Google accounts!

    Or simply create a new Huddle account. 

    Members receive fewer ads , access our dark theme, and the ability to join the discussion!

     

Hot Sauce Recipes?

Rip Saw

By Rip Saw,
in Huddle Lounge

Recommended Posts

mr beauxjangles Newbie

mr beauxjangles

Posted
Posted

I'm having the same issues this summer! I share a garden with a friend (he has a yard, I do not as a condo dweller) and we planted tons of different chiles this year. We had lots of red and golden cayennes. I basically just improvised and it turned out pretty good. If I recall correctly, here's what I did:

Roasted about six or eight of each (red and golden cayenne). Added those to four raw red cayennes that I seeded. Added a few cloves of roasted garlic (maybe three?), about two or three tablespoons of salt, and maybe one tablespoon of brown sugar to a saucepan along with what was probably about a cup of apple cider vinegar (I was eyeballing everything). I used an immersion blender (hand blender) to puree it all in the pot then brought it all to a simmer for about three or five minutes. Poured it off into a jar and left it sitting out for two days at room temp. I recall checking out a few recipes before getting started and some recommended leaving out at room temp for a few days while others recommended a long fermentation process with the chiles. There was too much vinegar so I poured off some and popped it in the refrigerator after a couple of days. You could probably reduce the amount of vinegar in the original recipe or just pour it off like I did. My approach seemed wasteful though. Anyways, that's what I did and I've enjoyed it so far. Would love to hear what others have done.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
×
×
  • Create New...