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Hot sauce recipe
Posted on 5/9/22 at 7:08 pm
Posted on 5/9/22 at 7:08 pm
So I’m growing 4 cayenne pepper plants in my garden this year. I had no idea how much they produced and I didn’t have a plan for this many peppers.
Anyone have a good home made hot sauce recipe they’d like to share?
Anyone have a good home made hot sauce recipe they’d like to share?
1
Posted on 5/9/22 at 7:15 pm to Oilfieldbiology
quote:
Anyone have a good home made hot sauce recipe they’d like to share?
This is my recipe:
5 lbs. ground pork
3 tbsp. red pepper flakes
4 tsp. cayenne
6 tbsp. paprika
4 tbsp. homemade habanero hot sauce
2 tsp. dried sage
2 tsp. dried sweet basil
2 tbsp. salt
2 tbsp. black pepper
1 cup ice water
You can substitute your fresh peppers to get the heat value you want. It will probably take you a couple times making the sausage to get your recipe to your liking.
After I mix all that up real good, I case it up in natural casings and then vacuum seal until I use it.
Oh, and use pork butts when they go on sale, remove any sinew, cut up the meat in chunks and put it in the freezer to get REAL cold and that makes grinding it much easier.
Posted on 5/9/22 at 10:20 pm to gumbo2176
Your recipe sounds good, but did you think he said hot sausage?
I’m trying to figure out what I’m missing
I’m trying to figure out what I’m missing
Posted on 5/10/22 at 3:19 am to tlsu15
quote:
I’m trying to figure out what I’m missing
Damn, you're right. Guess I had a "Senior Moment" there as I totally misread what you posted. I do have a hot sauce recipe I use when making my own blend using some of the hotter peppers I grow like Habanero, Ghost, Butch T Trinidad scorpions.
I'll post it later.
Posted on 5/10/22 at 8:20 am to gumbo2176
Here's my hot sauce recipe:
I use the whole pepper when making mine and that includes the seeds and pith which is where the actual brunt of the heat is in peppers.
I'll use at least 30 habanero or ghost peppers for a quart, so it's pretty damn hot.
To that I'll add the following:
1 large onion roughly chopped
4-5 cloves of garlic whole
1/4 cup Salt---or to taste
1 tsp. Mustard powder
2 cups White vinegar
Put all this in a blender and set to puree until it is well blended and smooth. Then place this in a stainless steel pot and bring to a boil for around 15 minutes.
Ladle the hot sauce into clean canning jars making sure to wipe off any that gets on the rim of the jar. Place the seal on top of the jar and tighten down the screw-on ring.
Allow the jars to cool and they should form a vacuum and be safe to store in a pantry until needed. Once I open them I usually put the hot sauce in a shaker bottle and leave that in my pantry to use and not refrigerate it. I've never had any go bad.
P.S. Sometimes I'll toss in a bit of fresh lemon juice for a bit of citrus taste. Some friends use fruit, like mango, to make a mango flavored hot sauce.
I use the whole pepper when making mine and that includes the seeds and pith which is where the actual brunt of the heat is in peppers.
I'll use at least 30 habanero or ghost peppers for a quart, so it's pretty damn hot.
To that I'll add the following:
1 large onion roughly chopped
4-5 cloves of garlic whole
1/4 cup Salt---or to taste
1 tsp. Mustard powder
2 cups White vinegar
Put all this in a blender and set to puree until it is well blended and smooth. Then place this in a stainless steel pot and bring to a boil for around 15 minutes.
Ladle the hot sauce into clean canning jars making sure to wipe off any that gets on the rim of the jar. Place the seal on top of the jar and tighten down the screw-on ring.
Allow the jars to cool and they should form a vacuum and be safe to store in a pantry until needed. Once I open them I usually put the hot sauce in a shaker bottle and leave that in my pantry to use and not refrigerate it. I've never had any go bad.
P.S. Sometimes I'll toss in a bit of fresh lemon juice for a bit of citrus taste. Some friends use fruit, like mango, to make a mango flavored hot sauce.
Posted on 5/10/22 at 8:30 am to gumbo2176
And for good measure, here's my Habanero Pepper Jelly Recipe:
Everybody I give this to loves it. I do remove the seed and pith for this recipe and do so using latex gloves when using my super-hot peppers.
15 Habanero peppers seeded and pith removed
1 each of green, yellow and red bell peppers, seed and pith removed
2 cups Cider Vinegar
6 cups white sugar
6 oz. Certo Pectin----comes in a box with two 3 oz. packets
Cut up peppers to a fine dice.
Put sugar and vinegar in a stainless steel pot and bring that to a low boil. Add the peppers and let that simmer for about 10 minutes.
Have your canning jars ready because you have to move pretty fast when putting it up.
Add the Certo Pectin to the pot and stir in in real good. Ladle the jelly into the jars, put lids and sealing rings and seal the jars.
Let this cool at room temperature and be sure to flip the jars every 10 minutes or so to keep the peppers suspended evenly in the jars as it cools and sets. If you don't do this, the peppers will rise to the top of the jars.
When done, all the jars should seal with a "pop". Store in a pantry until needed and once opened, refrigerate.
Forgot to mention, I put this in pint jars and whatever is left over, I use within a day or two of making it since it never comes out exact for the jars.
Everybody I give this to loves it. I do remove the seed and pith for this recipe and do so using latex gloves when using my super-hot peppers.
15 Habanero peppers seeded and pith removed
1 each of green, yellow and red bell peppers, seed and pith removed
2 cups Cider Vinegar
6 cups white sugar
6 oz. Certo Pectin----comes in a box with two 3 oz. packets
Cut up peppers to a fine dice.
Put sugar and vinegar in a stainless steel pot and bring that to a low boil. Add the peppers and let that simmer for about 10 minutes.
Have your canning jars ready because you have to move pretty fast when putting it up.
Add the Certo Pectin to the pot and stir in in real good. Ladle the jelly into the jars, put lids and sealing rings and seal the jars.
Let this cool at room temperature and be sure to flip the jars every 10 minutes or so to keep the peppers suspended evenly in the jars as it cools and sets. If you don't do this, the peppers will rise to the top of the jars.
When done, all the jars should seal with a "pop". Store in a pantry until needed and once opened, refrigerate.
Forgot to mention, I put this in pint jars and whatever is left over, I use within a day or two of making it since it never comes out exact for the jars.
This post was edited on 5/10/22 at 8:33 am
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