Who likes Hot Sauces?

Hungarian peppers rock! We had them in the garden growing up. Would make "Hungarian Sandwiches out of them" - rustic bread, butter, peppers, tomatoes and salt. Man, those things are GOOD, but watch out when they turn RED!!!!!

I am going to second that question on where does one get recipes, if there is a place, and how long do these sauces keep fresh for?
 
wintermute said:
How long do these sauces keep fresh for?
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I was gonna ask the same thing.....but forgot to put it in my last post. I'll bet it keeps for a few weeks at least, in the fridge. With all natural ingredients, and zero preservatives or pickeling solution....I'm guessing not long if left un-refrigerated. Jeep....we must know!!
 
Dangit, Phil!:eek:

You are just burning up the kitchen over there.

Yes, as a military vet, I am required to love hot sauce. Fortunately, as a southwesterner, it's also a great pleasure.:cool:
 
To answer some of the questions, a Google search netted me some basic recipes, but they all seemed a little off...

For instance, 6 kinds of fruit in one sauce. It may taste "Fruity" behind the heat, but I think it's better to concentrate on a particular taste you are after...

Also, NONE of the recipes I found had enough garlic. :D

So, I took some basic steps on hot sauce creation and added my own flavors and ideas. Turned out great!! After almost 2 weeks since my first batch, they have changed a bit. The Red sauce doesn't seem hot initially. But the more you eat, the bigger the heat builds up until suddenly you are on fire. The Orange sauce was in my opinion too vinegarry initially, but since has mellowed and the Habaneros have really kicked it up a notch.

Just look up some basics and toss your own ideas into it. Really works out to be WAY easier than you think, and a hell of a lot of fun too...

With regards to storage, vinegar acts as a preservative. There is nothing to suggest these will not last 6, 9, 12 months if refrigerated. All natural ingredients to boot. Grab a bottle of your favorite Hot Sauce and look at the ingredients. The best ones have VERY little besides natural ingredients. Marie Sharp's is one of my favorite. GREAT flavor and really simple.

I'll post ingredients/steps soon. :thumbup:
 
I do, I'm crazy for them. The hotter the better!

My favorite summer hot sauce is fresh habaneros pureed with ground sea salt and just enough white rice vinegar to make it a sauce. No cooking, just pureed.

My local grocer will get fresh habaneros in a few times during the summer and I buy 2 or 3 lbs at a time and do this.
 
Bump for the recipes and steps jeep!!! This is something me and the gal could get into.
-Barry-
 
Those look fantastic.

There's an organic farmer here that has all sorts of pepper varieties. I'll have to stock up and give it a try.

BTW, Cholula on fried eggs...awesome.
 
Phil, those are looking tasty Bro!!! Go good in Fajitas, scrambled eggs whatever,um...
 
I just recovered the smoker from my old man so I've picked and cleaned a couple quarts of various hot peppers and plan to smoke then tomorrow. Picked up the cheapest (read Ronco) food dehydrator at Target to dry these smoky delights. The Habs aren't even ready to pick yet so there may be several sessions at the smoker and dehydrator. Love that hot stuff!!!
 
type00rev said:
Bill.....these are Hot Banana Peppers.

Hot Banana Pepper!
Capsicum annuum
a.k.a. Yellow Hungarian Wax Pepper
Scoville: 5000 - 15000 (depends on lineage)

hot_banana_pepper.jpg
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Thanks! Those look delicious. I love hot food. Especially when the weather cools off a bit. Mexican, Thai, Indian, American foods, bring it hot!
 
Awesome thread Phil.

Many thanks on the post. When can I come over and try it?:)
 
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