wncdeerhunter
Old Mossy Horns
Who has a good recipe for making hot sauce from peppers out of the garden they'd share?
Didn’t know there was such a thing. Never make it past small game.thread on this in the recipe section,,,,may ought to start there,,,,,
thread on this in the recipe section,,,,may ought to start there,,,,,
Without a lot of blending agents added I've never had a homemade one not separate.
Easier to get a good storebought that you already like and spice it up.
Vinegar with peppers and spices is good stuff but can't function as hot sauce.
The vinegar was mentioned because some folks think peppersauce and hotsauce are similar or even the same thing when they are nothing alike.I can’t speak for WNC but in my case, it’s more about doing something useful with something you enjoyed growing.
Xanthum gum is cheap and solves the separation problem. It’s only one ingredient and is also found in nearly anything you find with a liquid in it at the grocery store.
Not sure if the vinegar was a side comment towards my pic, but either way, I don’t have a recipe at the moment that’s proven, but no vinegar involved at this point. That’s a brine solution the peppers are fermenting in. They’ll stay in for 4 weeks or so until they smell “right” and then strained, blended and adjusted from there. Currently it’s 4c water, 3tbsp sea/kosher salt, half a quart of chopped cayennes, 7-8 cloves of crushed and peeled garlic, remainder of head space filled with butternut squash for a sweet note, and brine solution poured over top.
The vinegar was mentioned because some folks think peppersauce and hotsauce are similar or even the same thing when they are nothing alike.
Your recipe sounds good. How long do you age the final product?
using vinegar and peppers
Currently what I’m doing with my surplus of habanerosAnother idea I tried last year, take the hot peppers and remove seeds. Dehydrate and then grind them. Makes a great little seasoning for chili, tacos, etc.
Yes sir, made Sriracha type hot sauce, somewhat on accident. I added Garlic, a small tomato sitting around, probably an onion, a few banana peppers that I had around, and a heap of cayennes peppers. I didn't set out to make Srirachca, just wanted a hot sauce to process the massive amount of peppers I had.Who has a good recipe for making hot sauce from peppers out of the garden they'd share?
sell them on e-bay....prices are crazy for that hot stuffAnybody have any ideas for using reapers or trinidad scorpions?
We planted a few of both this year and i hate to waste em.
Yea, they are hotter than the devils peter