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InvisibleA3eyedfish
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Is Anyone Into Growing Their own Hot Peppers & Makeing Homemade Hot Sauce???
    #7670707 - 11/23/07 01:58 PM (16 years, 3 months ago)

This last year i have been growing various hot peppers to try out, sorting out which ones are best for hot sauce & trying now some recipes with good results. I was wondering if anyone else is doing this as well who would like to compare notes. or if you are a hot sauce freak, just drop a note here.

Peace.


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Edited by A3eyedfish (11/23/07 04:41 PM)

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InvisibleBrainiac
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Re: Is Anyone Into Growing Their own Hot Peppers & Makeing Homemade Hot Sauce??? [Re: A3eyedfish]
    #7670740 - 11/23/07 02:06 PM (16 years, 3 months ago)

I didn't grow any this year.I will try to grow some Tepin,Piquin and Birds Eye peppers, next year.


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InvisibleA3eyedfish
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Re: Is Anyone Into Growing Their own Hot Peppers & Makeing Homemade Hot Sauce??? [Re: Brainiac]
    #7670785 - 11/23/07 02:15 PM (16 years, 3 months ago)

do you have some seeds? & care to trade??


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Re: Is Anyone Into Growing Their own Hot Peppers & Makeing Homemade Hot Sauce??? [Re: A3eyedfish]
    #7670895 - 11/23/07 02:54 PM (16 years, 3 months ago)

No, sorry.


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Re: Is Anyone Into Growing Their own Hot Peppers & Makeing Homemade Hot Sauce??? [Re: A3eyedfish]
    #7671070 - 11/23/07 03:57 PM (16 years, 3 months ago)

I grow my own peppers and make my own hot sauce.

Here's some recipes to get you started :smile:

Bufalo Chipotle Sauce

    * 1 1/3 cups dark corn syrup
    * 1 1/3 cups coffee -- strong
    * 1 cup catsup
    * 1 cup cider vinegar
    * 1 cup Worcestershire sauce
    * 4 tablespoons corn oil
    * 6 tablespoons chili powder
    * 3 tablespoons prepared mustard
    * 2 teaspoons salt
    * 2 cans chipotle peppers -- en adobo

Blenderize thoroughly. Bring to boil and simmer until desired thickness. Good shrimping sauce.

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Chickasaw Hot Sauce

# 4 cup ketchup
# 1 1/2 cup molasses
# 1/4 cup vinegar
# 2 Tbsp Tabasco
# 3 Tbsp Worcestershire
# 1/4 cup lemon juice
# 1 cup chopped onion
# 3 cloves chopped garlic
# 1/4 cup brown sugar
# 1 tsp cayenne -- (1 to 3)
# 3 Tbsp dry mustard (or 1 Tbsp ginger)
# up to 2 cup water

Mix everything in a large, heavy saucepan. Add water as needed to create a sauce with a cream-like texture. Bring to a boil, stirring constantly. Reduce heat, partially cover and simmer VERY GENTLY for 1 hour. Stir frequently. Add water if it gets too thick. This sauce freezes well in mason jars. Use as a base flavoring for chili, sloppy joes, dip for wings or barbecue sauce. It is easily modified to accommodate individual heat preferences.

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F-16 Afterburner Hot Sauce

# 4 cup ketchup
# 1 1/2 cup molasses
# 1/4 cup vinegar
# 2 Tbsp Tabasco
# 3 Tbsp Worcestershire
# 1/4 cup lemon juice
# 1 cup chopped onion
# 3 cloves chopped garlic
# 1/4 cup brown sugar
# 1 tsp cayenne -- (1 to 3)
# 3 Tbsp dry mustard (or 1 Tbsp ginger)
# up to 2 cup water

Mix everything in a large, heavy saucepan. Add water as needed to create a sauce with a cream-like texture. Bring to a boil, stirring constantly. Reduce heat, partially cover and simmer VERY GENTLY for 1 hour. Stir frequently. Add water if it gets too thick. This sauce freezes well in mason jars. Use as a base flavoring for chili, sloppy joes, dip for wings or barbecue sauce. It is easily modified to accommodate individual heat preferences.

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Habanero Pepper Sauce

# 12 Habanero chiles, stems removed, chopped
# 1/2 c chopped onion
# 2 cloves garlic, minced
# 1 TB vegetable oil
# 1/2 c chopped carrots
# 1/2 c distilled vinegar
# 1/4 c lime juice

Saute onion and garlic in oil until soft. Add carrots with a small amount of water. Bring to boil, reduce heat, and simmer until carrots are soft. Place mixture in blender with chiles, and puree until smooth. Combine puree with vinegar and lime juice; simmer 5 minutes to combine flavors. Put mixture into sterilized bottles and seal.

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Haitian Hot Pepper Sauce

# 3 Habbies or Scotch bonnets, Chopped
# 1/2 c Papaya; substitute peaches, Fresh or canned
# 1/2 c Raisins
# 1 c Onion; minced
# 3 cl Garlic; minced
# 1/2 t Turmeric
# 1/4 c Malt vinegar

Bring everything to a boil together; lower heat and simmer 5 min. Puree in blender.

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Homemade "Tabasco" Sauce

# 12 Tabasco chiles, * I used cayenne
# 1 clove garlic, peeled
# 1/2 cup herbed chili vinegar, ** I used apple cider
# 1/2 tsp salt
# 1/2 tsp sugar

In a small nonreactive saucepan (I used Visions by Corningware), boil the chiles and garlic in the vinegar until tender. Place in a blender with the salt and sugar and puree. Run through a metal sieve if necessary. Dilute this paste with more vinegar until it is the consistency of rich cream. Pour into a nonreactive saucepan, bring to a boil, then pour into a hot, sterilized bottle to within 1/2 inch of the rim and run a sterlizied knife around the inside of the bottle to release air bubbles. Wipe the rim clean and seal with a scalded top. Store in the refrigerator after opening.

I got this recipe from Red Hot Peppers by Jean Andrews. Simple to do. Smells up the kitchen with the hot vinegar. My DS had to run upstairs to get away from the fumes. It was really smelly but it looks like the real thing once it is done.

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Home Style Inner Beauty Hot Sauce

    * 12 fresh habanero chiles -- roughly chopped
    * 1 ripe mango -- peel, pit, mash
    * 1 cup cheap yellow prepared mustard
    * 1/4 cup brown sugar -- packed
    * 1/4 cup white vinegar
    * 1 tablespoon prepared curry powder
    * 1 tablespoon ground cumin
    * 1 tablespoon chili powder
    * salt and freshly cracked black pepper -- to taste

This style of hot sauce, widely used in the West Indies, is basically habanero peppers (also known as Scotch Bonnets), fruit, and yellow mustard, with a few other ingredients thrown in. Use this recipe as a guideline. Habaneros are at the top of the chile pepper heat scale, so feel free to substitute other peppers of your choice. Funnel the sauce into an old pint liquor bottle, then let your imagination run free as to what whopper you can lay on your guests regarding its origins. If you're having trouble, here's a start: "One day in Jamaica I was in this dingy bar and met this old guy who..." and you take it from there. Mix all the ingredients together and stand back. This will keep, covered and refrigerated, until the year 2018. Be careful, though: If it spills, it will eat a hole in your refrigerator. If you ever want to dispose of it, call the local toxic waste specialists. WARNING: Hottest sauce in North America. Use this to enhance dull and boring food. Keep away from pets, open flames, unsupervised children, and bad advice. This is not a toy. This is serious. Stand up straight, sit right, and stop mumbling. Be careful not to rub your nose, eyes, or mouth while working with habaneros. You may actually want to wear rubber gloves while chopping and mixing -- these babies are powerful.

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Jackie's Trinidad Scotch Bonnet Pepper Sauce

# 1 Green Papaya, Peeled, Seeded and Roughly Chopped
# 10 Scotch Bonnet Peppers, Seeded
# 2 Onions, Quartered
# 3 Cloves Garlic
# Rind of One Lime
# 1/2 c Lime Juice
# 1 1/2 c Malt Vinegar
# 1 t Salt
# 1/4 c Prepared Yellow Mustard

Puree the papaya, Scotch Bonnet peppers, onions, garlic, lime rind, and lime juice in a food processor. Transfer to a medium saucepan and stir in the vinegar, salt and mustard. Simmer the mixture over low heat for 20 minutes, stirring occasionally. Bottle the sauce in hot sterilized jars.

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KB's Hellish Hawaiian Habenero Sauce

# 2 Tbsp Olive Oil
# 2 Cups Carrot diced
# 2 Cups Onion chopped
# 20 Cloves fresh garlic chopped
# 3 Cups Water
# 3 Roasted Red Jalapenos chopped
# 3 Roasted Green Jalapenos chopped
# 10 Habenero Peppers chopped
# 1 Tbsp Ginger minced (I use the stuff in a jar)
# 2 Cups ~ One large Mango seeded and diced
# Juice from 6 large Limes
# 6 Tbsp White Vinegar
# 1 Tbsp Sea Salt

Heat olive oil in a 8 qt stock pot. Add carrot and sauté till almost soft. Add onions and continue to sauté. Add garlic the last minute of sauté. Turn down heat and add remaining ingredients. Bring pot to a simmer to blend ingredients and soften. Using an immersion blender, blend to a pourable consistency. (You may transfer ingredients to a blender or food processor, I like the "Boat Motor"!)

Bottle contents in sterilized jars or bottles. This recipe makes exactly 3 Grolsch "Lock Top" pint bottles of sauce, if you are so inclined.

Warmth and Aloha
Enjoy My Hawaiian Heat,
KB

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L'exotic Sauce Dynamite

# 12 bird chiles (chiltepin or pequin) -- crushed
# 3 tbsp ginger root -- freshly grated
# 3 tbsp garlic -- freshly ground
# 1 med onion -- diced
# 1/4 cup tomato paste
# 1 cup distilled white vinegar
# 2 tsp salt
# 1 cup water
# 1 tbsp thyme -- freshly chopped

One of these was the one I posted (and it didn't work) the other day and the second one is from Emeril's new book - Every Day's A Party. I made it today. It is really good. I tasted a bit on my finger even though the recipe says to let it sit for 2 weeks in the refrigerator before using.

Mix all the ingredients together in a pan. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from heat. Cool, puree in a blender, and place in a small jar. It keeps for up to a year in the refrigerator.

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Mango-Habanero Sauce

# 2 Tbl. peanut oil
# 8 ripe mangoes, peeled and cut into large dice
# 1/2 cup diced white onion
# 1/2 cup diced carrot
# 2 fresh orange habañero chiles
# 1/2 cup champagne vinegar
# 1/2 cup ketchup
# 1/4 cup sugar
# Salt to taste

Heat the oil in a saucepan and add mangoes, onion, carrot and habañero chiles. Cook for about 10 minutes over medium heat, until onions are soft and translucent. Deglaze with vinegar and add ketchup and sugar. Bring to a slow boil, reduce heat and simmer for 35-40 minutes. Remove from heat and season with salt to taste. Transfer to a blender, pulse sauce and strain through a medium strainer. If the sauce is too thick add a little water to thin.
Yield: about 3 cups

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Mango Habanero Hurt Me Sauce

# 1 mango - or Apricots
# 1 red onion
# 4 garlic cloves -- (4 to 6)
# 10 + Habanero peppers -- (10 to 15)
# 2 T fresh ginger
# 1/2 tsp. turmeric
# 1/4 tsp. cumin
# 1/4 tsp. coriander
# 1 T honey
# 1/2 C cider vinegar
# 2/3 C sherry
# salt to taste if desired

In a saucepan, bring vinegar, sherry, and salt to boil. Purée remaining ingredients in a blender, then transfer mixture to a bowl. Pour vinegar mixture over mango mixture and stir well. Allow to cool before bottling. Keep refrigerated for 3 weeks or more.

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Spicy Island Hot Sauce

# 1 papaya -- coarsely chopped
# 1 medium onion -- coarsely chopped
# 2 medium garlic cloves -- minced
# 4 habanero peppers1
# 1 inch ginger root -- chopped
# 1/3 cup dark rum
# 1/3 cup fresh lime juice
# 1/2 teaspoon salt
# 2 1/2 teaspoons honey
# 1/8 teaspoon cardamom
# 1/8 teaspoon anise seed
# 1/8 teaspoon clove
# 1/8 teaspoon turmeric
# 1 pinch nutmeg
# 1 pinch cinnamon
# black pepper

Combine all ingredients in blender and puree just until smooth, or about 1 minute (taking care not to overblend and aerate). Pour into a saucepan and bring to a boil, then simmer gently, uncovered,for 10 minutes. Remove from heat and allow to cool before bottling. Refrigerated, the sauce will keep approximatly 6 weeks. Makes 2 cups.


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Re: Is Anyone Into Growing Their own Hot Peppers & Makeing Homemade Hot Sauce??? [Re: A3eyedfish]
    #7671112 - 11/23/07 04:10 PM (16 years, 3 months ago)

And a couple more :laugh:

Homemade Tabasco Sauce

Ingredients:

12 large Tabasco chile peppers; stemmed
1 clove peeled garlic
½ cup vinegar
½ tsp salt
½ tsp sugar

Directions:

Boil the chile peppers and garlic in vinegar in a small, non-metal saucepan until tender. Puree in a blender with the salt and sugar. Run through a metal sieve if necessary.

Dilute this paste with more vinegar until it is the consistency of rich cream. Pour into a non-metal saucepan, bring to a boil, then pour into a hot, sterilized bottle to within ½ inch of the rim.

Run a sterilized knife around the inside of the bottle to release air bubbles. Wipe the rim clean and seal with a scalded top. Store in the refrigerator once opened.

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Bi0's Habanero Hot Sauce - Liquid Fire

INGREDIENTS:

    * 12 habanero peppers, seeded and chopped
    * 1 (15.5 ounce) can sliced peaches in heavy syrup
    * 1/2 cup dark molasses
    * 1/2 cup yellow mustard
    * 1/2 cup light brown sugar
    * 1 cup distilled white vinegar
    * 2 tablespoons salt
    * 2 tablespoons paprika
    * 1 tablespoon black pepper
    * 1 tablespoon ground cumin
    * 1/2 teaspoon ground coriander
    * 1/2 teaspoon ground ginger
    * 1/2 teaspoon ground allspice

DIRECTIONS:

1. Place the peppers, peaches, molasses, mustard, brown sugar, and vinegar into the container of a food processor or blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied. Pour into clean jars, and refrigerate overnight before using.


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InvisibleA3eyedfish
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Re: Is Anyone Into Growing Their own Hot Peppers & Makeing Homemade Hot Sauce??? [Re: Amatoxin]
    #7671236 - 11/23/07 04:37 PM (16 years, 3 months ago)

wow!, thanks for the recipes, i am currently not growing chicksaw or tobasco if you have seeds you can kick down.

I can't use the caro syrup, molasses, brown sugar or ketchup tho, far too much sugar, i could sub tomato paste in place of the ketchup thjo.


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InvisibleA3eyedfish
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Re: Is Anyone Into Growing Their own Hot Peppers & Makeing Homemade Hot Sauce??? [Re: A3eyedfish]
    #7671302 - 11/23/07 04:45 PM (16 years, 3 months ago)

i smoke my own chipotle peppers useing jalpenos & jaloreo, ( yellow jalpenos ), i was lucky enough to score some tangerine wood for smoking.


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InvisibleLeftyBurnz
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Re: Is Anyone Into Growing Their own Hot Peppers & Makeing Homemade Hot Sauce??? [Re: A3eyedfish]
    #7672201 - 11/23/07 07:36 PM (16 years, 3 months ago)

1. i LOVE hot sauce.

2. i just got my garden started up last week. just started a few different peppers. itll be a little while before i get any.


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Re: Is Anyone Into Growing Their own Hot Peppers & Makeing Homemade Hot Sauce??? [Re: LeftyBurnz]
    #7672614 - 11/23/07 09:24 PM (16 years, 3 months ago)

I got some thai chili seeds, and some inferno bell's, which are a hotter sweeter bell pepper. Unfortunately I only enjoyed a few before the frost got too em. :frown:


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Re: Is Anyone Into Growing Their own Hot Peppers & Makeing Homemade Hot Sauce??? [Re: snoot]
    #7733542 - 12/08/07 02:45 PM (16 years, 3 months ago)

I'm definitely starting to grow some peppers in the upcoming spring. I already have some Serrano pepper seeds, which will be great for guacamole. Need to figure out what other types of peppers would be enjoyable for me to grow.


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