Quote:
Originally Posted by jmsieglaff
Do any of you huge pepper list growers make your own hot sauce? Any tricks or tips should I ever want to try it?
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I am not a huge pepper list grower but the following base recipe which I have been making for the last decade and more keeps well(two years or longer) in a cool dark pantry. It does seem to reduce in heat over time.
Ingredients 250 grams fresh chillies,3 cups white vinegar,250grams sultanas,2tablespoons finely grated fresh ginger,4 cloves garlic peeled and grated,3 teaspoons salt, and 3 cups white sugar.
Method Put all ingredients in saucepan except sugar and simmer until sultanas are soft. Add sugar and stir until dissolved for another 15-20 minutes longer and puree in blender.
I then force through commercial sieve about 1/16 inch hole size and bottle into sterilised bottles.
I use all varieties of chillies. habernero, thai multi-colour, caroline reaper, cayenne, and others that I might be growing at the time. I grow Annaheim and use this to blend at different percentages with ultra hot varieties.