Discussion in 'Recipes and Cooking' started by Catdaddy6676, Oct 28, 2018.
You must have a stomach made of steel
My father used to say I had a mind like a steel trap... Rusted shut! Lol
I have no stomach issues with spice but my tongue does take the brunt of the abuse!
I'd say rusted shut to when you want it to be
My tongue can't handle the stuff and head blows through the roof
Sounds good,, will try it ! Maybe with fewer peppers ! I like it warm but not blazing ! Thanks for the recipe !
Making peach hotsauce... Small peppers but 6 jalapeno peppers, 6 habanero peppers, 8 banana peppers, 2 bell peppers, one medium onion, 1 head of garlic, 2 bunches green onions, 1 cup each apple cider vinegar and water, half cup lemon juice, pinch of salt and 2 ozs molasses. And let's not forget 4 medium peaches.Depending on the amount of heat I may put in a tablespoon or so of habanero chutney to amp it up a bit.
Secret ingredient? A bottle of apricot wheat ale...
How did it turn out ?
Turned out really well! I also made one with pineapple that is very good also.
I'm the only one in my house that eats the stuff, so I can't do too much. It will spoil and then I will be ticked off due to wasting it for no reason.
I am using this batch a lot more than last year's. Almost done with my first 20oz jar and then can start on the last 32oz jar.
Woop Woop!! Lol
Not a hotsauce exactly, but chili sauce is at least spicy and has peppers, and we put up 20 bottles. My wifely idol said she used 20 lb of tomatoes.
I've been using my peppers chopped and added to burgers, or throw into homemade salsa or spaghetti sauce.
but the peppers are growing faster then I can eat them, so making a hot sauce is an option, it's that or pickle them.
Seriously- stumble into the pickling section of any decent grocery store and find amazing opportunities to preserve what you have worked so hard to produce with a little help from your friendly plants
Just liberally added pickled jalapeno peppers on my tacos! That's the same reason I pickled them, I couldn't eat them all.
Going to do a weapons grade hot sauce this weekend, using about 20 habanero and 20 of my mystery super hot variety. Gotta use them or lose them! Then I will make some kimchi.
Never-ever ask me to pull your finger!
Lol! No problem...
Got both dishes made, but had to use half of my superhots in a fermented product and the other half in a blended and cooked sauce made Saturday.
Yeah, I got a bit worried about the heat level. Call me wimpy/squirrelly or just plain skeered! What can I say... I'm allergic to pain.
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