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Post by glen on Jul 15, 2019 19:21:38 GMT -6
This is a link to a web page with a list of hot sauce recipe's. I hope this link will post. It comes from pepperfool.com www.pepperfool.com/recipes/hotsauce_idx.htmlIf you have some good hot sauce recipes this is the place to post them. I hope this website gives you some good idea's for your next hot sauce batch also. I have been making island style fresh hot sauce. This pretty much means, unfermented peppers, with the solids left in the sauce. I just blend my peppers with vinegar, salt, sliced leeks,garlic,ginger and some lemon juice. I found my recipe on youtube, posted by a man from Trinidad and Tobago and this guy swears it is a genuine West Indies recipe. He uses super-hot peppers exclusively where I use a mix of hot peppers and milder peppers since I am new to the hot sauce scene. The hot pepper of choice in my area is called Chombo. It is a C Chinense pepper and its a hotty. And, must be treated with respect. I know, not nearly as hot as some of the super hots out there but hot enough. It starts out green of course, then turns yellowish orange before ripening to a nice red color. It is described as a Scotch Bonnet type pepper with similar heat and fruity back flavor. Extremely prolific and will just get covered over and then after picking will continue to produce for a nice long season. Can live more than one year. I bought 7 nice red hand-picked chombo today and will save the seed. I plan to sew seed this week in small pots. In Panama, Chombo is sold in the supermarket. Most hot sauces in the supermarket are made using chombo. Chombo peppers sell for a little less than 3 dollars per lb. A lb will have 60 to 70 peppers in it. More than most folks will ever need in their life-times.
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Post by heavyhitterokra on Jul 16, 2019 3:42:36 GMT -6
Glen,
That was an awesome link to a great website. I've never seen recipes so well organized. and easy to read.
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Post by glen on Jul 16, 2019 11:42:30 GMT -6
I am glad you like this website Ron. I got it from a forum for growing hot peppers and of course one of the important sections of the forum is how to use the chili peppers. There is a lady on that forum that is the go to for how to make hot sauce. She posted this link-I just borrowed it. Making hot sauce is a highly personal experience. What is good for you might not be so good for me. The hot sauces in the super market try to be all things to all people and this just isn't possible. Good hot sauce is very easy to make. Looking at the list of recipes the one for jalepeno hot sauce is closest to the recipe I am currently using. Except that I haven't been cooking or simmering my sauce and I also haven't been adding water to the sauce. Oh, I also haven't been straining my sauce. You can Taylor that recipe to your own taste. For example, it called for a lb of jalepeno's. If you like your sauce hotter add a percentage of hotter peppers to the recipe. Like, 25% cayenne pepper for example. This will raise the heat level of the sauce significantly. Or, if you don't want your sauce hot, use mild jalepeno's. Its your sauce.
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Post by glen on Jul 16, 2019 15:01:03 GMT -6
Photo's of Panamanian Chombo peppers I bought from the grocery store for 30 cents. I rifled thru the peppers to get the reddest and prettiest in the bunch because I needed the seed. These peppers start green then turn to various shades of orange before turning this nice bright red. When you cut these guys open I suggest wearing gloves. You will immediately smell a wonderful but powerful chili smell when you cut these open. You might cough and tears might well up in your eye sockets. A little fan in the kitchen is nice to have for moments like this. I cut them open and now I have hundreds of beautiful seed. I will plant some tomorrow or the next day. They don't need to be dried to plant. If you work with these peppers without gloves you are doing this at your own risk. Its not worth it. Those 7 peppers could be mixed with some much milder peppers to make a nice sauce. If you are new to hot sauce making you don't need many of these peppers. At first glance these just look like habenero or scotch bonnet peppers. They look the same to me and I could not tell them apart from other C Chinense peppers. I have some sweet Chinense peppers outside growing now that are supposed look just like these peppers. You will know the difference when you cut them open. I promise. These Chombo peppers are easy to grow and very prolific and give you very little problems. They are totally adapted to my climate and weather conditions. They can grow in the US I am sure, just as easily as any other habenero type hot pepper. The C Chinense species of peppers is one of the oldest variety's known to man and there are hundreds of variations in this species. People usually think of super hot peppers when they think of C Chinense. But, this species includes a nice variety of sweet peppers and everything in between. Its just my opinion. But, I do believe that the C Chinense pepper is the best pepper to use in hot sauce. A wonderful type of heat that builds with a fruity type of back ground taste in the sauce. Perfect to use with BBQ's or with rice etc.
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Post by macmex on Jul 17, 2019 4:13:23 GMT -6
C. Chinese species are my favorites too. Their heat is different than other peppers, coming on slowly, building to a crescendo and then leaving the best aftertaste of all. Some peppers, like Tabasco hit your mouth with pure heat and very little aftertaste.
The c. chinese are not the easiest to grow, for me, here. Once they're established and it's hot, they seem to thrive. But many years (this one included) have to replant a number of times. They just start out really slow, not liking cool damp conditions.
Of all the peppers I grow, Chile Rayado is the most vigorous for cooler temps, in the spring. It also transplants amazingly well and grows rapidly. It's my wife's absolute favorite for cooking.
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Post by glen on Jul 17, 2019 14:34:17 GMT -6
Probably the Chile Rayado would do poorly for me. Sounds like it likes the cool temperatures. The problem with the C Chinense peppers for you is that they do like heat and high humidity but they grow real slowly. I have 3 variety's of sweet C chinense peppers growing now. They grow painfully slow in the over cast weather. However, they are not showing any signs of desease what-so-ever. None of the variety's are giving me that issue. The other variety's and there are quite a few, are showing numerous different issues. Its spotty. Like the tam jalepeno's. Some look nice. Some look terrible. Its the high humidity and lack of sun and too much rain type issue. Tobasco peppers, cayenne, thai hot, all have desease. Withered leaves. Withered blooms. Wilt. You name it. The leaf falls off. I don't try to treat it. Each variety does have a couple plants that will produce. Its been very frustrating. This year is a test. I am determining which variety's can make it and also I will find out which type makes the best hot sauce. I am experimenting with wild peppers also. I have 2 or 3 variety's. I have the pequin's and chiltepins and even a larger type pequin that I found just the other day. I won't know until later which variety's I am going to continue growing. C Chinense is pretty impressive so far but the plants are still small. The Chombo has already proven itself. It grows like there is no tomorrow and produces way more peppers than you can use. Two Chombo plants is all I need. Tomorrow I will be sewing some seed to get ready for the next trial. I can grow peppers all year here. The best time to plant is actually October which is the same time we plant tomato's. This is towards the end of our rainy season. The rainy season ends in December but by that time the plants are decent sized and they can enjoy the intense sunny weather. I will have to make sure the plants get some shade in fact.
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Post by glen on Jul 17, 2019 14:54:12 GMT -6
As far as the tobasco peppers go. I have never used them at home to make a sauce. I am new to sauce making. I have eaten plenty of the commercial tobasco sauce product though and I like it. That flavor reminds me of home. That is why I am growing it. I started out with 3 pots with 3 plants in each pot. I transplanted some of those plants in a raised bed. The plants in the raised bed are doing the best. About half of the plants are full of desease. I plan to grow this plant again in October as well to see if that makes a difference. The plan is to make hot sauce out of these tobasco's. I know, they are all heat. Its part of my up bringing to eat Lousianna hot sauce so I am giving this an extended try. If I get a nice crop I will make hot sauce with just tobasco sauce in the recipe. If I get a small harvest I will mix the peppers with other variety's. I have a feeling that tobasco peppers are going to grow very nice if I plant them at the right time of the year. I have already made sauce using chombo mixed with Tam Jalepeno and some pequins peppers. Delicious. However, no sneaky heat. Its spicy from the moment you put some of that onto your tongue. I think that comes from the pequins which are sort of like tobasco peppers.
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Post by macmex on Jul 18, 2019 7:08:39 GMT -6
I've only grown Tabasco three or four times, now. I tend to think that if I had first grown them, I wouldn't have bothered with any other. This would have been to the detriment of my wife, who really prefers the Rayado. Tabasco seems pretty rugged for our conditions and, once it starts producing, it's a gusher!
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Post by glen on Jul 18, 2019 10:49:05 GMT -6
Peppers are one of the more interesting veggy's to grow. You are right, it would have been boring if you were stuck on just one type of pepper. One thing you should try is mixing the peppers when you are sauce making. I am not an expert on sauce making. But, I would think that if you mixed tobasco's with your chinense variety you would have a special hot sauce. People complain that tobasco is all heat and no flavor. I was brought up on tobasco so that is not my complaint. Yes, they are spicey. The heat is immediate and does not stay long. I will be mixing tobasco peppers with chombo. This will make a great sauce. The sauce will no longer have that sneaky heat. The heat will come on fast thanx to the tobasco's. Then, the chombo will kick in and you will have that deep, rich heat with the fruity after taste. Its going to be a very complex, rich tasting hot sauce. Tobasco peppers are C frutescen peppers. I am fairly sure that my wild peppers are also frutescen's and also my Thai hot peppers are frutescen's. All these peppers can be used to experiment with different sauces. I use very simple sauce recipes. It doesn't have to be complicated. I normally won't bother with the complex recipes because they just aren't necessary. I believe they are over-kill.
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Post by glen on Jul 18, 2019 10:58:52 GMT -6
Today I will be sewing more pepper seed. I want to have seedlings ready to plant in a raised bed later in the rainy season. Seedlings grow very slow. It will take me probably 6 weeks or more to grow some decent seedlings. I will plant chombo, thai hot,tobasco,long thin cayenne,and a type of wild pepper that I found growing on the side of the road. I already have a lot of pepper plants but there is an awful lot of desease that I am dealing with right now so harvest of peppers will be very small. Many of the plants are not going to make it. Even the tobasco peppers are struggling. I have more pepper plants than I need. But, I am experimenting. The result of my experimentation is that I am going to find out which variety's grow the best in my back yard and also I need to know the best time to plant. My hunch is that October is the best time based on my success in growing jalepeno's and chombo's. The rainy season has too much fungal and viral desease that just devastates young plants.
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Post by glen on Jul 18, 2019 11:07:04 GMT -6
Simple hot sauce recipe.
Ingredients- 7 chombo's-red Hand full of tobasco's or pequins Hand full of onion garlic-4 or 5 cloves ginger-to taste Dried culantro Juice of a small lemon Half teaspoon sea salt one cup of vinegar
Chop every thing real good in a food processor. Finely chop. Add a little vinegar to help with the chopping. Add the lemon juice and mix it in as well. Add the salt.
Spoon this mixture into a container. Add the rest of the vinegar. Stir it real good.
Let this sit on the counter for a week.
Then put this in the fridge. It will last for many months if you don't eat it quick. This is a fresh, uncooked sauce. Island Style. It is not super hot. But, if you are not used to eating hot sauce you need to respect this sauce.
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Post by macmex on Jul 18, 2019 19:34:02 GMT -6
Looks good! I never thought of using ginger.
No salt?
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Post by glen on Jul 19, 2019 15:37:12 GMT -6
You didn't see the salt ingredient. Its there. One half tspn of salt. One thing about salt. You can taste the sauce while you are making it. If it needs more salt you can add it. Everyone has a different taste tolerance for salt. For me, about a half tspn tea-spoon of salt per cup of vinegar. Or, even a little less.
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Post by glen on Jul 19, 2019 15:45:55 GMT -6
This season I have a lot of Ahi Criollo growing. That means Ahi dulce. They are sweet chinense peppers. They look just like bonnet peppers that are hot. But, these are sweet. This is my plan. I will grow as many of these sweet ahi's as possible and then mix them with Chombo to make a nice thick medium heat hot sauce. I am getting ahead of myself because the plants are still small and not producing yet. I also have just begun to plant chombo. Today I found a yellow Chombo and I planted some of that in my seedling station. Chombo comes in different colors I found out. So far I have seen red and yellow. I don't think the term Chombo refers to any variety in particular. It just means it is a scotch bonnet like pepper grown in Panama. It is a chinense type pepper and it is hot. The sweet ones are called Ahi Criollo. There are many shapes of these sweet ones. They all have the same name. Sometimes US seed company's adopt one of these Ahi criollo, give it a name, and pretend that they invented it.
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Post by heavyhitterokra on Jul 19, 2019 18:39:26 GMT -6
Glen,
Thank you, for all the great recipes you post. I love reading about your pepper sauce experiments. When you share recipes, that gives the rest of us a chance to experiment too.
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