I like hot-sauce on certain foods but most hot sauces primary ingredient is vinegar.
I cannot stand vinegar inside my hot-sauce. I don't like the bitter flavor that comes with it so I've been working on perfecting my own recipe for a couple years.
Hopefully you'll enjoy it as much as me.
Saucepan with lid (Make sure it has a vent-hole)
Empty Glass Bottle with a Cap
Empty Glass Jar with a lid.
LOTS OF PATIENCE!
10 Large Limes
2 Large Lemons
1/4 to 1/2 pound Whole Peppers Your Choice
(I use Thai Chiles all the time, I like the flavor)
Quarter Clove of garlic (optional)
Start by slicing the limes and lemons in half and juice them directly into the jar.
It is ok if you get some of the pulp inside the jar, in fact I recommend it.
Once all the limes and lemons are juiced turn your attention to the peppers. Remove any stems from the peppers and discard them. Make a small slit down the length of each pepper making a hole but not cutting them in two. You could actually just stab all the peppers to save time, all you really need is a hole to allow the juice to flow into the peppers.
Pack the peppers down inside the jar allowing the juice to bubble inside the slit you just made in the peppers. Press the peppers down until they are completely submerged inside the juice.
(This is the step where in you will add your garlic should you choose too, don't chop the garlic, just smash the bejeezus out of them to unlock their scent and expose their insides and place them in the jar.)
Put just a small pinch of salt inside the mixture and put the lid on the jar. SHAKE! SHAKE SHAKE!
Now we need to infuse the juice and the peppers. Place the jar some where cool, dry and out of direct light.
Not just sun light ALL LIGHT stick them in the dark otherwise the little elves won't appear and do their magic on your mixture.
Wait about 2-3 days before you continue. (sometimes I go 4-5 days for extra strength.)
Be sure to take your jar out and shake it at least once every day but don't over do it.
2-3 Days later take your jar out and you'll notice the juice has changed colors.
(And the garlic looks a little green, it's safe I promise you, it hasn't killed me yet)
If you used a red pepper such as a Thai pepper you should see a red-tint in the juice.
That's how you know it's ready.
(Honestly I've never tried this with green peppers so I have NO CLUE what it looks like, if someone does this please let me know.)
Use the strainer to pour the juice into the saucepan. Press the peppers inside the jar to squeeze as much juice out as possible and continue to pour the juice into the sauce pan until you cannot get any more juice out.
Now, take all your peppers and chop them up as fine as possible. Place the chopped peppers back into the juice in the sauce pan. Cover the pan with a lid and bring to a boil, once boiling reduce the heat and simmer for about 10-15 minutes depending on how much pepper you've used. Remove from heat and allow to cool.
KEEP THE LID ON THE WHOLE TIME!
Believe me, the last thing you want is Pepper Juice Steam in your eyes!
Also be sure not to rub your eyes or your nose after handling the peppers otherwise you're going to have a BAD TIME.
While your pepper juice is cooling off, use the sugar and water to make up a batch of simple syrup. I'm not going to outline how to make simple syrup because there are plenty of recipes for that. Just make sure that it SUPER-SATURATED and cannot dissolve anymore sugar into the water. Make sure that it is THICK!
(You can boil it longer to thicken it up, that is part of the first steps of making most candies.)
You don't need a lot of it so I'm not going to give measurements. Set this aside as we will come back to it later.
Strain the pepper juice back into the jar making sure to press the chopped peppers to extract as much juice as possible. Throw the peppers away or eat them if you're brave enough. I suppose you could chop them up finer and add them into the final mix but I don't really like to do that. (Personal preference I guess.)
Next you'll want to add a little bit of the tomato paste to your juice jar, this is simply to thicken the juice up a little bit. (I find this works a lot better if you keep the juice just a little bit warm from the previous boiling.) Slowly add in the paste and either stir it or shake it, just be sure to mix it up good. I don't really have an EXACT amount because the amount of juice at this point will vary for everyone.
Just use your best judgement and give the juice a little bit of "body".
Take your empty bottle and funnel and pour the juice from the jar into the bottle. Next you can either fill the bottle the rest of the way up with the simple syrup to make a really sweet-hot sauce, or just add a little bit and sweeten it to your tastes.
If you want to make MORE sauce with a small amount of syrup use more lemons, limes and peppers.
Be sure to let the mixture cool down completely before placing the cap on the bottle, store your sauce in the refrigerator.
Mood: Daily Needs
Listening to: Voices in my head