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Old 10-22-2013, 10:35 PM   #8
is Blowin Smoke!

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Join Date: 02-02-13
Location: Springfield, IL

I had a batch about half that size last week and I asked the same questions. After Googling "hot pepper charts" I was able to identify all of the peppers that I had, mostly habanero varieties.

I decided to make my own pepper sauce and it turned out great.

I added all of the peppers after de-seeding and removing the membranes...use gloves. I added one medium onion, five-six medium tomatoes, about 1/2 bulb of garlic, tbls black pepper, 1/2 tbls salt, 1cup cider vinegar and 2 cups of water. After bringing to a boil, I let it simmer for 20 minutes and then took the immersion blender to it. I let it cool and then placed in vacu-sealed bags in the freezer for winter use.

I am really looking forward to jambalaya in the next few weeks. The flavor was hot, but the vinegar, onion, garlic and tomatoes gave it some substance. It actually tasted like a fiery tomato soup to me, but my wife thought it was just EVIL!

(Insert new smoker here!), Weber WSM-22, Weber 26.75 OTG, Blue Weber Performer with gas assist, Pit Barrel Cooker, UDS with rotisserie, SJG mini-WSM, Weber Go Anywhere
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