So, every year for Xmas I get my dad whatever strange and interesting hot sauces I can track down. I've found some great ones and some boring ones. He likes really hot food (he put's a good 10 or 12 tablespoons of sambal olek onto anything stir-fry related he eats) but he seems to have maxed out heat-wise with some scotch bonnet sauces I got him, straight up carribean calypso stuff.
Anyways, this year I figured I'd make my own. I want something really hot, but not quite as hot as full blast calypso sauce (but significantly hotter than most hot sauces, by a factor of 10 at least).
Here's my recipe so far, this is sitting on my stove getting another quick boil before going back into the fridge (I've been tinkering with the recipe today so I wanted to pastuerize it).
- A little bit of canola oil for roasting everything (did not pour the excess oil into the sauce after roasting)
- 1x Large red bell pepper (sliced then roasted)
- 2x Large Garlic bulbs/heads/whatever they're called (roasted)
- 54x Habanero peppers (10 added fresh rest roasted)
- 4x medium sized jalapeno peppers
- 1/2 cup water
- 1/2 cup Apple cider vinegar
- 1 tsp kosher salt
- 1/2 cup light coloured honey (good quality)
- 3 tsp paprika powder (not smoked sadly)
- 1 tablespoon balsamic vinegar (not the good stuff obviously)
- 1 cup of my very light coloured "Ghost Mead" traditional.
I'm thinking of roasting 4-6 more heads of garlic, I want a much stronger roasted garlic taste (maybe some sauteed garlic would be good to add? I don't want that fresh garlic bite in this sauce though). Right now it tastes like a Carribean sauce with a honey kick, I want something a little more unique. I also wouldn't mind it being more red, so I'm thinking of blending in another red bell pepper, but unroasted this time (should give it some nice freshness too).
Any thoughts? I've never really made hot sauce before.
I'm also wondering how sauces like this do for storage. I'm planning on bottling it in 500ml flip top beer bottles, and I have no idea if I should sulphite it (and how much to use if so) or bottle it hot, or what. If I sulphite it will that help it not go bad after being opened and kept in the fridge?
Or does something like this even need it? It's got some alcohol in it, a fair bit of vinegar, and maybe capsicum is antibacterial/fungal? I really have no clue what I'm doing here!
The aroma is bloody amazing so far, I think I'm going to make several more batches of this with different peppers and slight tweaks.
EDIT: I might also takke a small sample out and try adding a little chipotle. I love chipotle's smokiness to death, but this isn't a very "southern north america" tasting sauce and I'm worried it might ruin it.
Anyways, this year I figured I'd make my own. I want something really hot, but not quite as hot as full blast calypso sauce (but significantly hotter than most hot sauces, by a factor of 10 at least).
Here's my recipe so far, this is sitting on my stove getting another quick boil before going back into the fridge (I've been tinkering with the recipe today so I wanted to pastuerize it).
- A little bit of canola oil for roasting everything (did not pour the excess oil into the sauce after roasting)
- 1x Large red bell pepper (sliced then roasted)
- 2x Large Garlic bulbs/heads/whatever they're called (roasted)
- 54x Habanero peppers (10 added fresh rest roasted)
- 4x medium sized jalapeno peppers
- 1/2 cup water
- 1/2 cup Apple cider vinegar
- 1 tsp kosher salt
- 1/2 cup light coloured honey (good quality)
- 3 tsp paprika powder (not smoked sadly)
- 1 tablespoon balsamic vinegar (not the good stuff obviously)
- 1 cup of my very light coloured "Ghost Mead" traditional.
I'm thinking of roasting 4-6 more heads of garlic, I want a much stronger roasted garlic taste (maybe some sauteed garlic would be good to add? I don't want that fresh garlic bite in this sauce though). Right now it tastes like a Carribean sauce with a honey kick, I want something a little more unique. I also wouldn't mind it being more red, so I'm thinking of blending in another red bell pepper, but unroasted this time (should give it some nice freshness too).
Any thoughts? I've never really made hot sauce before.
I'm also wondering how sauces like this do for storage. I'm planning on bottling it in 500ml flip top beer bottles, and I have no idea if I should sulphite it (and how much to use if so) or bottle it hot, or what. If I sulphite it will that help it not go bad after being opened and kept in the fridge?
Or does something like this even need it? It's got some alcohol in it, a fair bit of vinegar, and maybe capsicum is antibacterial/fungal? I really have no clue what I'm doing here!
The aroma is bloody amazing so far, I think I'm going to make several more batches of this with different peppers and slight tweaks.
EDIT: I might also takke a small sample out and try adding a little chipotle. I love chipotle's smokiness to death, but this isn't a very "southern north america" tasting sauce and I'm worried it might ruin it.