For gardeners only


Before too long here I will be making my annual "Hot sauce"

I have been doing this for over 9 years now and what I make lasts me thoughout the year, and also as gifts to a few chosen few. So, Let me gather my mind (Wich takes a while to do) and I will get on the project, with details and pictures. No one, not even "Tabasco" has such a tasty sauce like this" (even though they have much more experience as me) But, really. A real DIY "SUPER" hotsauce. The difference between My sauce and others is that it does not burn your mouth to death that you can't tast anything. Does not taste like viniger, and the sweating first starts when it is in the digestive track. And, no day after afterburn. The sauce Named by me "Blue Ice" is really good. Every year the taste changes (naturaly) depends on the crop. I will explain the process ONLY if there are really interested people in the sauce. If not, well. You'll just never know!

Any interested?

For gardeners only


Before too long here I will be making my annual "Hot sauce"

I have been doing this for over 9 years now and what I make lasts me thoughout the year, and also as gifts to a few chosen few. So, Let me gather my mind (Wich takes a while to do) and I will get on the project, with details and pictures. No one, not even "Tabasco" has such a tasty sauce like this" (even though they have much more experience as me) But, really. A real DIY "SUPER" hotsauce. The difference between My sauce and others is that it does not burn your mouth to death that you can't tast anything. Does not taste like viniger, and the sweating first starts when it is in the digestive track. And, no day after afterburn. The sauce Named by me "Blue Ice" is really good. Every year the taste changes (naturaly) depends on the crop. I will explain the process ONLY if there are really interested people in the sauce. If not, well. You'll just never know!

Any interested?You can put me down as a hell yes. I like my hot sauce to have flavor! Heat is heat, but if it's nasty tasting, I won't bother with it! I tried one (Scorned Woman (http://firegirl.com/hs1130.html)) that was hot as hell, but tasted awful and I couldn't taste anything else the rest of the meal. OTOH, There's another I use (Smack My Ass And Call Me Sally (http://firegirl.com/hs1281.html)) that I'll put on just about anything. It's Tabasco (http://www.tabasco.com/tabasco_tent/pepper_sauce/red_pepper_sauce.cfm) hot, but nowhere near as vinegary. I'd be honored to try yours.

No, no hot bitch here, just DIY from years of DIM (myself) with results!

I didn't make hot sauce. But I did make 2 quart jars of Rooster spur and tabasco peppers mixed in white vinegar. Jammed to the top. Still have a half a quart left from last year.

Sounds good!

I have a garlic infused one (forget the name) that I use as of late.

Always enjoy a splash of a good hot sauce.

Mulester mAkes a great BBQ sauce. He may dig this thread too.....

Mulester may dig this thread too..........I'm here....launch when you're ready, Visiman.....

:lurk::beer:

Big hot sauce fan here also. I, too, make an annual hot sauce. Mine is a habanero sauce that doesn't tear your face off. It has a little sweetness to it also. I am a lover of the habanero flavor as it has a citrus flare to it.

I wanna see this go down..........

I have not forgotten! I just have not gotten around to the sauce. With the weather we have been having I had to use the conditions. I had to dig out an older grape sort, and replaced it with a new sort that is more resistant, and had to get the back porch ready for winter. great weather! not quite T-shirt, but optimal for fall chores. I still have to replant the grapevine that I took out and will place it on the South side of the guesthouse (not yet really a guesthouse but maybe someday) But, I have to gather my thoughts and I will be starting in the near future. I have to charge my battery for the pictures.!

You betcha. I'd be interested...sounds yummy.

:lurk: :beer: :D

:lurk:

Count me in. I love hot sauce, but I don't care for it when it tastes like vinegar.

I agree with the 'vinegary' sentiment. I use the newer Tabasco Chipotle, yummm! I'm patiently waiting.

Hope we don't have to sit around waiting while it cooks for three weeks.. :D

Hope we don't have to sit around waiting while it cooks for three weeks.. :D

have a few hot peppers while waiting :thmbsp:

My peppers are aging on salt right now. I'll wait for the OP to cough up his recipe before I chime in. :D