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> Pepper sauce recipe
UCFscaper
post Jun 17 2009, 07:32 AM
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A post over on F S got me thinking, release the recipe for all to enjoy. I leave the seeds unless they have turned brown.

20 habanera peppers
(15.5 ounce) can sliced peaches in heavy syrup
1/2 cup honey
1 Tablespoon (or more) yellow mustard
1/2 cup light brown sugar
1 cup distilled white vinegar
2 Tablespoons salt
2 Tablespoons smoked paprika (no smoked paprika?, use 1/8 teaspoon of Liquid smoke and regular paprika)
1 teaspoon black pepper
1 Tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
Peppers, peaches, honey, mustard, brown sugar, and vinegar into blender. Measure in the salt, paprika, pepper, cumin, coriander, ginger and allspice. Blend until liquefied.
Option 1 refrigerate and enjoy
Option 2 (far better option) - Heat in non-reactive pan; simmer for 25-30 minutes or until the mix smoothes out and darkens slightly refrigerate and enjoy.

Tim
 
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Reel-Fin-Addict
post Jun 17 2009, 12:06 PM
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Nice tu.gif I found one like that looking for a bajan hot sauce (Hard to find here) the differance is that they use mango instead of the peaches. Im going to give yours a try, I like the ingredients

Tom's "Lotties True Bajan Hot Sauce" Knockoff

  • 12 md Habaneros, stemmed, seeded
  • 2 lg Cayenne peppers, stemmed, seeded
  • 1 15 oz can sliced Mango, drained
  • 1 c Cheap Yellow mustard
  • 1/4 c Brown sugar, packed
  • 5 tb White vinegar
  • 1 tb Curry powder
  • 2 ts Cumin
  • 1 tb Chili powder
  • 1 ts Salt, or to taste
  • 1 ts Fresh ground black pepper


Lotties True Bajan Premium Hot Pepper Sauce has been my favorite hot sauce for years. Early in 1996, my sources for this started to dry up and I now understand that they have discontinued production. Numerous letters to the home office in Barbados went unanswered. As I nervously approached the bottom of my last jar, I decided it was time to make it for myself. So using my trusty gas chromatograph analyser and utilizing mass spectroscopy techniques learned in Nuclear Engineering 401, I ventured forth and duplicated the recipe. The ingredients shown on the label were: Hot peppers, mustard, vinegar, sugar, salt, onion and garlic. Analysis showed that there was also mango, curry, cumin, chili powder and black pepper.

And now, the directions: Place the seeded peppers and vinegar in a blender and grind it fine. Slowly add the other ingredients and process until smooth. Pour into two 12 ounce Lotties jars and enjoy.



IPB

"The only thing that could spoil a day was people. People were always the limiters of happiness except for the very few that were as good as spring itself."

 
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snook4fun
post Jun 17 2009, 12:27 PM
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another 1-upper douche! wink.gif


IPB

If you have hate in your heart, let it out!......Clayton Bigsby

" Life is like a jar of Jalapeno peppers.
What you do today, might Burn Your Ass Tomorrow."
 
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UCFscaper
post Jun 17 2009, 12:40 PM
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R-F-A,

I got the start from the web and have tweeked it over the last few years. I go through about 1 cup of this stuff a week, makes scrambled eggs bomb diggity! Hard to beat a teaspoon or three in a bloody mary too.

Tim
 
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Reel-Fin-Addict
post Jun 17 2009, 06:38 PM
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QUOTE (UCFscaper @ Jun 17 2009, 02:40 PM) *
R-F-A,

I got the start from the web and have tweeked it over the last few years. I go through about 1 cup of this stuff a week, makes scrambled eggs bomb diggity! Hard to beat a teaspoon or three in a bloody mary too.

Tim
Bloody Mary huh! and sorry I didn't mean to "one up" anyone


IPB

"The only thing that could spoil a day was people. People were always the limiters of happiness except for the very few that were as good as spring itself."

 
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Zirc
post Jul 6 2009, 09:32 AM
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Thanks for the recipe. It was a big hit on the 4th. The only change i made was i substituted Datil peppers for the habaneras. Only because they are everywhere up here and plenty hot.
 
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UCFscaper
post Jul 6 2009, 01:10 PM
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Zirc,

Which did you make? I've been lookin at the one RFA posted, might just give it a try...once I run through the gallon or so I have in the fridge.

Tim
 
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Zirc
post Jul 6 2009, 04:57 PM
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Tim,

I made your recipe. It was all gone by 8 pm and the cookout started at 3 !
I will double the recipe next time.

Thanks again,
Jim

 
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UCFscaper
post Jul 7 2009, 09:18 AM
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Jim,

Great! The stuff is addicting.....my wife thinks I'm crazy....I think she is right.

Good eating and great fishing to you.

Tim
 
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saltycracker
post Jul 7 2009, 10:33 AM
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Here's a pepper sauce tip I learned the hard way. I used to make a killer datil pepper sauce and one of the ingredients was lemon. While making a batch I must have been in the mood for lemon and added extra. I made it in hot and double hot. The double hot was only like hot and hot was mild. After a little study I found out that the heat in peppers is an alkaline and the acid of the lemons neutralizes it. Damn it!!! Had to grind more datils and as ya'll know,,, that hurts.
If you ever get it too hot just add some lemon and wait to see when you've added enough. The heat can also cook off slightly. I'm not sure if these are facts but they are the truth. wink.gif
 
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Capt.Chris
post Jul 10 2009, 08:46 PM
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I had Zircs sauce and it was ghooooooooot!


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S.S.Tupperware
post Jul 23 2009, 11:09 AM
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Just picked over a hundred red habs, and just as many fatalis(Should be fatal) and this sounds like the perfect thing to do with them... gonna dry a few too.


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Paddles aren't just for the bedroom anymore!!!
 
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UCFscaper
post Jul 23 2009, 01:01 PM
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S.S., sounds like a plan. Just like women, never too HOT!

Tim
 
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S.S.Tupperware
post Sep 12 2010, 12:45 PM
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Made another batch....MMMMMMMMM Good!!! blink.gif

Used Tabascos instead...the bush was loaded


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Paddles aren't just for the bedroom anymore!!!
 
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UCFscaper
post Sep 13 2010, 02:24 AM
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Made some too! More of a Jamaican style with cilantro, thai basil, onion and garlic. Added some red jalapeno and serrano to round out the heat. Pretty damned good. Wife still thinks I'm crazy.

Tim
 
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