Bam's Tropical Fire Hot Sauce

Discussion in 'Sauces, Rubs & Marinades' started by teacup13, Mar 24, 2009.

  1. teacup13

    teacup13 Master of the Pit OTBS Member

    habaneros
    apple cider vinegar
    lime juice
    roasted garlic
    onions
    tequila
    salt
    and a secret ingredient..lol

    some nice peppers getting ready to be made into sauce
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    me cutting people..haha its a typo but it sounded funny..lol(way too many hot pepper fumes..[​IMG])

    [​IMG]

    peppers all cut up and ready to be put in blender
    [​IMG]

    lots of seeds taken out and its still freakin hot
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    this sauce has some fire but its still young yet. i will give it a couple of weeks, but it already tastes really good.

    UPDATE - sauce has aged...it is still freaking hot..lol
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    in jelly jars to age

    [​IMG]
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Look good but without the "secret ingredient" we'll just have to take your word for it.
     
  3. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    WHOA! I can feel the heat from here!

    I am a real pepper head, and I love it spicy, but I bet that is a bit to much for even me!

    Looks good for someone brave enough to try it!

    BBQ Eng.
     
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Sauce looks great but where's the heat?
    Obviously kidding...
    Beautiful looking habs, nice color too. Noticed the gloves on, I can tell this isn't your first time cutting up some hot peppers. Always feel bad when people truly don't know what they are getting into with habanero, scotch bonnet or bhut jolokias.
    Oh, by the way, what was the secret ingredient again...?
     
  5. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Started sweatin just from lookin at the pics!
    Thanks for sharing, well....we still don't know the secret ingredient...lol
     
  6. teacup13

    teacup13 Master of the Pit OTBS Member

    dried apricots...there i let out the secret...wow that was easy..lol

    these are my plans for peppers this year

    Red Savina
    [​IMG]

    Gold Bullet Habanero & White Bullets
    [​IMG]

    Devils Tongue
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    Jamaican Hot Chocolate (and Chocolate Habaneros)
    [​IMG]

    Yatsufusa Pepper
    [​IMG]

    and finally

    trinidad scorpion
    [​IMG]
     
  7. fire it up

    fire it up Smoking Guru OTBS Member

    Nice selection you are growing.
    Had never heard of the yatsufusa before so I had to look that one up.
     
  8. teacup13

    teacup13 Master of the Pit OTBS Member

    i had never heard of it either until i received it in the mail from a friend in Austrailia..lol
     
  9. werdwolf

    werdwolf Master of the Pit OTBS Member

    Can you get these as tarter plants somewhere, or do you need to start from seed?
     
  10. teacup13

    teacup13 Master of the Pit OTBS Member

    depends on your local greenhouses.. around here you have to start them from seed
     
  11. poolq

    poolq Newbie

  12. trevout

    trevout Newbie

    That looks awesome, I used 6 different chiles in the chili I made a couple weeks ago. Can you provide quantities so we can try it out ourselves? I might have to "accidentally" leave some of the seeds from the habaneros in for even more kick (I used the "ghost chile" in my last batch of chili and wasn't too impressed, so I like hot).
     
  13. rivet

    rivet Master of the Pit OTBS Member

    Great looking stuff. I'm going to smoke some Habs this weekend and will use them to make your sauce. Two q's: do you water bath the sauce after canning or refrigerate it during aging? How long do you age it? Thanks for your help!
     
  14. smoke freak

    smoke freak StickBurners

    Nice lookin peppers. I had no idea that you had a long enough growing season to get ripe habs that far north, eh.

    One of my favorite passions is creating new sauces from me homegrown peppers. Trying to get my mind going for something new to do with the bhut pepps this year but I dont think apricots will be the answer.
     
  15. teacup13

    teacup13 Master of the Pit OTBS Member

    we dont really have a long enough season, you have to grow them inside for awhile first.

    i just smoked some habs in alder/cherry to try a new hot sauce.

    we also have a local store around here that seems to get some good habs, i buy from them all the time now.
     
  16. smoke freak

    smoke freak StickBurners

    Oh yeah, smoke them habs! And everything else that goes into the sauce. You cant go wrong.

    And thanks for the link... Ill check in later.
     
  17. teacup13

    teacup13 Master of the Pit OTBS Member

    i had to show a finished bottle of hot sauce. finally got my label straightened out

    [​IMG]
     
  18. rivet

    rivet Master of the Pit OTBS Member

    Now that's cool! Nice label.
     
  19. smokingscooby

    smokingscooby Smoking Fanatic

    Alright. How do we get our sample bottle? lol

    Looks like great stuff..

    Made some hot sauce last year from habs, except my habs' were purple cause the peppers I used must have been planted too close to the eggplant. Only reason I figure they came out purple.But still tasted great.Gonna have to try the secret ingredient.
     

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