Trio of Hot Sauces

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homebrew

Smoke Blower
Original poster
Jul 26, 2011
75
16
Harrison Township, Michigan
Pepper plants in full harvest. Decided to make (3) hot sauces - Habanero Pineapple, Roasted Serrano and tomato, and Japapeno.

All tasted very good, great with chips or as a condiment.

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Absolutely beautiful.  The colors of the finished product are, in themselves, a delicious sight to the eye.  The taste must be fantastic as well.  Nice job and thanks for sharing.

Rich
 
sure could use those recipes   or 
wife.gif
Ok - sorry for the delay in posting the recipies, got a little tied up with kids sporting events.

Habanero Pineapple Hot Sauce

6 habanero peppers, remove stem- rough chop

2 cups fresh diced pineapple

1/2 cup white vinegar

1/2 cup brown sugar

1/2 cup water

1/2 white onion

4 golves garlic, minced

2 teaspoons salt

1/2 cup grated carrot

Jalapeno Hot Sauce

 20 Jalapeno peppers, remove stem- rough chop

1 cup white vinegar

1/4 cup brown sugar

2 cups water

1 white onion

4 golves garlic, minced

2 teaspoons salt

Roasted Serrano and Tomato Hot Sauce

 20 Serrano peppers, remove stem- rough chop

10 Roma tomatos halved

1 cup white vinegar

1/2 cup brown sugar

2 cups water

1 white onion

4 golves garlic, minced

2 teaspoons salt

All the recipes are cook the onions, peppers and garlic unitl tender. Add water, vinegar, salt and sugar and simmer for 20 minutes. Blend until desired consistancy. I did roast the tomatos and serranos in the oven at 400 for 20 minutes or so to pick up some char.

All the sauces were just the right amount of heat and not to overpowering. Feel free to adjust the peppers and needed.
 
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I am a little new at the canning did my first batches of salsa this year with great success.  How long do you process the hot sauces in a hot water bath?  How much head space do you leave in the jars???
 
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