So after reading Craig (fpnmf) string on fermented hot sauce it got me to revisit something I tried a couple times before and never truly tracked... As most of the ingredients come out of my garden there is very little cost. This is my go to sauce for breakfast or for any kind of burrito or taco... Hope you enjoy! Happy Smoking, Smokin - K
P.S. I had to move the cooking to out back as the wife and child where starting to cough...
4 Cups Shredded Carrot
16ea Fatali Peppers
4ea White Habanero's
3 ea Large Sweet Red Peppers
1 ea Large Sweet White Pepper ( Ok to use green or Yellow)
1 ea Large Walla Walla Sweet Onion
Juice from whole Lime
6 to 9 cloves of garlic (I lean towards 9)
3 to 4 cups of Water (I lean towards 4 as I like it a little runny)
1/4 cup White Sugar
1 TBS Salt (Sea Salt)
1 1/4 Cups Apple Cider Vinegar
Run all veggies thru a food processor as fine as you can..
Add all veggies to large pot and then add the water, vinegar, sugar salt and Lime Juice
Cook on Medium for 1 to 2 hours
Cool hot sauce enough to add to Blender
Blend on Puree
Pour hot sauce back into original pot and put back on Medium Heat while you prep your jars for canning
Pack your hot Jars with your HOT sauce and water bath for 20 to 25 minutes
This is a 2 year old Fatali Pepper plant my friend gave me... Hotter then a Habanero.. Love the fruity flavor... By far my favorite hot pepper...
I didn't take any of the food processor pics.. This is after cooking and has been cooled for the puree
Bearcarver would approve
Puree in blender
I originally only had 3 cups of water and 1 cup of vinegar in the recipe... After this point it was too thick to I added 1 more cup of water and a 1/4 cup more of vinegar.. Put it back on the out door burner and cooked for another 1/2 hour while my jars were warming.
Back on Stove prior to canning