Hinkle Hatz; A New Challenge

[solaryellow]

A friend of mine asked me if I could use some heirloom Hinkle Hatz peppers that they grow at Old Salem. I took all he had tonight. The plan is to smoke the majority for chili powder this weekend and turn the rest into a vinegar based pepper sauce while working on beans. They smell a lot like habaneros or scotch bonnets although the heat level isn't quite the same.

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• solaryellow
• Aug 14, 2012

http://davesgarden.com/guides/pf/go/83555/

 

[smokinhusker]

Nice looking peppers! Let us know how they turn out.

 

[frosty]

Looks great!  Those ought to make some mighty good sauce.   

 

[scarbelly]

Those look awesome Joel - nice score. I bet those are going to be tasty  

 

[diggingdogfarm]

They look great, I've grown them a few times.
They're an old PA Dutch variety.

~Martin

 

[solaryellow]

I am fermenting some and smoking the majority.

Using Todd's pellet smoker....

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[desertlites]

Interesting pepper,let me know of the flavor after smoked Joel. Oh and don't forget to wash your hands good before you tinkle.

 

[artisanbeard]

Interesting pepper,let me know of the flavor after smoked Joel. Oh and don't forget to was your hands good before you tinkle.

You're not kidding! I had to send my sous chef home once when I was a chef in Florida after he was chopping Habeneros and decided he had to take a leak! He was coiled over in pain...Ouch! 

 

[solaryellow]

Interesting pepper,let me know of the flavor after smoked Joel. Oh and don't forget to was your hands good before you tinkle.

You're not kidding! I had to send my sous chef home once when I was a chef in Florida after he was chopping Habeneros and decided he had to take a leak! He was coiled over in pain...Ouch! 

Heh Been there, done that.

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[solaryellow]

Interesting pepper,let me know of the flavor after smoked Joel. Oh and don't forget to wash your hands good before you tinkle.

Will do Bob. ;o)

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[solaryellow]

All I can say is WOW! The first batch of pepper sauce came out so good that i had to start a second!

The ingredients :

Mesquite was a good choice of smoke for this pepper.

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[frosty]

Looks excellent!

 

[scarbelly]

Looks great Joel - I bet that was tasty too. 

 

[michael ark]

Looks great!:drool

 

[solaryellow]

My coworkers alone drained a liter of this stuff last week. So I decided to make some more from the remaining smoked Hinkle Hatz.

The ones I had been fermenting in the quart jars will get some smoke today along with some Hungarian peppers DanMCG sent me.

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[DanMcG]

Looks good Joel, I might try the sauce thing next, I got to pick and smoke some peppers today.

Glad to hear ya got some peppers from the plants.

 

[whtplainssmoker]

Looks great Joel.  Can you divulge a little more about the process of creating the sauce? 

 

[solaryellow]

Looks great Joel.  Can you divulge a little more about the process of creating the sauce? 

Sure. What do you want to know Mike?

 

[whtplainssmoker]

Just the basics.  I haven't ventured into creating my own BBQ or other sauces yet, and I was wondering what the process is like.  Basic ratios for the vinegar etc.  Looks like the ingredients were the peppers, onions, garlic, salt, brown sugar, lime and vinegar.  Is there a saute process that comes first, or do you throw everything in a blender and then just cook it down?  Like I said, I have no clue, but would love to know.

I know that for cayenne peppers, you can just put them in a jar with water, salt and some garlic and let them ferment for a couple of weeks then just blend them up for a basic hot pepper sauce, but yours looks like there was no fermenting.

 

[solaryellow]

Just the basics.  I haven't ventured into creating my own BBQ or other sauces yet, and I was wondering what the process is like.  Basic ratios for the vinegar etc.  Looks like the ingredients were the peppers, onions, garlic, salt, brown sugar, lime and vinegar.  Is there a saute process that comes first, or do you throw everything in a blender and then just cook it down?  Like I said, I have no clue, but would love to know.

I know that for cayenne peppers, you can just put them in a jar with water, salt and some garlic and let them ferment for a couple of weeks then just blend them up for a basic hot pepper sauce, but yours looks like there was no fermenting.

You pretty much nailed it. I threw it all into the blender and then brought it to a boil before letting it simmer for about an hour. I also fermented some and then smoked them last weekend. I haven't had a chance to turn those ones into hot sauce yet.

24 seeded, deveined, smoked peppers (the ones I used are pretty much between a jalapeno and habanero heat-wise)
2 cups cider vinegar
1 large white onion
2 TBS minced garlic
2 TBS kosher salt
1 TBS brown sugar
juice from 1 lime