I saw the post for the Habenero glaze and thought about posting this heart warming concoction for everyones enjoyment :)
This is my own recipe that I put together after a lenthy talk with the local fire marshall :lol:
1 Red bell pepper
10 green chilli peppers
14 Jalepeno peppers
20 Thai green chilli peppers
3 Hungarian peppers
5 Cuban peppers
1 regular sweet green pepper
2 Sweet red peppers
10 red Bomb peppers (they look like little tomatoes)
27 Habenero peppers
2 or 3 Chipotle peppers -To Taste
2 or 3 Tbsp of the liquid from the can of chipotles
2 small carrots peeled and grated fine
1 small red onion2 Tbsp of balsamic vinegar
1/4 cup white vinegar
2Tbsp Brown sugar
3 Tbsp honey
1 Tbsp Emerils Essence
1Tbsp Kosher salt - NON IODIZED
5 Limes
Method
Core the peppers.Take out the white pithy membranes from all of the peppers.
Leave the seeds in all the hot peppers and discard the seeds from the sweet peppers.
Cut the medium sized peppers in half.
Cut all the sweet larger peppers into 1/2 inch strips.
The small Thai peppers just pull off the stems and the green leafy tops.
Put all peppers and carrots into a pot with about 2 maybe 3 inches of boiling water and cook them till slightly soft but firm "not mushy."
Reduce the heat and simmer for about 5 minutes.
While they are cookin and simmering take the Limes and with a zester peel off all the green skin being carefull not to cut into the white inner skin. Chop fine and reserve all the green zest.
Now juice the Limes into a bowl don't worry if the fruit bits get in thats just more flavour.
Take the pot of peppers off the burner and add all the remaining ingredients, Juices, spices,vinegars,brown sugar, honey, onion, and your Lime zest.
Now put it all through a blender on liquify adding the cooking water a little at a time
I don't let it get too liquified I like a little chunky texture to the finished sauce so use as much liquid as you like or less if you like.
Put all the blended peppers back into the cooking pot and stir it before putting it into whatever jars you want to store it in.
Seein as how this is a smokin forum at this point mix in a few finely chopped Chipotle peppers from a can and about 2 or 3 Tbsp of the liquid from the can
This will not go bad but I use mason jars and any other jars I have laying around including the little spice bottles you get when you buy spices at the grocer's. They fit nice in my lunch box
Any way there it is ...try it
I mix some of this hot sauce with Mayonnaise for my pulled smoked chicken sandwiches.
It has a nice bite to it that doesn't linger or over power the flavours
This is my own recipe that I put together after a lenthy talk with the local fire marshall :lol:
1 Red bell pepper
10 green chilli peppers
14 Jalepeno peppers
20 Thai green chilli peppers
3 Hungarian peppers
5 Cuban peppers
1 regular sweet green pepper
2 Sweet red peppers
10 red Bomb peppers (they look like little tomatoes)
27 Habenero peppers
2 or 3 Chipotle peppers -To Taste
2 or 3 Tbsp of the liquid from the can of chipotles
2 small carrots peeled and grated fine
1 small red onion2 Tbsp of balsamic vinegar
1/4 cup white vinegar
2Tbsp Brown sugar
3 Tbsp honey
1 Tbsp Emerils Essence
1Tbsp Kosher salt - NON IODIZED
5 Limes
Method
Core the peppers.Take out the white pithy membranes from all of the peppers.
Leave the seeds in all the hot peppers and discard the seeds from the sweet peppers.
Cut the medium sized peppers in half.
Cut all the sweet larger peppers into 1/2 inch strips.
The small Thai peppers just pull off the stems and the green leafy tops.
Put all peppers and carrots into a pot with about 2 maybe 3 inches of boiling water and cook them till slightly soft but firm "not mushy."
Reduce the heat and simmer for about 5 minutes.
While they are cookin and simmering take the Limes and with a zester peel off all the green skin being carefull not to cut into the white inner skin. Chop fine and reserve all the green zest.
Now juice the Limes into a bowl don't worry if the fruit bits get in thats just more flavour.
Take the pot of peppers off the burner and add all the remaining ingredients, Juices, spices,vinegars,brown sugar, honey, onion, and your Lime zest.
Now put it all through a blender on liquify adding the cooking water a little at a time
I don't let it get too liquified I like a little chunky texture to the finished sauce so use as much liquid as you like or less if you like.
Put all the blended peppers back into the cooking pot and stir it before putting it into whatever jars you want to store it in.
Seein as how this is a smokin forum at this point mix in a few finely chopped Chipotle peppers from a can and about 2 or 3 Tbsp of the liquid from the can
This will not go bad but I use mason jars and any other jars I have laying around including the little spice bottles you get when you buy spices at the grocer's. They fit nice in my lunch box
Any way there it is ...try it
I mix some of this hot sauce with Mayonnaise for my pulled smoked chicken sandwiches.
It has a nice bite to it that doesn't linger or over power the flavours
