Made another Fatalii hot sauce. (Sautéed this one outside this time since I cleared out the house over the weekend.)
This is a simple vinegar-based sauce with a little onion, garlic and salt. I'm going to make a small batch of each of my hot peppers in this fashion so I can compare the tastes without the extra ingredients (fruit, vegetables, etc.) I think it will also extend shelf life since some of my sauces made with fruit don't hold up that long.
Recipe for simple vinegar-based hot pepper sauce follows. Makes about 4 ounces (enough to fill a small hot sauce bottle.)
1/2 cup water
1/4 cup white vinegar
1/4 cup thinly sliced onions
2.5 ounces hot peppers, stemmed and roughly chopped
1 teaspoon minced garlic
1/2 teaspoon vegetable oil
1/4 teaspoon salt
optional (to preserve color):
1/8 teaspoon citric acid
1/8 teaspoon ascorbic acid
Heat oil over medium heat in non-reactive sauce pan. Add peppers, onions, garlic and salt and sauté for about 3 minutes or until onions are soft. Add water and simmer until most liquid has dissipated. Let cool to room temperature.
Pour pepper mixture in food processor and puree for about 15 seconds or until smooth, wiping down the sides as needed. Pour vinegar in feed tube slow to incorporate. Add citric and ascorbic acid and pulse once more.
I've added two more peppers to the ripened list: Urfa Biber (4) and Naranja Picante Habanero (11)
Chocolate Scotch Bonnet
Datil (or whatever it actually is)
Naranja Picante Habanero
Jay's Peach Ghost Scorpion
I'm hoping I'll have all 15 peppers fresh at one point so I can picture them all together. It'll be tough since the Reaper just started it's first pod. Everything will likely be dry, made into a sauce or frozen by then.
I found fatalii goes very well with balsamic vinegar best.
Late Night with Stephen Colbert
September 8, 2015
I couldn't wait, so I decided to have the Naranja Picante Hab for breakfast. Dry Italian Sausage, pepper cheese topped with pepper slices. I'm getting that Habanero taste, but with less fruitiness. Plenty of heat (moved to a fork after getting a bit under my nose!).
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