Hot Pepper Sauce

16 years ago

Just got done making the hot pepper sauce in Blue Ribbon Preserves by Linda J Amendt. Whew! I used all yellow tomatoes (Manyel & Small Yellow Plum tomatoes (from My Uncle), Bulgarian Carrot Peppers and Habaneros. I think I will get the reputation of being "unkind" when I give this out as Christmas presents! It is HOT! (I do have an uncle that LOVES hot food. If he orders hot food from a restaurant and it doesn't make him sweat, he'll send it back!~ So I think he'll like this.) It has great flavor though. I'm going to use it as a sauce over steak tonight.

I might have to make this in a green and a red to use up all my hot peppers. It does take a lot of prep time (2 - 3 hours to chop all the veggies, ) but I think it's worth it.

Any new recipes you've found you can't do without now?

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Comments (4)

gardendawgie
16 years ago
I do not have your book so do not have the recipe. so it is hard to give a different recipe or a comment. I really dont know what you are talking about.

Even those with the book you are forcing to look up the recipe to find out what you are talking about.
highalttransplant
16 years ago
Hi Becky!

That sauce sounds WAY too hot for my family, but I got brave this year and tried a Cranberry Jalapeno Jelly, which is my new favorite. Stocking up on English muffins and cream cheese, just to have a vehicle to transport it to my mouth, LOL!

I'm really liking the Lemon Basil Jelly recipe that Sorellina posted a while back too!

Bonnie
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readinglady
16 years ago
Just a caution that Linda Amendt's recipes aren't lab-tested or verified.

I like that book and have used a number of her recipes, particularly the sweet preserves, but that hot sauce is one I would steer away from canning. Comparing to the Ball and NCHFP recipes, it seems high on low-acid product (chiles, onion, garlic) and low on vinegar.

Carol
sandy0225
16 years ago
I made a really good, very hot one off of allrecipes.com.
It's called Bob's Liquid fire . But I was thinking it would be delicious if you used some milder peppers such as jalapeno for part of the habaneros. Not that it's not good as is, but I did leave the mustard out of it.
I diluted my sauce 50/50 with peach jam and used it as a glaze on some pork chops and they were DELICIOUS! YUM

Here is a link that might be useful: liquid fire hot sauce