I am not very good at pure pepper sauces but I love the smoked red hab salsa i made this weekend. I also mixed in some choc habs,datil,jal's and a aji lemon. But here is how it went down. First I smoke/grilled the peppers with garlic and spices.Only took about 30 minutes to smoke/grill. I turned one burner on so it wasn't a true smoking but the mesquite wood chips worked wonders. Added Dill, basil,crushed cayenne,oregano and celantro.

Then sliced some maters with a splash of olive oil/lime juice and a splash of vinegar. Smoked/grilles for about 30 minutes or so.

Then i blended it .

And thank you chilifreak for the idea

Great haul, and a great sauce in pics!

Josh

beautiful peppers rabbit!!
romy the salsa looks delicious!

I picked me some peppers today too. Im gonna make sausage and peppers over some rice.

Nice Haul Rabbit!
And that looks like some tasty sauce Romy!

Tis the season to pick and eat many beautiful fresh hot peppers ;)

Jim

Truly a beautiful harvest rabbit.

The easy way.....

Roast the peppers and tomatoes along with some garlic in the oven for 15-20 mins at 300 degrees.

Take the stems off and put the peppers, tomatoes and garlic in a blender. Add enough White Vinegar or Apple Cider Vinegar to the blender to allow everything to blend. Once the entire mixture has been pureed put it all in a pot on the stove. Add as much vinegar as you feel is appropriate for the amount of peppers you have. Let it simmer on low for 20-30 mins. While cooking add salt cumin and black pepper to taste.

Can the entire mixture using the Hot Water Bath method. Let the canned hot sauce age for 3-6 months in a cool dark place. During this time the flavors will mature and become more complex and the vinegar will mellow. When its finished aging you can use it as is or thicken it with Xanthan Gum. Its up to you whether you want to strain it or not after aging. If you chose to strain it you should strain it before you thicken it.

You could also use those Peach Habs in a way that preserves that beautiful color. Do as above but forget those tomatoes. Instead use some fresh boiled peaches or apricots or mangoes. I've even seen it done done with roasted carrots. Take it easy on the salt and garlic cumin in this one. Use white vinegar and treat the same way as the first recipe. Also very important; add 1/4 teaspoon of Ascorbic Acid per quart so it will keep that golden color. If you like your sauces a little sweet you could even add some honey or a jar of your favorite peach or apricot preserves. Be sure to puree them though and let them simmer along with everything else. It will sweeten the sauce and add to the complexity of flavor.

Beautiful pic, Jim!

Josh

Thanks for the great ideas guys. I think I'll try all the above. I have a smoker and have been pondering the idea of a chipotle/habanero. As for the waterbath, I have a pressure cooker for canning so I'm good there. I've already made a carrot-based hab. sauce that was good, but I'd like to nail down a Yucatan style sauce. I'll keep everyone posed on ideas and recipes.

-Morgan

jim,
those peppers look awesome man! nothing better than a big haul of different peppers to sample, very nice pepper grow sir!
paul
rabbit,
I just made a peach habanero sauce myself, w/ fresh south carolina peaches, and my own habs quite tasty

Hey Paul,

When you find time, would you mind sharing your peach hab sauce recipe? Sure sounds good.

Great harvest guys. Still slow in the NW.

PEACH HABANERO SAUCE
12 habaneros(prefer red but any will work)
8 fresh RIPE peaches(peeled and pitted)
1 1/2 cups water
1/2 cup cidr vinegar
4 cloves garlic
1 tblsp fresh ginger
1 tsp fresh ground corriander
1/2 tsp fresh ground fenugreek
1/2 cup sugar
1 bunch cilantro
roast peaches garlic and habaneros in 400 degree oven for 8-10 mins or til soft, while in the oven add all remaining ingredients except cilantro to a small saucepot and bring to a boil, reduce heat and simmer, add roasted ingredients and simmer for 10-15 mins. remove from heat add cilantro leave it whole( I use cheese cloth here to steep the cilantro for 10 minutes, I just want the flvor not the color or the little green flecks, other ways are to drop the whole bunch in a small strainer and suspend it into the sauce. remove cilantro puree strain and season to taste.
chef paul

Hey Paul, thanks a lot. Sounds great!