I havnt tried to make any yet but would like to, I like the idea of mango with pineapple, do you have a recipe or just wing it? How long do you think this would keep in the fridge?

I largely winged it. I sauteed the peppers, garlic, and mangoes to soften them before putting in the blender. I'm going to freeze most if it in a big Ziploc. Then when I need more, I'll chop a hunk off at a time. I think it would only last a short period of time, two weeks? Unless you 'can' it, then probably extend it a long time. I would add a little honey to it next time though.

I've been dipping bread in it the last three hours, munching away.

LOL. BTDT. I make all kinds of sauces, salsas, and marinades with several different kinds of peppers.

Piri-piri is a good marinade and mop sauce for chicken, fish, lamb...hell, just about anything.

20-30 small red peppers, or any combo you like.

1/2 cup of lemon juice, fresh or bottled.

1/2 cup olive or any kind of mild flavored oil

6 chopped garlic cloves

2-tsp. table salt, or more to taste

1-tablespoon paprika (makes it redder)

handfull of cilantro or parsley, whichever you prefer

Dump everything except the cilantro or parsley in the blender and process for two minutes, then toss in the cilantro or parsley and pulse to chop it up.

You can make it with serranos or any other green pepper, just don't add the paprika.

Brush it on chicken halves, bag, and leave overnight, then grill or bake. Add 1/4 cup to 80/20 ground chuck or lamb for a nice change to burgers.

I like to add red Bhuts for heat, and use other peppers like red habaneros and lemon drops for flavor. I usually dry all my Bhuts and yellow Fatalis, and thai hots. Chop and can the red Habaneros and Lemon drops.

Nice photo layout.

BTW, green Bhuts make a great sauce. Have a milder flavor than the ripe ones.

I've got a whole folder full of recipes, some even memorized... ;-)

I have to start making sauces and marinades; I have too many damn peppers, lol. I made up about a gallon of this sauce yesterday and haven't put a dent into the amount of peppers picked let alone still on the plants. A friend told me her father used to take a bunch of peppers and chopped them rough, toss in a jar with seasoning and vinegar and use it to season various foods. She said it kept for a long time.

I am not a fan of the bhut flavor, either. I like the flavor of a scorpion far more. The heat, to me, seems to be far more intense in the scorpion, maybe because of how it continues to build for so long. I chomped about a third of one while I was making the sauce yesterday and was 'warmed' from it for about an hour, even got a refresher late last night when I rubbed my eye. Fun.

I don't know for sure how long it will last in the freezer, my guess is it will stay fairly well, but you might try freezing it in ice cube trays first, then popping the frozen cubes into bags. It would be easier than trying to break off a hunk for use.

I don't get the runny nose, but the over active salivary glands run in overdrive with the scorpions. I ate about a third of one while I was chopping up all the peppers and yowza, felt like I'd need a spitoon for the first ten minutes.

I don't have that issue with the bhuts, but the taste of the pepper does nothing for me. We've been sun drying many if the cayenne and bhuts for later use. This fall I'm getting a dehydrator and pressure cooker to be better organized. I chopped up and filled 5 Ziploc freezer bags, gallon size, yesterday. Didn't really put a dent I to the supply and running out if freezer space.

Definitely going to try the one sauce. I only cook the stuff when home alone. The glaze in the original post I used for the ribs on the BBQ last night. It was incredible. I did add extra mangoes and honey so it wouldn't be as hot for the kids.

You can also just puree Bhuts with a little vinegar and water and keep the mixture in a jar in the fridge. Add it to stuff that needs a little kick. Just label the bottle NOT TOMATO SAUCE. Cuts down on accidental burnouts by hungry house guests...

To avoid face burn, I wear a mask and snorkel, so that I do not breathe in fumes. I've never made a sweet hot sauce (and I had a mango tree when I lived in Venice), but I do add sweet bell peppers to the mix to make it somewhat less hot and still keep the chili flavor. I always grill all peppers, along with the garlic, over mesquite for added flavor.

I sometimes get bitter oranges (depending on the weather) and use those to make cochinita pibil, but I will consider using them in hot sauce. This year I expect my oranges to be sweeter, however. I also have lime trees and can use lime juice when necessary.

The harvest

The sauce

Chocolate habs?? They look great! I am running low on habs, bhuts, and scorpions on the plants. Tons of serrano, hinkle hatz, and cayennes still need to be picked.

That sauce I initially made got great reviews from the neighbors and friends. I tamed it a lot from the initial, mostly for my kids sake but also so people would enjoy it and not just dump it.

Yes, Chocolate habanero's. That geat that people were willing to try it, and gave it good reviews. Home made hot sauce is always so much better in my opinion.

My fermenting smoked scotch bonnet and serrano mash.

NIce looking choc hab and fermented scotch bonnet sauces.

This is green bhut sauce. A real surprise!

Pepper photos · More Info

Ok, I want to learn about the fermented mash mixture, that lokos great and I have several hundred peppers left I need to do something with quickly.

The green bhut sauce...so you drink it as soup! I see the spoon ready for use. Seriously, how does that taste and what do you use it on? I am not a fan of the taste of the bhut peppers. I grind them up for sauces and the occasional salsa, but just sliced they are not for me.

Here are a few blogs about fermented chili sauce. The first one is from Our Happy Acres;

I haven't tried their instructions yet, but did use "whey" starter because most of my peppers were smoked

I wouldn't "keep the bottle tightly closed" unless you are sure it's done fermenting.

Here is another from nourished kitchen

Fermented Chili Sauce

I can't seem to find the one I used most recently.

Here it is! From

Joy of Cooking

This one is about fermenting SMOKED peppers for sauce

Thanks, appreciate it greatly.

Jim,

Thegreen bhuts have a less pronounced flavor than the ripe ones.

3-cups chopped bhuts

1-1/2 cups lime juice (bottle stuff is fine)

1-1/2 cups water

2/3 cup chopped garlic

1-packed cup cilantro

3-tsp table salt

1-tbsp sugar

Simmer everything except the cilantro for ten minutes. Let cool, dump in blender an process with cilantro. You can also use 1-1/2 cups bhuts, and 1-1/2 cups chopped tomatillos for a traditional green sauce. Spoon is fer tasting. You only git two tries before a 10 minute cool down....

Almost forgot. I'd add a 1/4 tsp of xanthan gum mixed with a tablespoon of cold water, an process for another 30 seconds, then pour it out and let it sit for 30 minutes undisturbed. Keeps the stuff from separating in the bottle. Always use that stuff when you're making thin sauces..

One more about fermented peppers. This one touches on why a dried/smoked pepper might need special attention.

Dried or smoked peppers

Last one.....promise!

From homebrewers

tom, what do you put the green sauce on? Anything specific or just a general application to heat something up?

Habjolokia - Would you be willing to send or share here your Chocolate Hab sauce recipe? I have just as many as your photo shows of Choc Habs, Chocolate Bhuts, and just as many Chocolate Scorpions and butches to pick. I'd like to make sauces out of the different varieties but not sure what to add. When I did yellow Bhuts I did a recipe that used peaches. I did a pineapple batch too. Both turned out good. I have other variety of Habs and Bhuts and tons of chili varieties; this has been a bumper year for peppers here in MN and still going strong.

Tom - The green sauce sounds great. Might have to try that too, since I'm thinking the cold weather will set in before I'm done harvesting ripe peppers.

Sandy

Jim,

I put it on just about everything that doesn't move...and is edible. Mix it with mayo too. Mainly tacos, pizza, steak, chicken, and BBQ.

Sandy,

If you do it with the tomatillos it tones it down a bit. The longer you simmer a sauce the more mellow the heat becomes. Still builds up like any bhut sauce. Green Thai Hots work well too.

Piri-piri wings. Slap yo' mama...

I make this a lot. If you don't cook it, it has a really great fresh taste which is nice on pork. Cooked it'll be milder and more rounded.

Serrano Salsa

2-cups rough chopped serranos (about one pound)

1-cup rough chopped tomatillos (about 2-2” tomatillos)

½-cup chopped garlic

1-cup coarsely chopped cilantro

1-1/2-cups lime juice (reconstituted is fine)

1-cup water

3 teaspoons table salt

1-tablespoon sugar

Place all ingredients in a sauce pan, cover, bring to a
boil, turn down and simmer for ten minutes. Let cool completely and blend for
two minutes. Since this has been boiled, it may be OK to leave it out of the
refrigerator, or canned in a water bath in glass bottles for storage.

Tom, your timing is perfect. I have dozens of serranoes I need to do something with.

Do you seed the peppers? I don't with my sauces, but this may be one that I do.

No, I don't seed any peppers before I make sauce. Just get a medium mesh strainer, pour the mixture into it, hold it over a bowl, and tap on the side to get the mixture flowing. Use a flat flexible silicone spatula to mash out the last of the sauce. I don't usually do this for Serrano peppers as I don't feel they're that seedy...