More Red Devil Sauce (Sort of)

4 years ago

Once again I've used my way-too-many hot peppers in Red Devil Sauce.... but I sorta added to the recipe. The mix of peppers was a little different than last time, what with the Hatches not being hot at all this time, and the Pablanos, Sweet Heat and Cajun Spice being very hot. I may have added too much garlic. It is too soon to taste, but it is always an Experiment.

The original recipe doesn't get a fermenting either, but last time it worked out OK so I will do that again.

I got another 6 of the cute jars since the original 6 were filled and given away - and not returned. ( I think I'll hold the new stuff for ransom for the return of the first jars.)

I see there is a definite color difference too.

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party_music50

4 years ago

It looks great! The only time I tried fermenting a pepper sauce was when I attempted a Malagueta (pepper sauce made in the Azores). I used a recipe I found on-line, but substituted different / appropriate peppers. Unfortunately, the recipe contained FAR too much salt to be palatable. I'd definitely like to try to make it again though. With less salt, of course. :)

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Comments (7)

canfan
4 years ago
Love the colors... are they spicy?
CA Kate z9 thanked canfan
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annie1992
4 years ago
Oh, very pretty! I have a lot of hot peppers this year, from the tiny-and-just-barely-warm binquinho to some Hungarians and Sugar Rush Peach that think they want to be Habaneros. I have some pepperoncini with no heat at all and one plant each of Death Spiral (a Carolina Reaper type) and Dragon's Breath (a scorpion type). And I don't even like hot peppers, I'm a wimp! My husband loves them, though, so maybe I'll try some hot sauce for him. We usually dehydrate the super hot ones and grind them to powder, which my granddaughter calls "The Dust of Death". (grin)

Annie
CA Kate z9 thanked annie1992
CA Kate z9
Original Author
4 years ago
The first batch (cute bottle) has a good flavor with a pleasant kick. I did a little taste of the 2nd one and it has a lot more kick than the first.

The original recipe doesn't call for any fermentation. It's a very easy recipe to make in the blender. I had to wait on the first one because the jars didn't arrive. As it sat it began to ferment and so I let it. It only lasted a couple of days, but I think it did soften the flavors a bit. I already have the jars for this batch but still will wait to see if this batch wants to ferment too.
CA Kate z9
Original Author
4 years ago
last modified: 4 years ago
Here it is all bottled and beautiful:
annie1992
4 years ago
Kate, that IS beautiful. Do you keep it on the shelf or in the refrigerator? I have shelf space, but no refrigerator space...

Annie
CA Kate z9 thanked annie1992
CA Kate z9
Original Author
4 years ago
last modified: 4 years ago
Thank you, Annie. I did can it, but, because I'm uncertain of the recipe, I'm keeping it in the outdoor fridge. The original recipe is just jalepinos, garlic, vinegar, salt and sugar, and it keeps for months upon months in the fridge, but I also added onion. I remember that certain additions can totally change the viability of a recipe, so I'm cautious.