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Wednesday, 09 October 2013

Comments

Lynnea

oooh! wow, is that a full quart? you guys go through a lot of hot sauce =D I'll look forward to the sriracha recipe!!

nhbilly

ouch...

Kirk

Hi Lynnea - Oh no...goodness! It's just about 1 3/4 cups, less after waiting and straining.

Hi Billy - It's really not that spicy....pretty good and tolerable.

Carrie miller

Do you think this would work with Apple cider vinegar?

Kirk

Sorry I missed this Carrie. Yes, I think it would be fine to substitute Apple Cider Vinegar. Though I'm not sure if the ratios would change. And I'm fairly certain that the flavor profile would be different as well. If you try this approach; let me know how it turns out!

Rich Newton

Kirk, we have quite a few bhut jolokia, trinidad moruga scorpion and reaper peppers this season. This recipe sounds awesome. Question, will it affect the sauce at all if I strain it after the two weeks into a sauce pan, bring it up to 180 degress or so and use the Hot/Fill/Hold method of preserving?

Cordially,

Rich

Rich Newton

One other question if you don't mind - the steeping. In order to do this, do you place the sterilized jar on the counter or in the refrigerator for the 10 - 14 day period?

Kirk

Hi Rich - My method is meant to be consumed within a 2-3 months - so it goes in the fridge. Even for steeping.
If you're thinking about a more shelf stable product; there are other steps to follow - especially with regards to pH.
Here are some good resources:

https://www.growandmake.com/diy-hot-sauce-faq/

https://blog.bottlestore.com/how-to-preserve-your-hot-sauce-to-increase-shelf-life/

Rich Newton

Thank you so much! Does the sauce change color with the steeping? May have used a tad much vinegar - it's a bit too thin and orange. We'll see! After all, it's a Louisiana vinegar based sauce.

Kirk

I did have a couple of batches that were more orange in color than this one. But you're right Rich; it is Louisiana style hot sauce after all. Hope it turns out well for you!

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