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Mike's Hot Sauce #2

 
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Mike B



Joined: 13 Apr 2008
Posts: 256
Location: Hayden Lake, ID

PostPosted: Sunday 1-8-2012 8:00 am    Post subject: Mike's Hot Sauce #2 Reply with quote

10 red chili peppers, seeded, de-veined and chopped
1 large Jalapeņo pepper or 1 Serrano pepper, seeded, de-veined and chopped
2 large cloves garlic, chopped
vinegar

Put peppers and garlic in a blender and blend until smooth. Add a bit of vinegar to loosen up the mixture and allow it to be blended well. Add enough vinegar to make a smooth sauce and blend some more. Refrigerate the result. Shake before using.

Note: Pick the green pepper you are comfortable with. The Serrano can be up to 3 times hotter than the Jalapeņo.

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Polly Wog



Joined: 24 Aug 2010
Posts: 670
Location: New England

PostPosted: Sunday 1-8-2012 11:48 am    Post subject: Reply with quote

My eyes are burning just from looking at the bottle, sounds potent but good!
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The Teardrop Nanny



Joined: 12 Aug 2008
Posts: 371
Location: Northwestern California

PostPosted: Sunday 1-8-2012 4:27 pm    Post subject: Reply with quote

Thanks for the recipe.......my tongue would go Arrrg! to that!
Dean is going to try and get a local friend to do a sauce demo for the IRG.
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Mike B



Joined: 13 Apr 2008
Posts: 256
Location: Hayden Lake, ID

PostPosted: Monday 1-9-2012 6:46 am    Post subject: Reply with quote

Polly Wog wrote:
My eyes are burning just from looking at the bottle, sounds potent but good!


I just had a breakfast burrito with this sauce. It actually isn't very hot at all. I used a Jalapeņo instead of a Serrano pepper, but I think removing the seeds and veins are the big reason it isn't very hot. It is pretty tasty, though.

My next try will be to leave the seeds and veins in. It will take me a couple of weeks to get through this batch first, though.

Mike
Hayden Lake, ID
http://blogicalthoughts.com/
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Mike B



Joined: 13 Apr 2008
Posts: 256
Location: Hayden Lake, ID

PostPosted: Monday 1-23-2012 7:08 am    Post subject: Reply with quote

Mike's Hot Sauce #3

    10 red chili peppers, roughly chopped
    1 Serrano pepper, roughly chopped
    2 large cloves garlic, diced
    2/3 cup vinegar


Put all the ingredients in a small sauce pan. Heat to a boil, then reduce heat to a simmer. Simmer for 12 to 15 minutes. Remove from heat and let cool.

Pour the result into a food processor and process until smooth. Refrigerate after you are done. The heating step helps to break down the peppers so they form a better sauce.


Mike
Hayden Lake, ID
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greekspeedoman



Joined: 06 Sep 2008
Posts: 269
Location: Spokane, WA

PostPosted: Monday 1-23-2012 12:05 pm    Post subject: Reply with quote

I love it Mike. I'm salivating. going to make this tonight.

Have you tried them roasted or smoked before blending?
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