Notices

Making habanero hot sauce

Old 07-17-2020, 11:23 PM
  #1  
MemberCaptains Club Member
Thread Starter
 
Join Date: Jun 2007
Location: South Florida
Posts: 82
Likes: 0
Received 7 Likes on 4 Posts
Default Making habanero hot sauce

I want my sauce to last a long time in the fridge. Is a recipe that cooks almost everything first more stable than one made with all raw ingredients? I have so many habaneros that I can try a few different ways. Any favorites? Carrots, pineapple, mango, limes, cider vinegar, rice vinegar, garlic?
Old 07-18-2020, 07:20 AM
  #2  
Rio
Senior Member
 
Join Date: May 2002
Location: New Smyrna Beach, FL
Posts: 631
Received 138 Likes on 73 Posts
Default

I would ferment and add xantham gum when blending
Old 07-18-2020, 08:52 AM
  #3  
Admirals Club Admiral's Club Member
 
Join Date: Feb 2014
Location: Lewes, DE
Posts: 10,974
Received 2,987 Likes on 1,590 Posts
Default

xantham gum
Old 07-18-2020, 12:51 PM
  #4  
HTJ
Senior Member
 
Join Date: Jun 2013
Location: Baytown, TX
Posts: 12,094
Received 3,577 Likes on 2,210 Posts
Default

Last long = 30 minutes in the pressure cooker. We make all manner of sauces/salsa and aside from the stuff whippd up for immediate consumption it all gets canned.

A recent batch of tomatillo/jalapeno and tomato/habanero salsa


Likes:
Old 07-18-2020, 11:34 PM
  #5  
MemberCaptains Club Member
Thread Starter
 
Join Date: Jun 2007
Location: South Florida
Posts: 82
Likes: 0
Received 7 Likes on 4 Posts
Default

How much xantham gum?
Old 07-19-2020, 01:40 PM
  #6  
Rio
Senior Member
 
Join Date: May 2002
Location: New Smyrna Beach, FL
Posts: 631
Received 138 Likes on 73 Posts
Default

Not much, 1/4 teaspoon or so
Old 08-07-2020, 11:22 AM
  #7  
Senior Member
 
Join Date: Feb 2012
Location: Miami Florida
Posts: 2,143
Received 447 Likes on 272 Posts
Default

Do Garlic Salt vinegar & mustard coarse grind will keep for a couple months in the fridge.
Old 08-07-2020, 07:17 PM
  #8  
Admirals Club Admiral's Club Member
 
Join Date: Mar 2015
Location: Acapulco
Posts: 198
Received 15 Likes on 12 Posts
Default

1 part of habanero, 4 part of tomatoes, 2 part of onion, 1/4 part of garlic all finely diced, mix together and top with fresh squeezed lime juice, olive oil, white vinegar salt and pepper to taste, then let it marinate for 36 hrs in refrigerator. If you don’t want it spice you can remove the seeds from the habanero. This salsa will last in the refrigerator for at least 6 weeks if you don’t eat it all first.
Old 08-08-2020, 02:06 PM
  #9  
Junior Member
 
Join Date: Aug 2020
Posts: 11
Likes: 0
Received 1 Like on 1 Post
Default

Originally Posted by Seakab View Post
1 part of habanero, 4 part of tomatoes, 2 part of onion, 1/4 part of garlic all finely diced, mix together and top with fresh squeezed lime juice, olive oil, white vinegar salt and pepper to taste, then let it marinate for 36 hrs in refrigerator. If you don’t want it spice you can remove the seeds from the habanero. This salsa will last in the refrigerator for at least 6 weeks if you don’t eat it all first.
Great, I wanna to try your recipe
Old 08-13-2020, 05:34 PM
  #10  
Admirals Club Admiral's Club Member
 
Join Date: Mar 2015
Location: Acapulco
Posts: 198
Received 15 Likes on 12 Posts
Default

Originally Posted by fisher55ella View Post
Great, I wanna to try your recipe
let me know if you like it.
Old 08-13-2020, 06:06 PM
  #11  
Rio
Senior Member
 
Join Date: May 2002
Location: New Smyrna Beach, FL
Posts: 631
Received 138 Likes on 73 Posts
Default

Not habanero but I just did datils from the garden, fermented them for 8 days with shallot and garlic. Strained, added some of the fermentation liquid, vinegar, xantham gum. Hot but really really good. Nothing beats fermented. Really easy too
Likes:
Old 09-08-2020, 08:48 PM
  #12  
MemberCaptains Club Member
Thread Starter
 
Join Date: Jun 2007
Location: South Florida
Posts: 82
Likes: 0
Received 7 Likes on 4 Posts
Default

When you ferment the peppers do also ferment all the other ingredients? Mangoes, tomatoes, garlic,etc. Can you add lime in the blender at the end?
Old 09-09-2020, 05:23 AM
  #13  
Rio
Senior Member
 
Join Date: May 2002
Location: New Smyrna Beach, FL
Posts: 631
Received 138 Likes on 73 Posts
Default

Originally Posted by tunavision View Post
When you ferment the peppers do also ferment all the other ingredients? Mangoes, tomatoes, garlic,etc. Can you add lime in the blender at the end?
I ferment everything but you don’t have to. And yes you can add lime (acid) or vinegar at the end. You don’t want to add any acid while fermenting though
Old 09-15-2020, 02:24 PM
  #14  
Junior Member
 
Join Date: Sep 2020
Posts: 11
Likes: 0
Received 0 Likes on 0 Posts
Default

Originally Posted by Eaglemsi1 View Post
Do Garlic Salt vinegar & mustard coarse grind will keep for a couple months in the fridge.
Thanks for the recipe. Have you tried the xantham gum though?
Old 09-18-2020, 04:52 AM
  #15  
Junior Member
 
Join Date: Sep 2020
Posts: 10
Likes: 0
Received 2 Likes on 2 Posts
Default

Originally Posted by JordanAvery View Post
Thanks for the recipe. Have you tried the xantham gum though?
I've tried it, it works the best
Old 09-30-2020, 08:09 PM
  #16  
MemberCaptains Club Member
Thread Starter
 
Join Date: Jun 2007
Location: South Florida
Posts: 82
Likes: 0
Received 7 Likes on 4 Posts
Default

I made 2 batches. One fresh, one fermented. Fresh came out very good, fermented is excellent and getting better each week. Thanks for all the help
Old 10-01-2020, 06:41 PM
  #17  
Rio
Senior Member
 
Join Date: May 2002
Location: New Smyrna Beach, FL
Posts: 631
Received 138 Likes on 73 Posts
Default

Originally Posted by tunavision View Post
I made 2 batches. One fresh, one fermented. Fresh came out very good, fermented is excellent and getting better each week. Thanks for all the help
try going a little longer in fermentation. It’s a cool trick. Just so you know, this is how “kosher dill pickles” are made as well. Just keep it submerged under the brine, skim the white yeast off the top
Old 10-01-2020, 07:57 PM
  #18  
Admirals Club Admiral's Club Member
 
Join Date: Jun 2012
Location: st. lucie county
Posts: 1,504
Received 1,600 Likes on 983 Posts
Default

Can someone explain the fermentation process? Thanks.
Old 10-02-2020, 01:19 PM
  #19  
Rio
Senior Member
 
Join Date: May 2002
Location: New Smyrna Beach, FL
Posts: 631
Received 138 Likes on 73 Posts
Default

You soak the veg of choice in a saltwater solution. Lactobacillus bacteria (And others) begin to breakdown the veg and that is fermentation. I use 1.25 teaspoons of salt per cup of water. Then after 5-14 days (or considerably longer depending on what you’re going for) you remove from the brine, and in the instance of hot sauce blend with some of the brine and whatever else you want. This is jalapeño, onion and garlic. The ziplocks on top are filled with the same brine to keep everything submerged. And if the bag springs a leak, it’s the same as the brine do no harm. The fermentation adds tang, depth and some funk



Old 10-04-2020, 04:10 AM
  #20  
THT Sponsor
THT sponsor
 
Join Date: Apr 2018
Location: Saint Augustine
Posts: 440
Received 227 Likes on 133 Posts
Default

The key to make stable in the fridge is acid content. Shoot for a 4.0 to 4.5 ph and you'll be safe and shelf stable.

Acid can be vinegar, citrus, etc. Seems you're on the overall right track with the above advice

You can measure ph with the below and buy a standard ph solution to keep it calibrated

Amazon Amazon

Thread Tools
Search this Thread

Contact Us - Archive - Advertising - Cookie Policy - Privacy Statement - Terms of Service - Do Not Sell My Personal Information -

Copyright © 2018 MH Sub I, LLC dba Internet Brands. All rights reserved. Use of this site indicates your consent to the Terms of Use.