GARLIC LOVER'S HOT SAUCE / Pepper Mash Method & Fresh Pepper Method

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GARLIC LOVER'S HOT SAUCE

Pepper Mash Method & Fresh Pepper Method

 

 

 

Pepper Mash Method

 

2 Tbs. Cayenne Mash

1 tsp. Garlic Powder

1 Plum Tomato

1/4 cup Distilled White Vinegar

1 tsp. Black Cumin

1/2 tsp. Curry Powder

1 tsp. Allspice

1 Tbs. Sugar

 

 

Prepare tomato as described below " Fresh Tomatoes " . Place all

ingredients into a food processor and puree until smooth. Place puree

into a microwaveable glass measuring cup and add vinegar to make 5

ounces. Microwave until mixture starts to steam. Remove from oven and

mix well. Return to oven and heat again. Stir mixture and bottle as

described below " Hot Pack Instructions " .

 

 

 

Fresh Tomatoes

 

To remove the excess moisture and seeds from fresh tomatoes, cut the

tomato in half across it's middle leaving a the stem on one half.

Hold the half with the skin side up and gently squeeze the liquid and

seeds out. If you wish to remove the skin, place the seeded tomatoes

into boiling water for 3 minutes. The skin will loosen and peel right

off. Seeded tomatoes can also be roasted just like peppers. Roasting

also removes more moisture. The best substitute for fresh tomato is

canned tomato juice.

 

 

 

 

Hot Pack Instructions

 

This is the most important step in the process. Your hot sauce must

be properly canned in order to assure freshness, flavor and shelf

life. The procedure is the same as you would use for canning

tomatoes.

 

Your hot sauce bottles must be clean before starting. Wash them with

soap and water and rinse them thoroughly. Do not wash the caps with

the white paper seal inside them. If the paper seal gets wet it will

be ruined. The seal will sanitize itself later in the process.

Place a wire rack on the bottom of a pot of boiling water. Place the

botttles on the rack making sure they are completely full of water.

Let them boil for at least 5 minutes.

 

When you are ready to pack your sauce, remove a bottle from the

boiling water with tongs and drain out the water. Your sauce should

also be at the boiling point. Hold the bottle with a dry towel and

fill it with sauce using a measuring cup to help you pour. Place the

dropper cap on the bottle and screw the cap on tight. Turn the bottle

upside down for 10 minutes. This will sanitize the the lid. Let

bottles cool completely before refrigerating.

 

 

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Fresh Pepper Method

 

6 Cayenne Peppers

4 Garlic Clove

1/4 cup Distilled White Vinegar

1 ea. Plum Tomato

1 tsp. Black Cumin

1/2 tsp. Curry Powder

1 tsp. Allspice

1 Tbs. Sugar

 

Seed and blanch peppers as described below " Preparing Fresh Peppers " .

Prepare tomato as described below " Fresh Tomatoes " . Place all

ingredients into a food processor and puree until smooth. Place puree

into a microwaveable glass measuring cup and add vinegar to make 5

ounces. Microwave until mixture starts to steam. Remove from oven and

mix well. Return to oven and heat again. Stir mixture and bottle as

described below " Hot Pack Instructions " .

 

 

 

Preparing Fresh Peppers

 

Using fresh peppers from the farmers market or your own garden will

make high quality hot sauces. Peppers purchased from the supermarket

will work as well but they may be old and are usually waxed to make

them more attractive.

 

There are two methods of preparing peppers for your sauce. One is to

blanch the peppers and the other is to roast them. In both methods,

the safety instructions are the same. The capsicum mentioned above is

not only hot on the tongue, it is brutal on the eyes or in cuts on

your fingers. When preparing peppers you can wear rubber gloves to

protect your hands and keep your hands clean. Capsicum has a way of

staying on your hands even after washing. Safety glasses will help

you avoid splashes or touching your eyes while cutting and cleaning

peppers.

 

 

 

Fresh Tomatoes

 

To remove the excess moisture and seeds from fresh tomatoes, cut the

tomato in half across it's middle leaving a the stem on one half.

Hold the half with the skin side up and gently squeeze the liquid and

seeds out. If you wish to remove the skin, place the seeded tomatoes

into boiling water for 3 minutes. The skin will loosen and peel right

off. Seeded tomatoes can also be roasted just like peppers. Roasting

also removes more moisture. The best substitute for fresh tomato is

canned tomato juice.

 

 

Hot Pack Instructions

 

This is the most important step in the process. Your hot sauce must

be properly canned in order to assure freshness, flavor and shelf

life. The procedure is the same as you would use for canning

tomatoes.

 

Your hot sauce bottles must be clean before starting. Wash them with

soap and water and rinse them thoroughly. Do not wash the caps with

the white paper seal inside them. If the paper seal gets wet it will

be ruined. The seal will sanitize itself later in the process.

Place a wire rack on the bottom of a pot of boiling water. Place the

botttles on the rack making sure they are completely full of water.

Let them boil for at least 5 minutes.

 

When you are ready to pack your sauce, remove a bottle from the

boiling water with tongs and drain out the water. Your sauce should

also be at the boiling point. Hold the bottle with a dry towel and

fill it with sauce using a measuring cup to help you pour. Place the

dropper cap on the bottle and screw the cap on tight. Turn the bottle

upside down for 10 minutes. This will sanitize the the lid. Let

bottles cool completely before refrigerating.