Guest guest Posted June 6, 2006 Report Share Posted June 6, 2006 Here's another pair of recipes shared in 2004, reposted from our Files, also from I-M / allthegoodnamesaretaken62 ;-) It gives two version of a recipe, and the *second* one is the one you'd want for fresh-grown-and-harvested hot peppers, so scroll down. GARLIC LOVER'S HOT SAUCE (VEGAN) 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. -------------------------------- 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. ------------------- Quote Link to comment Share on other sites More sharing options...
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