Can’t wait to try it with some of the hotter peppers I have growing. I used reapers, ghost peppers, and habaneros from our garden. If you like it hot, add a Habanero (or half of one), re-blend and re-taste. Despite starting our peppers early indoors and then transplanting them outside they just don't seem to want to take off. But I actually was a bit concerned. Great assortment of peppers – I hope you like it! Oops! Made this recipe with cayenne and ghost peppers..hella hot and sooo good. I bought bottles, and have sterilized (not canning jars… 10.5 oz bottles), so am hoping to keep some “fresh” in the fridge of each, and freeze the rest. Easy to make and the recipe is well written and the pictures are helpful. Ok, so I used 20 super hot red habaneros I love this recipe! i hope i’m not the only one who eat it even for breakfast . why everybody asking how long it can kept ? It helps tone down the fire but is very aromatic. The recipe I used was: one blender full of peppers (1.3 lbs?) Bring to a boil and reduce heat to a low boil until peppers are soft (about 10 minutes). 20 Peppers (Fresno, Cayenne, Jalapeno) of your choice; 1 1/2 cups vinegar (I used white) 1/2 tsp salt; 3 tsp minced fresh garlic; Supplies: gloves, medium sauce pan. 1). Oh my Wayne, with the mango and pineapple sounds GOOD!! Good call Dan! You only want the juice and pulp, no seeds or skin. I’d rehydrate them in a bowl of water overnight, just so the level of vinegar to peppers isn’t too far off. Subbed honey for the sugar. Note: If you’re making your own homemade Frank’s hot sauce, use cayenne peppers! Our family likes Frank’s red hot, I would say that’s a good heat level. Tiffany I just made this using a variety of peppers I had left. You should use xanthan or guar gum. For medium Hot Sauce, use jalapeño, cayenne, serrano, red cherry, or Hungarian Wax peppers. bland unbalanced amounts are off Sweet savory salt heat balance way off. If left to mature fully, I only have habaneros, do you think it would be ok to make with just those? And of course, thank you for the recipe. You simplified it and removed my doubt. You don’t use a slurry either, just add very slowly while blending. My husband is a hot-pepper junkie. Followed measurements listed but smoked the jalapeño and added 1/2 lb tomatillos. I have been experimenting similar recipes as you list, vinegar / peppers / cook / blend.. and have three (soon to be four) different types, but way more than just I can eat (empty nesting and wife does not do hot sauce)… I see all the comments about 1-3 months in the fridge, but even that duration might not be long enough for the amount I have. Wish me luck. So glad you liked it!! I see a post about water bath canning now! That is, until you go to wipe your eye or scratch your nose. Jun 6, 2016 - Explore Julie Edwards's board "Hungarian Wax Peppers", followed by 240 people on Pinterest. . Hence, if you used them you could probably eat a lot more - by using the jalapenos - this is a very spicy appetizer and not one I would use to serve before a dinner party (I want my guests to be able to taste my food!) Carlos, it taste best with those added ingredients but it should stay around a month in the fridge when stored properly. they had really nice looking fresh ripe (red) Hungarian wax peppers at the store today so I went for it. Frank’s hot sauce also uses cayenne but my homemade tastes about twice as spicy, probably due to their freshness! helps make the smoothest, creamiest hot sauce in town. About a week, but the best way to test a homemade food product is the smell test. I don’t know, but I wouldn’t be surprised! Remove stems and cut peppers to fit a slow juicer. It’s there any way that I can preserve it once it is made? Wipe jar rims; adjust lids and screw bands. Really just looking for a good chili matter to vinegar ratio. They will be killer. This recipe tastes like Frank’s Hot Sauce and it’s ready in 15 minutes. Let the sauce cool to room temperature, about 1 1/2 hours. Also, if you’re concerned about color, you’re going to want to choose a pepper with the desired color that you want for your sauce as well. Delicious and super easy to make. =). The Hungarian Wax is harvested before complete maturity, while it is still yellow, and about 8 inches long and 2 inches thick. We used to use hot sauce, but this packs a great punch in a different way. Bring to a boil and reduce heat to a low boil until peppers are soft (about 10 minutes). most of a large onion. Jalapenos and Hungarian Hot Wax will give you 5,000 - 15,000 Heat Units. Aw, you’re so sweet Trudy! Put in pan brown sugar ... in blender onion and hot peppers. Pour the vinegar into a saucepan/pot, add peppers, salt, and garlic. The large amount of vinegar acts as a preservative. Move them to a food processor, then bring the sauce to simmer again for about 45 minutes or until thickened. Basically, adding that uncooked additional pepper can be really dangerous! How and why are store bought hot sauces able to last longer than ~1 week? Even my spouse, who doesn’t like heat, loves the smell so much that we are going to make a super mild version next. I am not big on the vinegar flavor of store bought hot sauce so I cut down the amount of vinegar and use tomatoes to give it the acidity needed to preserve through canning. With my hot sauce as-written how “ hot water bath canner out how to do with d hungarian wax pepper hot sauce recipe smoothest... Got more frozen Chicken than you know that cool section in the grocery store fancy! About 5 minutes is about the thought of homemade hot sauce from a batch of cider next so... To thin it down without ruining the flavor the mango and pineapple sounds good!!... 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