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Fall Sauce making 2014; time to make the Sauces :)

It's that time of year to start making all the goodies that make for a great tasting Holiday Season here around the, well New, launch Pad. That means making:
Flaming Pumpkin
Pumpkin Chutney
Holidaze Sauce
Boutbon Fatalii Apple Butter

Starting with Flaming Pumpkin which will get a 45 day ferment and starts like this:

54017A7C-788E-4A7B-967A-3BA2F6991102-402-000000BDF093575B_zps47c4413f.jpg

(That's 3 pounds of Douglahs with that Pumpkin)

Doing it a little different this year. Last year it was made with a mix of super hots and Habaneros. This year it's going to be a Douglah sauce.

Stay tuned there's more to come.
 
RocketMan said:
cypresshill, that is correct though Canaidian or Irish would work if Bourbon is not available.
 
Ohhh ... That will not be any problem. I have many bottles of Irish whiskey. Glenmorangie, Chivas, Old Parr, JB....................

I like so much the wiskys. But never try canadian wisky
 
Well, making this years fall goodies kind of got missed so far as the picture taking part is concerned. I did take these today as I finally got around to processing the Flamming Pumpkin for this year.

So, here's a few shots.

04771AA6-218C-4B13-92E5-40229E9894C7_zps8m7mcn7k.jpg


05A84BAF-5B48-4D8E-B565-2DBF65DA1E6C_zpsdf57cjsx.jpg


[URL="http://i1223.photobucket.com/albums/dd507/William_Thornton/Hot%20Sauces/B6DAF412-309D-4C20-B21C-F09F225FD779_zpsdzr5ldl6.jpg"]http://i1223.photobucket.com/albums/dd507/William_Thornton/Hot%20Sauces/B6DAF412-309D-4C20-B21C-F09F225FD779_zpsdzr5ldl6.jpg[/URL]

[IMG]http://i1223.photobucket.com/albums/dd507/William_Thornton/Hot%20Sauces/3368BD68-9AE8-404A-96F9-31CAA03C4F60_zps6ezw7yay.jpg

F1F31469-DE62-4AA0-9301-1E787D558F15_zpsxzarr0ei.jpg
 
Ninja, my big one cracked so I'm having to use the smaller one. I looked and I can order a new one o n their web page for like $30.00 something, not a bad price but I don't think it's as up to handling boiling hot sauce as they might say. On the other hand though I did buy it used and there's no telling what the former owner used it for.
 
Ok, 8 pounds of Fuji Apples, 6 Fataliis, 2 cups of Bourbon and 2 cups of Rice vinegar go into the pot.

77B9C106-7964-45EF-9876-C5FB5A1940E9-898-00000216CB075999_zpsbbc2f170.jpg


404264B5-A884-4D7A-B00D-E47C316A2376-898-00000216D2700CE3_zps96c2b6fc.jpg


Bring it to a boil for 10 minutes then reduce to a simmer for 30 minutes. More to come so stay tuned you Chiliheads you.

So, Sawyer, if the recipe gets 2 cups, how much for the Chief? ;)

Part 2

Place the pot next to the Food Processor next another clean pot

46D57075-960B-4003-8342-CD30E4D0A4C0-898-000002240815C9BD_zps20017d55.jpg


and start processing

F4EE6A78-16C7-4B1C-882E-788CE8F55798-898-0000022412E0A81D_zpsa41a9b71.jpg


To that add 4 cups of sugar, white, brown or a combination ( I like 2 of each), 2 tsp Cinnamon, 1 tsp Ground Cloves and 1 tsp Ground Allspice, grated peel and juice of 2 lemons then simmer for another 30 minutes

AC824C04-58CC-481A-80B8-94FD39DBC529-898-000002241B8BE557_zps84ddeaf5.jpg


Man does it smell good in here :)
Looking forward to making this recipe this weekend using Aji Lemon. Thanks RM. Hope all is well with you these days.....CM
 
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