orange hab sauce

[abf303]

hey just wanted to share a new orange hab sauce that i made tonight. i used 1 pound of orange habs with a little tomato, onion, vinegar and spices. its hot just a few drops will do it


http://i263.photobucket.com/albums/ii130/silverhaze303/100_4133.jpg

http://i263.photobucket.com/albums/ii130/silverhaze303/100_4134.jpg

[Biscombe]

Wow! looking good! will it store well? how much vineger did you use? did you use water too? sorry for all the questions!!

[POTAWIE]

Looks good! Did you use yellow tomatoes? or just very little red tomato?

[Pam]

Does it glow in the dark?


Really, it's a pretty sauce.

[Chiliac]

Would be great if you could go into a little more detail concerning the ingredients and the process of making it.

Looks a lot like the sauce I made from yellow, red and orange habs a few weeks ago, but mine looks that way because I used Kurkuma for the color.

http://i275.photobucket.com/albums/jj317/chiliac/Chilis%202008/DSC01896.jpg

[Omri]

It's one tiny bottle, or the biggest top I've ever seen.

[abf303]

well i made some a month ago and still have 1 bottle left and its still good, so i think it will store well.

here is the recipe for the sauce (sorry its not exact i didn't do precise measurements)

1 pound fresh orange habs

about 1/5 of a white onion

2 roma tomatoes

2 baby carrots

juice of 1 lime

about 1/4 cup of cider vinegar

about 1/4 cup of water

1 tbsp lemon pepper

1 tsp onion powder

1 tbsp garlic salt

salt (to taste)

i start by cutting the habs in half, the put on a baking pan and drizzle with olive oil and put in the oven at 375 for about 10 mins. i also do the same with the tomatoe's. after that i put everything in a bledner/food processor and blend till smooth. after that i run it through a mesh screen to get a more consistant sauce and to remove seeds. and i think thats it, if i forgot anything ill let you guys know

[Chiliac]

It's one tiny bottle, or the biggest top I've ever seen.

It's a tiny bottle! :P

It's not all the sauce I made, but I only have this pic of it. I gave these tiny bottles to friends to try the sauce. A few drops are enough, so it'll last a while!

[DevilDuck]

Well, to be perfectly honest, you're probably going to need more lime juice or vinegar to get your Ph where it should be. You don't want to open up a bottle and have it "champagne" on you when you open it in a month or two.

So far my sauces have a shelf life of 6 months. The one I tested sat out in the hot garage for the summer. It's still in the bottle, but the color is a little off. I wouldn't eat it, but I'm going to open it to see what happens.

[abf303]

how much more vinegar or lime juice do you think i should add?
and how would i go about testing the ph of my sauce? i have a cheap test kit that i use for my hydro system but im not to sure if that would work.

[DevilDuck]

Well... I'd say to go with at least a full cup of the cider vinegar. Or 1/2 & 1/2 with lime juice. Keep in mind, this will also increase your yield.

Not sure about the hydro Ph test kit, but you can get a decent digital one at any kitchen supply store for about $25 - $75 depending on the features. Check the "Search" and look for Ph meters. There was a good post here a while back and it should probably be stickied.

Here you go...

http://www.thehotpepper.com/showthread.php?t=2182&highlight=meter

[Pepperfreak]

That is some wicked looking sauce :mouthonfire: I have to go now...and change my shirt, got too much drool on it...

[abf303]

ok thanks devilduck, i will invest in one sometime soon. and thanks guys for all the great comments, i think my next sauce will use these habs i found at the local supermarket.

http://i263.photobucket.com/albums/ii130/silverhaze303/100_4137.jpg

[QuadShotz]

AH, looking nice. I made a somewhat similar sauce recently, and ya, i consult with my hand-dandy "joy of cooking' for processing stuff. I got a lot of recipes, but work on following the rules for proper canning.

Mom was a big canner, and I grew up watchin', so if i mess up she'd kick my azz. :D


Here's mine btw...

http://www.darkgrid.com/images/hotstuff/habsauce.jpg

Sorry abotu the crappy photo, was with my old camera.

Just about one bottle or so, about 10 habs, 4-5 cloves garlic, good hunk of ginger, onion, and vineger/water/secret crap...all veggies gently roasted pre-sauce til they begged for release into my Device of Sauce Incorporation. :)

I like having some seeds in it, shows the fresh nature of these bad boyz.

Need to make more, as I've eaten most all of it already.

-Q

[texas blues]

Quadshotz..looks good to me in that pic. "Joy of Cooking" is and will always be the cooks Bible. Canning? I'm too lazy and my sauce doesn't last long enough. My last batch of mango/hab I bottled into 2oz woozie bottles. I ate it all in 1 month.
Cheers, TB.

[AlabamaJack]

What pH do you need in a sauce for shelf life?

[POTAWIE]

You want your ph under 4, I think 3.8 is the key number

[AlabamaJack]

Thanks Potawie...to lower the pH...add vinegar/lime juice?

[POTAWIE]

Here's a good article. It says preferrably below 4.2ph Ya use lemon/lime or vinegars to lower ph
http://www.fiery-foods.com/Dave/safe_hotsauce.html

[AlabamaJack]

Excellent...I have a couple of different pH measure devices...I am off to Central Market to get some "fixins" for my sauce...thanks again Potawie...

[NatGreenMeds]

Thanks Potawie...to lower the pH...add vinegar/lime juice?"In the food industry acetic acid (http://en.wikipedia.org/wiki/Acetic_acid) is used under the food additive code E260 as an acidity regulator."

Vinegar is a dilute aqueous solution of acetic acid (http://msds.chem.ox.ac.uk/AC/acetic_acid.html). It can be produced in a variety of ways, from wine, from the fermentation of grains, from dilution of acetic acid itself and so on. If you drink enough vinegar, you (unsurprisingly) won't feel too well. However, the data sheet for acetic acid, which outlines the hazards presented by the pure acid, should not be taken as representing the hazards (if any!) which might be associated with vinegar.

ACETIC ACID FOOD GRADE (AAFG)http://www.cefic.be/images/Common/spacer.gifAcetic acid food grade is one of the few chemical products to be authorised as a direct food additive without limitations on its use. Its high purity makes it a unique ingredient for foodstuffs, on which its confers a special taste that cannot be achieved with other substances.

A pretty interesting link: Food/ph (http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/formulatingdressings.PDF)