I made some serious hotsauce this weekend

[Hotsauce]

Got a ton of Jalapenos, Habaneros, and Ghost Chilis.

Made 3 batches, all different

Batch one was "Island Heat"

Hab

key lime

carrot

onion

garlic

vinegar

salt

batch #2 was pretty hot

1 ghost

6 Jal

1 tomato

white vinegar

apple cider vinegar

salt

pepper

garlic

batch #3 was pure evil

3 ghost

3 hab

10 jal

Cayenne

paprika

banana pepper

3 types of chili powder

2 large tomatos

10 cherry tomatos

white vinegar

apple cider vinegar

salt

pepper

garlic

[YourMomsLover]

Would love to try all 3...Ghost chillies are my friend! I love em!

[Jangler]

my anus just started crying.

[Hotsauce]

Would love to try all 3...Ghost chillies are my friend! I love em!

Remind me of this, I will bring them to the Atlanta Tailgate!

Ghost Chilis are really hot, but honestly, they are not as hot I always expected them to be. I have never tried them straight up, always been in a hot sauce. They have a great flavor. I saved a bunch of seeds, so hopefully I can grow them next year.

I really liked the Island Heat, I think I am going to make a ton of this and give it away for Christmas...imagine that Hotsauce giving hotsauce for Christmas...Its like 2 presents for all!

[Mvp2014]

mmm. fug #3 though. One ghost pepper is bad enough

[CharlotteBeer.com]

I'm going to need to get some recipes from you.

I've had some habaneros in the freezer for a year. Think they'd be suitable for use in a hot sauce?

[Hotsauce]

I'm going to need to get some recipes from you.

I've had some habaneros in the freezer for a year. Think they'd be suitable for use in a hot sauce?

You will really like this one

"Island Heat"

5-6 Hab, seeded and minced

key lime - 3 tblsp

carrot - 1 cup chopped

onion - 1 small white, chopped

garlic - 2 cloves diced

vinegar - 2 oz

salt - to taste

2 cups of water

saute onion, garlic in 2 tblsp of EVOO - 3-4 min

add water and carrot, bring to boil, then simmer for 10 mins

add hab, vinegar, keylime and salt to mixture for 30 secs, take off, pour into blender. liquify on high speed for 1 minute.

What is really cool about this, is the citrus acidity of the keylime, mixed with the heat of the hab makes it really tasty. In other words, you can look like a badass by making a "hab hot sauce", but in reality, it has a great flavor, and not so spicy that you will bled from the anus for a week.

:auto:

[cookinbrak]

my anus just started crying.

Don't it make my browneye blue.....

[CharlotteBeer.com]

You will really like this one

"Island Heat"

Thank you sir. I usually don't like the carrot sauces all that much, but habanero and lime sounds delicious. I'll give it a shot.

What do you store your sauces in? Do you have bottles?

[Hotsauce]

Thank you sir. I usually don't like the carrot sauces all that much, but habanero and lime sounds delicious. I'll give it a shot.

What do you store your sauces in? Do you have bottles?

There is no carrot taste at all. It helps with the texture, it basically helps all of the flavors stick together.

Also, if you want it to be slightly sweet you can use some brown sugar.

The amount above will yield roughly a mason jars worth. That is what I keep it in. The vinegars job is to help keep the ingredients from spoiling. Properly seal it in a jar or bottle and it will last months in the frig.

[ThaJackal]

When you say key lime, you mean key lime juice, right?

[Hotsauce]

When you say key lime, you mean key lime juice, right?

Yes, the juice from the key limes.

I use about 5-6 keylimes, and squeeze them right into the concoction. I should have zested the keylimes skin into it as well, but the keylimes were old and the skin was beginning to get hard. Zesting, for those who dont know, is when you shave the outside layer of the citrus fruit off using a knife or a grater.