Wow! I have been looking for something like this. I really enjoyed it. I do have one question. How long will this stay fresh and viable in the frig? (Not that it hung around for long, we couldn't stop eating it.
HooBoy was this hot. We used 2 anaheim and 2 serrano chilies in addition to the jalapenos and habaneros. We froze individual baggies of it, so hopefully it will survive well for future use. It's inaugural use was in a grilled potato medley with green beans. Wonderful stuff, Mark! And very easy to make. Thanks for posting.
Yummy... But what do you do with all that pepper-water... Must be usefull fo something (?!). as a substitute for "smelling salts" possibly :))) LOL unfortunatly my BF hates hot peppers... he was not ammused ROFLOL.
I generally keep unused homemade hot sauce in the fridge up to 10 days, though I''m sure I have pushed it further a time or two. Use your own judgement, but my advice is to err on the conservative side.
Mark dear, this sauce does not "sneak up on you"...it waltzes right up to you and smacks you upside the head! ROFL... Even better than I expected. I got a huge chunk of jalapeno on the first bite and had to run for the milk jug. Of course, DS was laughing because I said, "Wow, that stuff rocks!" Great combination of tomato vs pepper flavor. We served this on with your Cheese Enchiladas with Sour cream sauce - outstanding combination. This is my NEW hot sauce recipe - Thanks!
This is great! It has a balanced flavor of tomato and pepper (I used the cubanelle peppers) and is just hot enough to be tingly on the tongue but not deadly. I found that this batch makes 5 cups with the cubanelles, so you can plan accordingly if you wish to can. But I don't think one batch will last that long, make more! Thanks for posting, Mark!
We have habaneros growing in our garden and I have been looking for MANY recipes. This one is a keeper. I did take the suggestion of one putting a little sugar in so as I was making my fourth batch I added a can of condensed tomato soup. (I ran out of tomatoes from my garden and canned.) I put all in a gallon container and mixed all batches. The little bit of sweetness from the soup made it extra tasty. Thank you for sharing all of your great ideas.
I also took the suggestion of one who wanted to do something with the pepper juice. I am storing it in the fridge to heat up when that bad cold comes, then see if the steam will actually cure a sinus problem.
I just made this to give as gifts for Christmas this year and was really happy with how easy it was. The store was out of cubanelles, so that made the decision for me about those...though I'd like to try it with them, as the sauce ended up very fiery without too much flavor - though I am not saying that's a bad thing. I also make my own salsa, and when I ran out of jalepenos (I use the canned rings) I added some of this and it worked perfectly - adjusted the heat without messing with the flavor. Thanks for posting it!
My husband always complains that he cannot find a really "hot" hot sauce that he enjoys, until now! I substituted the Habanero peppers with 1 scotch bonnet pepper and about 6 thai peppers.Wonderful taist that hits you first but the heat does quickly follow. Thanks.