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Making Hot sauce can be be exciting. Where you want to take it is the fun part. Will it be super hot or semi hot. I think its all the personality of the creator. I grow a garden every year and growing peppers is always something that finds its way into the garden. Especially hot peppers. This past summer I grew some peppers intentionally with the purpose of coming up with a hot sauce with a unique combination of flavor and high heat level index or Scoville scale. I planted cayenne, jalapeño, habanero, chocolate habanero and ghost peppers. Scoville scale is a hot index measuring the pepper's capsaicin. Capsaicin is an active component in the peppers that produces the burning effect or the "hotness". The hottest pepper is Carolina Reaper. The ghost pepper is basically a number 2 on the scoville scale, habanero coming in at 4, cayenne at 6, and the jalapeño at 9. I felt with a variety of different levels of heat mixed with the different flavors it would create an interesting sauce. You can use any peppers really.
My recipe is fairly simple. Hot sauce is quickly becoming America's favorite sauce to put on their food.
I'm calling this sauce "Unicorn Blood". Its got the intensity with the ghost peppers but the earthy flavors of the jalapeño and the cayenne. I've made this sauce in the spirit of Tabasco rather than the semi thick ketchup like consistency of Siracha. Have some fun with this.
Unicorn Blood
3 lbs hot peppers (jalapeño, habanero, cayenne, ghost peppers) chopped
2 cups White Vinegar
1 Tablespoon salt
Procedure:
Chop all the peppers into a rough chop. Place in a stainless steel bowl. Pour vinegar over the peppers. Wrap and let stand for 10 days at room temperature. Place mixture into a blender. Blend until everything is incorporated. Strain mixture, making sure no seeds are in the sauce. Bottle and label. Serve .
My recipe is fairly simple. Hot sauce is quickly becoming America's favorite sauce to put on their food.
I'm calling this sauce "Unicorn Blood". Its got the intensity with the ghost peppers but the earthy flavors of the jalapeño and the cayenne. I've made this sauce in the spirit of Tabasco rather than the semi thick ketchup like consistency of Siracha. Have some fun with this.
Unicorn Blood
3 lbs hot peppers (jalapeño, habanero, cayenne, ghost peppers) chopped
2 cups White Vinegar
1 Tablespoon salt
Procedure:
Chop all the peppers into a rough chop. Place in a stainless steel bowl. Pour vinegar over the peppers. Wrap and let stand for 10 days at room temperature. Place mixture into a blender. Blend until everything is incorporated. Strain mixture, making sure no seeds are in the sauce. Bottle and label. Serve .