Monday, November 11, 2013

Fruit Punch Hot Sauce

     Some time ago I held a little contest to determine the name of a hot sauce I had created. I picked a winner and then subsequently forgot all about it. I even managed to misplace the recipe. Having finally located the recipe, I am finally posting it! This is a cayenne sauce with a strong citrus base. It's excellent on seafood and chicken. I haven't tried it on anything else, but fully intend to. As far as heat, on a scale of 1 being no real heat to 10 being "Oh God, eventually this has to come out my anus," I'd give this a 4-5. As always, any notes are in blue.
Fruit Punch Hot Sauce

  • 5 ounces cayenne peppers, seeded and roughly chopped
  • 10 ounces red banana peppers, seeded and roughly chopped (not sure where you're going to find these; these peppers were mutants out of our garden)
  • juice of 2 lemons
  • 1/4 cup orange juice
  • 1 medium tomato, roughly chopped
  • 2 cloves garlic
  • 1 teaspoon salt
  • 2 cups cider vinegar
  1. Throw everything into a blender and blend the living shit out of it.
  2. Pour the blended mixture into a non-reactive saucepan and bring to a boil; boil for 2 minutes.
  3. Strain mixture into bottles/cans (This will make a little over a pint of sauce)
  4. If you are intending to store long term, process canning jars in a boiling water bath for 12 minutes for 1/2-pints and 15 minutes for pints (as always, please refer to the National Center for Home Food Preservation for detailed instructions and tips for giving everyone dysentery) 
Good times!

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