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Apr 15, 2013 08:47 AM

Home grown hot pepper sauce w/oil

We've just planted seven different types of hot peppers with the though that we will make and blend our own hot pepper sauce. We want to make an oil based sauce, but I'm having trouble finding recipes. All I'm finding is vinegar based sauces when you strain the peppers out.

Any ideas, recipes, input?


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    1. Been there, done that! I also prefer oil instead of vinegar. If you have or can get one of those multi-tiered Chinese bamboo steamers to process the chiles after harvesting. Just remove the stems first, and possibly the seeds. Slice the chiles in half lengthwise, layer each of the steamer tier with a cabbage or lettuce leaf. Add water to a large cooking vessel, a wok would be ideal, and place the steamer in or on it after the water has come to a boil.

      The problem with an oil based sauce is that it must be consumed fairly soon after being made. I have had a chile puree made only with oil get moldy even in the fridge. A small amount of vinegar will prevent that along with a small amount of salt.

      I have been processing rehydrated dried chiles to make a puree with oil, a little bit of vinegar and salt to be an ingredient in chili. It keeps very well in the fridge for a long time.

      I have not tried using lemon or lime juice instead of vinegar, but either one is a possible substitute if you prefer.

      BTW, which chile (hot pepper) cultivars are you planning to grow? I've been growing chiles for more than 3 decades, and am now concentrating on the 'ghost pepper' (bhut jolokia) from India, and hope to harvest pods from Trinidad Moruga Scorpion plants. The TMS is the new hottest chile in the world.