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Posted: 5/27/2015 9:22:32 PM EDT
Step 1: Thaw last year's pepper harvest.
Step 2: Halve all the peppers. Don't throw away the seeds or placenta like a pussy. 
Step 3: Smoke the peppers on your smoker of choice. About 2hrs will do, say 200F or so. These are habaneros. 
Step 4: Crank up the grill to about 650 or 700. 
Step 5: Sear up some sashimi-grade Ahi tuna steaks for you and the wife. Too good for the kid, he still eats boogers. 
Step 6: Get laid cause you are an awesome cook. Obligatory wife pic: 
Step 7: Once the peppers cool, throw about 100 of them in a blender (these are Trinidad Moruga Scorpions, my harvest was very good last year). Add a handful of garlic cloves, about 1/4 onion, the juice of one lime, and 50/50 white and cider vinegar. Process until smooth. 
Step 8: Simmer for about 30 minutes. Try not to kill everyone in the house with fumes. 
Step 9: Bottle sauce. Bonus points if your name is creative, your chilihead friends love that shit. 
Step 10: You earned it, so pour yourself some homebrew limoncello and relax. 
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Posted: 5/27/2015 9:25:51 PM EDT
[#1]
Mother of god.
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Posted: 5/27/2015 9:28:08 PM EDT
[#2]
20/10
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Posted: 5/27/2015 9:29:13 PM EDT
[#3]
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Posted: 5/27/2015 9:29:33 PM EDT
[#4]
LOL awesome I'd love to taste some of that.
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Posted: 5/27/2015 9:30:24 PM EDT
[#5]
Needs some salt.
Salt can make a surprising difference. |
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Posted: 5/27/2015 9:31:40 PM EDT
[#6]
Quote HistoryQuoted:
20/10 |
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Posted: 5/27/2015 9:32:46 PM EDT
[#7]
OP knows how its done!
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Posted: 5/27/2015 9:38:37 PM EDT
[#8]
Noice! Looks like good stuff.
I make a pineapple habanero salsa - I'm not at home right now so I don't have the exact recipe, but it's 1lb of habaneros, 2 pineapples charred on the grill, some onions and carrots, a cup or two of cider vinegar, and then puree it all in a blender and simmer it for 30 minutes or so.  |
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Posted: 5/27/2015 9:39:12 PM EDT
[#9]
At life, the OP is winning.
Posted Via AR15.Com Mobile |
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Posted: 5/27/2015 9:42:55 PM EDT
[#10]
Quinoa, are you sure you aren't gay.
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Posted: 5/27/2015 9:44:16 PM EDT
[#11]
Quote HistoryQuoted:
I make a pineapple habanero salsa - I'm not at home right now so I don't have the exact recipe, but it's 1lb of habaneros, 2 pineapples charred on the grill, some onions and carrots, a cup or two of cider vinegar, and then puree it all in a blender and simmer it for 30 minutes or so. That sounds good. I have been doing canning for a couple years but I'm a novice with hot sauce so I didn't want to get crazy with the fruit-based sauces yet (higher risk of spoiling due to sugar content). |
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Posted: 5/27/2015 9:44:42 PM EDT
[#12]
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Posted: 5/27/2015 9:44:50 PM EDT
[#13]
Quote HistoryQuoted:
Quinoa, are you sure you aren't gay. 1. The wife made that. 2. You knew quinoa on sight. 
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Posted: 5/27/2015 9:48:56 PM EDT
[#14]
Quote HistoryQuoted:
Quinoa, are you sure you aren't gay. The best cooks in the world, bar none, are men. I would be shocked if more than the normal percentage were gay. 
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Posted: 5/27/2015 9:49:12 PM EDT
[#15]
Ill have to keep this thread in mind if I get a decent amount of Ghost peppers and trinidad scorpions this year. Peppers dont like growing well in the Upper peninsula.
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Posted: 5/27/2015 9:50:55 PM EDT
[#16]
Quote HistoryQuoted:
Ill have to keep this thread in mind if I get a decent amount of Ghost peppers and trinidad scorpions this year. Peppers dont like growing well in the Upper peninsula. "Lower Canada" |
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Posted: 5/27/2015 9:53:12 PM EDT
[#17]
Holy shit!
How are you not a team member? |
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Posted: 5/27/2015 9:55:41 PM EDT
[#18]
Quote HistoryQuoted:
Holy shit! How are you not a team member? $25 is $25 |
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Posted: 5/27/2015 9:57:21 PM EDT
[#19]
Good job OP. I recommend a little salt in the sauce. Also, get yourself an outdoor propane burner so you don't kill your family. I have this one for exactly this type of thing. It's also great for canning and searing steaks.
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Posted: 5/27/2015 10:05:34 PM EDT
[#20]
Quote HistoryQuoted: The best cooks in the world, bar none, are men. I would be shocked if more than the normal percentage were gay. Quote HistoryQuoted: Quoted: Quinoa, are you sure you aren't gay. The best cooks in the world, bar none, are men. I would be shocked if more than the normal percentage were gay. |
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Posted: 5/27/2015 10:07:28 PM EDT
[#21]
I make the same hot sauce but without the grilling, I just boil mine in the vinegar. Now I'll have to try the grilling. Growing Morugas, Butch Ts, Carolina Reapers, Habineros, Ghosts, Tepins, Chiltepins, and Jalapeños this year.
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Posted: 5/27/2015 10:09:19 PM EDT
[#22]
Quote HistoryQuoted:
Alton Brown says the reason he started cooking in college was to get chicks. Quote HistoryQuoted:
Quoted:
Quoted:
Quinoa, are you sure you aren't gay. The best cooks in the world, bar none, are men. I would be shocked if more than the normal percentage were gay.
I started cooking because chicks can't cook.
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Posted: 5/27/2015 10:11:36 PM EDT
[#23]
Quote HistoryQuoted:
Good job OP. I recommend a little salt in the sauce. Also, get yourself an outdoor propane burner so you don't kill your family. I have this one for exactly this type of thing. It's also great for canning and searing steaks. There actually is some salt in it, I just forgot it when listing the ingredients. And I do have a camp stove handy, it just isn't big enough for the large pot of habanero sauce. |
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Posted: 5/27/2015 10:12:52 PM EDT
[#24]
Quote HistoryQuoted:
I make the same hot sauce but without the grilling, I just boil mine in the vinegar. Now I'll have to try the grilling. Growing Morugas, Butch Ts, Carolina Reapers, Habineros, Ghosts, Tepins, Chiltepins, and Jalapeños this year. Nice. This year I have Morugas, 7-pot Jonah, Fatalii, Ghost, and Carolina Reapers. You can either smoke the peppers, or you can actually char them on the skin. The flavors are very different. |
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Posted: 5/27/2015 10:14:49 PM EDT
[#25]
Looks good!!
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Posted: 5/27/2015 10:15:09 PM EDT
[#26]
Fantastic post.
10/10 |
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Posted: 5/27/2015 10:19:22 PM EDT
[#27]
Thank you gents.
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Posted: 5/27/2015 10:20:01 PM EDT
[#28]
Bottle and sell please and take my money.
Very well done OP. 10/10 |
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Posted: 5/27/2015 10:22:43 PM EDT
[#29]
I hope that your upcoming limoncello post (hint hint) will be of equal quality to this one
Note to self, plant a whole lot more peppers this weekend. |
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Posted: 5/27/2015 10:25:27 PM EDT
[#30]
Quote HistoryQuoted:
I hope that your upcoming limoncello post (hint hint) will be of equal quality to this one Honestly, I'm more proud of the 'cello than the hot sauce, it is fucking delicious. I haven't taken step-by-step pics for a batch of that, but I have been meaning to start another batch so I'll see what I can do. 
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Posted: 5/28/2015 3:53:10 AM EDT
[#31]
Quote HistoryQuoted:
Quinoa, are you sure you aren't gay. I thought it was brown rice. Or booger pile. Either is less gay than recognizing quinoa on sight, by your 'reasoning'. 
Plus, OP kicks the peppers and booze, eats good, and has hot wife with guns who makes screen door/hurricane with him. While you reply to threads with quinoa. OP winning. 
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Posted: 5/28/2015 10:40:09 AM EDT
[#32]
Quote HistoryQuoted:
$25 is $25 Quote HistoryQuoted:
Quoted:
Holy shit! How are you not a team member? $25 is $25 I figured someone of his awesomeness would have been gifted a membership by now. |
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Posted: 5/28/2015 10:48:16 AM EDT
[#33]
WIN
How much for a bottle? |
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Posted: 5/28/2015 11:11:35 AM EDT
[#34]
I might try this next year. Only planted a couple tomato plants this year as we are about to move.
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Posted: 5/28/2015 1:15:54 PM EDT
[#35]
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Posted: 5/28/2015 1:24:30 PM EDT
[#36]
1,000,000 Internet Awards for you sir.
You seem blessed in many, many ways: Peppers, hot wife who shoots, tuna sashimi, and a kid who eats boogers? Hell yeah! (Did you have to alert the neighbors when you were grilling those peppers?) I've bookmarked this page in my browser, so that I can extract every bit of hot sauce wisdom from it. I just started growing some peppers, and plan to put it to good use. Any tips for freezing them? Or it is as simple as putting them in the freezer? Would you recommend vacuum sealing them first? |
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Posted: 5/28/2015 1:25:09 PM EDT
[#37]
Quote HistoryQuoted: 1. The wife made that. 2. You knew quinoa on sight. Quote HistoryQuoted: Quoted: Quinoa, are you sure you aren't gay. 1. The wife made that. 2. You knew quinoa on sight.  |
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Posted: 5/28/2015 2:48:44 PM EDT
[#38]
You are all very kind, I didn't expect this much positive feedback, just thought it would be fun to document the pepper sauce and throw in some humor.
Quote HistoryQuoted:
I've bookmarked this page in my browser, so that I can extract every bit of hot sauce wisdom from it. I just started growing some peppers, and plan to put it to good use. Any tips for freezing them? Or it is as simple as putting them in the freezer? Would you recommend vacuum sealing them first? Pretty much only freeze the ones you will make into sauce later, because they thaw mushy and a bit wet. I don't think vacuum bagging would help much, it's not a freezer burn issue, just the ruptured pepper cells from ice crystal formation. But yeah, every day I would pick the ripe peppers, save a couple for fresh use, and throw the rest in a gallon ziploc freezer bag in the freezer. |
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Posted: 5/28/2015 2:51:00 PM EDT
[#39]
Not gonna lie, that looks awesome.
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Posted: 5/28/2015 3:08:02 PM EDT
[#40]
Quote HistoryQuoted: You are all very kind, I didn't expect this much positive feedback, just thought it would be fun to document the pepper sauce and throw in some humor. Pretty much only freeze the ones you will make into sauce later, because they thaw mushy and a bit wet. I don't think vacuum bagging would help much, it's not a freezer burn issue, just the ruptured pepper cells from ice crystal formation. But yeah, every day I would pick the ripe peppers, save a couple for fresh use, and throw the rest in a gallon ziploc freezer bag in the freezer. Quote HistoryQuoted: You are all very kind, I didn't expect this much positive feedback, just thought it would be fun to document the pepper sauce and throw in some humor. Quoted: I've bookmarked this page in my browser, so that I can extract every bit of hot sauce wisdom from it. I just started growing some peppers, and plan to put it to good use. Any tips for freezing them? Or it is as simple as putting them in the freezer? Would you recommend vacuum sealing them first? Pretty much only freeze the ones you will make into sauce later, because they thaw mushy and a bit wet. I don't think vacuum bagging would help much, it's not a freezer burn issue, just the ruptured pepper cells from ice crystal formation. But yeah, every day I would pick the ripe peppers, save a couple for fresh use, and throw the rest in a gallon ziploc freezer bag in the freezer. Gracias!  |
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Posted: 5/28/2015 3:14:53 PM EDT
[#41]
This is how food threads should be done. Well done, sir.
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Posted: 5/28/2015 3:23:10 PM EDT
[#42]
I hereby vote for a Limoncello write-up ASAP!!!!
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Posted: 5/28/2015 3:33:51 PM EDT
[#43]
Awesome post OP.
But probably should add reminder to keep face far away from the grill when you open that lid. Very far away. |
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Posted: 5/28/2015 3:35:19 PM EDT
[#44]
Quote HistoryQuoted: I hereby vote for a Limoncello write-up ASAP!!!! Seconded, thirded, and fourthded.... |
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Posted: 5/28/2015 3:45:28 PM EDT
[#45]
Quote HistoryQuoted:
Seconded, thirded, and fourthded.... Quote HistoryQuoted:
Quoted:
I hereby vote for a Limoncello write-up ASAP!!!! Seconded, thirded, and fourthded.... this and OP you sir are winning at life!!! |
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Posted: 5/28/2015 3:46:09 PM EDT
[#46]
I do a similar process for the smoke, but Sautee the mash with tomato paste and ginger before mixing in the vinegar. Goes great with citrusy peppers like scotch bonnets.
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Posted: 5/28/2015 3:47:07 PM EDT
[#47]
Quote HistoryQuoted:
20/10 Agreed |
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Posted: 5/28/2015 4:10:13 PM EDT
[#48]
Quote HistoryQuoted:
I hereby vote for a Limoncello write-up ASAP!!!! Haha ok, ok, I'll get on it.
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Posted: 5/28/2015 4:14:39 PM EDT
[#49]
You better put a roll of buttwipe in the freezer.
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Posted: 5/28/2015 4:18:47 PM EDT
[#50]
I would love to have a bottle of that! I bet it is very very very very very tasty. I love spicy stuff!
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