Ingredients:
• 7 Pot Brainstrain Peppers 194g
• Garlic 76g
• Limes 1.5 Juiced
• White Vinegar 2 Cups
• Salt 1/2 tbs
• Xanthan Gum 1/4 tsp
Blend everything except the xanthan gum on high for five minutes, then simmer for twenty minutes skimming solids off the top. Let cool and reblend on low with the xanthan gum for sixty seconds. Bottle, refrigerate
Notes:
• Working through my peppers as the new season arrives. I'm finally making some headway on freezer space clearing out all these 7 pot peppers
• This was supposed to be a bubblegum 7 pot sauce but I didn't have enough! Kinda bummed since these brainstrains are a lot more tame
• Honestly pretty standard Frank. I used a bit more garlic than usual which comes out a bit but it's still a vinegar and pepper blitz
• Also as noted just not as hot. Kinda weird having this sauce again and not having my sinuses clear immediately afterwards
• Pepper profile is a bit more sharp with the floral notes compared to the reapers. You can taste it a bit stronger since there's less heat getting in the way
• A bit more watery than I'd like it. I'd use a bit more xanthan gum next time
• Not bad but I'm missing the heat. I like using more garlic, maybe a garlic bitch variant is on the horizon. But biggest takeaway here is definitely the lack of heat I'm used to
Is this the first hot sauce you've made that you didn't use the fermentation method?
ReplyDeleteThere's like one or two but for this recipe I just shuffle and plug different raw pepper profiles
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