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Thread: Home made Cayenne Pepper sauce page

  1. #1
    danmerk23's Avatar
    danmerk23 is offline Junior Member
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    Not sure if this is primal but here goes. My first recipe post.


    Home Made Hot Sauce

    Slightly time consuming, but really simple.


    2lbs of fresh cayenne peppers (tops removed)

    3 Tbsp sea salt (or kosher)


    Add all peppers in food processor. Add salt. Puree until a liquid

    paste. Place all contents in mason jar. Place jar in a dark cool area

    for 3 days. After 3 Days, add 3 cups of white vinegar. You can add the

    mixture to a bowl and then mix well and then place in 2 mason jars or

    cut back on some of the vinegar to make it fit in one. Place the mason

    jar back into the dark cool area. I put mine in a root cellar. Leave

    undisturbed for 5 days. After 5 days, mix well, and pour through a

    sieve. You should have hot sauce. Trust me, this "aint no red Devil."

    Discard the solids, or keep them as a paste and use in some Asian

    cooking.


    Enjoy!


    dan


  2. #2
    grandma's Avatar
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    awesome! Got to try that.


    Sounds Primal to me. I guess some paleo guys shun peppers as new world foods of the nightshade family. And I guess someone will say at vinegar is a by product of carb fermentation etc. But I won't like to give them up. I also ascribe to the cayenne pepper as a medicine, I find a ginger and cayenne tea cure what ails you.

    It's grandma, but you can call me sir.

  3. #3
    grandma's Avatar
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    oops

    It's grandma, but you can call me sir.

  4. #4
    OnTheBayou's Avatar
    OnTheBayou is offline Senior Member
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    Yeah, that's pretty much it. It's even good w/o the time to sit around. Peppers, salt, vinegar. Yum.


    I was going to try to leave it all in a glass jar with Jack Daniels Oak barrel smoking chips for a year or two like the McIlhenny's do. 'Cept they put the stuff into oak barrels, of course. I looked everywhere here (Sarasota, FL) and could not find any. They are anywhere in Denver, where I'm from. Not willing to pay eBay prices.


    The cayennes I used, I grew. Not too many. Never have seen them by the pound. Here are a couple more pepper tips:


    Find or grow jalepenos that are red. Smoke them slowly on your grill with wood of choice. I prefer apple, and crab apple is just as good!


    Dip a jalepeno in olive oil, grill. Yum yum.


    I bought some Scotch Bonnets mislabeled as Habaneros. Beautiful deep red, not like an Habanero. I am SO embarrassed to say that I couldn't even nibble this one. I froze them and use them here and there. Put two in a 13 oz jar of green olives and let them sit a week or two. Ditto Tabasco sauce, a few oz per jar.


  5. #5
    cc40's Avatar
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    Primal Blueprint Expert Certification


    Roasted habanero (seeds removed) ground together with homemade applesauce produces one heck of a sauce. Scotch Bonnets go well with it too. I'll try to dig up the recipe and post it.


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