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Holiday Jolokia Sauce Recipe

Ammond | Nov 22, 2010 | 0 comments

Hello Fellow Chili Heads!

This is “Atomic Eh?” wanting to tell you about my “atomic hot sauce” experience! I am all about comfort food living. I try probably 10 to 15 different sauces a month and I am always on the quest for the perfect “atomic” sauce. Most often I encounter amazing concoctions that have been produced from your back yard chef to your professional culinary artists. A funny thing that I must admit, the back yard chefs, I think, rate the best. Often sauce ingrediants are composed of a few things that I easily recognize and then a list of preservatives and coloring agents that I can hardly pronounce. Why do people do that!!!! Thanks to the back yard chefs for keeping it natural and for not adding ingredients that don’t need to be there. For those of you that are professional chefs…Please forgive me as that I have tried some amazing lines of sauce from you too!

As for flavor…well I am picky. I am a critic right? I mean a reviewer…has a much better ring to it. This last weekend I took a recipe that was given to me by “The Salsa Lady” on thehotpepper.com and gave it a good “super atomic” tweak and produced a small hot sauce batch of my own. It’s 100% natural and all the ingredients are easily recognized. With a little careful planning and some safety policy in place you too can make a sauce and torment (I mean bless) your relatives for the holidays. Please be careful. This is an “atomic” hot sauce recipe that can and will hurt you if your not careful. So keep it hot and keep it spicy! Enjoy!

“Atomic Eh’s?” Holiday Jolokia Sauce Blend

“My not so private reserve!”

This sauce is sweet with a HUGE amount of heat!

1.) Clear all your work areas and clean. Get a bag of clean rags handy. Also have an extra bag on hand to put the dirty rags in. You will find that the oils from these peppers will get everywhere. The more you contain them by using rags once and washing your hands multiple times the better chance that you will have of not burning yourself or you family and friends. Have plenty of ventilation and don’t breath the fumes because they will burn you! These peppers are no joke but are a lot of fun to work with if you are careful.

2.) Pull out all your ingrediants before you start. This minimizes the spread of the oils from the peppers. Keep all children out of the kitchen as well. Your not going to want the distractions once you start and you definitely don’t want to be taking them to the hospital in the middle of producing your sauce because they just reached up and knocked over a bowl on them selves.

3.) Clean and sterilize your bottles. I used three 5 oz. bottles and one 8 oz. bottle for this recipe.

4.) Most of all…Take a deep breath and enjoy!

Ingredients:
•   14 to 18 Fresh Bhut Jolokia Peppers
•   14 to 18 Fresh baby carrots
•   1 Tbsp of sugar
•   1 Tbsp of Vanilla Extract-make sure it doesn’t have vanilla pieces in it. This will help you produce a uniform color with your sauce.
•   3 Tbsp of garlic-I used 9 whole cloves. (I like garlic…if you don’t then use less) Make this your own recipe!
•   ½ cup of white distilled vinegar
•   ½ cup of “Trader Joe’s” Pear Cinnamon Cider.
•   1 tsp of salt- Original recipe called for a Tbsp, but I didn’t want all the salt.
•   2 cans of peaches (or a fruit that you desire). Pour out the syrup or water.

Remove stems from peppers. Remove seeds if you actually want to use this sauce! Put in a separate bowl and was hands. Then clean your other vegetables. Put vegetables and fruit in the food processor and purée as well as you can. Then put all ingrediants in a small saucepan and bring to a low simmer. (Watch at all times and turn on your vent) You DON’T WANT TO BREAT THESE FUMES! Simmer for about 9 minutes and then remove from heat. Cover and let cool for five minutes. Replace sauce in food processor and purée. Use a small funnel and fill the bottles and cap. Keep in mind that the less you spill the less you will have to clean up. Once you have worked with these peppers you will discover a new found respect for them. It’s been two days and my finger tips still burn a little under my nails-I would suggest using gloves. I am letting mine sit and age about thirty days before I use it.

Remember…when you make this, YOU ARE IN CHARGE. Be creative and use you favorite flavors to compliment your sauce. The base to this recipe was freely given to me so I am freely passing it on to you. Feel free to let me know your experiences and tips. Thanks…