No extra sugar Hot Sauce

[rrkknight3]

As this recipe is 30 years old,  you may want to try Fafnir's Datil Pepper Hot Sauce instead.

Ingredients:

30 to 40 datil peppers (yellow or orange, not green)
6 to 8 pounds of plum tomatoes
1 large onion
1 head of garlic
1 quart of white vinegar
Additional optional ingredients (probably don't want all of them)
   lemon
   wine
   salt
   pepper

Preparation:

REMINDER: Datil peppers are hot.  Protect your eyes and skin from them.

Remove the stems and caps from the peppers.  Keep the seeds!  Chop the peppers finely.  This should leave you with about 6 cups of peppers.

Chop the  tomatoes finely.  Remove the seeds if  you want.

Remove the outer two layers and the skin of the onion.  Chop the remainder finely.

Peel the garlic cloves and crush them.

Mix the peppers, tomatoes, onion and garlic thoroughly.  Use a food mill to make the mixture smoother, using a plate with large enough diameter holes to allow the datil seeds through, stopping short of making a puree.  Add the vinegar during this process.  Depending on the size of the mill, this will likely have to be done in batches.   Put the results into a large pot.

Cook for 2 to 3 hours uncovered, adding water (or vinegar if you like) to keep it the consistency that you want.   This is best done in the open air as even the vapors can irritate your eyes.

Be sure to thoroughly clean all of the cookware.

[thelufias]

Hummmmm.....Now this looks like something fun to make....  Thanks Sir Knight...

[rrkknight3]

I'd certainly recommend using a blender rather than a food mill.  I'm not even sure I still have one.  I was married to a gourmet chef and I believe she took all of the cooking gear when she left.  In fairness, most of it we had bought for her, anyway.  Long ago and far away.

Let me know if you do try it. 

[Jherrith]

I know that I am to much of sissy on the extra hot stuff.

So probably not going to make this any time soon. However I dd send Fafnir's recipe to my co-worker who thrives on the extra hot stuff ... he said he can't wait to try it out and said he would let me know how it comes out.

is all I can say on this topic.

[thelufias]

Figured I'd use the blender.  Pulse mod.....  and when I deal with peppers....Cooking gloves are worn and I wear a long sleeve shirt for any wiping that needs to be done.  Don't know about anyone else....but my smell buds go on overload when dealing with peppers and my eyes water like hell and (sigh) my nose does also........

[Jherrith]

Great precautions, however I still value my life and taste buds so not going anywhere near it

[thelufias]

Like you "J", I'm not much for the extra hot stuff.....But most everyone else in the family likes it....so I'll make it....and they can take the leftovers with them LOLOL

[Jherrith]

Well, that is an out

 .... to hear my OL (office ladies) talk, all of the other "hot" stuff I have shared is that was hot .... not even

Maybe I should make small batch and say here you go have a nice day

[rrkknight3]

The trick with very hot stuff for me is to use it in very small quantities.  Like perfume, it can be overwhelming but it does not have to be.  Fafnir mention datil pepper jelly.  A thin layer on a robust bread would likely just be enjoyable.  I mix various hot sauces into scrambled eggs, soups and pasta with satisfactory results.

Like garlic, however, one's toleration for hot stuff builds up over time and you must be careful not to serve your preferred level to guests.

[Jherrith]

Indeed that could be awkward