Last weekend we made the mother load of hot sauce and ended up with a total of 5 gals of Thai Dragon Sauce. The main heat is from Thai Dragon peppers I grew with some Hot Portugal added, all peppers were roasted on the grill. The other ingredients are vinegar,roasted sweet red peppers,roasted Vidalia onions, lots of garlic and special spices.
The peppers, onions,and garlicare chopped up in the food processor and then all ingredients are added to the brew pot (32 quart).
Vinegar is added to bring it to the right consistency and the sauce is brought to a simmer and cooked for one hour.
When cooking is complete it is time for the real work. The sauce is then sent through the blender and strained to remove any remaining solids. Yes it stains the heck out of everything like the spoon and blender top!
Maybe a food mill would work better for this but we do it this way for now and a completely smooth sauce is the goal at this stage. Polly's cousin Joy just sat there the whole time and watched!
After the whole batch is smooth it is checked for consistency again and then brought up to a simmer for bottling. I didn't get a pic of bottling but I thinned the sauce enough this time to use the spigot on my brew pot to fill the bottles. The empty bottles are washed then sterilized in boiling water and filled. After I fill my wife Deb puts in the dropper and cap and places bottle upside down and this sanitizes the cap.
When the 5ozbottles are cooled we label and add shrinks to the cap and they are ready age a few weeks then use. This batch made so much volume I had to order more bottles so we will bottling again next week. I used all my empty honey jars to store the sauce until we bottle the rest.
The finished product ready for sale!!!
I will be working out a plan with George so some members can get a bottle of sauce added to an order so they can try it and give me feedback. Edited by: masta
The peppers, onions,and garlicare chopped up in the food processor and then all ingredients are added to the brew pot (32 quart).
Vinegar is added to bring it to the right consistency and the sauce is brought to a simmer and cooked for one hour.
When cooking is complete it is time for the real work. The sauce is then sent through the blender and strained to remove any remaining solids. Yes it stains the heck out of everything like the spoon and blender top!
Maybe a food mill would work better for this but we do it this way for now and a completely smooth sauce is the goal at this stage. Polly's cousin Joy just sat there the whole time and watched!
After the whole batch is smooth it is checked for consistency again and then brought up to a simmer for bottling. I didn't get a pic of bottling but I thinned the sauce enough this time to use the spigot on my brew pot to fill the bottles. The empty bottles are washed then sterilized in boiling water and filled. After I fill my wife Deb puts in the dropper and cap and places bottle upside down and this sanitizes the cap.
When the 5ozbottles are cooled we label and add shrinks to the cap and they are ready age a few weeks then use. This batch made so much volume I had to order more bottles so we will bottling again next week. I used all my empty honey jars to store the sauce until we bottle the rest.
The finished product ready for sale!!!
I will be working out a plan with George so some members can get a bottle of sauce added to an order so they can try it and give me feedback. Edited by: masta
