Hellraising Sweet SufferingPosted: April 10, 2013
DT and I made another batch of hot sauce two weekends ago – again, I’m gravely behind in composing this post. We focused on our habanero pineapple blend, Sweet Suffering, this day.
We’ve upgraded our operation with some new equipment:
This blender….is on steroids. Watch and see, watch and see….
Oh, and a ginormous stockpot:
I was introduced to Red Savina peppers, a hotter and more substantial variety of the habanero.
We used a combination of the two for this batch.
Blast from the past….here is what DT’s Sweet Suffering looked like in a former life:
The recipe has been completely revamped, but this is kind of where it all began!
Now – look at what this blender can do….crushed pineapple and juice, carrots, onions, and garlic:
Now the peppers:
Everybody into the pool!
Onto the Reds.
The blended Red Savinas are added to the habanero mixture in the pot.
Simmer, simmer, simmer, ’til it reaches the magic temperature:
Bottling with the new baster was MUCH easier this time around.
I think….we nailed this one. Well, this batch was certainly much hotter because of the Savinas – we need to get the heat regulated. But the consistency/pourability is spot-on, and the pineapple flavor is a quick delight before the heat descends. I LOVE that part.
We poured some more sample bottles and also dove into our supply of regular five-ouncers. Labels hopefully coming soon!
This weekend we’re working on our Triple Inferno recipe – more to come on that!