My journey into the world of homemade hot sauce continues with this latest batch of ancho jalapeno sauce.
(there were 4 racks)
NOTES:
The chiles weren’t fermented. I might try that next.
Fresh poblano chiles went in the dehydrator. Ten hours later ancho chiles came out of the dehydrator.
Then the anchos were re-hydrated, mixed together with jalapeno chiles and white vinegar for flavor and to add much needed acidity to the sauce to help ensure there would be no growth of clostridium (botulinum). Then into the blender, adding water as needed, After that it all went into pot and brought to a boil (again, to kill any possible bacteria) before simmering for 20 minutes to meld the flavors.
Bottles/lids were sterilized before use.
PH of finished sauce checked in at a very low 2.9, well below acceptable levels. Yay, white vinegar and lime juice worked their magic!
The finished sauce was not strained.
Hot sauces like this will typically last 6 months out and 12 months in the refrigerator, due to the acidity. Three months out and 6 months in is my recommendation, though.
Heat of the sauce is mild to medium.
Overall flavor of the sauce is jalapeno.
It’s delicious.
Next time I’ll try smoking the jalapenos before using them.