Hot Sauce
Jalapeno peppers, green or red (enough to fill 1/2 of the jar or ~8 ounces) 1 granny smith apple, sliced or diced. 1/4 onion, sliced thin. 4 garlic cloves, smashed. 4 sprigs cilantro. Salt brine: Non-chlorinated water + sea salt to taste (we use a ratio of 1 tsp. to 1 cup water) Wash your peppers and apple and make sure to dry to remove the.
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Place sugar in a medium saucepan over low heat. Shake pan to spread sugar. Leave for a few minutes until the edges start melting and turning golden, then swirl the pan to spread the caramel/sugar to encourage even melting (do not stir, sugar may crystallise). Once the sugar is all melted, add apple and vinegar.
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Add 6 cups of the liquid from the container. Stir in sugar and vinegar. Bring to boiling stirring occasionally; reduce heat. Simmer, covered, 10 minutes or until apples are tender.*. Using an immersion blender, blend mixture until smooth. (Or allow mixture to cool and process in batches in a blender until smooth.)
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1.) Remove the lid and pour out the brine into a 2- or 4-cup measuring cup. Retain until later. Discard the cinnamon stick (or boil with the sauce later for a stronger cinnamon flavor) 2.) In the blender, combine the fermented peppers and apples, spices and ginger, sugar, applesauce and cider, and any of the other optional items.
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1/4 cup Red Hots. Peel and core 10 medium sized apples. Cut apples into small slices.Place apples in a slow cooker. Add a 1/2 cup of water and a 1/2 of brown sugar to the slow cooker. Set the slow cooker on high and let the apples cook for 3 to 4 hours stirring every 30 minutes or so.
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Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes. Stir in the.
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Add the peppers, garlic cloves, salt, and water in a food processor. Process until you reach the texture of a chunky salsa. Transfer to a clean glass container and cover with a cheesecloth. Leave on the counter at room temperature for 24-48 hours. After 1-2 days, stir in the apple cider vinegar.
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Peel and slice the apples into small pieces. Put apples in a pot. Add water to pot and bring to a low boil over medium heat, mashing apples as they cook down. Keep the pot covered. When desired consistency, add sugar, cinnamon and/or red hot candies. Bring to a boil and then recover and remove from heat.
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6 large apples. Place apples in large saucepan with water. Cover and cook over medium high heat until soft, about 10-15 minutes. 1 cup water. Carefully process until smooth. I like using an immersion blender for this part, but a food mill, food processor, or blender will work.
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For the Quick Cooked Version. Combine the peppers, garlic, 2 cups of water, 2 teaspoons of sea salt, apple cider vinegar, and honey or maple syrup, if using, in a medium pan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10-15 minutes, or until the peppers and garlic have softened.
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Step. 1 Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes. Step. 2 Carefully puree in a food processor or blender (don't fill too full; split into two portions if needed) until smooth.
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This apple hot sauce has a wonderful fruity flavour underneath its heat. It is a pourable hot sauce with the consistency of a popular commercial hot sauce such as Frank's.. Recipe source. Banana Pepper Hot Sauce. Canadian Living Test Kitchen. The Complete Preserving Book. Montreal, Canada: Transcontinental Books. 2012. Page 276.
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Turn the heat down to low and cover the pot. Cook the apples covered, low and slow, for about 1 hour, stirring occasionally. Once the majority of the water has evaporated the apples should be darkening into a caramel-like color. Stir more often now and keep cooking until the sauce is thick and completely tender.
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Prepare red hot applesauce according to the recipe. Fill your jars with the red hot applesauce leaving ½'' of headspace. Use a sterilized butterknife to run on the inside of the jar to remove any air bubbles. Wipe the jar rims clean. Process in your hot water bath canner for 20 minutes (for altitudes less than 1,000 ft).
In a saucepan or pot over medium heat, heat the canola oil and sauté the onions and garlic until the onions are translucent (approximately 3 to 4 minutes). Add the apples and continue to sauté, stirring often, for 5 minutes. Add the habanero peppers, water, apple cider vinegar, sugar, and salt.
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Hot Sauce Instructions. Add all of the ingredients to your blender and blend for 30 seconds until smooth, making sure the xanthan gum (or flour) is fully incorporated. Taste and adjust the heat to your liking. Pour the hot sauce into a bottle or jar, using a funnel to make it a bit easier—and neater!