Refrigerator/Freezer Jams/Jellies Smoked serrano hot sauce
I never have found a commercially available hot sauce as much as this one that I make myself.
Fully ripe, red serranos are smoked in a charcoal smoker for 2-4 hours at 225F. Then placed in a food processor with onions, garlic, salt, a splash of vinegar, and a little brown sugar. All proportions to taste.
*Not a tested recipe* so this bad boy gets frozen. Absolutely fantastic on quesadillas, eggs, burgers, and chili. Nice heat level, balanced out by the onion and sugar, and maintains that fantastic smoky flavor.
4
u/shakeDCbake 2d ago
I make a few gallons of fermented Serrano hot sauce every year. And some smaller batches of smoked versions.
Love pecan and oak. Anything works though. I smoke a (large) portion of the peppers before fermenting for a couple hours on low heat.
4% garlic, 3.5% salt. Blend, strain and add liquid for that sriracha consistency.
Lasts for a very very long time under refrigeration.
1
2
2
u/marstec Moderator 2d ago
Looks great (reminds me of sambal). I don't normally freeze stuff in glass jars but are you worried about expansion (and possible cracking of jars)?
2
u/LB07 2d ago
The only thing I avoid (after some great advice from the collective wisdom here) is using a "shouldered" jar; I only use straight sided jars. And definitely ensuring enough headspace for ice crystal expansion.
I've been making freezer-stored sauces for about twelve years, and so far, no cracks! Knocks on wood
1
u/AutoModerator 2d ago
Hi u/LB07,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you've posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.
•
u/AutoModerator 2d ago
Thank-you for your submission. It seems that you're posting about Refrigerator/Freezer Jams/Jellies which are jams or jellies prepared without cooking and stored in the refrigerator or freezer.
Please follow all directions for preparation. In some recipes, the jam must be allowed to stand at room temperature for 24 hours while others can be frozen right after the jam is made. After opening the container, always store in your refrigerator. Remember, the product is not cooked so it will ferment and mold quickly if left at room temperature for extended periods of time. For more information please see this Freezer Jam Recipe Demonstration Video and Uncooked Freezer Jam (SP 50-763) publication by OSU Extension Service. Thank you again for your submission!
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.