Back in February 2020, Pex Peppers shared a few of their recipes online. This is the Taco Fuego recipe ingredients list. I made a form that will derive the grams of ingredients and estimated number of bottles needed, based on the grams of peppers used.
From Pex Peppers:Please note, the vinegar used in these recipes is DISTILLED WHITE VINEGAR unless otherwise specified. Weights are in Grams. To make these sauces, put ingredients in a pot, bring to a boil for 10 minutes and then blend via immersion blender. Bottle them at least at 190 degrees F and flip them onto their lids for at least 60 seconds for proper sterilization.
It’s kind of a Caribbean style fruity hot sauce using fresh ripe peaches and yellow/orange habanero heat level peppers.
I just made this using fresh peaches from the produce stand and peppers I just picked, a mix of Khang Starr Lemon Starrburst, KhangSta Yellow, Peach Chupetino, White Biqunho, Faria crosses and a *few Peach BaneStrain. The majority though was the KS Lemon StarrBurst.
* These will help with emulsifying the sauce so it says in solution longer. Otherwise, you might have to shake the bottle a little more often. It’s not a big deal though.
** The sauce comes out a little vinegar forward. The pH is low enough, you could back down the vinegar a little if desired, and still be safe. Something like 3.5 cups acv, .5 cup white wine vinegar would be fine.
This should yield around 13 x 5oz bottles worth.
Sterilize the bottles beforehand by boiling in water for 20 minutes. I’ll spray the caps inside and out with Star San (diluted to proper strength), and rinse with water, but vinegar also works. You don’t want to boil the caps. Also, I discard the flow reducers if the bottles come with them. Or save for later, if you make a really watery sauce and need them.
Combine ingredients in a blender. Add the liquid ingredients first, then salt, sugar, and xantham gum. Add the peaches and peppers last. I use four or five blending jars and split them up, blending each one and dumping into a 6 qt pot. If the sauce is super thick, add more water, 1/2 cup at a time until you get a better consistency. It should be medium, not super thick or super runny. You might have to repeat after the following step.
Bring to a boil for 10 minutes, then blend with an immersion blender. Bring back to a boil to at least 190 degrees.
Fill the sterilized bottles with the hot sauce, cap, and flip for at least 60 seconds each for proper sterilization.
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Large Blender – You can use something large and expensive like a Vitamix (honestly if I had one I’d use it). I use the Bella Rocket Extract Pro Power Blender. I had one previously that lasted several years before it died, and I use the extra containers from the first one. It’s relatively inexpensive and, in my opinion, works well. Unfortunately at the time of this article, I can’t find it to link to. It’s possible it was discontinued or out of stock. A comparable blender would be this NutriBullet. But you might want some extra cups.
Immersion/Stick blender – I use this one by Cuisinart.
Stainless steel 6-quart saucepan – Mine is from a Cuisinart set I’ve had for years.
Stainless steel funnel – These are the best funnels for filling sauce bottles.
Ladle – I use something like this, but any kind that works at high temps is fine.
Jar lifter – I use one like this, that came with an older canning kit. You’ll need this to remove the bottles from the hot water.
Canning pot for boiling the sauce bottles. I use this pressure canner but as a hot water bath, without pressurization. I use this one because it has a flat bottom and works best with my stove. Any large pot will do though, or something like the traditional canner pots. If you use a regular pot, you’ll need a canning rack in the bottom to protect the bottles.
Measuring cups – Any kind will do.
Star San – If using to sterilize the caps before bottling.
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Follow in instructions in the video below to see how to make a Sriracha style powder from frozen peppers. I call this StanRacha, the ‘Days Gone By’ blend because I used preserved frozen peppers that were over four years old.
This is a recipe and process for using vacuum sealed frozen pepper pods to make a sriracha type spice blend but could be adapted for any kind of pepper spice blend. This process could also be used from fresh pepper pods. You can adjust the recipe to taste of course, but this will give you a starting point. I also show tips on working with frozen peppers, how to dehydrate them and store for short term use and long term preservation.
For reference, here are the ratios I used, adjust according to taste:
You can easily approximate sriracha sauce in powder form, following this method. Adjust the ingredients to taste. This was inspired by Khang Starr’s sauce recipe.
Dried peppers, a mix of mild, medium and hot. One should a red bell pepper or similar, some habanero level and a few super hot. Estimate 5-6, mild to medium heat, 7-8 hab level, and 3-4 super hot, plus the 1 red bell.
1/2 tsp -salt
1/2 to 1 tsp – sugar
1 Tbsp – dried garlic
Process (I get commissions for purchases made through links. This is at no cost to you and helps support my site and YouTube channel.)
I get commissions for purchases made through links in this post. This is at no extra cost to you and helps support my site and YouTube channel.
Overview of the process
It’s easy to use a large, heavy mortar and pestle to grind out fresh pepper spice blends that taste great. All you need are dried peppers, and what ever herbs or spices to go with it. Put it all in the bowl and crush it up. I start by pounding, then grinding and cycle through until it is the consistency that I want.
I purchased my mortar and pestle at a local Asian market. The interior bowl is 6 inches in diameter. You can find a comparable sized mortar and pestle at Amazon.
To dry your herbs you’ll need a dehydrator. I use this cheap Presto Dehydro and it works great.
I usually just mix small batches that I can use and share. But if you made a lot that you wanted to keep long term, it’s best to vacuum seal it. I recommend using a Foodsaver sealer with a mason jar attachment. If you had to pick between wide or regular mouth, I think the wide mouth type work best.
Here’s a video I made showing step by step how to do this. I also share good tips on storing your blend.
This is a pickling recipe that I use for peppers; jalapeno, banana, pepperoncini, etc… I use a hot pack method for jarring that keeps them fresh until ready to use.
Ingredients for brine
This makes a little over 1 pint worth. Adjust for however many pints you need. It’s probably a good idea to pack the jars before mixing the brine ingredients so you know how much to make.
1/2 cup vinegar – I use unfiltered apple cider vinegar, just make sure it has 5% acidity
1/2 cup water
2-3 Tbsp honey
1-2 cloves of garlic peeled and smashed
1/4 onion diced
1/2 tsp salt (use pickling salt or sea salt, just make sure it is non-iodized)
2 Tbsp sugar
1/4 cup lemon juice
Clean your jar and canning ring. Spray them inside and out very well with vinegar, let set for a minute, then rinse with water. To be extra safe you could boil them for 20 minutes after. Clean a new canning jar lid with hot soap and water and set aside. Rinse off the peppers you are going to use. Then spray really them well, all over with vinegar. Let them sit for 1 minute. Rinse again with water and set aside. This should kill any germs on the surface of the peppers. Also clean the knife you will use with vinegar.
Cut the peppers into rings. You could probably slit them open vertically and keep whole. It’s easier to pack more in, and exposes more of the surface area to pickling brine if cut into rings. Pack the clean jar as tightly as you can, all the way to the top. Press the rings down into the jar as you fill it.
Put all of the brine ingredients into a sauce pan and bring to a rolling boil, to where you can’t stir it down. Turn off the heat. Immediately pour the boiling brine into the jar over the sliced peppers. Fill to within 1/4 inch of the top of the jar. Use a wooden spoon (or something safe to use with high heat) and press down on the rings making sure they are all submerged. Place the canning lid on top, and loosely screw on the ring.
Let this sit at room temperature. As the jar and ingredients cool, it form a vacuum, sealing the lid. It might take 30 minutes to an hour. This should be shelf stable. But if you are only making one jar, and will use it soon after, you could just stick it in the fridge after it’s cooled. Do this anyway with any that do not seal.
Wait at least one week before trying. A little longer than that, two to three weeks, might even be better. This allows the brine ingredients’ flavor to develop. If you try right after you make it, it won’t taste as good.
After opening the jar, make sure you store it in the refrigerator.
Pickled peppers are a very good condiment/relish type addition to food, such as sandwiches, pizza, hotdogs, nachos, etc… I mostly use them on sandwiches.