Skip to comments.Looking for a Datil Pepper Sauce recipe
Posted on 08/23/2012 11:16:51 PM PDT by Oshkalaboomboom
Back in June I posted This thread about Datil Pepper plants. Instead I grew my own plants from seed and now I have 4 plants and peppers just starting to turn yellow. Now I'm looking for a recipe to make Datil Pepper sauce. If nobody has a recipe even an ingredient list from a sauce like Datil Doit will do so I get a basic idea of what kinds of ingredients they use and I can wing it from there. I already make my own Tabasco sauce and Habanero sauce so if any of you are looking for a recipe let me know and I'll post them.
Have never tried it but it might give you some ideas
I would like the habanero sauce recipe to try!
16 ounce Salsa jar, emptied and sterilized
Here is a picture of a Salsa jar next to a standard 26 ounce Spaghetti Sauce jar so you can get an idea of the sizes we are referring to.
Habanero peppers, sliced open (if you look at the picture you can see that both my habaneros and tabascos are either sliced open or snapped in half. The habanero on the bottom left of the jar shows a slice mark on it).
6 Cherry Tomatoes or 1 regular tomato cut up
3 Garlic cloves
Apple Cider Vinegar
1/2 cup Brown sugar
1/4 cup Molasses
Place the peppers, tomatoes and garlic cloves in the jar. You want to slice the habaneros open so the vinegar mixes with the insides of the pepper and gets the heat from the habaneros. Fill the jar with apple cider vinegar, seal and let sit in the refrigerator for anywhere from 7 days to a month, turning the jar once a day. The idea is to let the ingredients get softened up by the vinegar.
When you are ready to make your sauce empty the jar through a strainer so all of the vinegar goes into a sauce pan and all of the peppers, tomatoes and garlic stay in the strainer. Empty the contents of the strainer into a blender.
Heat the vinegar until it is just starting to boil, Once it starts to boil turn off the heat, add the sugar and stir until it dissolves. Pour the liquid into the blender. Add the molasses. Turn the blender on to its highest speed and blend everything until it is liquified. Pour into a jar, let cool and enjoy your hot sauce.
Everything in this recipe is adjustable to taste. If you want the sauce to be milder use fewer peppers and more of everything else. If you want it to be sweeter add more sugar. If you like the molasses taste add more. Keep fiddling with the ingredients and ratios until you find the one that is perfect for your taste.
You can also split it into batches. Let's say you have 20 peppers. Instead of putting all 20 in one jar make up 2 smaller jars with 10 peppers in each jar. Process one jar into a batch of hot sauce and let the other jar sit until you are almost out of hot sauce. Then you have a jar of softened ingredients all ready for your next batch of fresh Habanero sauce. Enjoy.
Tabasco sauce recipe?
Direct your inquiry to the Garden Thread, c/o Red_Devil 232 or Justadumbblonde. This Friday’s thread is not up yet, but there are lots of people there who know all about hot pepper sauce.
Very pretty area.
Dat'l Do It Hot Sauce hails from the oldest city in the nation, St. Augustine FL, and features the rare and elusive datil pepper in a delicious, tomato-rich base that gets its slight sweetness from real clover honey. Its unique flavor and spicy fire works well anywhere you would use ketchup, including burgers, hot dogs, scrambled eggs, and sandwiches. Dat'l Do It Hot Sauce is tasty as a table sauce, too!
Serving size for nutritional content: 1 Tbs
Refrigerate after opening
tomato paste, water, fructose, datil peppers, vinegar, lemon juice, honey, salt, spices, garlic
Whoops, sent previous reply to wrong person!
This is a first.
Cayenne peppers, vinegar, salt. I only like cayenne peppers, all others taste like bell peppers to me, too mild. I pick cayennes off the bush, put them in a sterilized jar, fill with vinegar and let sit for six months. Good on gumbo or jambalaya. I don't like all of that sugar and stuff in my hot sauce.
Is it as hot as DAVE’S INSANITY SAUCE?
This recipe is easy and delicious.
1 16 Oz Salsa jar, sterilized (look at my picture in the Habanero Sauce recipe for an example)
4 Cherry Tomatoes or 1 regular Tomato cut up
3 cloves Garlic
Apple Cider Vinegar
Place the Tabasco Peppers, sliced open so the insides get infused with the vinegar, tomatoes and garlic in the jar. I like to get a sharp knife and hold the peppers over the edge of the jar. I then slice them either in half or so they can open up well and drop them right in the jar. No need for gloves because you shouldn't be exposing yourself to the juices if you are careful (I do the habaneros the same way).
Fill the jar with Apple Cider Vinegar, put the lid on, place in the refrigerator and let it sit anywhere from a week to a month or longer. Turn over every day or 2 so the vinegar will soften the ingredients in the jar. They won't change color, dissolve or do anything like that. No need to take the seeds out of the peppers in either this or the Habanero sauce recipe.
When you are ready to make your sauce just empty the contents of the jar into a blender or food processor. Add salt to taste, starting with 1/8 teaspoon then adjusting as necessary. Turn the blender on to its highest setting so everything gets turned to liquid. Add extra Apple Cider vinegar to adjust the sauce to your desired thickness. Store in the jar or use a funnel to fill up a container then store the rest.
I always keep an eye out for bottles with a pop-up cap and a hole that can be repurposed for use as sauce bottles. Here is a picture of examples of the types of bottles I use. The Tabasco sauce on the left is in an old shampoo bottle while the Habanero sauce is in a bottle that was originally Kroger brand Soy Sauce. You can also see the difference in color between the 2 sauces. The Habanero sauce gets its dark color from the brown sugar and molasses used in the recipe.
Store in the fridge. Make up an extra batch of peppers in a jar so everything will be softened and ready when you get close to running out of sauce. Like the Habanero sauce recipe everything in this recipe can be adjusted to suit your individual taste: more or less peppers, tomatoes, a bigger jar, etc. Use this as a starting point then get creative. If your pepper plants are fruitful you can pick your peppers, place them in freezer bags and freeze them until you need them for sauce. Enjoy the heat.
I don't have a bottle of that here but I do have a bottle of Dave's Ghost Pepper sauce in front of me that someone gave as a gift and I believe he does his Insanity sauce the same way. He uses whatever variety of pepper as a flavor base then adds hot pepper extract (usually concentrated Jalapeno) to kick up the heat. In other words it's not something you can actually grow and bottle, he is using chemistry as a booster. My sauces are made from nothing but what Mother Nature provides. That said, if you know what Tabasco or Habanero peppers taste like that will give you an idea of the heat you will get from these sauces. I also grow my own ghost peppers, which are much hotter than either of the other 2 previously mentioned. I don't make them into a sauce. I dry them out then use a mortar and pestle to grind them up into flakes. That makes it easier to control the heat when we use them in our food, usually curries.
Re: Eric in the Ozarks
My habanjero peppers are turning bright red this year.
I'm pretty sure the color of the pepper has to do with the variety. If your peppers turn orange and stay that way they are Scotch Bonnets. If they turn red they are Habaneros. Heatwise they are virtually identical (some people say that the red habaneros are hotter but this claim has never been proven in a Scoville rating analysis). BTW, I started some of your paprika seeds but we went away on vacation and the plant sitter thought it was just an empty pot and didn't water it. I will try them again in the spring.
I’ll send you some more if you need them...
Thanks for the recipes! I’ve searched epicurious.com, food.com, and cooking.com, and each one asks me if I meant “detail” rather than “datil”.
I brought a datil seedling back from St Augustine this winter and right now it’s overloaded with peppers. Not a lot of recipes on line! Now I have a few - thanks, all!
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