Datsbbq got me to thinking about my favorite homemade pepper sauce.
Around 10 years ago, in Columbus OH., I worked with this crazy man that came from Brazil and Portugal. His name is Manny Vaz and the guy became my friend. Over the years we lost touch. If you run across this crazy guy, buy him a brewski and hold on to your wallet because he was always cooking up some hair brained scheme. However, he did turn me on to the mother of all pepper sauces. Ya’ll are going to love me for this one.
Start with a large bottle of Merlot. I like one that has a hint of sweetness. Part of the fun of this recipe is the search for the perfect Red Wine.
Take a large Jar with a large jar with a lid. It needs to be sturdy because it will be under pressure.
Round up your favorite peppers:
Fill the jar half full with medium hot jalapenos
2 or 3 pablanos
1 yellow bell pepper
1 red bell pepper
6 cloves of garlic
2 habaneros for heat and they are optional
(you can throw the peppers in whole or seed and vein. I seed and vein)
Your jar should be 2/3 full of peppers. Fill the jar just a little over half full with the Red, Red wine.
Throw in a handful of sugar to reactivate the wine. (That’s what Manny told me lol)
Squeeze the juice from two fresh lemons, screen the seeds, add the juice to the mixture.
Fill the jar the rest of way with extra virgin olive oil. Leave about an inch of room. Shake the jar every day for 2-3 weeks.
I make huge jars at a time and the sauce lasts for a couple of months before getting real cloudy. I shake the mixture and use a basting syringe to apply.
I’m telling you, this stuff is mega addictive. The olive oil absorbs the pepper flavor. I use it in the last minute of cooking meat. You’re family will be using the bread to sop up every drop.
Enjoy.
Crazy Manny's Pepper Sauce
Moderator: TBBQF Deputies
- HOF
- Rustler
- Posts: 100
- Joined: Sat Jan 13, 2007 1:20 pm
- Location: Vernon, Texas
- Contact:
Crazy Manny's Pepper Sauce
My greatest fear is when I die my wife will sell my fishing gear for what I told her I paid for it.
- OSD
- Retired Lawman
- Posts: 7294
- Joined: Sun Jan 14, 2007 6:59 pm
- Location: Fl
- Contact:
- DATsBBQ
- Deputy
- Posts: 8151
- Joined: Sat Jan 13, 2007 11:15 am
- Location: Yorktown, VA
- Contact:
- dilley340
- Pilgrim
- Posts: 28
- Joined: Sat Jan 20, 2007 1:54 pm
- Location: Howell, Michigan
- Contact:
-
- Rustler
- Posts: 167
- Joined: Sun Jan 14, 2007 7:22 am
- Location: Pittsburg, Texas
- Contact:
- HOF
- Rustler
- Posts: 100
- Joined: Sat Jan 13, 2007 1:20 pm
- Location: Vernon, Texas
- Contact:
Dats, I'm not being a smart aleck here, I honestly try several until I find one I like. I don't like mine to be tart. I like the sweeter variety of red and I'm not talking too fancy. However, I'm not talking TJ Swann either. My experience has taught me if it tastes good when I sip it, it tastes good in a sauce.
Coyote, let me know how it turns out. I think you're going to be hooked on this stuff. I've usually don't eat that much chicken because of lack of flavor. Mannys pepper sauce has me loving chicken.
Coyote, let me know how it turns out. I think you're going to be hooked on this stuff. I've usually don't eat that much chicken because of lack of flavor. Mannys pepper sauce has me loving chicken.
My greatest fear is when I die my wife will sell my fishing gear for what I told her I paid for it.
Return to “Rubs, Spices, Sauces, Mops and Marinades”
Who is online
Users browsing this forum: No registered users and 9 guests