Required Equipment
 Hand Blender
 Ph Meter
 Thermometer
 Food Mill (Hand or Electric)
 Food Scale
 Half Gallon Sized Pot
 Knife
 Cutting Board
 Jars
 Lids
 Ladle
Ingredients
 2 lbs Green Jalapenos (907 grams)
 ¾ qt Water (709 grams)
 4 tbsp Sea Salt (57 grams)
 10 Cloves of Chopped Garlic (20 grams)
 3 tbsp Light Brown Sugar (43 grams)
 1 tbsp Granulated Sugar (14 grams)
 1 cup Rice Wine Vinegar (340 grams)
 ½ tbsp White Pepper (10 grams)
 ½ tbsp Granulated Garlic (10 grams)
  cup Honey (75 grams)

Honey Green Jalapeno Recipe
Directions:
1

First make sure you calibrate your Ph meter and check your thermometer. You can check a thermometer by putting it on ice (32f) and putting it in boiling water (212 f). If it does register the proper temperature with those readings, use another thermometer.

2

Add all non-dry ingredients to the pot, and bring to a boil for 10 minutes (use your thermometer to make sure you are at 212 degrees F).

3

Emulsify with blender until smooth, Add dry ingredients while mixing

4

Use a clean glass container (small drinking glass) and add a half ladel, use the ph meter to make sure you are below 4.6 ph. This is a must, if you are at 4.6 or above add a little more vinegar, stir and test again in a new glass.

5

Use hand/electric food mill to make into a sauce.

6

When jarring, make sure the temp is 185 F or higher, after putting on the lid tip onto the side or flip upside down so the sauce touches the lid for at least 5 minutes.

7

Always use tempered glass and approved seals to make sure air will not get into the sauce until used. Refrigerate after opening. This recipe should be good for 1 month on the shelf, or 4 months in refrigeration.

Ingredients

Required Equipment
 Hand Blender
 Ph Meter
 Thermometer
 Food Mill (Hand or Electric)
 Food Scale
 Half Gallon Sized Pot
 Knife
 Cutting Board
 Jars
 Lids
 Ladle
Ingredients
 2 lbs Green Jalapenos (907 grams)
 ¾ qt Water (709 grams)
 4 tbsp Sea Salt (57 grams)
 10 Cloves of Chopped Garlic (20 grams)
 3 tbsp Light Brown Sugar (43 grams)
 1 tbsp Granulated Sugar (14 grams)
 1 cup Rice Wine Vinegar (340 grams)
 ½ tbsp White Pepper (10 grams)
 ½ tbsp Granulated Garlic (10 grams)
  cup Honey (75 grams)

Directions

Honey Green Jalapeno Recipe
Directions:
1

First make sure you calibrate your Ph meter and check your thermometer. You can check a thermometer by putting it on ice (32f) and putting it in boiling water (212 f). If it does register the proper temperature with those readings, use another thermometer.

2

Add all non-dry ingredients to the pot, and bring to a boil for 10 minutes (use your thermometer to make sure you are at 212 degrees F).

3

Emulsify with blender until smooth, Add dry ingredients while mixing

4

Use a clean glass container (small drinking glass) and add a half ladel, use the ph meter to make sure you are below 4.6 ph. This is a must, if you are at 4.6 or above add a little more vinegar, stir and test again in a new glass.

5

Use hand/electric food mill to make into a sauce.

6

When jarring, make sure the temp is 185 F or higher, after putting on the lid tip onto the side or flip upside down so the sauce touches the lid for at least 5 minutes.

7

Always use tempered glass and approved seals to make sure air will not get into the sauce until used. Refrigerate after opening. This recipe should be good for 1 month on the shelf, or 4 months in refrigeration.

Hot Sauce 101 at J&D Sept 24th