Hot Sauce with Utri Pepper

Introduction

I used Utri pepper for this sauce just because of its exceptional flavor. Utri is a very productive pepper, and it is one of the rare pepper varieties. Rose Utrie a Hungarian immigrant, brought this heirloom to the United States in 1909. This medium-hot pepper ripens from light green to dark green to scarlet. The amount of inner ribbing that remains after the peppers have been cleaned, determines the intensity of heat. The fruit has a floral and mild spiciness after the inside ribs are removed. The heat with the ribs is close to a jalapeno……

In case you don’t have Utri then you would need a medium to somewhat hot, thin-skinned pepper where the skin can easily be peeled off once it is charred. At the pinnacle of the pandemic in 2021, I grew Utri for the first time. I do like to experiment with new peppers each growing season and I was pleasantly surprised with the size and flavor of this pepper. 

In past years, I went through the process of growing hotter to hottest and spicier to spiciest, starting with the simple Thai pepper, progressing to tobacco, and then to the lunacy of Bhoot Jolokia (ghost pepper) and Trinidad scorpion. I grow for enjoyment, and I learned how to make spices from them, but the tasting was a new experience for me. Though the experience wasn’t always pleasant, it caused me to reconsider my strategy and, as a result, I began cultivating and using Utri pepper for flavor.

Things We Need

Utri pepper: 2 pounds

Green apples: 2 medium sizes (peeled and cut)

White onion: 2 medium sizes

Fresh garlic: 2 bulbs

Organic apple cider vinegar: ¼ cup

White vinegar (distilled): ¾ cup

Water: ¼ cup (if needed)

Salt: 2 tablespoons (to taste)

Note: White vinegar is a personal choice that could be replaced with vinegar of your choice. It could be a combination of any other you prefer. An example could be 1 cup of white or red wine vinegar with a splash of apple cider vinegar. THE CHOICE IS YOURS!.

How it would be done

1. Charr the Utri pepper on a skillet. This could be done either in or outdoors, in case indoors make sure you have proper ventilation.
2. In my recipe, I used homegrown green apples, garlic, and onion and charred and toast them in the same skillet to bring the smoky flavor together.
3. Once charred, peel the skin and pull the stems out too. I intentionally leave the seeds in for the texture and the look of the sauce. You can separate some seeds to use for finishing in the end but that’s optional.
4. Other than the separated seeds, combine and blend all the other ingredients leaving out the vinegar.
5. Add vinegar and cook on medium flame in a pot. Bring the mixture to a boil and let it rest on low heat with the pan covered for another 10 minutes. until you get the desired thickness. Switch the heat off and put the remaining seeds in.
6. Let it cool down and then pour in bottles and label.

Note: Never forget to mention the date.

Pro Tip: You must use enough vinegar to make this sauce stable at room temperature but I generally vacuum sealed it. If you do not vacuum, then place the bottles in the refrigerator. In my case, the sealed bottles can be stored at moderate room temperature for about 2 months but once opened they must be in the fridge.

My choice: Let the bottled sauce sit for 3 weeks so the flavors mature. Viola: You have your delight!!!