Hot Sauce

quote:

Originally posted by g-man:
Any makers out there?

Back yard grew a whole bunch of cayenne peppers.
boiled with sugar, garlic, salt and onions. Boil down, reduce and grind it to a paste mix in rice vinegar and a little more salt.

incredibly fruity hot sauce. Fruit up fruit, then a burn on the back end.


Currently doing a fermented habanero.

Took a bunch of green habaneros.
chopped fine, boiled with brown sugar, white sugar, onions and garlic.

added brewers yeast to kick start the fermentation.

day 3 right now. the house smells like ripe habaneros

We're gonna have to do some swapping. I make "fresh" hot sauce pretty frequently. . . essentially fresh peppers ground down with white vinegar . . . delicious and fruity

Have done some basic fermenting (peppers with kosher salt left to ferment using natural yeasts on the peppers). have done this with Jalapenos over ~1 months and again you get a nice, really fresh tasting sauce with some kick to it

ya absolutely

when you swing by ny again i'll bring you a jar.

I used to make a habaneros one with oven roasted carrot, tomato, onion & garlic and another with fire roasted jalapeno, poblano, tomatillos and onion with a lot of cilantro and garlic pretty regularly. I like using cane vinegar and sugar in most of the ones I've made, I think it gives more depth than plane white vinegar.

just made some yesterday. equal parts de-seeded scotch bonnets and hari mirch (indian green chili's) into the blender with equal parts lime juice and white vinegar to liquefy, pinch of salt, pinch of mustard powder. into mason jars to mellow for a week or so. I've done 'hot' i.e. cook before sauces with carrot and mango etc, but am trying to get closer to the hot sauce i get at my favourite roti spots with this one where the citrus lures you in thinking its not that hot so you take more, then the afterburners turn on and the only way to cure it is to start over with that delicious citrus hit.

quote:

Originally posted by vinoevelo:
just made some yesterday. equal parts de-seeded scotch bonnets and hari mirch (indian green chili's) into the blender with equal parts lime juice and white vinegar to liquefy, pinch of salt, pinch of mustard powder. into mason jars to mellow for a week or so. I've done 'hot' i.e. cook before sauces with carrot and mango etc, but am trying to get closer to the hot sauce i get at my favourite roti spots with this one where the citrus lures you in thinking its not that hot so you take more, then the afterburners turn on and the only way to cure it is to start over with that delicious citrus hit.

the brownsugar i find does a similar effect.

you get that sweetness then it's like oh. that's spicey.

acutally

anybody here try a hot sauce with molasses witha good recipe to share?

My hot sauce uses the scotch boom peppers I grow and it's a 50/50 blend of ripe whole fresh and dried peppers which seems to work well for me. They are simmered with sweet onion, shallots, garlic, whole black peppercorns and apple cider vinegar until the berries and dried chiles are soft, just under one hour. After cooling all goes into the bar mixer and is totally emulsified then poured into glass jars, fermenting for around 2 weeks. Finally I add hickory liquid smoke and black truffle salt to taste, straining and bottling the finished product. The pulp gets added to black bean paste for certain Oriental dishes leaving behind an awesome hot sauce. Last year I brought a bottle of this to Cancun and have been asked to bring a case of 12 for this winter.

Kinda ironic, eh?

Made one yesterdate with green (unripe) scotch bonnets, roasted em with some garlic cloves, cooked chopped white onion in some vinegar with salt, added the garlic, added some kiwi and green (when ripe) tomato, some lime juice, mixed with the roasted peppers (after removing seeds), blended and strained. Sweet and tart at the start, burning on the back end, not a lot in the middle, and don't really tasted the peppers. Trying similar recipes (but with carrot and red tomato added) with some roasted Chocolate Habaneros, green/yellow/red habaneros, and some trinidad scorpions.

Have a pile of chocolate habaneros left (some ripe, some green), dozens of jalapenos, and a few dozen hot banana peppers, hoping to come up with a concoction that tasted like peppers but doesn't burn me to hell.

A good friend and I used to grow tons of hot peppers and whatever was left before 1st frost, we picked and pickled. Made an afternoon of it, broke them out the next summer for burgers etc. once they mellowed. I can email him for the recipe if you want machine?

quote:

Originally posted by vinoevelo:
A good friend and I used to grow tons of hot peppers and whatever was left before 1st frost, we picked and pickled. Made an afternoon of it, broke them out the next summer for burgers etc. once they mellowed. I can email him for the recipe if you want machine?

Sure, thanks! I tried pickling some for the first time last year, they worked pretty good but were a little softer than I wanted...but kicked ass on burgers!!! Just had some of the scotch bonnet sauce, it is edible. More sauces before the end of the week.

I have lots of friends from the West Indies who make their own "pepper sauce"...delicious when I can get it.

However this is a close substitute - I buy this 25oz bottle for $5 from the West Indies stores when I'm in Queens (Liberty Ave in the Richmond Hill section to be precise). Sorry for the Amazon link ($8.30 for 10oz lol), as this company doesn't have a website. They even make a ghost pepper sauce, which I haven't tried:

http://www.amazon.com/Matouks-...-Ounce/dp/B0002DD6JC

My Trini friend used the trini chocolate moruga scorpion peppers I grew to make a sauce last night...just used peppers, shado beni, garlic, and onion (and maybe seasoned with salt). Then paid her kids $10 to lick the spoon...ha.