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- Oct 16, 2014
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Favorite Hot Sauce.... GO!
- Thread starter PortlandBass77
- Start date
Passinwind
I know nothing.
- Dec 3, 2003
- 23,066
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- Designer/Toaster Tech @ Passinwind Electronics
I was already thinking of you Bro, any time. I have an even older green one too.
Speaking of red habanero's, the Haggen grocery store closest to us has been carrying some habaneros from the Netherlands. Red, orange, and yellow. The red ones are blazing hot, the yellow are scorchers, and the orange are so so. $15 a pound, so they aren't cheap, but wow they are really good.
-Mike
Started fermenting my own peppers, with about four cloves of garlic, a tiny bit of cabbage and some carrot as a bit of a filler I guess. Going to make a sauce, might mix it with a reduction of some kind of beer with some malt vinegar later.
That looks and sounds great. Be sure and let us know how you like it.
In my experience, fermenting chili peppers takes away some of the heat. Not necessarily a bad thing though as then it usually allows the natural flavors, minus the heat, to shine. For example, fermenting Carolina Reapers gives you that great reaper flavor without melting your face Toht style.
Note: fermented Reapers are still intolerably spicy hot for most people.
-Mike
In my experience, fermenting chili peppers takes away some of the heat. Not necessarily a bad thing though as then it usually allows the natural flavors, minus the heat, to shine. For example, fermenting Carolina Reapers gives you that great reaper flavor without melting your face Toht style.
Note: fermented Reapers are still intolerably spicy hot for most people.
-Mike
Duly noted, it's the first time I'm fermenting peppers. I'm looking forward for the results though.That looks and sounds great. Be sure and let us know how you like it.
In my experience, fermenting chili peppers takes away some of the heat. Not necessarily a bad thing though as then it usually allows the natural flavors, minus the heat, to shine. For example, fermenting Carolina Reapers gives you that great reaper flavor without melting your face Toht style.
Note: fermented Reapers are still intolerably spicy hot for most people.
-Mike
This is all heat and no flavor.
The ingredients say hot peppers and don’t specify which ones, and the picture shows what’s either habañeros or scotch bonnets, but both those peppers have good flavor besides the heat. This isn’t good.
The ingredients say hot peppers and don’t specify which ones, and the picture shows what’s either habañeros or scotch bonnets, but both those peppers have good flavor besides the heat. This isn’t good.
Tabasco (we call this "Tabasco sauce");
Trappey's Red Devil (this type of sauce available under many names - Texas Pete, Frank's, etc.)(We call this "hot sauce")
Trappey's peppers in vinegar (we call this "pepper sauce").
For the Southerner, that's all you need.
Trappey's Red Devil (this type of sauce available under many names - Texas Pete, Frank's, etc.)(We call this "hot sauce")
Trappey's peppers in vinegar (we call this "pepper sauce").
For the Southerner, that's all you need.
I think it needs saying at this point, I took the chilis, poured half the brine into a different jar, and then ran the chilis through a blender. I've used the brine with both sauerkraut and fermented carrots, gives them a bit of a garlicky spice. The sauce gets used regularly in between Sriracha and some multi-pack a friend got me for Christmas.
The local Mexican market people make some great posole sauce. I've never made posole, but the sauce does wonders for chicken soup (and my sinuses). I'm picky - I don't like vinegar or garlic with my heat, so that does limit my options.
In other heat-related news, I took one for the team and tried the Arby's Diablo Dare. The claim was that unlike other fast-food items that claim to be hot, this really was.
Verdict (brisket version): Taste, not horrible. Not great, but then, Arby's. Heat level, for sure hotter than 'spicy' anything else. I ate the entire thing without stopping for a break, and that was fine... and THEN the heat hit. They serve it with a small vanilla shake, and I actually got almost all the way through the shake before the heat abated. I'm not wild about hot on a delay. I give them credit for actually making something pretty warm, though.
In other heat-related news, I took one for the team and tried the Arby's Diablo Dare. The claim was that unlike other fast-food items that claim to be hot, this really was.
Verdict (brisket version): Taste, not horrible. Not great, but then, Arby's. Heat level, for sure hotter than 'spicy' anything else. I ate the entire thing without stopping for a break, and that was fine... and THEN the heat hit. They serve it with a small vanilla shake, and I actually got almost all the way through the shake before the heat abated. I'm not wild about hot on a delay. I give them credit for actually making something pretty warm, though.
I tried the brisket Diablo Dare at Arby's. When the woman handed me the bag, she said 'good luck'. It made my lips tingle for about 10 seconds, that was it.
I realize I have a higher tolerance for spicy food, and Arby's has to make something thousands of people will buy, not the small niche of chiliheads. I'm sure it'll be hot for many folks, but don't get your hopes up if you like it hot hot.
I'm with you @blastoff99 on the vinegar. I suggest you give these few a try:
Anejo - original red is my favorite. Not burn your mouth heat, but it has some zing and loads of flavor.
https://heatonist.com/products/hot-ones-los-calientes?variant=12149340045428 - a little vinegar in this one, but it's not at all overpowering. The Rojo is good too.
MYNAHS BRAH! HOT SAUCE - VERY MILD - Adoboloco Estabished 2011 Maui Hawaii - smooth and smoky with some jalapeno kick.
If you want to kick it up a notch, I can suggest some that will leave you reaching for bread or milk.
-Mike
I realize I have a higher tolerance for spicy food, and Arby's has to make something thousands of people will buy, not the small niche of chiliheads. I'm sure it'll be hot for many folks, but don't get your hopes up if you like it hot hot.
I'm with you @blastoff99 on the vinegar. I suggest you give these few a try:
Anejo - original red is my favorite. Not burn your mouth heat, but it has some zing and loads of flavor.
https://heatonist.com/products/hot-ones-los-calientes?variant=12149340045428 - a little vinegar in this one, but it's not at all overpowering. The Rojo is good too.
MYNAHS BRAH! HOT SAUCE - VERY MILD - Adoboloco Estabished 2011 Maui Hawaii - smooth and smoky with some jalapeno kick.
If you want to kick it up a notch, I can suggest some that will leave you reaching for bread or milk.
-Mike
I'm on a 2 week cycle of Nam Pla Prik courtesy of our (inactive) buddy Killed By Death... local mercado is stocking Thai Chilis so about every 2 weeks a new batch is born. As the ad says I put that ___ on everything ;-)
We pickled jalapenos and peperoncinis from our garden in October. I am thinking tomorrow would be a good day to crack a jar of each and see how we did.
We've never pickled peppers before. Confirming my name is definitely not Peter Piper.
Speaking of Nam Pla Prik, we went on a search recently to a few of the local Mexican stores to see if anyone made xni pec. None found.
-Mike
We've never pickled peppers before. Confirming my name is definitely not Peter Piper.
Speaking of Nam Pla Prik, we went on a search recently to a few of the local Mexican stores to see if anyone made xni pec. None found.
-Mike
I've been doing quick pickled Fresno chilies for a while. Same mercado has a great chili selection. Not sure why I bother to grow ...
Cuz it’s FUN!!
I’ve got a stash of Thai birdseye peppers I’ve dried. Pinch two into a bowl of curry to Jazz it up.
I have a bunch of Thai and also Cayenne drying. A bunch more that are plenty dried from jalapeño to poblano an serrano... The nam pra prik wants fresh...
I’ve started a bottle of this recently- a “friend” (I think…!
) sent me TWO BOTTLES.
This is surprisingly tasty sauce!!
Use with caution blah blah blah. No. Really. 2-5 drops. Max.
The nose of this one is terrific. Jersey Boy Blair uses a Jersey tomato base for this searing offering. The aroma is like a great organic-type ketchup sweetness from the tomato with the eye-watering signature of the cayenne, habanero and Pirri Pirri peppers that make up the fiery backbone of this sauce.
It’ll last awhile!!!
) sent me TWO BOTTLES. This is surprisingly tasty sauce!!
Use with caution blah blah blah. No. Really. 2-5 drops. Max.
The nose of this one is terrific. Jersey Boy Blair uses a Jersey tomato base for this searing offering. The aroma is like a great organic-type ketchup sweetness from the tomato with the eye-watering signature of the cayenne, habanero and Pirri Pirri peppers that make up the fiery backbone of this sauce.
It’ll last awhile!!!
Yes!!! Dry the peppers is the best- I live in Northern Arizona so I get enough sun- but here at 6500’ it gets cold!
I then make my own chili powder with them. Grind in spice mill, then use Mexican oregano, sweet paprika (or smoked, or hot, or a mix) cumin, garlic and onion powder. Epazote can be gotten from Penzey Spices.
You control the salt- I like to layer it in as I brown the meat and onions. Yum!
@68Tele-Bass - Ok, that's kind of inspiring. I have a bunch of dried Guajillos, house dried poblano, jalapeño, cayenne and thai. What sort of ratio do you use for poblano to jalapeño to Cayenne or Thai ? maybe better expressed as mild to medium to hot...
