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mostlygray posted:When I've got a lot of habaneros, I just roast them along side onions and garlic and make hot sauce in little bottles. I cut it about 50/50 with vinegar and blend them up until smooth. Tastes kind of sweet and not too hot at all. It likes a fair amount of salt so taste test as you're boiling the mixture. Shelf stable for years, especially if you process the bottles. I'm sure this is a really stupid question, but by "process the jars", you mean just boiling & cleaning to sterilize? Or?
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Sep 21, 2015 20:46
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rj54x posted:I'm sure this is a really stupid question, but by "process the jars", you mean just boiling & cleaning to sterilize? Or? He means boiling waterbath canning. You can process hot sauce in mason jars so it's shelf stable for years, just like people can jam or pickles.
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Sep 22, 2015 19:53
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Just picked up some ghost pepper salsa from a local farm, Jones Orchard if you're in West TN, and it's pretty good. Has a nice kick to it, but it's not too extreme. It doesn't feel too hot, but still gives a nice rush.
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Oct 9, 2015 04:17
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Used to like Valentina but its flavor is a bit too smoky for me, Cholula is too watery and bland, I like tapatio on just about everything but my fridge is full of all kinds of random hot sauces. I am currently infatuated with Brother Bre-Bre's african sauces.sharkattack posted:Same. In fact, I often ask for extra chili paste/pickled chilies/whatever they have on the side when I order. In one specific instance, I had ordered a 5 star hot curry at a Thai place, then asked for the extra chili tray thingy, and literally all of the employees came out one by one to watch me eat it. I was like a sideshow act or something I remember in home ec class in high school once, I was making mexican food so I'd brought a bunch of stuff including some chips and some really strong habanero hot sauce (a carrot-based one), and was eating big heaping tablespoonfuls of it on tortilla chips while I was making quacamole or something.. Some meathead from the football team was all pissed that I had ingredients I could munch on in class so he grabbed the hot sauce and a chip and dumped a ton on and ate it. He ended up running off to the restrooms when people were laughing at watching him try and drink from the lab-style faucets.
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Oct 22, 2015 20:24
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This poo poo fuckinnnnn OWNS
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Oct 22, 2015 23:47
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BraveUlysses posted:This poo poo fuckinnnnn OWNS 
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Oct 23, 2015 03:45
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I got about 12 beautiful habaneros from a friend and want to try fermenting them. Do I really need to add some sort of starter culture like whey or sauerkraut brine? For the small amount I'm making, is there really a need for a fermentation jar?
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Oct 26, 2015 20:52
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eine dose socken posted:I got about 12 beautiful habaneros from a friend and want to try fermenting them. You don't need a starter, microbes are already all over the peppers. A starter can help kick things off faster. Sounds like your peppers are from a garden, but if your peppers were irradiated or otherwise sterilized, you might need a starter. You need a vessel that will keep everything under water, but you don't need a specific picking jar. I used mason jars with cabbage leaves over the peppers. Some people use zip-locks full of water or weights. taqueso fucked around with this message at 20:59 on Oct 26, 2015 |
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Oct 26, 2015 20:55
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So I've been shamelessly soliciting various hot sauce companies into sending care packages to my island and had some good results. I got a bottle of this stuff and, while not strictly hot sauce, it was pretty amazing on grilled chicken breasts. Basically barbecue sauce mixed with habanero mole. The other sauces they sent were pretty good too, but that was definitely the standout.
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Oct 27, 2015 05:55
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BraveUlysses posted:This poo poo fuckinnnnn OWNS Is that like Nando's the piri-piri chicken place?
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Oct 27, 2015 05:56
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BraveUlysses posted:This poo poo fuckinnnnn OWNS I bought a bottle of this and had it with chicken and rice for lunch today. Not really that impressed tbh.
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Oct 27, 2015 20:40
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Mr. Wiggles posted:Is that like Nando's the piri-piri chicken place? yes CommonShore posted:I bought a bottle of this and had it with chicken and rice for lunch today. Not really that impressed tbh. bummer, why? not spicy enough?
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Oct 27, 2015 21:05
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BraveUlysses posted:yes Its heat level is fine I suppose. I just don't really find the flavour remarkable. I'll use up the bottle eventually I guess.
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Oct 27, 2015 21:12
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So, planted a ghost pepper plant about 6 months ago, and it was a very late bloomer. Started fruiting about a month ago, and that's about how long it took for them to ripen. So... I took 4 of these beauties:  And turned them into this beauty:  It's amazing. It's fruity, bright, smokey, and drat hot. It's actually not overwhelming though. It's definitely got kick to it, but it's a very warm, distributed heat that picks up gradually. By the end of the meal my scalp and forehead were sweating, but I wasn't actually in pain. It's really loving good, and I will be planting more than one plant next year, since it looks like those 4 peppers were the full yield I am going to get before the first freeze. Very simple recipe: 4 Ghost peppers w/ seeds 3 Small roasted red bell peppers 1 Medium pickled carrot (from a bottle of my homemade pickled jalapenos/serranos) 1/2 cup white vinegar 1/4 cup champagne vinegar 1/4 cup water 1Tbsp sugar 1 tsp salt 1/2 tsp granulated garlic Doom Rooster fucked around with this message at 18:09 on Nov 1, 2015 |
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Nov 1, 2015 17:11
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I made Apple Datil sauce. http://imgur.com/7Dzw1so Based a bit on http://adequateman.deadspin.com/how-to-make-apple-habanero-hot-sauce-1733788000 , except 11 tiny datils, 7 apples, no bourbon. 3tbs of sugar, 1 tbs smoked salt, just 1 white onion. Knob of ginger. Instead of water, Apple cider. A jot of liquid smoke. A shake of MSG. It's sweet and smokey and tangy and warm. I mixed some in cream cheese and made pretzel dip. It's magical. Would be great on turkey. There's more in the canner, cooling. Tiny jars to give to friends, big jar for meeeeee Who's up for tradesies? Suspect Bucket fucked around with this message at 20:44 on Nov 1, 2015 |
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Nov 1, 2015 20:25
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Doom Rooster posted:Very simple recipe: I'm going to save this recipe. It's blended, not cooked or anything?
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Nov 2, 2015 17:44
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wormil posted:I'm going to save this recipe. It's blended, not cooked or anything? Definitely cooked a bit. Brought it up to a low simmer in a heavily covered pot (still managed to gas the house a bit). I let it simmer for about 10 minutes just to soften everything up, then turned it off and let it cool down to room temp with the lid on, then blended. Raw will definitely affect the finished texture. Won't be nearly as smooth.
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Nov 3, 2015 02:35
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 I've met a couple from Barbados, friends of my girlfriend, who are really into hot sauces. He brought over the sauce to the far left, which apparently they make with cucumber in order to offset the hotness. I haven't opened it yet. Anyone familiar with this one? In the middle is hot sauce they brought back from their last trip. It was made by an old master who made a ton of it and used to sell it in local grocery stores - it would sell out quickly. Unfortunately, he has since passed away, so they hope his son will carry on his legacy and they'll be able to return for more.  It's quite hot, lots of scotch bonnet, but has a fruity, tropical flavor. There is fruit in it too, maybe mango. It's delicious!On the far right is my own creation. Wegmans had a hatch chile weekend back in Aug, so I bought a case of it and thawed a bunch of roasted hatches out, pureed them with some organic cider vinegar and some onion powder. I need to work on viscocity, because my hot sauces are always more like purees or chutneys. I blend the heck out of them, so I guess it's just a matter of adding more liquid? Anyway that's my hot sauce post and shout out to the sardine crew. 
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Nov 20, 2015 23:42
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BraveUlysses posted:This poo poo fuckinnnnn OWNS I bought a bottle of their hot level. It isn't hot at all, unfortunately. It is pretty tasty on leftover turkey, though.
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Nov 28, 2015 04:02
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QuarkMartial posted:I bought a bottle of their hot level. It isn't hot at all, unfortunately. It is pretty tasty on leftover turkey, though. Should've gone with the extra hot. Not insanely spicy but it has a pleasant piquancy and heat to it.
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Nov 28, 2015 05:36
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But Not Tonight posted:Should've gone with the extra hot. Not insanely spicy but it has a pleasant piquancy and heat to it. I couldn't find any. They had something like a mild, the hot, and then a garlic-y one. It's not a bad sauce, really, just kind of different than what I'm used to.
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Nov 28, 2015 05:52
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QuarkMartial posted:I couldn't find any. They had something like a mild, the hot, and then a garlic-y one. It's not a bad sauce, really, just kind of different than what I'm used to. The garlic one is pretty good. I keep forgetting about it though because it's the only hot sauce I own that requires refrigeration after opening, so I never see it in and among all of my other sauces.
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Nov 30, 2015 07:25
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Has anyone ever gone the extra mile of putting a bit of Sodium Benzoate in their homemade hot sauce? My method has been to keep my original batch of homemade in the fridge in big plastic vinegar bottles and blend it for usage in glass Crystal bottles with a little bit of Red Yucateco. That way I get a bit of preservative action from the commercial hot sauce and my homemade gets stretched a bit further. Typically I don't consistently fridge the current hot sauce I'm using, but it contains a lot of vinegar anyway.
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Nov 30, 2015 20:49
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Gonna add another recommendation that has probably shown up once or twice:
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Dec 1, 2015 21:45
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 http://www.amazon.com/CaJohns-Trinidad-Scorpion-Hot-Sauce/dp/B006VJ9KX2 I have to recommend this sauce since it quickly became my go to for when I just want a tiny amount of sauce but a lot of heat. It starts very mild with a cayenne/red pepper taste and slowly ramps up over the next minute while you eat more and then just slams you in the tongue after a few bites. It's stupidly expensive from Amazon sadly but I think it's cheaper elsewhere. For that matter I think the scorpion pepper has actually replaced the long enjoyed cayenne as a favorite. It tastes great but the amount needed is way less. the paradigm shift fucked around with this message at 12:46 on Dec 4, 2015 |
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Dec 4, 2015 12:43
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the_paradigm_shift posted:It's stupidly expensive from Amazon sadly but I think it's cheaper elsewhere. That is the case with a LOT of good hot sauces... thankfully, I've got a large Caribbean/Islander population near my house, so I can go buy a lot of them at a reasonable price. Comb Your Beard posted:Has anyone ever gone the extra mile of putting a bit of Sodium Benzoate in their homemade hot sauce? Nope, but when the woman and I were obsessing over recreating our own Huy Fong Sriracha, we experimented with using a tiny pinch of black salt to help replicate that flavor. It works well, but you need to be VERY careful with that stuff, or else your food will end up tasting and smelling like low-tide.
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Dec 4, 2015 13:57
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I found a huge 34 oz. bottle of Valentina hot sauce at Aldi yesterday for $1.79. I tried some last night and it's...not hot at all. Very disappointing. I'll use it, but probably more for the flavor (which admittedly is not bad) during cooking than for any condiment use.
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Dec 4, 2015 15:16
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Which kind did you get? There's 2 versions. Yellow label (regular):  Black label (extra hot): 
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Dec 4, 2015 15:31
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The Midniter posted:I found a huge 34 oz. bottle of Valentina hot sauce at Aldi yesterday for $1.79. I tried some last night and it's...not hot at all. Very disappointing. I'll use it, but probably more for the flavor (which admittedly is not bad) during cooking than for any condiment use. Read the thread noob. Bum the Sad posted:
Bum the Sad fucked around with this message at 15:37 on Dec 4, 2015 |
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Dec 4, 2015 15:35
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I like that valentina stuff either way, hot or not. I sometimes use it instead of salsa for dipping corn chips.
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Dec 4, 2015 15:56
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CommonShore posted:I like that valentina stuff either way, hot or not. I sometimes use it instead of salsa for dipping corn chips. This. It's a giant bottle for 2 bucks. I like it and it's got a good flavor. No heat, but it's still tasty on chips or in eggs.
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Dec 4, 2015 18:04
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This is decent spritzed on daal.
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Dec 4, 2015 18:08
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Bum the Sad posted:Read the thread noob. Well EXCUUUUUUUSE ME for not pulling out this thread and reading through 15 pages when I got excited after seeing a bigass bottle of hot sauce for $1.79!!!! Come on, you know you'd have some excitement palpitations if you ran across so much hot sauce for so little money anywhere, too.
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Dec 4, 2015 19:10
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It's OK, you just need to buy more hot sauces now 
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Dec 4, 2015 19:12
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I wanted something hot, so I got some Dave's Ghost Pepper sauce. It's definitely hot but doesn't taste good. Any ideas for improving the taste?
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Dec 5, 2015 05:17
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The Green Dragon hot sauce from Trader Joe's is pretty fantastic.
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Dec 5, 2015 05:54
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xergm posted:Which kind did you get? There's 2 versions. I really need to get me a bottle of black label, I've been doing a lot of mexican/tex-mex and every time I taste a dish I just pine for mi valentina
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Dec 8, 2015 21:27
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I'm on my second big bottle of extra hot valentina for the year.
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Dec 8, 2015 22:20
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Some hot pepper charts from Imgur:  Neither is 100% accurate, but I like these charts anyway.
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Dec 27, 2015 14:22
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But Not Tonight posted:I really need to get me a bottle of black label, I've been doing a lot of mexican/tex-mex and every time I taste a dish I just pine for mi valentina I just picked up a bottle of the black label. It tastes like crap and isn't hot enough. It was super cheap though
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