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For sauces that are hot, but not just focusing on the pepper, I've recently really enjoyed Basic Foodism's Hottest of the Hot, which has some onion, mustard, and turmeric as well. It's got a distinct mustard taste, and is good on sandwiches. Ol' Gringo's Trailboss Habanero has a really distinct black pepper flavor to it that I really enjoy on fries and whatnot.
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Aug 11, 2016 22:04
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Anyone tried the Xochitl salsas? I'm trying to make my way through this fucker and it's tearing my face off:
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Aug 14, 2016 13:26
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So I feel like you guys can appreciate this... I bought a bunch of hot peppers at my local farmers market over the weekend and canned up some pepper relish. Problem is during the deseeding step of the process I dropped a shitload of seeds on the floor, which I then stepped on. Two days later my feet feel like they are on fire. Gets worse and worse throughout the day as my feet sweat.
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Aug 30, 2016 13:04
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angor posted:Anyone tried the Xochitl salsas? I'm trying to make my way through this fucker and it's tearing my face off: I just saw they have these at my local publix, just not the Habanero  I do enjoy their tortilla chips though.
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Aug 30, 2016 15:25
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Crazyeyes posted:So I feel like you guys can appreciate this... Soak them in yogurt. Bonus, soften those callouses up. Or a weak bleach solution. Or baking soda paste. Or vodka.
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Aug 30, 2016 20:29
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Or soak in buttermilk and drink the vodka.
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Aug 31, 2016 01:10
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Finally, truly ripe jalapenos are available in the market. Nice red colour with good corking to them, only really once a year up north here. As the saying goes: "Smoke 'em if you got 'em!". Eventually to be made into a nice chipotle sauce after smoking for a day or so.
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Aug 31, 2016 21:20
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I've got an entire deep freeze full of habeneros and need to figure out what to do with them. I usually dehydrate and crush them because one gallon sized ziploc full of them reduces down to about half a shaker full of crushed dried peppers. The problem is that I have a small dehydrator that can only do about a gallon worth at a time (8-12hr process) and I seriously have like 8-10 gallon sized bags from this year's harvest. I'm thinking about making some hot sauce or pepper jelly and wondered if anyone here knew of some good recipe resources or ideas to get rid of an insane amount of orange habeneros.
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Sep 1, 2016 15:14
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I had the same problem last year. This year its going to be carolina reapers and scorpion trinidad peppers. Anyways here is what I did with my habs last year. Strawberry habenero hot sauce (this was incredible) Palisade Peach and Habenero hot sauce Peach and habenero jelly. Pineapple and habenero jelly. If you want recipes let me know, I have them at home and can post them. I can't stress enough how incredible the strawberry hot sauce was.
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Sep 1, 2016 15:22
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As for the hot sauce topic: My favorite "put on anything" hot sauces are Sriracha and the Mayan yucateca sauce that's brown and tastes smokey. I'm not a fan of any sauce that says capsaicin oil or extract as it is pretty much just like eating mace and is more of a novelty than a condiment. I usually look for ones that have pepper or carrot juice as the main ingredient. I usually also stay away from vinegar sauces.
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Sep 1, 2016 15:24
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Flaggy posted:I had the same problem last year. This year its going to be carolina reapers and scorpion trinidad peppers. Anyways here is what I did with my habs last year. That sounds amazing and I have two bags of strawberries frozen fresh from spring.
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Sep 1, 2016 15:24
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Dr_0ctag0n posted:That sounds amazing and I have two bags of strawberries frozen fresh from spring. Without looking at home if I remember correctly it was: 2 cups fresh or frozen strawberries. I remember doing alot more than this 6 Habs 1/2 cup white vinegar 2 cloves garlic 1 lemon, juiced 2 shallots 1/4 cup pineapple juice 1/8 cup sugar Cooked everything down. Threw it in my vitamix. Threw it back on the stove. Let cool. Bottled in hot sauce bottles, boiled in canning setup. This year I found a recipe for strawberry habenero jelly that I am going to try. 4 cups crushed strawberries, washed and hulled 3 habaneros, seeds removed and finely minced 7 cups sugar 1 lemon, juiced 1 tablespoon apple cider vinegar 1 pouch of Liquid Fruit Pectin Flaggy fucked around with this message at 15:58 on Sep 1, 2016 |
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Sep 1, 2016 15:53
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unknown posted:Finally, truly ripe jalapenos are available in the market. Nice red colour with good corking to them, only really once a year up north here. Yeah, when looking at that, I drooled a little.
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Sep 1, 2016 17:52
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I got a bunch coming my way, is homemade chipotle so amazing I must try it, or is it just fun to make your own?
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Sep 2, 2016 05:19
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I made a mango fish pepper hot sauce the other weekend. Delicious. Hey yall it's hatch Chile season coming up. I'm getting a case from Wegmans. 
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Sep 2, 2016 11:39
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I love those things but I am beginning to dread processing a case of them. gently caress that's a pain in the god damned rear end.
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Sep 3, 2016 04:34
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pr0k posted:I got a bunch coming my way, is homemade chipotle so amazing I must try it, or is it just fun to make your own? I've been making my own hot sauces for six-ish months now, nothing super fancy but it's fun. Ground up a can of chipotle peppers for another recipe and am tempted to mix some of it up with some vinegar to see what comes out, but drat do I wish I had a smoker to make my own chipotles (or even just a reliable source of red jalapenos)
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Sep 5, 2016 02:13
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C-Euro posted:I've been making my own hot sauces for six-ish months now, nothing super fancy but it's fun. Ground up a can of chipotle peppers for another recipe and am tempted to mix some of it up with some vinegar to see what comes out, but drat do I wish I had a smoker to make my own chipotles (or even just a reliable source of red jalapenos) When making chipotles yourself, it's the real extra smokey flavour you can get (which then gets passed to whatever you use them for). I find that if I truly dry them out, they're not as nice and lose a bunch of flavour. I pull them out after 12-16 hours and they end up more like candied peppers than shrivelled black things than need to be rehydrated before use (also are sweeter flavour). Pic of that batch after I pulled them.
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Sep 9, 2016 20:53
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Sudden Javelin posted:Was just about to post asking if any UK goons could steer me in the right direction for stuff available here and Jose comes to the rescue. Smokey Naga sounds like it's my kind of thing. Might also want to check out South Devon Chilli Farm: https://www.southdevonchillifarm.co.uk/online-shop/extreme-heat-products I always pick up a load of their stuff when I'm down there and can't get enough of it. The Bhut Jolokia sauce is an excellent all-rounder for adding a touch of ferocious heat to curries and casseroles. The Habanero sauce and Smokey Chipotle variants they do are much better suited as table sauces. There's also a new Reaper sauce which I've been meaning to try.
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Sep 16, 2016 14:13
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This might be a retarded question, but... how is it that Ghost peppers naturally taste smoky? Without being smoked?
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Sep 16, 2016 19:25
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Squashy Nipples posted:This might be a retarded question, but... how is it that Ghost peppers naturally taste smoky? Without being smoked? That's the flavor of your tastebuds melting away. 
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Sep 16, 2016 21:00
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Squashy Nipples posted:This might be a retarded question, but... how is it that Ghost peppers naturally taste smoky? Without being smoked? As plants grow they naturally form aromatic compounds for a variety of reasons (most of them beyond my knowledge). The class of aromatic molecule that contributes to that smoky flavor is primarily phenolic, which also includes capsaicin. Peppers are very high in phenolic compounds in general, especially Capsicum chinense, the species that includes habanero, bhut jolokia, datil, and hainan peppers, among others.
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Sep 16, 2016 21:07
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SymmetryrtemmyS posted:As plants grow they naturally form aromatic compounds for a variety of reasons (most of them beyond my knowledge). The class of aromatic molecule that contributes to that smoky flavor is primarily phenolic, which also includes capsaicin. Peppers are very high in phenolic compounds in general, especially Capsicum chinense, the species that includes habanero, bhut jolokia, datil, and hainan peppers, among others. That's a drat good answer, thank you.
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Sep 16, 2016 21:34
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SymmetryrtemmyS posted:As plants grow they naturally form aromatic compounds for a variety of reasons (most of them beyond my knowledge). The class of aromatic molecule that contributes to that smoky flavor is primarily phenolic, which also includes capsaicin. Peppers are very high in phenolic compounds in general, especially Capsicum chinense, the species that includes habanero, bhut jolokia, datil, and hainan peppers, among others. This thing I read recently seems very relevant to the thread: https://aeon.co/essays/what-kind-of-masochists-want-to-burn-their-mouths-off I had always wondered why chillies evolved to be unpalatable (well, initially) to mammals. It's our "seed-destroying teeth" apparently. Birds don't feel the capsaicin though, or have teeth, happily eat the things, and then poo poo out the undestroyed seeds elsewhere. Thus spreading the chillies. Thanks, birds! Plenty more great  here - I'm going to be bringing out "allyl isothiocynanate" next time I bore someone as to why wasabi isn't really hot.
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Sep 16, 2016 22:18
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xiansi posted:This thing I read recently seems very relevant to the thread: This means that every pepper you've eaten was in a bird's butt at some point in prehistory.
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Sep 16, 2016 23:27
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Any of you guys had this stuff? Ordered a couple bottles, will post trip report when they get in.
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Sep 16, 2016 23:33
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Squashy Nipples posted:That's a drat good answer, thank you. No problem. I work with aromatic compounds for a living so it's pretty important that I know this stuff, and I really enjoy spreading knowledge. As a completely unrelated aside, did you know that most vanilla flavoring doesn't come from beaver rear end like it used to? Castoreum is pretty expensive to acquire and has low yields, but you can just harvest ethylvanillin from pyrolysis of wood. In other words, "natural and artificial vanilla flavoring" is more often than not a byproduct of making charcoal. Ethylvanillin isn't the same as vanillin, and neither is the same as castoreum, but to the average palate and for the average use they're close enough. So, the next time you see someone post about beaver anal gland secretions,  all over their feed - it's a great way to make friends.That said, castoreum does have a really wonderful aroma. It's different from, but I think every bit as enjoyable as, the scent of actual vanilla pods. xiansi posted:This thing I read recently seems very relevant to the thread: Thanks! I should've guessed that it was for purposes of self-defense. Evolution can be pretty clever.
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Sep 17, 2016 00:41
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unknown posted:When making chipotles yourself, it's the real extra smokey flavour you can get (which then gets passed to whatever you use them for). Oh baby  I need a house with a backyard so I can get a smoker.
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Sep 19, 2016 02:06
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Jmcrofts posted:Any of you guys had this stuff? This came in today. It's really good, starts out sweet but then has a decently hot finish. My only complaint is I feel like you kind of need to put a lot of it on, I went through like 1/5 of a bottle for one order of fried chicken.
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Sep 20, 2016 00:24
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My Sri Lankan friend turned me on to this stuff: It creeps up on you, but it's not really that hot, and works well with a lot of foods. I especially like the consistency, which reminds me of ketchup or cocktail sauce.
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Oct 6, 2016 07:09
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Been browsing this thread for a while, lot of good poo poo in here I'll remind myself to try. Wanna thank Butch Cassidy for making me aware of the Try Me Tiger sauce, which I picked up at the store today. Great flavor, decent heat, and I like how the label makes me think of some lady saying "Try me, tiger.." in a sensuous Jessica Rabbit-style voice. Yeah, I just sexualized hot sauce. Deal with it.
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Oct 12, 2016 03:16
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Failed Nihilist posted:Yeah, I just sexualized hot sauce. Deal with it. Uhhhh... 
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Oct 12, 2016 09:27
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Just got an order in for myself and a few buddies. Sadly it is stuff most have already heard of like daves insanity, blair and ring of fire bottles. I miss the days when I would order bottles just from looking at their cool labels.
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Oct 12, 2016 17:52
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evilmiera posted:Just got an order in for myself and a few buddies. Sadly it is stuff most have already heard of like daves insanity, blair and ring of fire bottles. I miss the days when I would order bottles just from looking at their cool labels. When I was a little kid in preschool and hated veggies my grandfather showed me how he would put Louisiana hot sauce on them to make them taste better and ever since then I was the little kindergarten kid asking the lunch lady for hot sauce. My family found out I loved hot stuff from an early age and so pretty much every birthday/Christmas gift was some form of hotsauce when I was growing up. I had an entire fridge door full of them. It was always cool finding a new label or sauce that nobody has heard of and there are still some that I wish I could get back again from small local producers.
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Oct 12, 2016 19:08
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E: wrong page, wrong time. I'm bad ignore this. Talk about late as gently caress
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Oct 13, 2016 17:30
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Dr_0ctag0n posted:My family found out I loved hot stuff from an early age and so pretty much every birthday/Christmas gift was some form of hotsauce when I was growing up. I'm really trying to get my family to take the hint and do exactly the same. Lucky duck!
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Oct 15, 2016 02:50
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 Who has tried this stuff? I'm not too fond of most of the habanero sauces I find. I think I just don't like the taste of a habanero. But this stuff isn't that hot. The ingredients list mustard as the second-highest ingredient rather than vinegar, so it's not super vingerary like Tabasco (which I also like). It's mildly hot and tastes decent. I'm thinking of trying it on some kind of chicken. That sounds good. My go-to hot stuff was the Bookbinders Habanero Mustard, which apparently got discontinued, and the Melinda's Habanero Ketchup, which was mentioned earlier. Those are both very nice. See, I'm the kind of guy who feels like an rear end in a top hat buying a whole thing of sauce and throwing it away if I don't like it. So I'm really gun-shy about buying sauces without having a chance to try them somewhere else. If it could be described as 'buffalo,' get it away from me. Can't stand it. Mostly, I'm trying to find a sauce that's as nice as the "Ghost Pepper sauce" you can get at Red Robin. That stuff is delish, and I don't care who knows it.
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Oct 20, 2016 21:04
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His Divine Shadow posted:I checked the brand on the bottle and it's flying goose brand, so perhaps the one I liked was the original. Flying Goose is garbage. Huy Fong is good. I've made the same mistake before.
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Oct 25, 2016 20:03
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King Kool posted:My go-to hot stuff was the Bookbinders Habanero Mustard, which apparently got discontinued, and the Melinda's Habanero Ketchup, which was mentioned earlier. Those are both very nice. If you like Melinda's, then try for some of the Marie Sharp's (aka original Melinda before the Figueroa Brothers screwed her and stole the name and recipes).
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Oct 27, 2016 21:52
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unknown posted:If you like Melinda's, then try for some of the Marie Sharp's (aka original Melinda before the Figueroa Brothers screwed her and stole the name and recipes). Really? I will have to keep my eyes out for that.
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Oct 28, 2016 19:37
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