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I accidentally bought some Laoganma brand hot sauce that isn't the ma la spicy chili crisp we all know and love, just a thick chili paste. I suppose I could add some Sichuan pepper powder to it. 
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Dec 25, 2016 16:35
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| # ¿ Apr 26, 2024 03:30 |
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Recently made a sauce out of dry-roasted onions, carrots, and my home grown peppers: 6 ghost peppers and 3 Trinidad Moruga scorpions. Apple cider vinegar for the acidity and a nice fruitiness that complements the peppers really well. I got five bottles from that batch and it's delicious, with a respectable make-you-sweat heat that seems pretty well balanced with the flavor. It's missing something. I think I wanted to throw some garlic and some kind of spice into it but I forgot. Thinking of doing a super small batch mash with my last four scorps.
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Oct 22, 2017 20:26
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Comb Your Beard posted:I dropped onions and started just using garlic, seems to give more flavor and less bulk. It sounds like you're doing a low quantity of ultra-hot peppers, 9 peppers total going into 5 bottles. Maybe round it out with more medium hot peppers, some arbols, cayennes, thais, serannos, or jalapenos. I also use fish sauce in lieu of salt but I'm a freak. It was a low yield season, unfortunately. I just remembered I have a bag of Thai peppers from last year in my freezer, though, so I could do a big ol' mash with that and my last few scorpions.
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Oct 23, 2017 23:37
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Just lol if you make a 5k scoville sauce and call it "hellfire" in a world where the Carolina Reaper exists
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Nov 1, 2017 13:49
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Or just establish an objective, repeatable, cheap way to test capsaicin levels in peppers and pepper products. A pico de gallo made with habaneros isn't going to have the same heat as a raw habanero eaten straight, and my basic ghost-scorpion sauce is not as hot* as a pure mash fermentation of those two peppers would be, purely because of the additional ingredients. * still hot as gently caress, and the flavor is incredible. I'm still putting together a list of seeds to buy for next year, but I'm about 90% settled on at least these: Ghost Scorpion Scotch bonnet Habanero Thai And probably those long spindly Kung Pao peppers from Pepper Joe's. I think it's a C. chinense variety.
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Nov 1, 2017 16:40
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I found Nando's peri-peri sauce at my local supermarket and I kinda want to try duplicating that style of sauce because it was just that good, and the bottle was way too small. I put it on everything.
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Nov 9, 2017 11:51
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large hands posted:This recipe worked well for me, although i used fresh Thai chilis because i can't find birds eye chilis locally I think they're comparable enough in heat levels and flavor that either works well depending on what you have access to. I haven't been able to find the African ones either. Not even seeds.
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Nov 23, 2017 15:01
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El Yucateco is a classic. It's not that hot, but does anyone else like classic Cholula on eggs?
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Dec 14, 2017 13:27
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Lao Gan Ma (aka Spicy Chili Crisp, aka 老干妈, aka Angry Lady Sauce) is one of the best Sichuan condiments and goes really well on a lot of things. Our very own Gravity84 has a good recipe for it here.
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Dec 24, 2017 14:33
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COOL CORN posted:Yeah, if you're going to be handling hot peppers, always have a friend touch your penis for you Unless your friend has also been handling hot peppers. Friends don't give friends the ol' spicy penis.
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Sep 1, 2018 00:53
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My mom's friend grows chili peppers and weed for me and he just brought over a ghost pepper plant that has two purple ones on it. Gonna look into doing a fermented sauce this time.
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Sep 16, 2018 04:00
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Cholula green is really good on eggs too.
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Sep 25, 2018 16:26
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mischief posted:Culley's Roasted Carolina Reaper - Slow burn to an otherwise really flavorful sauce. Really cool to see the roasted reaper peppers, adds a little sweetness and burns off the previously mentioned hot metal nose. Will leave your lips numb for a while. Roasting is a really great touch for sauces made with super hot peppers. I did a ghost pepper/scorpion sauce and roasted the peppers. Sweet and ridiculously hot.
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Mar 31, 2019 07:04
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I found an amazing Trinidadian roti shop that sells this incredible scotch bonnet hot sauce. I'm in love with this stuff, it's so good.
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Jul 12, 2019 07:54
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For anyone in Boston, Singh's Roti Shop on Columbia in Dorchester has an awesome homemade scotch bonnet sauce. The food is amazing too.
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Aug 16, 2019 09:43
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Can I do a lactoferment with peppers I froze last year?
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Aug 19, 2019 19:52
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| # ¿ Apr 26, 2024 03:30 |
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wormil posted:Yes. Should probably add some fresh ingredients for insurance. Lactobacillus can survive freezing but most of them will die. It's getting close to harvest time, so I might use this year's peppers as well.
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Aug 24, 2019 11:24
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