Hot sauce

[Savage Bacon]

Sad news my friends, I haven't been able to find any hot peppers. And even tho I've been rationing the hot sauce that I still have, I'm almost out.

When peppers are available, I'm going to buy as much as i can.

The habanero sauce that I made is so good. I'm going to try different recipes, but I'm also going to duplicate this one again. The boss mixes in a bit of ranch to make a spicy diping sauce for wings. So good.

I picked up these seeds on the weekend. I'll be starting them soon.


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[walker1]

Fire in the hole part 2,3,4,5..... Always good when you do not have to depend on the store products. Just like smoking and curing bacon!!!!
Awesome!!!

[tbiddy]

I just finished watching the series Superhot: The Spicy World of Pepper People on Disney+. It’s basically about the search for the hottest pepper. It’s crazy what these guys eat. The Carolina Reaper is considered the hottest pepper. These guys eat peppers that are hotter than that and by the end of the 10 episodes they reveal what pepper is now the hottest in the world. I enjoy some spicy food but this is a whole new level.

[Savage Bacon]

Originally Posted by tbiddy

I just finished watching the series Superhot: The Spicy World of Pepper People on Disney+. It’s basically about the search for the hottest pepper. It’s crazy what these guys eat. The Carolina Reaper is considered the hottest pepper. These guys eat peppers that are hotter than that and by the end of the 10 episodes they reveal what pepper is now the hottest in the world. I enjoy some spicy food but this is a whole new level.

I was watching some YT videos on the fella that made the Carolina Reaper. To test his crop, he'd eat a pepper. I don't mind spicy, but there's no way I'm eating one of those.

I'll have to check out that series.

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[Vacation]

Hoopo fire sauce

[Savage Bacon]

Originally Posted by Vacation

Hoopo fire sauce

Names that reference a burning butt hole are funny, because it really happens.

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[Savage Bacon]

It's that time again fellas. This time we're making a green sauce. I'm making quite a bit because I hate running out.

5 lbs jalapeños
Onion
Garlic
Celery
Cilantro
Into the brine for 3 weeks or so.

It should be pretty mild compared to the habanero sauce, which we're almost out of. Rationing has been tough. And I need bigger jars.


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[Savage Bacon]

Alright, fellas, the jalapeño sauce is ready. After straining and blending, I ended up with just under 14 cups of mulched up pulp.

I added 50% more of the brine to get the liquidy consistency I wanted for the sauce.

Ending up with 20 cups of hot sauce. I did not add any vinegar this time. The fermentation added a tart vinegar like flavor.

It's not nearly as hot as the habanero hot sauce from my last batch. But it's still very tasty.



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[CBintheNorth]

One of the most inspiring threads to hit the General Discussion.
Keep it coming!

[Savage Bacon]

Originally Posted by CBintheNorth

One of the most inspiring threads to hit the General Discussion.

Keep it coming!

Thanks CB. We'll be taste testing tonight!

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[sns2]

Sauce looks amazing. Way to go bud.

[Savage Bacon]

Alright fellas. Put some toilet paper in the freezer. I'm stocking up on habanero peppers.

I'm hoping to get two more shipments like this. Then I can make a decent batch.

So far, the habanero sauce is by far my favorite. But once you get used to it, and have some every day, it goes fast.


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[Savage Bacon]

The Habanero hot sauce is bottled.

This time the only ingredient was Habanero peppers, and just a splash of vinegar.

I'm not sure what I was worried about. This stuff looks harmless.

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[Savage Bacon]

This time I didn't waste the liquid that I had left over from the sauce.

Marinating some habanero chicken.

Butt burning goodness.

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[Savage Bacon]

It's hot sauce time again. One plate is the jalapeño peppers from the boss's plants that she grew this summer. The other plate is some ghost peppers and other mixed peppers the old boy at work grew.

I added a small onion, half an orange pepper and a handful of the little mini carrots.

Downstairs it went to ferment for a few weeks.

I'm curious to see what the ghost peppers do to the sauce. There were only a few of them. But I know they can be deadly.


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[Twisted Canuck]

Looks colorful! I expect it'll be on the warm side with the ghosts in there.

[CBintheNorth]

I'm pretty much ready to try a batch as soon as I get time. This year I planted Reapers, Scorpions, Ghost, Arapaho's, and jalapenos.
The jalapenos are going to get chopped up small and jarred with olive oil and a bit of garlic to be used like relish.
Everything else is for hot sauce

Those Arapaho's are huge producers and quite large. Not slouches either, at 50k SHU's.
They're thin fleshed though, so not expecting a bunch of pulp from them.
First batch I try will be all those, and I've got one scorpion that's ripe. Might throw it in as well.
Going to try some onion, carrots, garlic, and I like your idea of some cilantro.

Have you ever used apple cider vinegar in place of regular vinegar?
I'm not a fan of vinegar taste in hot sauce, so I will only add some if my pH is too high.

[Savage Bacon]

Originally Posted by CBintheNorth

I'm pretty much ready to try a batch as soon as I get time. This year I planted Reapers, Scorpions, Ghost, Arapaho's, and jalapenos.

The jalapenos are going to get chopped up small and jarred with olive oil and a bit of garlic to be used like relish.

Everything else is for hot sauce



Those Arapaho's are huge producers and quite large. Not slouches either, at 50k SHU's.

They're thin fleshed though, so not expecting a bunch of pulp from them.

First batch I try will be all those, and I've got one scorpion that's ripe. Might throw it in as well.

Going to try some onion, carrots, garlic, and I like your idea of some cilantro.



Have you ever used apple cider vinegar in place of regular vinegar?

I'm not a fan of vinegar taste in hot sauce, so I will only add some if my pH is too high.

Dang it sounds like you got a good haul. Get on it! I want to see how it turns out.

I haven't used apple cider vinegar. The sauce that I used the most vinegar was the Frank's clone. The last batch I used a bit for ph purposes and you don't taste it.

One thing about those peppers is that they are HOT. The habanero sauce I made had just one ingredient. And it makes your ears sweat. It's not something that you just pour over your wings.

The boss mixes it with ranch and makes a real good spicy dip for wings. 70-30 ranch to hot sauce is still very hot.

Those Arapahos should make a very nice sauce that you will really enjoy.

As for the other peppers... oh boy lol


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[CBintheNorth]

I like my hot stuff, but I'm not crazy lol.
I won't be using the Reapers for scorpions straight.
I would have used straight ghost peppers for a batch, but they didn't pollinate very well early on, and by the time I thought about pollinating them myself, it was too late. There's lots, but they're all small still.

Maybe if I can refine my skills to your level we can combine our efforts and have an AO version of 'Hot Ones'. Lol

[Savage Bacon]

Originally Posted by CBintheNorth

I like my hot stuff, but I'm not crazy lol.

I won't be using the Reapers for scorpions straight.

I would have used straight ghost peppers for a batch, but they didn't pollinate very well early on, and by the time I thought about pollinating them myself, it was too late. There's lots, but they're all small still.



Maybe if I can refine my skills to your level we can combine our efforts and have an AO version of 'Hot Ones'. Lol

Ya I'd hate to be the sorry fool that has to compete lol.

So far I've just been winging it. I think I've just been lucky.

Two things that made a world of difference are the burp lids for the jars, and the glass weights. The c02 that is produced is heavier than oxygen so the burp lids help seal oxygen out.

And one thing to make note of is the formation of kahm yeast. It looks just like mold and will give you a devastating feeling. But it's normal, and harmless.

With my Reaper peppers I was thinking of making a nice sauce and adding just one pepper. And then adjusting the next batch. I've just been scared to take that step.

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