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Hot Sauce

Please share your favorites that you cook with your spirits or commercial stuff. We love alcohol flavored food.

Hot Sauce

Postby punkin » Tue May 03, 2011 2:44 pm

I normally make a Baja Chilli Sauce every year for home and gifts, but this year i ran out of the minced chilli hot sauce that i made 6 or 7 years ago.

Can't find the recipe (although i remember the simple ingredients) so i had a little look on You tube.

Found a good aussie guy making what i wanted;




Funny old bastards, Manu will like their cichiness.




Figure i'll do something similar, I have about a litre of frozen whole haberneros, half that of fresh Thai Red chilis and three or four of the Naga Dorset hot mutherfuckers ripe. Research says there's conflict tween claims of the hottestfuckenchilliintheworld tween the Naga Dorsets and the Bhut Jolokia.

Was thinking of using the method in the vid ie; boil with a little water add vinegar (i'd use rice wine vinegar i think), sugar and salt before blending.

Is there a benefit in straining?





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Re: Hot Sauce

Postby jake_leg » Tue May 03, 2011 4:18 pm

According to an Ivy League psychologist the most pleasure is gained just below the threshold of unbearable pain.

I thought he had been asking British hpoliticians about what they do on their days off, but no -- it was something to do with food.
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Re: Hot Sauce

Postby kiwi » Tue May 03, 2011 4:25 pm

I've just made a batch of habanero hot sauce. I barely used any water, mostly cider vinegar, bourbon, and lime juice + salt and a little sugar. Worked bloody well. I didn't strain. I didn't boil that long either, but I did sweat the chilis a bit in a dry pan first.
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Re: Hot Sauce

Postby jake_leg » Tue May 03, 2011 4:58 pm

Tried roasting the chilis? For a bit of smoke.
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Re: Hot Sauce

Postby PawleysPlayr » Tue May 03, 2011 5:15 pm

Planted 5 Naga Jolokia seeds... only one came up...my first...Babying that rascal !

hmmm Imagine a Thai terror with THAT devil!
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Re: Hot Sauce

Postby punkin » Tue May 03, 2011 5:49 pm

I don't have to imagine. I added some Dorset naga to my last batch. As far as i can tell by watching closely their pretty much on a par...

I planted 12 seeds for one plant i'm babying too, but the frosts are only a couple weeks away, so it'll be seed saving time. There's a dozen fruits or so on the bush with a couple ready to pick.









Thanks for the tips guys, i can see the vinegar and salt adding a preservative effect and that's what they are there for, but why is sugar in the recipes?

Clearly you won't be adding enough of this stuff to your food to taste it, so what's it do?
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Re: Hot Sauce

Postby Rebel_Yell » Tue May 03, 2011 6:12 pm

I see no reason for sugar. It will only add nutrients for a bacterial or fungal growth.

Build yourself a plastic sheeting tent around your plant to keep the frost off. The frost will kill it. If you can keep the frost off it will continue to ripen fruit. Add some sheets and quilts to provide insulation too..

Oh wait... Bourbon Girl sez WTF do I care about your hot assed pepper... :mg:
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Re: Hot Sauce

Postby punkin » Tue May 03, 2011 7:02 pm

Yes, as a matter of fact she went off the roof when i told her about putting dorsets in. :roflmao: :roflmao: :mg:

We usually cut the chilli and capsicum (pepper) bushes back to a stub over the winter and cover with mulch, they shoot like a perrenial in the spring. i don't think this has the frame for it yet though, only about 18" tall.

I'll leave the sugar out, but add some lemonade juice, got no limes this year.
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Re: Hot Sauce

Postby Mud » Sat Dec 13, 2014 3:18 pm

Holy crap that guy is tough. Just ridiculous.
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Re: Hot Sauce

Postby punkin » Sat Dec 13, 2014 6:04 pm

Nice necro buddy
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Re: Hot Sauce

Postby Mud » Sat Dec 13, 2014 7:41 pm

Yeah. :lol: I was looking for a recipe and came across this. Had to comment on that guy's tolerance for pain.
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Re: Hot Sauce

Postby Kapea » Sun Dec 14, 2014 2:26 am

GloZell and the ghost pepper (oops!) :roflmao:

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Re: Hot Sauce

Postby vb » Sun Dec 14, 2014 3:48 pm

Kapea wrote:GloZell and the ghost pepper (oops!) :roflmao:


Ha ha ha ha ha
I haven'tlaughed so hard Iin a long time
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Re: Hot Sauce

Postby jake_leg » Wed May 13, 2015 6:41 pm

I made this tangy Caribbean pepper sauce with the Scotch bonnets I grew last year. It is fantastic on barbecued steak:

Ingredients:
----------
1 mango or papaya
1 medium yellow onion -- coarsely chopped
1 medium garlic clove
5 scotch bonnets or habs,stemmed -- not seeded
1 inch piece of ginger root
1/2 teaspoon turmeric
1 tablespoon dry mustard
1 pinch cumin
1 pinch coriander
1/2 tablespoon honey
1/2 cup cider vinegar
1/2 cup water
1 teaspoon salt

Puree first 10 ingredients in blender. Transfer mixture to bowl. In non reactive saucepan, bring vinegar, water, and salt to boil. Pour over mango mixture and stir well. Allow to cool before bottling. Refrigerated, sauce will keep approx 6 weeks.

Origin: Hot Licks by Jennifer Trainer Thompson
http://www.pepperfool.com/recipes/hotsa ... sauce.html

I'm pretty sure I followed the recipe, although knowing me I may have left the seeds in.
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Re: Hot Sauce

Postby just sayin' » Sat May 16, 2015 7:30 am

Thanks much for the recipe, Jake. It sound great. I saved that one to my recipes to try file. I bookmarked the link to "pepperfool" site as well. Very interesting.
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