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Thread: Homemade hot sauce

  1. #21
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    Quote Originally Posted by Mister D View Post
    The serranos have a nice kick to them,. I just used them for chili. I'll give it another go this weekend. Lord knows I have enough peppers.
    Here's a different approach: https://www.chilipeppermadness.com/c...ce-i-ever-made
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    Quote Originally Posted by Dr. Who View Post
    That's interesting. I'll try this soon. I'll grab 2 habaneros to make sure the heat is there.
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    Quote Originally Posted by Mister D View Post
    That's interesting. I'll try this soon. I'll grab 2 habaneros to make sure the heat is there.
    I like the oven for things like this. It concentrates flavors. It's cooking and dehydration combined.
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    Quote Originally Posted by Dr. Who View Post
    I like the oven for things like this. It concentrates flavors. It's cooking and dehydration combined.
    I never considered a spell in the oven. That would certainly concentrate chili flavor if not the heat. I'll give this guy's recipe a whirl but using my garden chilis for the most part. I'll grab a habanero or scotch bonnet at Whole Foods just to up the ante.
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    I love a good hot sauce on the rim of a beer!
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    Quote Originally Posted by Mister D View Post
    I never considered a spell in the oven. That would certainly concentrate chili flavor if not the heat. I'll give this guy's recipe a whirl but using my garden chilis for the most part. I'll grab a habanero or scotch bonnet at Whole Foods just to up the ante.
    If you think about it, dried chilis are pretty hot, so this guy might be on the right track for amping up the heat.
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    Quote Originally Posted by Mister D View Post
    I'm starting to think that's the issue. My palate is used to heat and I will need to reduce the sauce a bit more. A habanero may be needed to seal the deal.
    Try a test by adding in a little olive oil. the heat is oil based.

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    Quote Originally Posted by Mister D View Post
    You do boil the mixture for a minute as per the recipe.
    Maybe a cold aging would preserve the heat like Tabasco uses instead of cooking...if you have six months to wait like they do that is.
    Last edited by jimmyz; 10-17-2017 at 08:52 PM.
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    Quote Originally Posted by Mister D View Post
    So with my chili pepper bonanza I decided one good way to use my pepper batch was to make some hot sauce. I tried a serrano/jalapeno sauce to start. It was actually pretty easy. Peppers, salt, vinegar....that's it. I used a mix of about 20 chilis. It's tasty but it's not particularly hot. I wonder if I should let it sit for a longer spell. I left it in the fridge for 3 days and then drained the solids. It's tasty and very bright, Spring flavor but its watery and it's just not hot.


    Anyone ever done this before?
    To get really hot flavorful sauce it needs to be fermented.
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    Quote Originally Posted by jimmyz View Post
    Maybe a cold aging would preserve the heat like Tabasco uses instead of cooking...if you have six months to wait like they do that is.
    IIRC Tabasco ages for 3 years.
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