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Thread: Home made hot sauces.

  1. #1

    Home made hot sauces.

    I've made a few hot sauces in the past. This year the peppers did fantastically well in the garden. From eight individual pepper plants, each a different variety, I have already harvested close to ten pounds of peppers and still have pounds on the plants. That lead to a dizzying array of hot sauces including my first attempt at a fermented sauce. Here are the six I've done with at least two more fermented varieties in the planning stage.

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    Head to head taste test. Left to right. Hank's No.1 to No.6.

    No.1-Green cayenne and tabasco. The most vinegary. Mild to mid heat. The most like store bought.

    No.2- Everything red. Even though the vinegar,salt and honey levels are identical to N0.1 the variety of peppers loans this sauce a complexity that hides the vinegar. The mildest of all six but it's the dark horse for best.

    No.3- Peach, (Old world) mango habanero. I didn't care for this one at the start and it required a lot of fine tuning, but after sitting for a couple of weeks the flavour is quite good. Fruity, sweet and high mid level heat. The old world mangoes give it a big citrusy kick that I hadn't anticipated. I had been thinking of that heavy syrupy quality that New World mangoes have. Despite that it is pretty good on jerk.

    No.4 Aji and citrus. This was supposed to be the mildest, but it is not. Really bright and citrusy, the acid makes it seem hotter than No.3. Despite the heat and acid it is not a complex hot sauce and it doesn't really hang around. This might be the salad dressing hot sauce.

    No.5 (New world) mango, habanero and "woody" spices. This is meant to be a Caribbean style hot sauce and it is a fair imitation of that. This is clearly the hottest of the six. The syrupy quality of the mangoes in combination with the star anise and cinnamon give this sauce great depth and a long lingering finish. I am pretty proud of this one. It's sort of No.3 done right.

    No.6- Everything orange or red, fermented with pimento wood. The aroma and flavour of this one is heavenly. I was careful not to kill the probiotics while blending this, so this sauce will continue to ferment and develop more complex flavours as it sits. It's the best of the lot, even beating No 2 and No 5

    Any of you fine ladies and gentlemen make your own?
    Last edited by Henry Krinkle; Sep 24, 2019 at 09:51 PM.
    Solve all your doubts through question mode.

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  3. #2
    Member wschofield3's Avatar
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    A recipe in the making for over 20 years ...

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    Porous Membrane skywatch's Avatar
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    Quote Originally Posted by Henry Krinkle View Post

    Any of you fine ladies and gentlemen make your own?

    Those look amazing. Unfortunately I can't eat hot sauce like I used to. I have a bad next-day response that I don't need to describe. I still grow habaneros though, and I make a Caribbean style for my friends. Ingredients are:

    12-15 habaneros, seeded.
    fresh lime juice
    white vinegar (about same amount as lime juice)
    honey
    carrots
    salt
    powdered garlic
    coriander seeds (freshly ground)

    No measurements - all to taste. The carrots actually bring out the mango-like qualities of the peppers. I put it in a blender until it is totally liquified, then it keeps in the fridge for months to years.
    Too many watches, not enough wrists.

  6. #4
    I am not at all surprised by the carrots doing that.
    I've had good luck with mine lasting a long time too.
    I am really interested to see what happens with the fermented one.I might have to find a wooden vessel to keep it in. The lactobacillus will keep changing the flavour for a long time, but I'd like to see what a difference linger wood aging would make.
    Solve all your doubts through question mode.

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  8. #5
    Quote Originally Posted by wschofield3 View Post
    A recipe in the making for over 20 years ...

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    Nice.

    I make a pretty straight KC style and also a mustard sauce that Mrs. K is quite keen on. I've been experimenting with an Alabama white sauce the last little while. MY favourite though is Mrs. K's saskatoon berry cayenne BBQ sauce.
    Last edited by Henry Krinkle; Sep 25, 2019 at 12:10 AM.
    Solve all your doubts through question mode.

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  10. #6
    Today's harvest.

    Attachment 89689
    Solve all your doubts through question mode.

  11. #7
    Zenith & Vintage Mod Dan R's Avatar
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    I tend to buy my sauces as I do not tend to use them that quickly. As much as I like hot sauces, I used them to flavor my meals not heat them up.

    Cheers!

    Dan
    Last edited by Dan R; Sep 26, 2019 at 01:26 AM.

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    Member boatme99's Avatar
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    Around here, this is the most popular not sauce
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    It burns going in and and will make you wish you'd eaten ice cream the next day!
    54650

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  15. #9
    Quote Originally Posted by Dan R View Post
    I tend to buy my sauces as I do not tend to use them that quickly. As much as I like hoot sauces, I used them to flavor my meals not heat them up.

    Cheers!

    Dan
    I agree they should add flavour rather than just heat. Just heat is pointless. I only grow varietals that have flavour. One of the reasons I don't grow jalapenos is that while they do have flavour, it's not a good one. Earthy,not in a good way like Spanish wine,vaguely musty. I like the bright, fruity ones and my hot sauces are meant to play these flavours up. I usually add bell pepper to give extra depth and breadth and often to temper the heat. Only one of my sauces is anywhere near as flavourless as most purchased product and that was intentional.
    Solve all your doubts through question mode.

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  17. #10
    Quote Originally Posted by boatme99 View Post
    Around here, this is the most popular not sauce
    Name:  moonshine shutter long.jpg
Views: 20
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    It burns going in and and will make you wish you'd eaten ice cream the next day!
    They make that up here too. There are a lot of bush stills in these parts.
    Solve all your doubts through question mode.

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