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Ended up fermenting a bunch of jalapeņos, garlic, and a serrano or two for a week and a half, then blended it up with cilantro and scallion. Was really nice, a bunch of people raved about it at the tailgate we hosted. I like the idea of combining ferments with fresh stuff right at the end, gives things a nice flavor.
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Aug 5, 2019 17:37
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Much improved this time  However many peanuts and arbol peppers you see in there, about 4-5 garlic cloves, fried in olive oil  Blended with water, more oil, apple cider vinegar, lime juice, 2 raw cloves of garlic, 2-3 cloves (sticks), salt. aww hell yeah  Spicy, garlicky, creamy, and slightly tart.
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Aug 5, 2019 18:49
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I like El Yucateco Black... 
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Aug 5, 2019 19:04
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ogarza posted:Much improved this time What'd you do to improve it? Looks amazing though.
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Aug 5, 2019 21:00
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Clove, more garlic, this time used the peanut skins and a bit more acid
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Aug 5, 2019 22:04
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ogarza posted:Clove, more garlic, this time used the peanut skins and a bit more acid Looks awesome! Does it have a strong peanut flavor from the roasted nuts? Seems like it would also go great with Vietnamese or Thai food. Maybe try some scallions too?
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Aug 5, 2019 22:12
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Dr_0ctag0n posted:Looks awesome! Does it have a strong peanut flavor from the roasted nuts? Seems like it would also go great with Vietnamese or Thai food. Maybe try some scallions too? Yes, it taste like peanuts... I'd imagine this would be really tasty with thai
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Aug 6, 2019 04:42
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I finally used up the bottles of rear end Kickin' Carolina Reaper and Dave's Ghost Pepper sauce I got over the winter and I"m in the market for some new "extreme" sauces. I noticed my local World Market carries Bravado Ghost Pepper and Blueberry sauce, which sounds interesting, but I'm struggling to think of appropriate dishes for it. I'll put regular hot sauce on pretty much anything, Mexican food, chili, hamburgers, sandwiches, etc. Where do you guys like to use fruit-based hot sauces?
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Aug 6, 2019 05:30
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GrAviTy84 posted:I like El Yucateco Black... I feel like it's fine and on par with like the red, but I don't see the point of any non-Kutbilik Yucateco
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Aug 6, 2019 05:39
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Lester Shy posted:I finally used up the bottles of rear end Kickin' Carolina Reaper and Dave's Ghost Pepper sauce I got over the winter and I"m in the market for some new "extreme" sauces. I noticed my local World Market carries Bravado Ghost Pepper and Blueberry sauce, which sounds interesting, but I'm struggling to think of appropriate dishes for it. I'll put regular hot sauce on pretty much anything, Mexican food, chili, hamburgers, sandwiches, etc. Where do you guys like to use fruit-based hot sauces? salads usually. high river rogue and this kroger generic scotch bonnet and mango sauce both go well with an oily dressing.
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Aug 6, 2019 06:49
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Lester Shy posted:I finally used up the bottles of rear end Kickin' Carolina Reaper and Dave's Ghost Pepper sauce I got over the winter and I"m in the market for some new "extreme" sauces. I noticed my local World Market carries Bravado Ghost Pepper and Blueberry sauce, which sounds interesting, but I'm struggling to think of appropriate dishes for it. I'll put regular hot sauce on pretty much anything, Mexican food, chili, hamburgers, sandwiches, etc. Where do you guys like to use fruit-based hot sauces? Heartbreaking Dawns does a lot of super hot/fruit based sauces and they're all delicious. The 1498 Scorpion Pepper sauce is really good on fried eggs.
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Aug 6, 2019 12:03
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I never got much fruity flavor from the Bravado Ghost Pepper & Blueberry. It's a little sweet, but I usually put it on meat* (Okay well I don't eat meat but tofu and seitan and stuff like that)
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Aug 6, 2019 14:42
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That one is also good on like a cheese tray.
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Aug 6, 2019 19:12
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QuarkMartial posted:That one is also good on like a cheese tray. yeah, that's what I did with it. doused cheese cubes. the paradigm shift posted:salads usually. high river rogue and this kroger generic scotch bonnet and mango sauce both go well with an oily dressing. kroger has some surprisingly good house brand hot sauces. I like the tomatillo one and the gochujang.
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Aug 6, 2019 21:33
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Lester Shy posted:I finally used up the bottles of rear end Kickin' Carolina Reaper and Dave's Ghost Pepper sauce I got over the winter and I"m in the market for some new "extreme" sauces. I noticed my local World Market carries Bravado Ghost Pepper and Blueberry sauce, which sounds interesting, but I'm struggling to think of appropriate dishes for it. I'll put regular hot sauce on pretty much anything, Mexican food, chili, hamburgers, sandwiches, etc. Where do you guys like to use fruit-based hot sauces? I'd recommend Torchbearer's Garlic Reaper sauce if you're in the mood for more carolina reaper based hot sauces, it's very very good.
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Aug 7, 2019 19:25
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AnimeIsTrash posted:I'd recommend Torchbearer's Garlic Reaper sauce if you're in the mood for more carolina reaper based hot sauces, it's very very good. Seconding this. It's an absurdly good sauce.
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Aug 8, 2019 14:54
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 Thoroughly enjoying these two I picked up while passing through Vermont. The Dark Swizzle is a rum-infused, Bermuda inspired ghost pepper sauce. The other is a garlicky habanero. I'm going to have to try their other stuff I also got a bottle of the Demon Reaper sauce, but found it more simple inferno than getting any sort of flavor.
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Aug 13, 2019 01:29
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I picked up some Trader Joe's Italian Bomba sauce. Uses calabrian chiles. I cook with dried calabrians sometimes, so figured I'd try this stuff. It's very mild, clocking in below something like a fresno, but the fermented flavor and texture are nice. Will be using this in place of the dried chiles for things like carbonara, breakfast sandwiches, stuff like that. Only thing I don't like, and maybe this is the case with all hot things packed in oil, is that you're making GBS threads fire the next day. Very rarely ever experience that with fresh chiles, vinegar-based sauces, etc. Or it might be because I ate a quarter cup of it with dinner...
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Aug 13, 2019 19:00
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Tried a bunch of new sauces over the past month or two, nothing I would add to my must have on hand at all times list but still some good stuff. Bought the Queen Majesty Hot Sauce sample pack on Amazon. ( Be warned, they are 2oz bottles. ) They say the sauces are hand made, I don't know exactly what that means but it is the nearest in consistency/thickness to the home made sauce I make myself. My favorite of the three was probably the Red Habanero and Black Coffee even if I didn't really get a ton of coffee flavor from it. All three were pretty subtle with their flavors. Dirty Dicks - Tastes ok, but way too sweet for me. Reminds me more of a BBQ sauce than hot sauce. Bought the Humble House Variety Pack on Amazon Habanero & Aji Amarillo Sweet Heat Fruit Sauce - Again too sweet for me, got kind of a sweet and sour thing going on. Zero heat for something that has habanero's in it. Ancho & Morita Smokey Tamarind Sauce - My favorite of the three, tastes like a better smokier version of McDonalds BBQ sauce. Again zero heat. Guajillo & Red Jalapeno Aged Tangy Garlic Sauce - Zero heat but pretty tasty, "tangy" is probably it's best descriptor. Hell Fire Detroit Habanero Hot Sauce - I eat a lot of habanero hot sauces, but this is easily the hottest sauce I've ever tried personally. More of a habanero mash than a sauce, it's very chunky with a lot of seeds. Very heavy on the habanero but overall I like it. Marie Sharp's Smoked Habanero Pepper Sauce - Tastes like lighter fluid, it's getting tossed. Not as good as El Yucateco Black
katkillad2 fucked around with this message at 02:19 on Aug 15, 2019 |
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Aug 15, 2019 02:12
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Thanks for taking a few for the team. I have a couple of those samplers on my Amazon wishlist. Would you get the Queen Majesty pack again in the future and have you tried the Bravado 4-pack? Thought that one looked interesting.
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Aug 15, 2019 18:56
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FreelanceSocialist posted:Thanks for taking a few for the team. I have a couple of those samplers on my Amazon wishlist. Would you get the Queen Majesty pack again in the future and have you tried the Bravado 4-pack? Thought that one looked interesting. I can't speak to all the Queen Majesty sauces, but the Red Habanero Black Coffee sauce they do is probably... top 3 for me, easily.
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Aug 15, 2019 19:25
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Gotta hit World Market and get more Dave's Ghost Pepper. Melinda's ghost pepper is nice but the heat is fairly mild compared to the ghost pepper moniker. I have to douse my food with it to get it hot. Also I think they stole the recipe from the lady who made it.
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Aug 15, 2019 21:17
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FreelanceSocialist posted:Thanks for taking a few for the team. I have a couple of those samplers on my Amazon wishlist. Would you get the Queen Majesty pack again in the future and have you tried the Bravado 4-pack? Thought that one looked interesting. I would maybe like to try Bravdo's Black Garlic Carolina Reaper, but for my personal taste I really don't care for sweet sauces so I'm not sure the Bravado pack would be for me. And I agree with Cool Corn, if/when I would buy anything again from Queen Majesty I'd probably just get a full bottle of Red Habanero Black Coffee. The Scotch Bonnet Ginger and Jalapeno Lime sauces were also good, my only issue with the pack was the 2oz bottles. So you are kind of paying a bit extra to try the sauces and the pic was slightly misleading and I didn't read the fine print to see they were 2oz bottles so it's my fault, but still was mildly disappointed when I got it.
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Aug 15, 2019 22:23
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ogarza posted:Much improved this time I'm going to have a load of cayenne peppers soon and already bought 3 bags of unsalted peanuts, can't wait to make this. How well does it keep in the fridge?
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Aug 16, 2019 05:41
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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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Bertrand Hustle posted:For anyone in Boston, Singh's Roti Shop on Columbia in Dorchester has an awesome homemade scotch bonnet sauce. Speaking of greater Boston, I just picked up two bottles from Spicy Shark which is over the border in NH. Original and Caribbean Reef Shark. Both are very good and don't bury the flavor of the peppers the way a lot of sweeter sauces do. I want to track down their Tiger Shark and Megalodon sauces to see what the upper end of their heat is like.
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Aug 16, 2019 12:56
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wormil posted:I'm going to have a load of cayenne peppers soon and already bought 3 bags of unsalted peanuts, can't wait to make this. How well does it keep in the fridge? Longest I've had it in the fridge was 1 week, 2 wide mouth mason jars, lol, tasted fine. It's like peanut butter with vinegar so, I feel it keeps better than tomato based salsas. Also 3 bags, holy crap... what you see in that pan was enough to fill 3 mason jars, since you add water and vinegar when blending  Almost filled the blender. You could make different batches and experiment, my mom liked it with a 3 to 1 parts of water and white vinegar, I preferred apple cider and lime juice, but we both liked heavy on the garlic.
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Aug 16, 2019 15:03
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The new Hot Ones hot sauce, Dragon in the Clouds, is $25.00 for a tiny bottle Are they loving high
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Aug 16, 2019 19:49
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And people will continue to pay it.
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Aug 16, 2019 20:30
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katkillad2 posted:Ancho & Morita Smokey Tamarind Sauce - My favorite of the three, tastes like a better smokier version of McDonalds BBQ sauce. Again zero heat. I'm pretty fond of that stuff but yeah, it isn't hot at all. I grabbed some Tattoo Creamy Togarashi. It's got a bit of a bite to it but it's not particularly hot. It is essentially the sauce you'd get on a spicy tuna roll, which is just fine with me. 
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Aug 16, 2019 21:15
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ogarza posted:Also 3 bags, holy crap... what you see in that pan was enough to fill 3 mason jars... Yeah I bought the peanuts long before seeing your post, no idea why I even mentioned it except to express enthusiasm.
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Aug 17, 2019 01:47
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wormil posted:Yeah I bought the peanuts long before seeing your post, no idea why I even mentioned it except to express enthusiasm. It's really tasty on grilled corn on the cob or in a cup, mayo, tajin powder, peanut salsa, lime.. mmm ogarza fucked around with this message at 04:29 on Aug 17, 2019 |
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Aug 17, 2019 04:27
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ogarza posted:Much improved this time Please write this up and put it on the wiki
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Aug 17, 2019 13:30
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I've a pound of habaneros from the farmers market, any fun hot sauce recipes that you've had success with? Current plan is to ferment with pineapple and garlic for 1.5 weeks then blend with guava, but am open up better ideas.
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Aug 18, 2019 00:02
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https://www.bingingwithbabish.com/recipes/infernowings I've wanted to try to make the sauce from this. I think you could do this with what you have.
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Aug 18, 2019 00:21
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Surplus of habaneros, you say? Just this week I made NosmoKing's recipe for Mango Habanero Sauce. All credit goes to NosmoKing. http://goonswithspoons.com/Mango_Habanero_Hot_Sauce  Minor changes to the recipe were that I only used 3/4 lbm of habaneros from my garden, and I removed the seeds during prep. I also used two ripe peaches in place of the mango.  Starting with the carrots, onions, garlic, and then habaneros in the pan. Then added the fruit and liquids until good and simmered.  Blended everything from the pan into a fine sauce.  The sauce is a tropical combination of sweet and and heat. If you are sharing it with normal people, consider reducing the number of habaneros, as it can turn out pretty strong.  Highly recommended.
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Aug 18, 2019 03:03
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The sauce looks wonderful and those habaneros look fantastic. 10/10
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Aug 18, 2019 07:36
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Pioneer42 posted:Surplus of habaneros, you say? beeeeyootiful.
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Aug 18, 2019 07:43
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The farmer's market was kind to me this year. Not hot sauce per se, but for the first time since high school I got to pickle some peppers. I put some onions in this time, and I am pretty excited for them to mature a bit. Dunno what I will do with the reapers/habeneros other than look at them though. Wore gloves but must have had a hole, my left thumb is burning so this post cost me physical pain to write (as all should).
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Aug 18, 2019 08:47
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Just got a bunch of scotch bonnets from eBay, way more than I can use soon. They are still a bit moist - what's the best way to preserve pure peppers? Pop them in a demudifier?
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Aug 18, 2019 15:03
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