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Chad Sexington posted:Just bagged up some seeds for sprouting. That's a good selection for flavor though! I bet you could make some absolutely killer salsa or sauces with all of those. I just moved to a new apartment last fall and it's got a south side balcony so I'm going to try some self-wicking buckets for mine and strap them to the railing as they grow because of wind. I've got a few little seedlings going already that are looking great under my indoor LED bulb. I got all my seeds from fataliiseeds this year.  Bangalore Whippet's Tail and Thunder Mountain Longhorn for really super long cool looking 'mild' ones, two Hurt Berry superhots, a yellow Fatalii, and some short bushy one called a Cha Cha that I want to hopefully turn into a little bonsai.
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Mar 11, 2023 21:10
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Found it for cheap and can give a solid rec for the Aka Miso from Bravado---decent funk and on the inherently stronger side as far as heat goes: https://www.bravadospice.com/product/aka-miso-ghost-reaper-hot-sauce Would've been better had they went the extra mile for full on shichimi togarashi---but I guess I can always touch it up with a bit of my Ocean's Halo bottle or some such. Feels Like it could play well blended into a thick brisket sauce.
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Mar 19, 2023 12:34
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Perry Mason Jar posted:What's a good "chocolate habanero" sauce I can order online? I fell in love with one that's sold in a very particular place in a distant country and I've been chasing that dragon since. The heat level on the chocolate habanero is about perfect - comparable heat will do. Thanks! Grabbed Heartbreaking Dawn's SouthWest Habanero because it kept popping up and had chocolate habanero as the first ingredient. Satisfying for heat - almost - but overall not something I'm likely to grab again. First off I think a carrot base for chocolate habanero is a mistake until I'm proven otherwise. It loves tomato. But the carrot base can be forgiven. Unfortunately, apple cider vinegar is the second ingredient and its a dealbreaker here. Needs less ACV first of all and second the proportion is absolutely smothering the heat that's begging to come through (obviously this is the intention, it's just overdone). It's not so bad I won't finish the bottle or anything but surely there's better sauces out there. Thanks to the thread for the Marie Sharpe Habanero recommendation. Great daily driver. I'll probably grab the gold label for this one next.
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Mar 19, 2023 15:47
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Asking here instead of the gardening thread because I see there are pepper growers here, and my lines of questioning as much culinary as horticultural. I'm getting a late start for (US) zone 9 but whatever, we can get away with a lot down here because we don't really have what the other, sillier zones call "winter." I was planning on planting the following: Gatherers gold x2 Grenada seasoning x1 Zapotec jalapeno x2-3 Golden cayenne x1 ????? x1 The "?????" was going to be more golden cayennes, but Refining Fire threw in some freebies with my order: Onza Roja and 7-pot bubblegum red. I'm curious about the Onza Roja. Seems like it's mostly a drying chile but could maybe be a stand-in for serranos in salsa? I do want enough jalapenos and cayennes to make some batches of fermented hot sauce and pepper jelly to gift out around Christmas time so I'm leery of spreading myself too thin. I don't see any point in growing the 7-pots. I'm good up to habanero levels of heat. Beyond that I find that any flavor gets lost beneath "holy gently caress hot hot hot" -- and the threshold is much lower if I want anyone else in my family to eat it. Presumably a 1M SHU pepper would need so much dilution that it just becomes a heat source and any unique flavor would be lost, yes?
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Mar 22, 2023 16:20
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7 Pots are pretty fun, honestly. You're not into Carolina Reaper territory and there is still a lot of the sweet, jammy flavor of the pepper itself before the heat hits. We grow Barrackpore 7-Pot almost every year. Edit: This little guy is also a banger. Absolutely delicious in sauce.
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Mar 22, 2023 16:35
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i love all Capsicum Chinense. my favorite plants in the world. they can kick my rear end up and down the street, i'm up for it.
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Mar 22, 2023 20:12
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I'd grow the Onza Roja for sure if you have the space. It should be a nice mild one for salsas and drying. I'd probably compare it more to a fresno but with heat like a serrano. If you're not limited on space, grow the 7-pot for fun or don't. You can use one fruit for about 2 pints of salsa and it'll be plenty hot, but I don't know the spice comfort levels you're dealing with. You can add them sparingly into other places or go full out with making a hot-hot sauce.
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Mar 22, 2023 20:36
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I would grow the Onzas, no reason you can't throw those in with your hot sauces and jellies too. Although sometimes it is fun to grow the wackier looking super hots just for the novelty.
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Mar 22, 2023 21:39
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The onzas are bagged and set aside to germinate. I was mainly worried they were only good dried as that's most of what I read online. I don't want to buy a dehydrator and drying hot peppers in the oven will presumably get me murdered in my sleep so fresh/pickled applications are essential. uber_stoat posted:i love all Capsicum Chinense. my favorite plants in the world. they can kick my rear end up and down the street, i'm up for it. I'll probably grow a hab or scotch bonnet once I narrow the field a bit. I'm the only one in my family who will eat anything spicier than restaurant salsa (although my 3 year old is working his way up  ) so I'm going for a broader survey of mild-to-medium first to figure out what I might actually get some use out of.
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Mar 23, 2023 01:26
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Look at Trinidad Scorpion seeds. You'll get a little more heat than habs and a LOT more flavor. I think habanero is easily the worst and most useless pepper. RE: dried peppers, you don't need anything other than some room and air. I've been drying poo poo loads of peppers for years and it is literally just a few trays in my laundry room. It can lead to some spicy laundry and a pissed off spouse but she's figuring it out.
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Mar 23, 2023 01:48
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I'm too lazy/busy to start seeds. Where can I get more exotic hot pepper plants already ready to put in? Beyond what home depot would have. I'm in northern virginia. I'll try my local farmers market I guess. In year 2 at my new house. Last year the stuff I just crammed in the ground south facing, no soil amending grew the best.
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Mar 24, 2023 16:02
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I got my seeds from superhotchiles.com (purely because someone screenshotted their cart upthread) and they sell plants too, although they were all "coming soon."
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Mar 24, 2023 16:06
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Comb Your Beard posted:I'm too lazy/busy to start seeds. Where can I get more exotic hot pepper plants already ready to put in? Beyond what home depot would have. I'm in northern virginia. I'll try my local farmers market I guess. Yeah superhotchilies.com sells starts of most of their seeds but I would check often because I think they have a tendency to sell out quicker than the seeds.
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Mar 25, 2023 23:59
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I’m waiting for my visa in Singapore, have been spending time wandering around grocery stores and wet markets trying to get a handle on what is available and how broke I am gonna be trying to buy food here. Looking to find a hot sauce that is not Tabasco - no luck so far. Looked at a local online place and the cheapest I can get tapatio is 16 us earth dollars for a normal size bottle Lord have mercy
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Apr 9, 2023 14:32
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That’s odd, I would have thought a food city like Singapore would have some good/interesting options. Maybe everyone just wants chili oil (which is very good)
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Apr 9, 2023 16:22
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oh for sure, you can find all sorts of chinese/indonesian/malay/indian sauces and pickles and what not, and our fridge is full of them, but sometimes I just wanna make a simple quesadilla at home and want my regular hot sauce, ya know? 
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Apr 10, 2023 01:18
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Just bought some pepper plants. Assuming they grow, what are some neat recipes these types might be good for? Tabasco Shishito Thai Super Hot
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Apr 29, 2023 19:31
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Annath posted:Just bought some pepper plants. Assuming they grow, what are some neat recipes these types might be good for? Ferment the Tabasco and turn it into vinegar sauce. Eat all the shishitos by either pan frying or quick grilling. Make lots of Thai Super Hot curry and stir fry dishes all summer, then dry the rest and use them all winter in stir fry dishes. These can also be pickled and used like that too.
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Apr 29, 2023 19:39
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Jhet posted:Ferment the Tabasco and turn it into vinegar sauce. Excellent ideas! Any recipes for how to use the Thai peppers for curry? I've made fermented hot sauce before, but I usually just buy Golden Curry roux blocks lol.
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Apr 29, 2023 19:43
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Jhet posted:Ferment the Tabasco and turn it into vinegar sauce. Thai bird chilies freeze really well too
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Apr 29, 2023 21:28
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Blistered shishito peppers are way, way up there on the pepper pantheon for me.
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Apr 29, 2023 23:47
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shishitos are indeed very good in a veggie stir fry. or you can just char them and eat 'em by themselves. they aren't very hot with the occasional outlier so you can just snack away.
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Apr 29, 2023 23:56
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mischief posted:Blistered shishito peppers are way, way up there on the pepper pantheon for me. I'd grow them, but I can just buy them by the giant bag for $3 most of the year. What I'm saying is we eat a lot of blistered shishito peppers. Annath posted:Excellent ideas! Thai curry paste is much different than the Japanese curry roux blocks. https://www.eatingthaifood.com/thai-red-curry-paste-recipe/ This will get you pretty close, but you can replace the peppers with the ones you grow, but may want to partially replace with a serrano or fresno unless you like it plenty hot. It's a much different flavor profile with a lot more funk from the shrimp paste, but don't skip it.
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Apr 30, 2023 00:02
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My favorite roasted pepper recipe is rajas con crema
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Apr 30, 2023 00:04
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I’d like to put in a plug for the “Fresh Finds” hot sauces sold at Big Lots. In particular, their Trinidad Scorpion hot sauce. It’s a solid superhot hot sauce, although I’d put it on the milder end of that. More complex than a pepper mash sauce, but not by a lot. It’s a touch heavy on the salt for my taste, but I’m more sensitive to that than most. Overall I’d say it’s not amazing, but it’s quite decent. It’s also $1.50 US per bottle. At that price point, it has absolutely no flaws that I’m unwilling to overlook. Their pineapple habanero sauce is the same price and is also good. Their ghost pepper sauce tastes like a completely generic ghost pepper sauce, which I’m bored enough with in general to write off.
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Apr 30, 2023 01:02
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mischief posted:Blistered shishito peppers are way, way up there on the pepper pantheon for me. One restaurant offers blistered shishitos on a fajita like hot plate. It never fails to inspire 3-4 copycats every time we order it. I miss my bougie grocery store that had a big section of shishitos. I’d get a big bag and blister a handful at a time as a cooking snack.
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Apr 30, 2023 05:59
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Threw some shishitos on the grill over some inferno-hot lump charcoal yesterday before I put on the main course. Hadn't made them in ages but y'all reminded me that they exist. 5/5 easiest appetizer ever, no pics because they basically vanished immediately.
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May 1, 2023 14:22
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There's the added bonus that if you're willing to haaafffhshashachasha you can sneak a few right off the grill as your own app while you cook.
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May 1, 2023 16:41
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mischief posted:There's the added bonus that if you're willing to haaafffhshashachasha you can sneak a few right off the grill as your own app while you cook. I'm always willing to haaafffhshashachasha
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May 1, 2023 19:08
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Totally, if the roof of your mouth isn't hanging in shreds you've been missing opportunities
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May 1, 2023 20:06
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Buggery and damnation. My garden centre pulled a fast one on me. I grabbed a couple trays of seedlings, brought em home and plugged em into the dirt. When I went to plant the tags to keep track of what's where, I found out my tray of habaneros was actually a tray of stupid mariachi peppers. I can't make good hot sauce with sweet peppers, dangit.
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May 18, 2023 03:27
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Has anyone here tried the various Matouk's sauces? I have the Calypso currently and it's just a little too hot for my tastes - but the flavor is awesome. Unfortunately, I can't see to find a comparison among them anywhere online. I can also get their Salsa Picante and Hot Pepper Sauce locally - are either of those as intensely fruity, but with less heat? Or does anyone have a recommendation for a fruity hot sauce that isn't as hot as Calypso?
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May 19, 2023 03:44
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The mustard in the Calypso Matouks does a lot of heavy lifting. I don’t know that I’ve encountered anything like it. There’s been a lot of hot mustards, but nothing quite like it for me that isn’t a riff on the same sauce with the same heat level.
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May 19, 2023 04:14
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I think the Salsa Picante and Hot Pepper Sauce are the same bottle? I'm pretty sure that one is hotter than the Calypso. I've tried the West Indian Hot Sauce and from what I remember it's milder but doesn't have quite the same fruit flavors of the Calypso. It must not have been very memorable because I went back to the Calypso even though it is a touch too hot for how thick it is.
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May 19, 2023 11:47
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Human Tornada posted:I think the Salsa Picante and Hot Pepper Sauce are the same bottle? I'm pretty sure that one is hotter than the Calypso. I've tried the West Indian Hot Sauce and from what I remember it's milder but doesn't have quite the same fruit flavors of the Calypso. It must not have been very memorable because I went back to the Calypso even though it is a touch too hot for how thick it is. This is exactly how I feel - it's too thick to add it to a lot of things, I'm thinking I'll start mixing in a bit of honey and start using it in limited quantities as a marinade for chicken. I love the flavor but I wish the heat were turned just a bit down.
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May 19, 2023 11:53
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Mix it with a healthy amount of yellow mustard and mango puree (or honey) and a lil melted butter (if that's your thing) for an unbelievable wing sauce
Human Tornada fucked around with this message at 13:16 on May 19, 2023 |
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May 19, 2023 13:08
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Human Tornada posted:Mix it with a healthy amount of yellow mustard and mango puree (or honey) and a lil melted butter (if that's your thing) for an unbelievable wing sauce Looks like I'm buying some wings next week, this is an excellent idea. Thanks!
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May 19, 2023 13:19
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https://www.yaisthai.com/products/chili-garlic-hot-sauce Most enjoyable Thai sauce in a long time, likely due to simply not putting other stuff into the mix beyond The Thai up front----finest $3 on taking a chance in awhile~
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May 20, 2023 13:04
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Finally have a ripe hurt berry pod, the inside is coated with pure capsaicin oil. It smells so hot but incredibly fruity.  I've got about two dozen more of these on the way, I think I'm just going to dehydrate pieces of them and vacuum seal them to add to other sauces and dishes. I'm also growing a ton of these milder cayenne-style "Bangalore Whippets Tail" so I might try those as a base to a sauce and add a HB for heat.  Any other ideas for what to do with peppers that are too hot to use fresh?
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Jul 19, 2023 22:04
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Ferment and mash is a popular route. Vinegar can cut out a lot of the heat. You can also make a proper sauce with vinegar and tomato, since tomato will also cut it, and something like pineapple will also help if you wanted or didn't mind something fruity. Regular sugar is also an option for tempering down heat.
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Jul 19, 2023 22:12
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