|
Those are both beautiful plants. The hurt berry is huge, I would be curious if it is actually as hot as the rest of that family. We grow 7 Pot Primo and they're usually half that size, that thing is massive. Sauce options really depends on volume. A handful of super hots pretty much disappears in your usual sauces. That always impressed me with "Reaper Squeezins" from Puckerbutt. There is nothing other than just straight up mash and it still tastes incredible.
|
#
?
Jul 20, 2023 01:02
|
|
|
|
| # ? May 22, 2024 05:29 |
|
|
Dr_0ctag0n posted:Finally have a ripe hurt berry pod, the inside is coated with pure capsaicin oil. It smells so hot but incredibly fruity. Here's the ones I've done in the last couple years. Jhet posted:Put a bunch of my chiles into ferment now that they’re about done growing. Two sauces, one red and one yellow. Ingredients from mildest to hottest. Both are happily fermenting in vacuum bags. In total it’s about 1kg of fermenting sauce. Jhet posted:
The Lemon Drop Vinegar was the one I've had the most of since doing a run of just cayenne vinegar (Crystal inspired) sauce. It's also almost gone already in under a year. Jhet fucked around with this message at 02:37 on Jul 20, 2023 |
|
#
?
Jul 20, 2023 02:34
|
|
|
I can't believe how absolutely perfect those peppers are. e: if you tilt it to 30 degrees left it makes a good screaming skull angerbot fucked around with this message at 03:32 on Jul 20, 2023 |
|
#
?
Jul 20, 2023 03:30
|
|
|
Speaking of, I picked up Woodstock Scorpion Pepper Hot Sauce and meant to post about it before forgetting! It's more mash than sauce, and you definitely feel the scorpion pepper, but it's really, really good. Will end up picking it up again I'm sure, though even this 5oz is gonna last a while since you don't need to use much. Picked up also Woodstock Scotch Bonnet Hot Sauce and it's okay. Nothing noteworthy but not a bad sauce either. Unlikely to pick up again. Also got Earl Jr. Ale House Habanero which is really quite good. It's not as good as Marie Sharpe's but it's good enough to replace it if you're wanting to opt out of the carrot base there.
|
|
#
?
Jul 20, 2023 04:13
|
|
|
i think those are the longest pepps i've seen. i love the weird looking ones.
|
|
#
?
Jul 20, 2023 04:20
|
|
|
Insane how closely they resemble the nails of Guinness Book record holders for longest nails
|
|
#
?
Jul 20, 2023 04:23
|
|
|
Perry Mason Jar posted:Insane how closely they resemble the nails of Guinness Book record holders for longest nails I grew two varieties of long crazy peps and these 'Thunder Mountain Longhorn' look more like those nails bc they're more curly and ugly looking.  They haven't started ripening yet but that pic is all from one plant. Here's some of the smoother whippets tails with a pencil for scale.  Jhet posted:Here's the ones I've done in the last couple years. Thanks!! Edit: Did you leave all those pods on the plant until they were all ripe or did you fill those bags gradually through the season? I can never tell when it's a good time to pick them other than the final color change or if it's a bad thing to leave them on longer. Dr_0ctag0n fucked around with this message at 21:48 on Jul 23, 2023 |
|
#
?
Jul 20, 2023 04:58
|
|
|
whoa
|
|
#
?
Aug 2, 2023 04:34
|
|
|
Gonna have to keep an eye out for when those release.
|
|
#
?
Aug 2, 2023 04:42
|
|
|
Made a batch of Fatalii jelly today, it's delicious and incredibly spicy.   Recipe I used: (makes about 4.5 cups) 8 Fatalii peppers 1 Red Bell pepper 1 lemon, juiced 3/4 cup Apple Cider Vinegar 3 1/4 cups Sugar 1 pouch of Certo liquid pectin I diced everything then threw it all in a blender, then cooked until it started boiling at 220F and added the pouch of pectin, then put everything in the jars and boiled them for 10 more minutes. Surprisingly there wasn't much tear gas created during the cooking process, the worst part was washing out the blender afterwards because of the steam from the hot water.
|
|
#
?
Aug 3, 2023 23:21
|
|
|
Space Jam posted:Gonna have to keep an eye out for when those release. There have been scattered sightings for the last week by the spiceheads. Meanwhile I hit up every supermercado in the ghetto and came up empty handed 
|
|
#
?
Aug 8, 2023 01:36
|
|
|
A lot of them rotate stock in and out quickly. Anything above jalapeño is a hot commodity. So I'd check them a few times each
|
|
#
?
Aug 8, 2023 02:15
|
|
|
really wanna try the chiltepin one, don't see many of those.
|
|
#
?
Aug 8, 2023 02:19
|
|
|
Does anyone have any good recipes for plum based hot sauce? I've got loads of plums to use.
|
|
#
?
Aug 13, 2023 16:46
|
|
|
What’s everyone’s favorite sauce for eggs? I have never used hot sauce on eggs but after dousing with choula I’m addicted.
|
|
#
?
Aug 13, 2023 17:13
|
|
|
Tabasco or Tabasco Habanero
|
|
#
?
Aug 13, 2023 17:56
|
|
|
I’d say Tabasco Habanero too. It’s a bummer though, my local Walmart stopped carrying it.
|
|
#
?
Aug 13, 2023 18:14
|
|
|
Buc-ees Taco Reaper sauce
|
|
#
?
Aug 13, 2023 18:31
|
|
|
There's basically no wrong sauce to put on egg. Eggs is one of the more perfect hot sauce mediums
|
|
#
?
Aug 13, 2023 18:43
|
|
|
We love Hippy Dippy Green from Angry Goat or Heatonist #4, their lions mane sauce. That's for fancy eggs. If we're just doing eggs and two meats and a biscuit diner style it's real hard to beat Louisiana in my opinion. Runny, vinegary, it just marries so well with an over easy egg sopped up with buttered toast (made out of the cheapest white bread you can find).
|
|
#
?
Aug 13, 2023 19:03
|
|
|
Perry Mason Jar posted:There's basically no wrong sauce to put on egg. Eggs is one of the more perfect hot sauce mediums What about cum
|
|
#
?
Aug 13, 2023 19:08
|
|
|
Bum the Sad posted:What about cum If your cum is spicy you need to see a doctor immediately
|
|
#
?
Aug 13, 2023 19:26
|
|
|
Bum the Sad posted:What about cum What about it
|
|
#
?
Aug 13, 2023 19:30
|
|
|
Perry Mason Jar posted:What about it Yeah!
|
|
#
?
Aug 13, 2023 19:50
|
|
|
I mean, technically it goes great with eggs. Or one egg, usually.
|
|
#
?
Aug 13, 2023 21:15
|
|
|
It’s El Yucateco Green or Louisiana depending on how I’m feeling that day. More often than not it’s the green though it’s just about perfect for eggs imo. I try my best not to cum on my eggs. Quite A Tool fucked around with this message at 23:07 on Aug 13, 2023 |
|
#
?
Aug 13, 2023 23:05
|
|
|
Tapatio is primo egg sauce to me.
|
|
#
?
Aug 15, 2023 18:07
|
|
|
For eggs I like Marie Sharps regular or grapefruit pulp.
|
|
#
?
Aug 15, 2023 18:10
|
|
|
Jehde posted:Tapatio is primo egg sauce to me. This before I discovered the giant bottles of Valentina Black Label (before I discovered Zindrew chili oil)
|
|
#
?
Aug 15, 2023 20:40
|
|
|
Perry Mason Jar posted:There's basically no wrong sauce to put on egg. Eggs is one of the more perfect hot sauce mediums This is the correct answer. Almost every hot sauce is great with eggs and your carbs of choice. Chili oils and crisps, puree, mash, it’s all good. Pick your flavor profile and have fun.
|
|
#
?
Aug 15, 2023 21:59
|
|
|
Jhet posted:This is the correct answer. Almost every hot sauce is great with eggs and your carbs of choice. Chili oils and crisps, puree, mash, it’s all good. Pick your flavor profile and have fun. I’ve got one. Blistered shishito and sesame seeds sauce I picked up from a coffee house in New Orleans. Heat comes from Thai chilis. Great when worked into a salad or wrap, but kinda funky on eggs.
|
|
#
?
Aug 15, 2023 23:40
|
|
|
Anything fermented is also good on eggs
|
|
#
?
Aug 16, 2023 00:09
|
|
|
Smugworth posted:This before I discovered the giant bottles of Valentina Black Label (before I discovered Zindrew chili oil) I was advised in this very thread not to sleep on the regular yellow label, and you know what? They were right. It's not as hot, but it tastes better. Yellow Bird serrano is solid on eggs as well. I'm on a real kick with that stuff right now. It just goes great on everything.
|
|
#
?
Aug 17, 2023 03:17
|
|
|
Oooh, Secret Aardvark Serrabanero. That's the egg sauce I couldn't remember. That stuff is incredible on a nice over easy egg with a slice of muenster on an everything bagel.
|
|
#
?
Aug 17, 2023 03:59
|
|
|
Hello I have discovered this thread. For the last two years I have been growing the following peppers: * Jalapenos * Fish peppers * Lemon Drop * Sugar Rush Peach (my absolute fave) * Biquinho * Jigsaw Last year I froze my harvest with the intention of making hot sauce but never did (I did occasionally make fresh salsa or guac with them). They are still frozen and I am about to have another harvest. I want to make hot sauces. My favorite flavor palette would be something sweet and spicy, preferably using local fresh peaches, apples, etc once they come into season, more fruit/pepper forward than vinegar forward (basically, for my favorite sauces, vinegar should never be one of the first 3-4 ingredients). If anyone has any recommendations on where to begin — equipment, methods, etc — I would really appreciate it. I am going to go skim through the prior 73 pages when I have a sec, but there wasn't much of an index in the OP (spoiled by Covid thread in this respect). I recently spent $200 lolsob at https://www.newenglandhotsaucefest.com/. Got a lot of great ones there, ama. 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! I think AGPC has this one that I tried (they had a different name but maybe they're still nailing the branding for it) https://www.angrygoatpepperco.com/products/agpc-chocolate-habanero-balsamic-black-garlic-hot-sauce?_pos=1&_sid=c0e9bd119&_ss=r AGPC ships a lot of New England hot sauces with free shipping over $75 FYI. edit: here's an example of one of my favorite sauces; I'd love to make something like this, but spicier https://www.sourcefiresauce.com/products/hm Petey fucked around with this message at 15:45 on Aug 17, 2023 |
|
#
?
Aug 17, 2023 15:36
|
|
|
If I made hot sauce with a bunch of hurt berry peppers at around 1mil scovilles and a bunch of fataliis at 0.4mil scovilles, does the concentration then equal out to roughly 1.4mil or would it dilute the 1mil pepper scovilles rating? I know it's a concentration measurement for that pepper, just not sure how adding dissimilar peppers together works.
|
|
#
?
Aug 17, 2023 15:51
|
|
|
Scoville is a subjective scale anyways. Theoretically it's how many parts water added to one part pepper it would take to make it undetectable. So a drop of 1m scoville hot sauce would take 1m drops of water to not be tasted. But since taste is completely personal it's all kinda made up. But in a perfect world it's a straight scale so the two peppers would average out normally
|
|
#
?
Aug 17, 2023 16:39
|
|
|
  
|
|
#
?
Aug 17, 2023 17:17
|
|
|
Soul Dentist posted:Scoville is a subjective scale anyways. Theoretically it's how many parts water added to one part pepper it would take to make it undetectable. So a drop of 1m scoville hot sauce would take 1m drops of water to not be tasted. But since taste is completely personal it's all kinda made up. But in a perfect world it's a straight scale so the two peppers would average out normally I think they quantify the capsaicin and use a conversion factor to get the Scoville number now.
|
|
#
?
Aug 20, 2023 08:01
|
|
|
|
| # ? May 22, 2024 05:29 |
|
|
That makes sense but I wonder who the lucky guy is who set the conversion rate
|
|
#
?
Aug 20, 2023 10:09
|
|