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Kafka Esq. posted:Mcilhenny Habanero Tabasco Sauce. I swear to God, I could have this on everything. I bought a 24. ThomasPaine posted:I genuinely like Tabasco's habanero sauce, am I a joke? To add to the discussion: How do you all feel about refrigeration? Do you store your sauces cooled or at room temperature?
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Aug 7, 2014 16:01
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This is normally posted in every GWS hot sauce thread, but hasn't been seen in this one yet: http://www.goonswithspoons.com/Mango_Habanero_Hot_Sauce All credit goes to NosmoKing. This is a good (and easy) recipe that was posted here a few years ago. It's a great start to learning to make and customize your own hot sauces.
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Aug 18, 2014 14:57
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Fooley posted:Random parts of my hands are burning and I'm probably going to burn my dick off the next time I pee, but it was worth it.
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Sep 2, 2014 16:39
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Senior Funkenstien posted:These bad boys right here. Only tried the one on the far left so far and its kinda like a mix between rooster sauce and crystal hot sauce. Awesome on pizza. I've tried the Habanero Sharkbite variety in the middle of your picture. It's pretty good on, well, anything.
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Sep 30, 2014 15:54
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Dickey Butts posted:(gently caress tabasco) Tabasco > Louisiana > Crystal 
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Oct 31, 2014 15:25
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Habanero Tabasco is my #1 BFF
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Jun 12, 2015 18:09
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Chow Chow is a condiment created from cabbage. Originally from Newfoundland, I believe, and later introduced to Louisiana by French migrants where it became a staple in Louisiana/Southern cuisine.
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Apr 1, 2016 16:01
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Jose posted:its so much nicer than the regular stuff Tabasco Habanero really is a good sauce. It has just a hint of the fermented pepper mash taste that I like from Tabasco, without being quite so vinegary--and a good amount of heat and fruit. If I could only have one bottle in the pantry, I would seriously consider it as the one.
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Jan 16, 2017 19:43
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How long do dehydrated peppers keep? I have some Peruvian habaneros which are about at eight months in the jar now. I think they have lost a little bit of kick over time, but they still look just fine. Is there anything to watch for other than visible mold?
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Apr 7, 2017 15:25
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The Midniter posted:Nah, but when you cut them open to use them, peep the insides. I've had peppers mold from the inside out before. Dr_0ctag0n posted:Yeah it sucks, they mold on the inside but look great from outside. I had to toss out so many when dehydrating. Thanks, good advice. I actually halved them prior to dehydration for that very reason.
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Apr 9, 2017 01:08
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pahuyuth posted:Tobasco just released a Scorpion sauce, something like 20000 scoville. It's only available via ordering from their site or from their company headquarters in the state of Louisiana. uber_stoat posted:sold out. darn it. They are making a second batch and taking orders now on their website, FYI.
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Aug 15, 2017 15:12
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First time growing some really strong peppers (7-Pot Browns). Any tips on encouraging your peppers to ripen? They are all staying green and I’m worried the cooling temps and shortening sun are going to win the race.
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Sep 25, 2017 18:49
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OK, USA. I have a lot of time invested in these plants, but it sounds like I shouldn’t be too worried as frost is still a ways off. Thanks for the reassurance. My tabascos had been very prolific and turning red on their own all summer, but then suddenly stopped and have been setting green for a long while, too. The shift in sun inclination into Fall has started to partially shade them and I am wondering if that is the culprit.
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Sep 25, 2017 21:09
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Looks like 7a fits about right.
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Sep 26, 2017 01:17
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Suspect Bucket posted:Good zone, not too cold too soon. Are these peppers potted? What daily and over night temps are you seeing right now? Have you taste-tested the peppers? Does it still have flowers?  . Peppers are not potted; temperatures are in the mid-80s and lows in the mid-60s past couple of weeks. However, this is looking to be the week we drop into the mid-40s at night, and the sun-angle is lower now and trees are now cutting off a lot of sunlight. I cannot afford to pot and keep indoors, so unfortunately have to treat as annuals. I planted poblano, habanero, tabasco, chiltpin wahiro indian, 7-pot browns, and carolina reapers this year. The poblanos, habaneros, and chiltpins have done nicely and are very productive. The tabasco started off well, but then the fruit suddenly stopped ripening. The 7-pot and reapers have been slow-going, and would not seem to ripen at all.Pictures: 7-pot plant, 7-pot fruit, and tabasco. Someone recommended throwing a few banana peels under the plants, to see if the gasses released during decomp would promote ripening. Within two days, my 7-pots began to brown (picture of 7-pot fruit). I'm taking this as a win, and plan to wait and see if the reapers and tabascos will follow. Squashy Nipples posted:I agree, but I do really like the habanero one.
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Oct 8, 2017 20:53
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Pioneer42 posted:Habanero > Chipotle > Original  Picked this one up at the store. I love the red for south-of-the-border recipes, so I am hoping this will be a step up:  Also, what do you do with a weekly garden haul like this?  Well, if you've preserved all you need already, you stuff them with cheese and sausage. 
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Oct 19, 2017 01:31
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The Firehouse Subs brand Datil pepper sauce (Captain Sorensen's?) is actually pretty legit on its own. It's the one you can buy in the fire hydrant bottle.
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Oct 24, 2017 02:20
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Juaguocio posted:The green El Yucateco was my favorite. I'll definitely be getting some more of their stuff once I feel like eating hot sauce again. For me, its the black label habanero El Yucateco. Pretty much hits the mark on anything.
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Dec 6, 2017 03:50
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Human Tornada posted:Best hot sauce for eggs is Habanero Tabasco. Second place is Valentina Black Label. I am going to sound like a commercial here, but Habanero Tabasco is my top favorite Louisiana-style sauce. My GOTO for eggs, pizza, shrimp, etc.--basically anything outside of Mexican dishes (for which I prefer El Yucateco black label). It is the perfect balance to me of flavor and fruitiness and fermentation pungency, while being hot enough to be interesting without overdoing it. I will be trying the Scorpion Tabasco next to see if it compares. Edit: I know this isn't gardenchat, but I just pulled these out of the garden: Tabasco, Trinidad Moruga Scorpions, Bhut Jolokias, and a couple of Poblanos. Any suggestions on what to do with them besides just drying them out? 
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Sep 27, 2018 02:23
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Trinidad scorpion (garden-grown) top round jerky fresh out of the dehydrator. Smells incredible, but I may have overdone the dosage as my hand is burning just from touch. Hoping it’s edible.
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Dec 10, 2018 15:53
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uber_stoat posted:I've never seen that roasted pepper one before, gonna have to try that. It’s pretty good. Not especially hot, but focuses on flavor. Hints of balsamic, so it is a little sweet/tangy, and so pairs well with vegetables and meats.
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Feb 6, 2019 15:11
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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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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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 Another visit to the garden. At some point I crossed a line. I'm not even sure what to do with these anymore beyond dry them and add to the stores.
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Sep 11, 2019 12:49
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Thank you for the compliments. I should have mentioned that the harvest is Carolina Reaper, 7-Pot Brown, Habanero, Peruvian White Habanero, and Tabasco. Except for the oranges the seeds came from PuckerButt. The 7-Pots have traditionally been my favorite, but this year I have really enjoyed the Peruvians. Like a Habanero, good balance of flavor and heat, in a convenient-sized package. I like to make mango/peach sauce from the Habaneros, and usually dehydrate the rest. At the end of season I pick all my green Tabascos and use for vinegar. I, too, think I will give the fermenting recipe a try. When prepping the ingredients, should I do anything to the pods beyond giving them a good rinse in water after bringing them in to reduce contamination? Also, I have never tried freezing. Any tips on how to store/freeze/thaw?
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Sep 12, 2019 11:51
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Convinced my SO to make an extra stop on a road trip at the end of last year. Picked up my seeds for this season while I was there, to save on shipping, and a few bottled sauces.  Everything going great with the seedlings, a couple more weeks and they'll be ready to head outdoors.  Also, of their bottled sauces, this one has been my favorite. Not a fan of silly names, but its one I might pick up again. It is mainly ghost pepper mash; so it's got a good flavor and not stupid hot. 
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Apr 14, 2020 01:44
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I have a mix of plants this year--Peruvian Habaneros, 7-Pot Browns, Carolina Reapers, Aji Verde, and an Orange Thai anuum variety--loaded with unripe fruit. I typically dry/freeze them, pickle, or make salsa/sauces. For the sauce plans this year, I have some curiosities about Scoville ratings. If I have a rough idea of the min/max/median Scoville rating of a particular cultivar, what is the best way to estimate the resulting Scoville rating of a home-made sauce? Just for curiosity, not commercial. For example, if Peruvian Habaneros average around 200 thousand SHU (understanding the variation in the actual value of my plants), and I blend the fruit into a puree, is the puree still equivalent value? If I have mixed a sauce with other ingredients (fruit, carrots, onions/garlic, etc) and vinegar can I unofficially estimate the resulting SHU using a ratio of mass of peppers vs other ingredients, or are all bets off?
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Jul 30, 2020 17:08
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There needs to be a better way. Like a litmus paper for capsaicin. Even if everyone senses it differently, at least something objective to evaluate.
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Jul 31, 2020 16:39
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So is the “5-panel” taste test deprecated? I know simple chromatography can be done at home, but does separating and identifying capsaicin require a real lab?
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Aug 1, 2020 15:11
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An article came up today with some https://www.bloomberg.com/features/2022-mccormick-franks-cholula-hot-sauce-supremacy/ I, for one, will go down kicking and screaming clutching a bottle of Tabasco family reserve.
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Jan 28, 2022 16:09
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I grew those Zapotec Jalapeños last year. They were excellent. A little on the smaller side, but good flavor. I’d also recommend their Rayados variety. Also, what I love about ordering from Refining Fire is that they usually toss in some random seed packets as a bonus, which gets me to try varieties I never would have picked on my own.
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Feb 6, 2023 14:16
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