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I made this sauce awhile back using 2 habeneros and it was too mild. So I added 4 more and it was still too mild. That's 6 drat habeneros so I don't know if the sauce is just incredibly well balanced or I got some bogus habeneros. The sauce is really good though, just needs to be hotter. http://www.seriouseats.com/recipes/2012/05/mango-habanero-barbecue-sauce.html
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Nov 10, 2014 08:37
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I removed the seeds because I didn't want them in the sauce.
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Nov 11, 2014 22:43
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FATWOLF posted:2tsp of seeded habaneros in over 3 cups of other stuff is weak as hell. that recipe will never be hot. That's what I needed to know. I rarely use habeneros because my wife hates spicy food.
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Nov 13, 2014 07:10
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mostlygray posted:The mango really dulls the heat. When I do my roasted Tomatillo salsa, I use 3 to 5 whole habeneros (seeds and veins) for 1 quart. 3 makes it pleasantly hot and 5 makes it exciting. It's amazing how sweet ingredients take down the heat (carrots, fruit, etc.) Exciting is the goal. I can't wait to make another batch. On another note, I've never worked with dried habaneros. My neighbor gave me some dried habeneros and dried cayennes and I want to make a chili powder but am unsure of what kind of ratios. I've made the Alton Brown recipe many time and my family loves it even though they are not lovers of spicy food so I'd like to stay near the same heat level. A little hotter is fine.
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Nov 20, 2014 04:29
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Lime and cilantro, forget the vinegar. Really though, make it how you like it as you'll be the only one eating it.
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Apr 28, 2015 17:25
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Picked my first jalapeno from the garden and sliced off a piece to try, it wasn't what I was expecting. Two glasses of milk and two spoonfuls of sour cream later my eyes are still watering and my mouth is on fire. There wasn't even seeds or pulp in my slice, just green pepper. I thought I had some tolerance but either these jalapenos are hotter than normal or they are some other kind of pepper. They are exciting hot. Can't wait to make hot sauce from them.
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Jul 13, 2015 07:13
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Hard to say, they look like jalapeno. Maybe I'm a big sissy from eating too many store bought peppers.
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Jul 13, 2015 18:22
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Peppers are super super easy to grow.
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Jul 13, 2015 20:08
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Squashy Nipples posted:People don't seem to believe me when I tell them this, but I've spent a lifetime eating hot food, and I've never once had that problem. I believe you, I've never had that problem either but I have the metabolism of a snake.
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Aug 31, 2015 16:22
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I didn't even know that was a real thing until now, always thought it was a joke. So your butthole seriously burns?
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Sep 1, 2015 01:30
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[[ Please wait, retrieving information... ]]The Ferret King posted:Yep. A lot. drat, it sucks to be you guys. 
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Sep 1, 2015 06:27
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Doom Rooster posted:Very simple recipe: I'm going to save this recipe. It's blended, not cooked or anything?
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Nov 2, 2015 17:44
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Supermarket had Peri-Peri Hot on clearance, drat this stuff is delicious. I'm going back to see if they have any left.
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Feb 22, 2016 07:41
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At the rate I'm eating it I'll have to make my own. It's so fruity and delicious.
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Feb 29, 2016 02:49
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This stuff is poo poo. Not The poo poo, just regular ol' poo poo (bland).
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Mar 14, 2016 21:45
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But Not Tonight posted:it's kroger brand hot sauce, I mean come on :| That's no excuse for this level of blandness. I've bought other things of their Private Selection that were fine.
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Mar 16, 2016 18:28
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Or soak in buttermilk and drink the vodka.
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Aug 31, 2016 01:10
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Is that Woebers available in the States? I've never seen it.
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Jan 6, 2017 19:15
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I put dried habenero in vinegar to make a spicy vinegar for whatever. They reconstitute and I assume the peppers are safe pretty much forever as long as they are submerged? I don't refrigerate it and I'm still alive.
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Jan 17, 2017 23:11
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Jmcrofts posted:This is my current fav sauce: I love Peri-peri. Nothing quite matches the fruitiness.
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Apr 13, 2017 06:39
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Are you leaving or removing the pith/seeds? Leave them in for more heat.
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Jul 22, 2017 08:23
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I'm not as hardcore as most of you but I bought a bottle of Tropical Pepper Co Ghost Pepper sauce and it is cooking my rear end in a good way. I put about a tablespoon on my hamburger and that was probably too much, had to wash it down with a glass of milk and my forehead was beading up but it was fun and exciting. Spicy but with a nice fruity peppery flavor.
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Sep 17, 2017 07:25
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COOL CORN posted:there's gotta be something to get the same je ne sais quoi as a hot-sauce-laden wing.
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Sep 25, 2017 00:03
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You left off the sardine
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Sep 29, 2017 16:43
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Pioneer42 posted:Well, if you've preserved all you need already, you stuff them with cheese and sausage. Mmmmmmmmm! Coincidentally that's tomorrow's dinner.
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Oct 19, 2017 03:18
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iospace posted:Horseradish isn't capcasium. I think that was the point. "...has a massive capcasium tolerance..."
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Oct 19, 2017 07:11
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Dr_0ctag0n posted:. You don't buy beer that has a little cartoon slider of how drunk you'll get But maybe they should, that would be 100,000 on the lol's scale.
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Nov 1, 2017 17:40
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I have some Tabasco Sriracha and it 'farts' (for lack of a better word) everytime I open the cap. Basically air puffs out. If wait 3 or 4 minutes before opening it will spurt Sriracha all over the place. Why is it doing that? Previously I bought the brand with Chinese? writing and I don't remember it doing that.
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Apr 1, 2018 05:01
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After watching the video by Bon Appetit on making hot sauce I'm going to make some. He used Fresno and habenero but I want medium heat and fruity. Any specific recommendations on peppers and ratios thereof? At the local supermarkets, selection is usually limited to habenero, jalapeno, anaheim, bell, occasionally serranos. There is a real Mexican grocery nearby, I was there yesterday, but they don't have much more selection in fresh peppers. This weekend I'll check the farmer's market. https://www.youtube.com/watch?v=UGjCeAbWKPo
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Jun 1, 2018 05:04
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Found a Mexican farmers market. $2 worth of peppers. 
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Jun 5, 2018 05:23
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Yeesh, lets resuscitate this thread. I haven't started fermenting yet because it seems like something that can be hosed up easily if not done right and I want to read a little more. But I did make papaya habanero sauce. I don't know why but my blender wouldn't really give me a good puree and it ended up a bit pulpy. But no matter, it eats the same. Some papaya, 2 habaneros, 1 red jalapeno, some garlic and onion, a few spices. Lime juice and vinegar. I could have easily added another habanero but I wanted to keep it medium because I'm not the only person eating it. The papaya wasn't as ripe as I would have liked and was tart, so the sauce is more acidic than I'd like so I might add a little sugar. I'll try it on food first and see how it goes. 
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Jun 7, 2018 05:52
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Thanks. It is delicious but not hot enough. I might add 2 more habaneros, reblend and cook it for a few minutes. I added some to pizza sauce tonight and it was really good.
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Jun 8, 2018 00:48
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Liquid Communism posted:Fermenting's pretty easy, you just have to observe really basic sanitation, on the level of 'wash your jar and peppers'. Good. It looked easy but then I started reading /r/fermentation and suddenly it felt complicated.
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Jun 9, 2018 22:33
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Day 3 90% red/orange peppers, Habs, red jalapeño, & cayenne, but the couple golden cayenne really stand out for some reason. Also couple of garlic cloves in there. Smells amazing already. 
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Jun 19, 2018 00:02
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FYI, jalapenos washed, dried, and put in a tupperware will last a long time in the refrigerator and be as crisp as the day you picked them. I've kept them for several weeks with no problems.
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Aug 25, 2018 05:42
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dis astranagant posted:Very few people know how to begin a piece of technical writing. Even $300 textbooks gotta ramble on about god, mother and apple pie for 20 pages before they get into anything you might want to know. That's how writing is taught in college now. My wife is getting a degree in technical writing and they basically teach how to write mommy blogs. If I'm reading your technical article, I don't need to be sold on the why it's important and how I should feel about it, I'm already here reading it. SOLD. Let's get to the info. /rant I keep a box of those cheap polyethylene gloves like they use in cafeterias and they work well cutting up hot peppers. I still wash my hands before touching sensitive body parts. Also anyone who hasn't tried fermenting their own sauce should give it a go. My homemade hot sauce lights up my brain like nothing I've ever had from a store, I think it's the umami.
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Oct 5, 2018 19:34
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Ben Nevis posted:I started my first batch this week and I'm hype. It's a mix of random peppers from the farmers market. Some cayenne, hungarian wax, weird purple ones, some that may be aji amarillo, and red jalapeno. Same, they don't even label them here so I fill up a bag for $5 or however much they charge.
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Oct 5, 2018 22:34
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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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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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| # ¿ May 22, 2024 13:19 |
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Bertrand Hustle posted:Can I do a lactoferment with peppers I froze last year? Yes. Should probably add some fresh ingredients for insurance. Lactobacillus can survive freezing but most of them will die.
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Aug 20, 2019 17:41
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