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Homemade hot sauces
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| Srussell |
Anybody make their own? I just started and this one came out awesome.
16 habanero peppers
8oz garlic chili sauce
4 cloves garlic
1/4 cup honey
3 tablespoons fresh squeezed orange juice
1/4 distilled vinegar
Pinch of salt
Liquify in vitamix and voila.
Pretty tasty. |
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| Spacey Orange |
isn't that cheating with the garlic chili sauce? what is that?
edit:
actually I make some but I call it salsa. sauce is more concentrated like sriracha. i use onion powder, garlic powder, red ripe tomatoes, a pinch of msg and salt, red fresno pepper for a deep red color, diced onion and cilantro and smoked pequin peppers imported from guatemala. delicous stuff. |
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| Srussell |
Kinda, it's Huy Fong garlic chili sauce. I used that but you could make your own with Thai chilies. The pepper selection here is rather limited. Habaneros are the hottest you can find fresh, next being jalapeņo/Serrano.
I'm trying to find a good place to order fresh or dried ghost and/or scorpion peppers. |
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| Spacey Orange |
have you tried dried peppers? i'm not sure where you are but around here (SF bay area) you can get all types. sometimes you can even buy preroasted peppers that add smokiness, which some people like.
if your ever interested in some smoked pequin ones pm me. i buy and sell them commercially. |
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| Srussell |
I've never tried dried peppers, but I think if I'm going to find anything hotter than habaneros they'll probably be dried.
I'm mostly interested in sauces that are much hotter than Pequins but thanks for the offer. Cholula is pretty mild IMO. |
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| OrangestO |
| No cilantro? Gtfoh. |
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| OrangestO |
| Oops. Salsa ≠ hot sauce. |
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| Jon_Snow |
Last month I made chile sauce from dried peppers. It was messy, time consuming and the taste is a little odd.
Hispanic grocery store has the widest selection. Most people don't make hot sauce too hot because you can't taste the depth of flavor. But if that's what you want they sell dried ghost peppers and de arbor. You can also grind the seeds.
Here's the recipe I used
http://www.oregonlive.com/mix/index...th_more_fl.html |
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| Srussell |
Yeah I got a hot sauce cookbook that has sections on what flavors "stand up" to the heat. Obviously garlic, and citrus juices were big ones.
The next one I'm making is scotch bonnet, orange juice, vinegar, lemon juice, lime juice, salt, pepper, garlic, ginger, curry powder, allspice, nutmeg and cinnamon. Seems intriguing. |
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| Srussell |
| Another was habaneros, mustard, mango, OJ, vinegar, brown sugar, curry powder, cumin, coriander, salt and pepper. |
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