Hot Sauce Thread!
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- 147 Responses
- milfhunter4
- This looks lovely! What's in the rest of the sauce? And did you purée it? I ask because it still looks a bit chunky.Continuity
- @cont i did blend it but i do not so far where it becomes a mush since i like to have some texture.milfhunter
- ingredients:
- madame jeanette peppers
- onion
- garlic
- vinegar
- lemon
- sunflower oilmilfhunter - ow and a pinch of sugarmilfhunter
- That sounds awesome. Looks like a solid recipe, I need to try it!
Given the flavour notes of the peppers themselves, I'm surprised you didn't add fruit!Continuity - Seems to me actually adding pineapple or mango would take this to new heights. Or maybe I'm just talking shit.Continuity
- The peppers have a very fruity / juicy / citrus taste. They really give an aromatic flavour to your food compared to a habanero.milfhunter
- About your point to add Mango or Pineapple could definitely since it aligns with the taste of the pepper. Quickly googled it and it seems to be a thing.milfhunter
- Some dude used pineapple with the pepper:
https://soulfood.nl/…milfhunter - ^ Now we're talking! Adoboloco has both pineapple- and mango-based sauces, so adding fruit is most certainly a thing.Continuity
- That looks fantastic, I can almost smell the mango and pineappleBuddhaHat
- sausages1
Could put this in one of the cooking threads but this seems appropriate.
Nice warm spring day in Australia and it's hot sauce time. Put on a batch, about half a dozen bottles worth.
Current recipe is 1 red onion, 3 cloves of garlic, black pepper, mustard seeds, coriander seeds (cilantro for you Americans), fenugreek seeds, a bit of rock salt all crushed together in the mortar and pestle. Fry these off in a good quality olive oil then it's time for the heat.
8 reapers, 4 scorpions and a couple of ghost Nagas and a few tablespoons of reaper mash. 5 or 6 mesquite smoked superhots to make the burn last longer.
A liberal splash of unfiltered apple cider vinegar and then fill it out with home grown tomatoes. Finally a few of table spoons of golden syrup then onto simmer and reduce for a couple of hours.
Now that I've stopped sweating and crying the smell is delicious and it packs the right amount of danger-heat while still being tasty on almost everything.
I'd add some chipotle if I could find any but outside of capital cities they're hard to come by in Australia.
Finally, a tip for having chilli hands after handling superhots, rub some olive oil on your hands before you wash them and it binds the chilli oil so it all comes off. Now you can go to the toilet without screaming.
- utopian2
When you order stickers from Sticker Mule you'll get a free bottle of their Mule Sauce. I recently ordered some stickers for my client and they received a bottle of their Mule Sauce...they said it was actually pretty damn good.
- milfhunter2
- I kind of feel like if you're going to go beyond the 500 000 Scoville mark, it's pointless to try and convince people you 'like the flavour'.Continuity
- i have scorpion, reaper, ghost in my kitchen. powdered & whole. each have distinct flavors. the key is moderation. https://www.amazon.c…imbecile
- Oh, I need those spoons!Continuity
- @Cont agreed and good point imbecilemilfhunter
- PhanLo4
- damnYakuZoku
- Not sure why anyone would want to experience that.PhanLo
- Yeah, count me out.Continuity
- their stuff actually sounds pretty good.elahon
- prompt?utopian
- mmmbezoar
- Ass Juiceutopian
- Hot!hydro74
- Their branding is all over the place. The Sichuan is a minimal Batman. The Alabama White is.. a metal viking?garbage
- Been to a few taster sessions at their place here in Leeds. I like how ridiculou their branding is. Some great illustrations and some great tasting hot saucesIanbolton