Home Brew Forums > Food and Beverage > Cooking & Pairing > Started my first hot sauce
Reply
 
LinkBack Thread Tools
Old 12-21-2012, 04:56 PM   #31
eatmorefrogs
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2011
Posts: 134
Liked 36 Times on 23 Posts
Likes Given: 28

Default

Quote:
Originally Posted by CreamyGoodness View Post
If I take my pound of frozen jalapenos and put them in an oven with a little salt and olive oil, roast and then buzz in the cuisinart before mixing with some white vinegar... think I will have a product with nice pepper flavor and a little kick or think it would be a bust?

Sounds tasty to me. Give it a shot and let us know!

@Randar

What does fermenting do to the flavor profile? Does it give it a sour (like sauerkraut type of sour) twist?
__________________

At this point I just consider broken hydrometers the cost of doing business. The next step will be adding it to my grain bill.

eatmorefrogs is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2012, 05:27 PM   #32
cheezydemon3
Registered User
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: louisville
Posts: 12,967
Liked 1651 Times on 1241 Posts
Likes Given: 3007

Default

Quote:
Originally Posted by VegasJ View Post
thx

I went ahead and did about 1.5-2 cups to the 1/2 grocery bag... it was about 2lbs or a little more.

I have the sauce done... and I have this awesome smelling seed & skin pulp left over...

what do ya'll do with that? I'm thinking of using a spoon of it for some Chili today

ideas?
I would add enough vinegar to eliminate air bubbles and freeze it.

some of that on chicken enchiladas with cilantro would be magical!

Quote:
Originally Posted by CreamyGoodness View Post
If I take my pound of frozen jalapenos and put them in an oven with a little salt and olive oil, roast and then buzz in the cuisinart before mixing with some white vinegar... think I will have a product with nice pepper flavor and a little kick or think it would be a bust?

I cant stop buying these bags of produce manager special jalapenos for $0.99 a shot...
Olive oil in hot sauce might be a no no if you plan to keep it long.
__________________
cheezydemon3 is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2012, 10:30 PM   #33
Randar
Damn right I got da brews
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Randar's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Wheeling, IL
Posts: 31,010
Liked 4694 Times on 4590 Posts
Likes Given: 2402

Default

Quote:
Originally Posted by eatmorefrogs View Post
@Randar

What does fermenting do to the flavor profile? Does it give it a sour (like sauerkraut type of sour) twist?
Not much discernible impact. Any vinegar you add will be more powerful than the lactic acid produced (which is generally pretty subtle). More than anything, it is for the preservative effect. The lactobacillus not only eats some of the easily fermentable sugars, but it will lower the pH far enough to prevent spoilage and give it storage stability you otherwise would not have without risking mold growth and spoilage
__________________
He only likes his bearded sluts under Shecky's age... -Randar
Errr, that's where I have to correct you. My wife is older than shecky. -KCBrewer
...I like my beards on women. -KCBrewer

Get rich or get sandy trying...-AZ_IPA

Randar, send me some of your hot fluids, so that I can put them in my mouth.-TowsonTiger22

I feel like I may need to take a stroll around gen pop and say hi to my subjects.-Ace_Club
Randar is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2012, 06:33 PM   #34
CreamyGoodness
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CreamyGoodness's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Astoria, NY
Posts: 7,016
Liked 1837 Times on 1262 Posts
Likes Given: 3189

Default

Made a VERY simple sauce last night. Roasted the peppers in a clay casserole with lid and an onion and 4 cloves of garlic in tin foil. When they were adequately roasted I trimmed and threw all into the processor with salt, pepper, and white vinegar and blended until smooth.

DEFINITELY a jalapeno sauce. Really nice pepper flavor, and only a wee bit of kick.

__________________


You are more likely to have a threesome with members of the Japanese women's curling team whilst spinning a plate on your head than you are likely to screw up a batch of JAOM.

YES, WE HAVE TRIED OTHER YEASTS! USE BREAD YEAST FOR JAOM!

CreamyGoodness is offline
 
Reply With Quote Quick reply to this message
Old 02-20-2014, 03:20 AM   #35
eatmorefrogs
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2011
Posts: 134
Liked 36 Times on 23 Posts
Likes Given: 28

Default

Megabump.

I'm about 6 weeks out from hitting the two year mark on my mash from this thread and I think I'm going to commit to making the sauce.

Any other mashes from this thread still going?

__________________

At this point I just consider broken hydrometers the cost of doing business. The next step will be adding it to my grain bill.

eatmorefrogs is offline
 
Reply With Quote Quick reply to this message
Old 02-23-2014, 03:20 PM   #36
KokomoSam
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: VillaPark, IL
Posts: 47
Liked 6 Times on 5 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Yooper View Post
Here's my clone of Marie Sharp's:
1 onion, chopped
2 garlic cloves, chopped
1 cup carrot, chopped
Water to cover
10 habanero peppers, seeded and fine chopped (more or less based on the heat level you desire.)
3 tablespoons lime juice
3 tablespoons white vinegar
1 teaspoon salt

Cook onion, garlic, and carrot in enough water to cover. Blend with immersion blender. Add habaneros. Blend with immersion blender. Add lime juice, vinegar, and salt to taste. Blend again, and store in fridge.
Yooper - New to hot sauce and a little confused. For the recipe above is there no pepper mash? Follow the directions and it is ready to go?
__________________
KokomoSam is offline
 
Reply With Quote Quick reply to this message
Old 03-09-2014, 01:21 AM   #37
Whut
Mmmmm, beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 2 reviews
 
Whut's Avatar
Recipes 
 
Join Date: Mar 2009
Location: Peoria, AZ
Posts: 8,444
Liked 1672 Times on 1565 Posts
Likes Given: 8607

Default

After trying Randar's 2013 sauce, I decided to give a small batch a try.

image.jpg  
__________________
IT Guys Vacuum 2013: Never Forget - WildGingerBrewing
I only like three kinds of beer: lkgged, bottled, or canned - bad coffee
I have some pent-up banning I need to administer - Reelale

Get off my lawn! - shecky
Shut up, old man!- Sharona
Whut is offline
 
Reply With Quote Quick reply to this message
Old 03-09-2014, 04:41 AM   #38
Bigcorona
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: , Texas
Posts: 381
Liked 68 Times on 50 Posts
Likes Given: 60

Default

+1 for the Randar sauce.

Something addictive in there?

__________________
Bigcorona is online now
 
Reply With Quote Quick reply to this message
Old 03-09-2014, 10:49 AM   #39
petey_c
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
petey_c's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Miller Place, NY (Long Island)
Posts: 1,142
Liked 44 Times on 42 Posts
Likes Given: 3

Default

emf, thanks for the bump. Kinda funny you bumped when you did. I just cracked my peppers (more of a dip than a sauce) open about ten days ago. Pretty good for a first effort I think. I may have some a little later today (still at work right now...).

__________________
petey_c is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hot Sauce? mikebowman Cooking & Pairing 9 05-04-2011 07:54 AM
BBQ Sauce Recipe kanielb1 Cooking & Pairing 7 10-06-2009 11:58 PM
applewine sauce Dr_Deathweed Cooking & Pairing 4 06-08-2009 05:35 PM
Hot Sauce & BBQ Sauce Dextersmom Cooking & Pairing 32 03-20-2009 12:52 AM
Beer Sauce... Revvy Cooking & Pairing 11 02-24-2009 10:07 PM



Newest Threads

LATEST SPONSOR DEALS