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Old 03-23-2013, 04:11 AM   #21
Chadwick
 
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Feb 2013
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OMG, you have no idea how happy it makes me to know that craft brewers are also sometimes chili heads.

I'm a major chili head. I love a fine flavored sauce that the average Joe cannot appreciate. I've done a little experimentation with my own sauces. One ingredient that works very well but is rarely mentioned is bananas. They provide a nice sweetness to high powered sauces while adding texture and thickness without using xanthan gum.

That said, one of my projects this summer is to create a "dare" style hotsauce in collaboration with a local BBQ sauce maker I'm friends with. Not certain yet on the details yet, but it will include extracts for the sake of making it stupid hot.

My personal stuff doesn't use extracts, but when you use the right peppers you don't need extracts.

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Old 03-24-2013, 03:30 AM   #22
Gixxer
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That dare hot sauce? Hmmm... I bet Blair's 6am has that covered lol but yea making a sauce? Sounds painful!! Yet cool at the same time.
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Old 03-25-2013, 02:35 PM   #23
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Gixxer, you are correct. Blair has most of the bases covered in the realm of extreme sauces. I keep a bottle of 3am around myself for special occasions. To say "a dab will do it" can be an understatement.

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Old 04-02-2013, 03:01 AM   #24
AZ_IPA
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Quote:
Originally Posted by AZ_IPA View Post
Whipping some up right now:

4 dried habaneros
2 dried ghost peppers
10 dried arbol peppers
1/2 tsp. Aji amarillo powder
1 c. chopped carrots
1/2 c. vinegar
3/4 c. tomato juice
8 garlic cloves
3/4 tsp. pickling salt
3/8 tsp. Xantham gum

Simmering right now. Smells amazing!!
Straining and bottling this now. Really spicey, but not in an over powering way, and great flavor. Can't wait to let this sit in the fridge for awhile.

 
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Old 04-02-2013, 10:50 PM   #25
Tiber_Brew
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Quote:
Originally Posted by AZ_IPA View Post
Straining and bottling this now. Really spicey, but not in an over powering way, and great flavor. Can't wait to let this sit in the fridge for awhile.
Right on. I let mine sit as long as I can take it. I'm getting better with my patience lately.

How long do you usually let yours age?
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On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
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Kegged & conditioning:
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Current batch #: 227

 
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Old 04-03-2013, 07:17 PM   #26
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Here's a new recipe I made. I won't know exactly how it turns out for another few weeks, but from the samples I took while making it - it's hot.

1/4 Roma tomato
1/2 cup white vinegar
1/2 cup all natural unfiltered cider vinegar
25 Bhut Jolokia (Ghost peppers)
7 Habenero peppers
1.5 tsp pickling salt
1/2 tsp minced garlic
1/2 tsp dried onion
1/4 tsp xanthan gum

Pour boiling water over chilies in a bowl, cover with foil and let sit 15 minutes or until rehydrated. Add all ingredients to a food processor. Process until thoroughly mixed and chopped finely. Take a pH reading and make sure you're under 4.0. I like to be in the 3.3 - 3.5 range. Once processed, pour into pan and simmer while adding some of the leftover water from rehydrating the chilies. Stir on heat for about 15 minutes. Pour entire contents into a sanitized food container and let sit in fridge for about a week.

That's where I'm at now. I will strain the sauce mixture in a week and bottle it. Then I'll let it sit in the bottle for another week or two if I can help it, and I'll report some tasting notes here.

TB
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On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Oatmeal Stout 2. Oatmeal Stout 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227

 
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Old 04-03-2013, 07:31 PM   #27
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Quote:
Originally Posted by Tiber_Brew View Post
How long do you usually let yours age?
I don't know - it's my first batch!

Quote:
Originally Posted by Tiber_Brew View Post
Here's a new recipe I made. I won't know exactly how it turns out for another few weeks, but from the samples I took while making it - it's hot.

1/4 Roma tomato
1/2 cup white vinegar
1/2 cup all natural unfiltered cider vinegar
25 Bhut Jolokia (Ghost peppers)
7 Habenero peppers
1.5 tsp pickling salt
1/2 tsp minced garlic
1/2 tsp dried onion
1/4 tsp xanthan gum
Sounds good!


Just whipped up some habanero mango last night...

2 cups diced fresh mango
26 dried habaneros
1/2 cup diced white onion
~2 Tbsp minced garlic
3 cups apple cider vinegar
2 tsp. salt

I may add a little pineapple to it, as it wasn't quite as sweet as I was looking for; but I'll taste it again in a week or so before straining it.

 
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Old 04-03-2013, 10:53 PM   #28
Tiber_Brew
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Quote:
Originally Posted by AZ_IPA View Post
Just whipped up some habanero mango last night...

2 cups diced fresh mango
26 dried habaneros
1/2 cup diced white onion
~2 Tbsp minced garlic
3 cups apple cider vinegar
2 tsp. salt

I may add a little pineapple to it, as it wasn't quite as sweet as I was looking for; but I'll taste it again in a week or so before straining it.
It's hard to get a good idea of the heat and flavor when it's young. It's also hard to wait for it to mature when it smells so good. Kind of parallels beer in a way.
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On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Oatmeal Stout 2. Oatmeal Stout 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227

 
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Old 04-09-2013, 06:55 PM   #29
scutiger
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Garlic Four Pepper Hot Sauce:
7 fresh hananeros
2 fresh jalapenos
2 fresh seranos
1 fresh pablano
1/2 sweet onion
1 tomato
2 heads of roast garlic

saute it all together (preferably outside, I don't want those fumes in the house), put it all in the food processor add about 1/2 cup of vinegar to thin it out. Strain it into a pot and add about 1/4 cup honey, 1 T salt, and some cumin. Simmer, and store in a mason jar. Tastes amazing, very hot, but lots of sweet roast garlic flavor as well.

 
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Old 07-09-2013, 05:44 PM   #30
N7KMS
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Feb 2013
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I just whipped up my first batch of gooood hot sauce, this is another one of those things that I'll never buy from the store ever again. I used 10 habaneros with seeds (paid all of 80 cents for them!) plus the meat of one mango. I had intended to run everything through my juicer but the habs kept clogging up the spinning blade so I put them in the ninja and ran it until they were pretty well mushed, then added the mango a few pieces at a time and ran it until it was a nice pastie consistency. It came out to about a cup of puree and I followed the 10:1 sauce:vinegar rule of thumb by adding just shy of 2 tablespoons of distilled white vinegar. I don't have any pH strips so I'm hoping the acidity is low enough, should be fine as long as I keep it in the fridge. After straining it I took a taste test and its real good, kind of tangy and sweet then whoosh! the heat comes on. It isn't a painful heat but it last a long time.

As soon as I find my flippin' camera I'll post a pic.
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