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Old 12-01-2008, 01:13 PM   #21
zoebisch01's Avatar
Nov 2006
Central PA
Posts: 5,182
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I loathe any 'hot sauce' with extract. Can't get into that lovely metallic taste on the palate.

Louisiana is pretty good, Peppers, Vinegar and Salt. Sans Xanthan Gum and crap like that. I don't care much for Tabasco because I find it too vinegary. Melinda's is decent. I really don't care for the "El Yucateco" brand because they add some weird crap including food coloring.

So I make my own. Things like Smoked Jalapeno and Onion. Habanero hot sauce. Chili Oil. Jamaican Jerk (albeit not so much of a hot sauce as it is marinade).

For Chili Oil take a bag of dried red Chili, whatever floats your boat. Usually I use Thai Chilies. Grind them up into a powder. Add an equal amount (by volume) of Peanut Oil (not the toasted kind, the neutral one) into a pot, heat on low for about an hour (the idea being to extract the heat and color, don't let the Chilies burn or turn dark) and then funnel it into a bottle. A few drops onto some Tom Yung Goong.
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

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Old 12-01-2008, 03:00 PM   #22
Zymurgrafi's Avatar
Feb 2007
Posts: 2,427
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Originally Posted by zoebisch01 View Post
So I make my own. Things like Smoked Jalapeno and Onion. Habanero hot sauce.
Do you have any recipes or is it just a wing it kind of thing? If so, any basic procedures?

I tried once but it came out all wrong. Too vinegary and not very hot or flavorful.

Bristle Bros. Brewing

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