I add one finely chopped to a Pale ale, like dry hopping, let sit two weeks, and serve! Nice spicy kick to the Ale.
Homemade hot sauce recipes
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I add one finely chopped to a Pale ale, like dry hopping, let sit two weeks, and serve! Nice spicy kick to the Ale.
bottlebomber
Well-Known Member
Looks like you hit up PepperJoe.com
HoppyDaze
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Yeah, I hope to melt someone's face off.
I actually got them from a private party, but I wouldn't be surprised if they originated there. These are all at least second generation since they came from his pods in previous years.
bottlebomber
Well-Known Member
Nice. I've been wanting to order for awhile now, but I always forget until it's too late. Those hot peppers need a nice long growing season.
I haven't had very good luck germinating pepper seeds except for japs and habs. Bought some specialty superhots from refining chilies and am hoping the heating pad on low and the cake box works this time. Pepperjoe.com is my next stop if I can't do these this year. You guys doing seed exchange after the season with some of your extras? I really want Carolina reaper for next year. Can't believe it beat the scorpions that fast for worlds hottest.
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HoppyDaze
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I germinate the old fashion way...wet paper towel in a dark warm area. All my super hots as well as my cayenne and habanero sprouted like champs. They do take a bit longer than other vegetables.
I do 1" square newspaper boxes with potting soil in a cake box over a heating pad on low. Works great for everything except these recently purchased pepper seeds. Maybe I got bunk seed.
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I've had good luck with rockwool cubes. Use slightly acidic water to germinate, then just remove the plastic wrap and stick in dirt after it sprouts.
Not sure I'll get anything to fruit this year, since there's still about three feet of snow over my garden area and it's still way too cold. Hopefully it warms up and melts soon...
Not sure I'll get anything to fruit this year, since there's still about three feet of snow over my garden area and it's still way too cold. Hopefully it warms up and melts soon...
HoppyDaze
Well-Known Member
Can we post non homemade stuff here?
Had some of these tonight. Epic. I was the only one that could handle the bonnet and it was solid to say the least. The jalepeno went perfect with the carne asada. Very unique aftertaste
Had some of these tonight. Epic. I was the only one that could handle the bonnet and it was solid to say the least. The jalepeno went perfect with the carne asada. Very unique aftertaste
bottlebomber
Well-Known Member
Those look premium. You order them?
HoppyDaze
Well-Known Member
elsphinc
Well-Known Member
I like to make fermented hot sauces. I use fresh peppers covered in water and salt and let it sit out to let lacto go to town on it for a week or so. Then I puree and season. It seems to give a nice tang.
bottlebomber
Well-Known Member
I do the same, but instead of adding water I put my peppers through the juicer, then I pour the juice over the pulp after salting it. Then after a week or so I'll purée it and put it in the fridge. It lasts for a year if you salt it well enough.
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Weezy
Well-Known Member
Any tips on getting these to thicken up some? The family would rather have something thicker like Frank's more so than Trappeys.
HoppyDaze
Well-Known Member
Xanthan gum
paulster2626
Well-Known Member
So I have 2 small mason jars with some chopped up habaneros I grew in 2012 and just left to ferment. I have no clue what to do with these, but I've always wanted to make a solid hot sauce.
I would guess that there is about 400mL of fermented chopped peppers in each jar. Can anyone help guide me down a path of using this to make something decent with it? Or should I just toss 'em and make one of the recipes already listed in this thread?
I would guess that there is about 400mL of fermented chopped peppers in each jar. Can anyone help guide me down a path of using this to make something decent with it? Or should I just toss 'em and make one of the recipes already listed in this thread?
bottlebomber
Well-Known Member
Either they're rotten or they're still good. If they're good, then I would maybe steam a little carrot and some mango, roast a couple cloves of garlic and blend it all together, salt to taste. Or you could simmer it with some apricot preserves and make a spicy glaze sauce. Just ideas. Really, the sky's the limit.
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These look great! Going to have to try a couple. Thanks for posting!
I've got a new recipe I thought I'd share with you guys. This sauce is delicious, and hurts like hell. A couple drops of this sauce to a bowl of soup, or a Tbsp in some buffalo wing sauce, and you'll feel it for sure. But, it's got nice flavor to it as well.
Recipe:
Yields about three 5oz sauce bottles
Process:
Same as my previous post here. Be sure to pour some of the leftover chili rehydration water into the sauce pan as you simmer to maintain yield volume.
The initial flavor is slightly sweet and fruity, met with almost immediate sharp burn. The burning lasts for a while, but tapers off to a tolerable heat within several minutes. It just invites me for another taste more and more. Great with buffalo wings, chili, Mexican foods, toss a tad into some fresh salsa, and more.
I've also got some new additions to my greenhouse:
Bhut Jolokia
Carolina Reaper
Thai Fire
Jalapeno
Cayenne
Can't wait to whip up some nuclear sauces with the fresh picked stuff.
Cheers!
TB
Recipe:
Yields about three 5oz sauce bottles
- 1/2 cup white vinegar
- 1/2 cup natural cider vinegar
- 50 Bhut Jolokia chilies
- 17 fresh Habeneros
- 2 tsp pickling salt
- 1/2 tsp minced garlic
- ~1/8th of a jumbo yellow onion
- 3 TB dark brown sugar
- 1/4 tsp xanthan gum
Process:
Same as my previous post here. Be sure to pour some of the leftover chili rehydration water into the sauce pan as you simmer to maintain yield volume.
The initial flavor is slightly sweet and fruity, met with almost immediate sharp burn. The burning lasts for a while, but tapers off to a tolerable heat within several minutes. It just invites me for another taste more and more. Great with buffalo wings, chili, Mexican foods, toss a tad into some fresh salsa, and more.
I've also got some new additions to my greenhouse:
Bhut Jolokia
Carolina Reaper
Thai Fire
Jalapeno
Cayenne
Can't wait to whip up some nuclear sauces with the fresh picked stuff.
Cheers!
TB
HoppyDaze
Well-Known Member
Just got some peppers in the mail.
Help on ID would be appreciated. The first is a reaper and the second a 7pot brain strain. Not sure about the others.
Help on ID would be appreciated. The first is a reaper and the second a 7pot brain strain. Not sure about the others.
How/where do you order fresh (not dehydrated) peppers through mail?
HoppyDaze
Well-Known Member
Baker's Peppers
order at your own risk...that's all I will say. I got mine fine but there was some fishy business regarding the shipping and tracking of the package.
order at your own risk...that's all I will say. I got mine fine but there was some fishy business regarding the shipping and tracking of the package.
There are some reviews on his site that try to discredit the "bad" reviews, saying they are from competing business owners and/or growers. What was the fishy part of your order in particular? I can't find any other source(s) for fresh peppers online. It will be a couple months until my hot pepper crops are ready for harvest, so I'd love to pick some fresh ones up in the mean time.
HoppyDaze
Well-Known Member
You order through paypal and the the shipping notice email will be sent to your paypal email, not the one you use when your on the BakersPeppers site. I was looking for this email and it never came (wrong email address) The tracking said it was delivered one day before they actually arrived making me suspicious about its legitimacy. Although they did sit in my hot mailbox for like three days and are still in pretty good shape. I would say it's worth it for the $15 price tag.
OK, thanks for the tip.
Those peppers just LOOK hot. Eat one and let us know 
HoppyDaze
Well-Known Member
I just ate this one. I think it's a Trinidad scorpion. Not sure if Moruga or not. It hurt! But only for about ten minutes. I hit the milk pretty early though. It helped a lot. Great flavor on these
HoppyDaze
Well-Known Member
So that wrecked my stomach. I have acid reflux and need to prepare better next time
For science!
eating one of those suckers takes a large set of bravery organs. well done
HoppyDaze
Well-Known Member
I got more from a different source. Much better quality and variety.
Source?
HoppyDaze
Well-Known Member
Pm sent
That's not science but you should use the Scientific Method. You have two variables in this equation. How do you know it wasn't the milk? Try just eating the pepper and get back to us.
Thanks
Got my order of peppers from Baker's Peppers about a week ago and just found this thread on hot sauces. I'm more than satisfied by the shipment. I ordered a small box of fresh 7 pot and chocolate habanero peppers. Also some dried Moruga and Jigsaw, this brought me to about half a medium box that instead of paper filler I got a variety of hot peppers. I'll try post pics tomorrow.
HoppyDaze
Well-Known Member
Good to hear. I haven't written him off , just took exception to a few of our email interactions.
Made some sauce tonight!
2 cups water
1.5 cups distilled white vinegar
2 lemon habanero
2 yellow daisy cutter
2 Caribbean scotch bonnet
1 yellow bhut jolokia
2 yellow bell peppers
12 baby carrots from bag
1 sweet onion
1 lime, squeezed
1 clove garlic
1 tbs table salt
2 tsp pectin (after simmer, during cool)
dinnerstick
Well-Known Member
i confess i haven't read the thread but is anyone making fermented hot sauce? i just made my first one with some homegrown chilis.
it was
~200 g chilis, (red narrow ones the length of a finger, pretty hot but not killer), chopped finely
couple cloves of garlic (fresh harvest from friend's father in spain)
4 g salt
medium white wine to cover the chilis
bit of whey from a fresh yogurt i just made
left it 2 weeks or so, blended and strained.
it's powerful good! tangy, hot, full of flavor. i might need to adjust slightly with sugar and a splash of vinegar.
it was
~200 g chilis, (red narrow ones the length of a finger, pretty hot but not killer), chopped finely
couple cloves of garlic (fresh harvest from friend's father in spain)
4 g salt
medium white wine to cover the chilis
bit of whey from a fresh yogurt i just made
left it 2 weeks or so, blended and strained.
it's powerful good! tangy, hot, full of flavor. i might need to adjust slightly with sugar and a splash of vinegar.
HoppyDaze
Well-Known Member
I will be growing these next season. Look how the color bleeds onto the calyx.
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