Layne
🍌
Said it before but the black label is so good. It’s smoky and a little funky and goes great on everything
Spicy Sauces
- Thread starter jkdufresne
- Start date
Tasted it tonight. You are correct. El Yucateco Black Label Reserve is the perfect combo of spice, tang and heat, and just a great depth of flavor. Seems pretty versatile too, I'm a fan.
Also tasted the Chipotle one (exactly as advertised, almost more salsa like than hot sauce like in flavor) and Caribbean (it's good but I'd definitely take Marie Sharpe over it for Caribbean).
Layne
🍌
I'm currently fermenting a jar of Thai chili peppers with a few serranos in the mix. The brine is lip-numbing hot, so I thought about adding fruits/veggies before I blend. Maybe mango? Carrot?
Anyone have recipes or thoughts? There's so much stuff online for mango+habanero, but these Bangkok peppers are clearly less common.
Anyone have recipes or thoughts? There's so much stuff online for mango+habanero, but these Bangkok peppers are clearly less common.
LOL I just put this on my pizza and need to be a little more careful. This stuff is “not fucking around” hot. Carolina reaper is ingredient #1. Love the big garlic flavor.
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Layne
🍌
Test batch of Thai chili & mango hot sauce
Fermented the peppers with garlic for 6 days. Blended with white wine vinegar, some of the brine, and mango. Added an ounce of Balcones single malt whisky and simmered about 15 min to stop the fermentation.
Yielded two of these and a bit extra. Funky, bright spice from the Thai peppers, and just the right sweetness from the mango. The only change I’d make is thinning it out, but that’s nitpicking.
Saw Aardvark products (secret, serrabanero, jerk) at Whole Foods tonight while picking up some Yellowbird. A little bit of a markup from other places, but nice to not have to go out of the way.
I just grabbed a bottle of Secret Aardvark Habanero from our local Fresh Market last week. It was my first time trying it and I’m definitely enjoying. Plus it was on sale for $6.99 an 8oz bottle so I thought that was reasonable pricing
Layne
🍌
Latest two hot sauces
Left:
Thai chili fermented for a week with garlic and onions, and then blended with equal parts brine and white wine vinegar. I did very little straining on this batch because I wanted seeds and texture. Made one bottle and canned the rest. I think there’s another jar I forgot to include in the pic.
Right:
Last weekend my neighbor was smoking a turkey and pork belly, so I threw six ghost peppers and a few jalapeños on there. Oak smoked for several hours, but I forget the exact timing. Today I roasted carrots, tomatoes, onions, and garlic under the broiler for about 15-20 min, and then blended with the ghost peppers and two jalapeños. White wine vinegar, apple cider vinegar, and salt were added to taste before simmering, bottling, and canning. I planned to bottle this entire batch, but I ran out of 5 oz bottles.
Left:
Thai chili fermented for a week with garlic and onions, and then blended with equal parts brine and white wine vinegar. I did very little straining on this batch because I wanted seeds and texture. Made one bottle and canned the rest. I think there’s another jar I forgot to include in the pic.
Right:
Last weekend my neighbor was smoking a turkey and pork belly, so I threw six ghost peppers and a few jalapeños on there. Oak smoked for several hours, but I forget the exact timing. Today I roasted carrots, tomatoes, onions, and garlic under the broiler for about 15-20 min, and then blended with the ghost peppers and two jalapeños. White wine vinegar, apple cider vinegar, and salt were added to taste before simmering, bottling, and canning. I planned to bottle this entire batch, but I ran out of 5 oz bottles.
Just got some of this in the mail and maybe my spice tolerance isn’t as good as I thought. Shit has got me fired up. Also ordered Oww My Garlic from them which is a test batch of a mix of Oh My Garlic and this one. Can use much more liberally.LOL I just put this on my pizza and need to be a little more careful. This stuff is “not fucking around” hot. Carolina reaper is ingredient #1. Love the big garlic flavor.
The Cayenne's have really been rolling in from the garden so today we got to make our first batch of hot sauce of the year.
Pretty simple recipe: Cayenne, white wine vinegar and salt.
Even after running it through the food processor it was pretty chunky so we strained it. The solids I will dry and grind into powder.
Strained sauce looks and tastes pretty good.
Pretty simple recipe: Cayenne, white wine vinegar and salt.
Even after running it through the food processor it was pretty chunky so we strained it. The solids I will dry and grind into powder.
Strained sauce looks and tastes pretty good.
Layne
🍌
Dry them in a pan on your dashboard for an authentic experienceThe Cayenne's have really been rolling in from the garden so today we got to make our first batch of hot sauce of the year.
Pretty simple recipe: Cayenne, white wine vinegar and salt.
Even after running it through the food processor it was pretty chunky so we strained it. The solids I will dry and grind into powder.
Strained sauce looks and tastes pretty good.
Bottled my first serrano hot sauce with peppers from the garden. Intended to ferment this batch, but I pulsed the peppers too much and they wouldn’t stay submerged in the brine. So learning lesson for batch 2!
ELI5 how to brine/ferment please
Layne
🍌
I could type up a bunch of recipes and try to sound like a pro, but none of it would be as easy as perusing this site for ten minutes or so. Dude may be corny but he’s a great resource
Hot Sauce Recipes - Chili Pepper Madness
Here is a collection of homemade hot sauce recipes that highlight chili peppers of all types, from mild to the hottest of the hot, with different styles, ingredients and levels of heat. Use these to start learning how to make hot sauce, then begin to mix and match your own preferred flavors.
www.chilipeppermadness.com
but PM me if you still have questions. You will need certain things to start and a good quality blender and “basic” kitchen utensils are a must. I think the guy even walks through his sources for bottles and all that kinda stuff
I could type up a bunch of recipes and try to sound like a pro, but none of it would be as easy as perusing this site for ten minutes or so. Dude may be corny but he’s a great resource
Hot Sauce Recipes - Chili Pepper Madness
Here is a collection of homemade hot sauce recipes that highlight chili peppers of all types, from mild to the hottest of the hot, with different styles, ingredients and levels of heat. Use these to start learning how to make hot sauce, then begin to mix and match your own preferred flavors.
but PM me if you still have questions. You will need certain things to start and a good quality blender and “basic” kitchen utensils are a must. I think the guy even walks through his sources for bottles and all that kinda stuff
Thanks!
I have many quality kitchen stuffs so good there.
Layne
🍌
Happy fermenting. One of the best ones I’ve made was loosely based on the serrano recipe on his site. I gave a bunch away and still have various neighbors asking for another batch at least once a week. Peppers, vinegar, and salt can be all you need when done correctly
The cayenne's continue to roll in. This is my first time fermenting so wish me luck. It's hard to see in the pic but there are glass cover weights on top of the peppers.
