Thanks for the info! I loved the old rooster sauce! It had more heat, and better flavor for sure.
Hot Sauce
- Thread starter Matt B
- Start date
My wife grows peppers. Doesn't eat them. Not as sauce, ingredients, etc. She's a total chowderhead. But she grows some mean peppers. I let them dry, or dry them in a food dehydrator, then I remove the stems, put'm in a blender with some water and vinegar, and grind'm up. I calll it Guy's Bearspray. I got some of those little bottles off of amazon. I santize them by boiling, and add the sauce to a hot bottle.
I usually make sauce the same day we process horseradish. Shred the roots in a food processor, mix with vinegar and jar. Or you can blend it and have a creamier texture if you're a barbarian. Whatever.
That day my wife generally leaves the house. The fumes they get'cha.
I usually make sauce the same day we process horseradish. Shred the roots in a food processor, mix with vinegar and jar. Or you can blend it and have a creamier texture if you're a barbarian. Whatever.
That day my wife generally leaves the house. The fumes they get'cha.
I think my new favorite thing to do is to dehydrate the pulp I strain from my hot sauces, especially the smoked pepper sauces. When I make sauces, I pour everything from the food processor into a mesh strainer. The liquid goes into a jar, the solids stay behind. So I'm left with fermented and smoked mash that I pop into my dehydrator to make the tastiest of chilli power or pepper flakes.
Didn't want my toddler crawling around the backyard and putting a habanero pepper in her mouth or rub her eyes…
I liked to do a malolactic fermented hot sauce. Super easy, and used a mix of peppers we grew, adding in garlic and sometimes a bit of onion
Keep the Ph at or below 4.6 for botulism control, and no worries. Each batch was different as we varied the pepper blends.
Keep the Ph at or below 4.6 for botulism control, and no worries. Each batch was different as we varied the pepper blends.
My mom made her own gochujang from peppers (seeds) she brought from Korea in 1959…and gochugaru for making kimchi
No greenhouse needed for many peppers
I grew lots of easy peppers in containers, they did well in them.
www.chilipeppermadness.com
I grew lots of easy peppers in containers, they did well in them.
A Guide to Growing Chili Peppers
This guide will show you how to grow chili peppers of all types in your own home garden and includes answers to many of your growing questions, such as pepper plant spacing, sun needs, length of growing season, chili pepper growing tips and more.
www.chilipeppermadness.com
tkww
Life of the Party
This is coming from someone who's not into the vinegar-forward / Louisiana-style like Tabasco, Frank's, etc.:
Lottie's is a tasty sauce is you like Mustard. I like the Heat Hot Sauce Shop's 708 7 Pot Citrus hot sauce. Generally enjoy the Char Man brand. Lucky Dog brand has several interesting sauces (they do tend to be a little more garlic-y than some).
Lottie's is a tasty sauce is you like Mustard. I like the Heat Hot Sauce Shop's 708 7 Pot Citrus hot sauce. Generally enjoy the Char Man brand. Lucky Dog brand has several interesting sauces (they do tend to be a little more garlic-y than some).
I too have a shelf in the refrigerator lined with big and small bottles of various hot sauces (gives my wife something to complain about) that I've picked up on our many travels, but my favorite is a bottle from New Orleans I found in a shop devoted entirely to hot sauces. It's called "sho nuff" and luckily I bought more than one so I have some left. sho nuff.
Some of my favorites; Valentina, Tapatio, Cholula Original, Cholula Chili Garlic, Huy Fong Chili Garlic Sauce and Sriracha, Franks Original.
I never worried about suitors wooing my daughters away…all boyfriends were required to go fishing with dad…12 hours of trolling 30 miles offshore listening to stories of guys falling off the boat and getting eaten by sharks in 4 foot seas…
BriGuy
Life of the Party
While cleaning your boat gun, too?
I read all these posts and envy all of you, I used to really enjoy hat sauces. Not Scotch Bonnet or anything similar but mild to medium hot, Jalapeño, Salsa Casera, etc. The radiation on my throat changed my taste buds and made me a lot more sensitive to spices and seasonings. Mild salsa is the strongest I can do now.
I'm also not a fan of the vinegar side of the various hot sauces. I've been using Pico Pica Mexican Style Hot Sauce for fifty plus years - it's been around much longer than that. I also like Pico Pica Extra Hot which has a hotter, chipotle spin on their regular hot sauce. I have to order the extra hot online at MexGrocer.com. Both are made by Juanita's, a mom and pop outfit out of Southern California.