Hot Sauce

Recognizing that everyone’s idea of what’s to hot/spicy is different, I prefer something that doesn’t scald my throat, clear my sinus’ and make my eyes water lol. Here are a couple of mildly hot sauces I use regularly.
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Matt B said:
Oh I do love vinegar. Maybe it's my half-German blood. I like the less vinegar-y side of hot sauces, too, but I am frequently looking for some acidity with my heat now that you point it out.

Good stuff, keep it coming. @G_Smolt didn't I see you post making about 5 gallons of chili crunch? Is that a regular/annual thing or was that a one-off?
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If you do use small amounts of Xanthum gum as a thickener in cooling cooked sauce I have found that mixing a small amount of the sauces to emulsify first seems the way to do it. Using Xanthum is tricky and requires testing a bottle for the right proportion
 
Spent the morning basically pepper-spraying myself while making Enchilada Sauce...
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Rehydrated a bunch of dried Puya and Guajillo chiles, then pan-roasted some garlic, threw the whole mess in the VitaMix on high for a bit, sieved out the skins/seeds, then reduced it.
Gonna be pretty bitchin' in a batch of fresh enchiladas this eve.
 
Used to live on the border of Tumwater and Oly near 60th. Henderson Ave sticks out as another avenue of approach. There was a Chevron near a YMCA that had both a very large selection of local and regional wines, but also had something in the neighborhood of 200 different hot sauces, too. Thought that was pretty cool that a small store was so boutique in an area that was predominantly redneck.
 
Capt Insano Emeritis said:
If you do use small amounts of Xanthum gum as a thickener in cooling cooked sauce I have found that mixing a small amount of the sauces to emulsify first seems the way to do it. Using Xanthum is tricky and requires testing a bottle for the right proportion
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Xanthan gum is a serious thickening agent…only very small amounts are needed
 
Brute said:
Xanthan gum is a serious thickening agent…only very small amounts are needed
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That is what i do … I generally avoid using it. And have baked mashed seasoned butternut squash as as a slight thickening agent aor mashed potatoes also a tiny amount works well. Very true that xanthum gum is anything but easy to use. I bought tiny measuring set for when I use it a 1/16 tsp at a time
 
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Capt Insano Emeritis said:
That is what i do … I generally avoid using it. And have baked mashed seasoned butternut squash as as a slight thickening agent aor mashed potatoes also a tiny amount works well. Very true that xanthum gum is anything but easy to use. I bought tiny measuring set for when I use it a 1/16 tsp at a time
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I usually just use the tip of a paring knife…
 
I like the flavor balancing of starchy veg for slight thickening. This year started Lemon Aji and cherry Bomb peppers(different annually to cycle through seed saving renewel, and Fish peppers with their hreat subtle flavor and tam jalopenos- gringo peppers as far as heat goes the majority of others are sweets
 
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