Does anyone here want to share a nice hot sauce recipe? Preferably with some fruity additions (pineapple?)
idk dude but you should make a hot sauce that contains coffee
>>21672280Op, any hotsauce you'd make would be fruity.
>>21672280Add peppers to blender - blend it. Add water to blender - blend it. Add whatever vinegar you like to the blender - blend it. Add salt to the blender - blend it.Add a dollop of hoisin (plum) sauce to blender - blend it. blend it good. transfer to canning jar or whatever you have available. See how easy that was?
>>216722801 carolina reaper (2 if you're nasty)3 thai chilies (the little guys, kee-nous? I like green in this, but red looks better)2 cloves garlichalf a shallotquarter sprig of rosemarypinch of thymequart tub of strawberries (you can leave the leaves on. The green won't hurt this)1/4 cup cider vinegar1 tbsp saltas much black pepper as you want.1/4 tsp mustard powderBlend that sucker until smooth. Congrats, you have about a pint of pleasantly pink, creamy looking sauce that will definitely make a few people wonder about your sanity.
>>21672285it's surprisingly difficult to do well, unless you're going for smoky and bitter.I've done one with fresh and dried poblano, smoked habanero, cocoa, espresso, and some lemon, but adding enough salt or acidity to make it stable would just throw the flavours right off.
>>21672280this is my hot sauce. IDC if it's not someone else's definition. 1 15oz can tomato sauce 1 tsp salt 1/2 tsp msg 1 tbsp crushed red peppers 2 tsp cayenne powder 2 tsp onion powder 1/2 tsp powdered mexican oregano (oregano from mexico) 1/2 tsp fine ground black pepper 1 tbsp lemon juice (I tried other acids this one altered the flavor the least).add or leave out whatever you want this is how I make it.add a little water if you want it thinner. combine in a container and shake well. refrigerate, wait 2 hours shake again. will last about 2 weeks. shake before each use.
>>21672386with instructions like this all anyone who is unfamiliar with shelf stability will create is liquid food poisoning
>>21672656I want them to let me know when they find the plum flavoured hoisin.
>>21672697>I want them to let me know when they find the plum flavoured hoisin.You ever wonder what that image on hoisin sauce bottles is? What is that, anon?
>>21672656Totally. Everyone knows that vegetables suspended in vinegar and salt solutions pretty much spoil immediately.
>>21672719If you buy specifically plum-containing hoisin. It's almost entirely sweet potato on the north american market, even in fish-reeking Asiamarts.
>>21672724it's the blending at every step, water as the second ingredient, "whatever vinegar" from my fermented whatevers, and the plum hoisin with nothing else remotely indicating a succulent chinese meal that makes me wonder if maybe, just maybe, some asshole popped on chatgpt and shat out some recycled garbage on our plates.3/3 michelin stars
>>21672724you're right, the pinch of salt and 1 spoonful of vinegar that someone unfamiliar would add would definitely inhibit microbes.
>>21672434>difficultdunno man, sounds like an untapped market segment that’d be worth the effortnot for me though, hot sauce is gay af
>>21672831Gay though it might be, do not put that shit directly on penises or anuses. Coffee hot sauce would be aiming pretty hard at mole territory. I'm sure those mole men would already have a coffee and smoked pepper sauce happening.
>>21672280Have you tried fermentation? Throw peppers, garlic, some fruit in a clean jar. Fill with brine at 1tablespoon salt/2cup water, press it down with some onion rings and a weight (smaller jar). When it stops bubbling, drain and set aside the liquid, blend the solids and add liquid until you get the consistency you want. Get some pepper plants and get creative. Rewarding low effort side hobby
>>21673683Have YOU tried fermentation!?I tossed some oeni-heavy chardonnay with some cider vinegar and lemon in my last batch of fermented hab sauce - curious to see how nutty/buttery malo-lacto hot sauce turns out.
Fermented hot sauces last longer but for a quick 3-5 month fridge stable sauce this is what I do. Yields 1 bottle and a little extra for snacking.
>>21674912Did santa Fe and garlic. If you know Sante fe peppers they have a incredible sweet heat to them. I add this to my rice while it cooks
You need to ferment that shit.
>>21674918depends what you're going for - fermented peppers have a(n obviously) different flavour, and it doesn't always go with every pepper. Fermented green poblano and fermented wax pepper is the stuff cat vomit nightmares are made of.
>>21672280>Preferably with some fruity additions (pineapple?)Nope, sorry, but a fresh salsa topping is great with fruit. Mango, pineapple, even peaches are fun grilled a minute and then chopped in with lime, cilantro and hot chilies. Fresh salsas are the best, esp on seafood. Escabeche, which is just a quick pickle, can also go extremely hot with a single habanero or scotch bonnet in the chopped up mix.
>>21674997Escabeche is so many different things... but yeah, I guess the pork, fish, shellfish, and rabbit versions are all basically pickled meat.
>>21675175In the caribbean escovitch is a condiment, pickled onions, carrots, and peppers ladled over grilled seafood and meats. When I get jamaican takeout, I want it over my rice and peas, not just my jerk pork or chicken. It's got all the fruity heat of shreds of finely sliced scotch bonnets and jalapenos.
>>21675182Anywhere anyone's ever spoken Spanish even poorly, once, for shits and giggles, has something called escabeche, escovitch, or something in between. The only real common element is acidity.
>>21674918I came to say this exact thing. Making my own hot sauces is what originally got me into fermenting. It's how all the truly great ones are made.
>>21672304spbp
Step 1 optional-for a darker more normal looking red hot sauce:Boil 10-15 dried Puya or Guajillo peppers 10-12 minutes and toss them in the blender.Then simmer the following for 10 minutes with couple teaspoons olive oil:half a sweet onionhalf a bell pepper - or improvise with more onion or leave outone small tomato1 rounded tablespoon tomato pastea dozen+ habaneros2+ TBSP vinegar2+ TBSP water2 TBSP lemon or lime juice1 TBSP cumin powder1 TBSP sugar1 tsp saltAfter everything is simmered up, add~1 tsp minced prefab wet garlic or equivalent fresh stufforange extract 20 drops (~half a McCormick cap / 1ml), or orange essential oil 2 drops onlyPuree immediately, can add a bit more vinegar and water if it is too thick to pour into bottlesThat should be a good base with a slight orange aroma. Experiment.I might try pineapple next time and cut down the red saucy components.
