-
If you have a question about commercial production or the hot sauce business, please post in The Food Biz.
Hot Pepper Sauce
- Thread starter Bonnet
- Start date
Welcome!
Sure!
First of all the dried habs won't work well in a sauce so forget them.
Fresh Scotch Bonnets, now we're talking.
Do you want any other flavors? Or is this a Louisiana style? (meaning peppers, vinegar, salt)
Sure!
First of all the dried habs won't work well in a sauce so forget them.
Fresh Scotch Bonnets, now we're talking.
Do you want any other flavors? Or is this a Louisiana style? (meaning peppers, vinegar, salt)
Scotch Bonnets make authentic jerk sauce. How about a sweet-hot jerk sauce. Bonnets, pineapple, vinegar, allspice, lime, honey.
Thanks! LOL I'm doing this one soon. It does sound good. TM TM!Novacastrian said:
He means volume, and it's just an average, you have to balance your pH.chillilover said:
I have recently seen a lot of sauce recipes calling for allspice. I am intrigued and want to test it out. I keep whole allspice in my kitchen because I make a mean split-pea and ham soup in the slow cooker and they add the perfect flavor. I don't really see why using them would be much different than using dried habs. Note to be careful with the amount of each.
Hope I am not too late in offering a suggestion.
When I find myself wanting a wide variety of recipes I go to pepperfool under hot sauces.
I have made a variation of the Hawaiian Hot Sauce and it turned out fabulous. At the time I didn't have my own hot peppers and store bought some from an East Indian store, I used 2 varieties: long hot thai and jalapeno. The jalapeno just gave it the meatiness required.
And keeping in my usual trait, I never measure anything, the only criteria is it has to be hot, then followed by a hint of sweet flavouring. I then baby jar and store in a small beer fridge along with my homemade horseradish.
I gave a jar to my kids dayhome provider, she is originally from Pakistan and likes a touch of heat in her cooking, though it was wonderful. Two weeks later, she asked for another bottle and explained that normally her daughter doesn't like hot sauce but couldn't seem to get enough of what I made. The daughter has double masters degree in accounting - far smarter than I.
I just picked up some mangos and have a couple of bags of my own hot peppers in the freezer and this time I plan on using okra as my thickening agent.
Good luck.
When I find myself wanting a wide variety of recipes I go to pepperfool under hot sauces.
I have made a variation of the Hawaiian Hot Sauce and it turned out fabulous. At the time I didn't have my own hot peppers and store bought some from an East Indian store, I used 2 varieties: long hot thai and jalapeno. The jalapeno just gave it the meatiness required.
And keeping in my usual trait, I never measure anything, the only criteria is it has to be hot, then followed by a hint of sweet flavouring. I then baby jar and store in a small beer fridge along with my homemade horseradish.
I gave a jar to my kids dayhome provider, she is originally from Pakistan and likes a touch of heat in her cooking, though it was wonderful. Two weeks later, she asked for another bottle and explained that normally her daughter doesn't like hot sauce but couldn't seem to get enough of what I made. The daughter has double masters degree in accounting - far smarter than I.
I just picked up some mangos and have a couple of bags of my own hot peppers in the freezer and this time I plan on using okra as my thickening agent.
Good luck.