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I want super hot!

Noshownate

Noshownate

I'm Going to be making my first super hot sauce with only habanero's how can i make this sauce ALMOST unbearable.(but delicious) figured i'd ask the pro's who's know's.
(i'm looking for as hot as it gets with only habs)
 
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Hey look Nate don't worry about making extract you don't have enough peppers. Of course the more hot peppers you can shove in a woozie bottle the hotter the sauce. The trick to keeping your hot sauce as hot as possible is to not cook for very long on the stove if at all. If you only have a couple dozen habanero I would roast them on the barbie for 10 minutes or so and straight to the blender with just enough vinegar to help pour easily, pinch of salt and seasoning and bottle. If your going to eat this sauce in a week just keep in the fridge. Fire roasted peppers taste great in a bottle.
 
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Noshownate said:
i remember that thread, was a little confusing.is it true the more peppers used the hotter the sauce?
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You think? I usually add more carrots if I want it hotter!

But seriously - if you want it hotter you ad more HOT peppers. If you want it tasty, well - that is a sciense;)
 
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oh ok i thought the more i reduced, the more the heat would be concentrated.
add carrots for heat...fool some people sometime but not all people all the time:lol:
wish i had hotter pods than habs but we'll see what happens.

so less time on stove equals hotter sauce.
 
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You can start with dried or partially dried peppers and add just enough vinegar/lemon/lime to allow blending. You'll get more of a paste than a sauce but more concentrated.
 
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Noshownate said:
oh ok i thought the more i reduced, the more the heat would be concentrated.
add carrots for heat...fool some people sometime but not all people all the time:lol:
wish i had hotter pods than habs but we'll see what happens.

so less time on stove equals hotter sauce.
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No. Cooking chiles will take a smidge of the heat out but whether it is 5 minutes of cooking time or 50 minutes matters not. Once the heat is in, you just can't remove it. I've simmered sauces for up to an hour and trust me....the last taste of it before bottling was just as hot as the first taste when the sauce began.

Salute',TB.
 
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There's a few things you can add to boost the heat. Ginger, black or white pepper, cumin and cloves all have a pseudo-capsaicin effect in that they warm the blood, therefore making you sweat.
 
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Badger said:
There's a few things you can add to boost the heat. Ginger, black or white pepper, cumin and cloves all have a pseudo-capsaicin effect in that they warm the blood, therefore making you sweat.
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Don't forget horse radish and mustard!
 
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Pick your chilis wisely...that being said, habs or any chinense for that matter are known to give delay and hold the heat for an extended time.Whereas Bhuts delay and give an intense heat for some time. Jalapenos seem to give a quick heat but diminsh quickly. Naturally this is just IMO. Dont just add more as most of us are tempted. for a great tasting sauce try using a smaller amount, add an extract. If that isnt what you want than be advised after your sauce sits for a week or two expect the heat levels to increase alot as the flavors soak thru.
 
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