• If you have a question about commercial production or the hot sauce business, please post in The Food Biz.

First try at sauce...

texas blues

texas blues

Hey ya'll from the big dry ditch in Las Vegas. In the Blues Kitchen on the stove is my pot of mango/orange hab sauce simmering away. Heres the ingredient list..

2 seeded orange habaneros
2 mangos
1 navel orange
2 tangerines
brown sugar
white cane sugar
kosher salt
apple cider vinegar

I just cracked a bottle of Alaskan Amber and upstairs the tubes are heating up on the tweed with the V standing by in the plush chamber music room. Meanwhile ...bubble bubble, toil and trouble...20 minutes to go. Think I'll go spank the plank for a few tics and then time for the boatmotor and a taste of the brew. Wish me luck...Cheers, TB.
 
Sort by date Sort by votes
sounds good, but I bet you could lose the sugar n the salt n still have a mighty fine sauce. or at least then know what it is still lacking. sometimes less is better.
Sauceman
 
Upvote 0 Downvote
Here's the facts ....the heat was lacking big time....I should have tripled the habs for the amount of mango's and other fruit. While the orange/hab thang was a good idea, it lacked complexity on a grand scale...I could taste elements of everything but ultimately was on the bland side. I think next time I will go with a mango/carrot and possibly pineapple but with alot more hab. I tried the sauce on white corn tortillas with scallions, red bell, goat cheese and roast chicken, and while it was good, I still had to dice up some more hab to bring the heat up. More tweeking is definitely in order. I still consider this a success however as what I have done is fixable it still needs attention and I reckon... so until next weekend....man ...I'm going to be busy...hot sauce making AND smoking salmon....oh the horror of it all....life is so good!
Cheers, TB.
 
Upvote 0 Downvote
TB - yep not enough chiles!
just to give you a idea, I made a batch that consisted of
- 3 cups of diced hab type chiles
- 1 mango
- 2 bananas
- 5oz. of mandarin oranges
- other ingredients like carrots,onions,garlic,lime juice,honey,vinegar

& it came out to fruity for my liken but still tasty & will still eat it, the heat is there but not like a in your face kind of heat right away & the heat leaves kinda quick (I like the heat to stay & burn your mouth for sometime :hell:


my 2nd try I forego the fruit & did the basic hab type sauce, & bingo it burns like a MF'er & top of my head is always sweating when I eat the stuff. I cant stop eating it (right now I'm sitting down working on a quart canning jar full of this sauce putting a spoonful on each triscuit :hell::cool: I ate a grolsch bottle full within a couple days it was so good & most times I was just putting a spoonful of the sauce on each cracker w/summer sausage. I like eating good tasting natural hot sauce basically straight up NOTHING BEATS IT! for heat or flavour. & its good for you if made with the right ingredients.

good luck to ya on your next try.
 
Upvote 0 Downvote
CH, you and DD I believe are correct. Too much fruit and not enough hab. I tried the stuff today and while tasty, it would go better with ice cream than broiled snapper. Yessuh..I need to man up to about a dozen habs for the ingredients listed to cut through the fruit. I dig the fruit concept but it definitely needs more voltage. This weekend along with smoking salmon, I will make another batch but this time I am going WFO with the amp on 12!! I also need to attempt an all hab sauce without fruit but with maybe just carrots and onions. Thanks for the helpful comments. Cheers, TB.
 
Upvote 0 Downvote
IMO 12 habs is only enough for a very small batch to use for a single meal, again IMO. to get 3 cups of diced habs I must of used ? 100 ? I never counted just sliced & diced'em all & there was several different kinds of habs used to get the full range of burning heat :hell: :lol:. my 2nd batch I used about the same amount of chiles but got rid of the fruit - consisted of just tad more carrots,chiles,lime juice,vinegar,onion,garlic, & tsp of canning salt.
 
Upvote 0 Downvote
Ch..I hafta' admit..while I grew up on jalapeno's, it has been only in recent years that I have come to enjoy the hab. Heat wise, pequins, thais, tabasco, I sweat, but no problemo, as the terminater would say but ...full blown habs make me cry like a baby. Okay I admit I am a p*ssy when it comes to some of ya'll but I'm trying hard. 100 habs? I gotta' ease into it. Can't say I have actually had the endorphin rush but...I am all about the flavor combined with the heat. Glad I have some great kung fu masters of peppers to guide me through my endeavors. Cheers, TB.
 
Upvote 0 Downvote
Chuk I took your advise and added some lime juice and also a little more kosher salt. I quartered a dozaen habs, pith and seeds and all, and boiled for 5 minutes. ( I did this while watching the Calzaghe/Kessler fight which was great but the habs cooking was killing my gal with her nose running and sneezing...man I took a beating ) Cooled it and then ran the boat motor but just pulsed it rough, so you can see little wee pieces of hab, and then added last weeks wimpy fruit base. Man oh man, although it is still reducing, the heat is just about right. The first taste lit me up like a pinball machine on 220..but still await the final consistency and tasting....more news at this same bat channel shortly....TB.
 
Upvote 0 Downvote
Sauce now reduced to right texture and consistancy. The burn and heat is right on. Fruit is an after thought, but after my gal's vile diatribe about blowing out the kitchen with hab/saren gas....and 3 tequila's and 4 Spaten Oktoberfests...who cares!! It tastes good to me. I like it! This is no sporty/posh spice sauce. Stay tuned to this same bat channel for the next attempt at culinary mayhem! Cheers, TB.
 
Upvote 0 Downvote
Hey ya'll once again from the big dry ditch here in Las Vegas. My gal has a stuffy nose so it is a perfect time to cook up another batch of mango/hab. The last batch was good for a first effort but was too sweet and was too hot to give to any of my friends to try. Here's the latest adjusted recipe:

1/2 shallot finely minced
1 mango, peeled and diced
1 medium sized carrot peeled and diced
1 cup mango/pineapple juice
2 orange habanero's chopped
1 tsp kosher salt

In a small sauce pan I combined all the ingredients except the m/p juice and salt and added just enough water to cover. I then brought to a boil and then reduced to simmer for 2 hours, adding more water as necessary to cook throroghly. Once the carrots got soft and the mixture was cooking down quite a bit, I added the habs and the mango/pineapple juice and simmered for another half hour. After a quick taste test, I added the salt and brought out the boat motor and zipped it till smooth.

About the same consistency as Tabasco Green. Heat is up front in your face but subsides quickly after 5 minutes. I have enough to fill 8 each, 2 ounce mini woozies. If it works well and my bro's dig it, I may make more and give out to my work bro's and friends as stocking stuffers. I will do a taste test later this eve with chicken enchies. Cheers ya'll, TB.
 
Upvote 0 Downvote
try adding the habs after the cooking is completed, just before you hit it with the blender - you won't lose that beaut hab flavour or release those gases all through the house.
 
Upvote 0 Downvote
CH...thanks for the hab tip..I get plenty of heat but yeah, it lacks much of the hab flavor. My thinking was to soften the habs up by cooking a little to then blend them in. I think my next batch I will try cooking them less. Cheers, TB.
 
Upvote 0 Downvote
texas blues said:
...full blown habs make me cry like a baby. Okay I admit I am a p*ssy when it comes to some of ya'll but I'm trying hard.
Click to expand...
 
:dance:
 
Gotta love it! I know this is a younger TB from long ago land, but I gotta say this just cracked me up.
 
Well TB, how's it hangin' this days?
 
(dug up with love bro) :P 
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top