Jump to content

  •  


The 10th Annual Hot Pepper Awards Winners Announced!

Photo

Rocoto's and Everclear


  • Please log in to reply
20 replies to this topic

#1 Hawaiianero

Hawaiianero

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,247 posts
  • Location:Kona, Hawaii

Posted 15 September 2016 - 08:55 PM

Ok so I got some home made sauce from a friend of a friend of a friend of someone who grows rocoto's up on the mountain. I am told this person soaks his peppers in everclear alcohol for an unknown period of time and then cooks it down and blends the crap out of it. The rocoto flavor stands right out but there are other subtle flavors I can't figure out. I'm not ever sure if there's any vinegar in there but the bottom line it this sauce is amazing. Not crazy hot but a respectable level of heat that peaks very quickly and lingers for a few minutes.

What I want to know is, does anyone have a recipe for any type of pepper that includes high octane alcohol and if so please share :pray:



#1A Guest

Guest

  • Guest
  • Pip
  • 1 post

#2 Guatemalan Insanity Pepper

Guatemalan Insanity Pepper

    On Fire!

  • Extreme
  • 5,556 posts
  • aka:G.I.P.
  • Location:US(Zone4)
  • (x5)

Posted 15 September 2016 - 09:24 PM

i would like to know more about this sauce 

 

are we talking about a rocoto extract that is added to his sauce recipe, or a sauce made from just  rocotos and everclear ?

 

ive made bhut infused vodka and it was intense to say the least, it was truly :mouthonfire: epic  

(but not for anyone that cant handle eating a bhut)  :rofl:

 

I also use everclear when making homemade limoncello (new idea :idea:  Rocoto-cello  :twisted: )

 

 

 

i am a fan of rocoto / manzano sauces and would really like more info

 

 

 

 

:cheers:


:onfire:


#3 hotpeppaharry

hotpeppaharry

    Heating Up

  • Members
  • PipPip
  • 104 posts
  • Location:albuquerque, nm

Posted 16 September 2016 - 12:14 AM

somewhat on topic: recently tried my first hooch- ozark mountain hooch  :drunk: my neighbor's family is from up that way, and he has(had) a great big mason jar full of it in his 'fridge..it was awesome! couldn't stay out of it and not that bad of a hangover  :beer:



#4 dragonsfire

dragonsfire

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 4,915 posts
  • Location:Medicine Hat

Posted 16 September 2016 - 11:09 AM

lol, I haven't heard of Everclear since the late 80's, didnt it come in mason jars? :)



#5 Guatemalan Insanity Pepper

Guatemalan Insanity Pepper

    On Fire!

  • Extreme
  • 5,556 posts
  • aka:G.I.P.
  • Location:US(Zone4)
  • (x5)

Posted 16 September 2016 - 11:19 AM

lol, I haven't heard of Everclear since the late 80's, didnt it come in mason jars? :)

I buy it in 1 liter, or 1.75 liter bottles, looks like this but larger bottle, i have never seen it in mason jars in the liquor store

(though i have seen shine sold in mason jars)

 

SpHCxwW.jpg


Edited by Guatemalan Insanity Pepper, 16 September 2016 - 11:21 AM.

:onfire:


#6 hogleg

hogleg

    On Fire!

  • Extreme
  • 9,069 posts
  • Location:Northbay

Posted 16 September 2016 - 12:53 PM

I buy it in 1 liter, or 1.75 liter bottles, looks like this but larger bottle, i have never seen it in mason jars in the liquor store

(though i have seen shine sold in mason jars)

 

SpHCxwW.jpg

 

Yep thats the stuff. Almost burned down my friends kitchen the first time I tried blowing fireballs with the shit.  :rofl: tru story!



#7 Hawaiianero

Hawaiianero

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,247 posts
  • Location:Kona, Hawaii

Posted 16 September 2016 - 02:04 PM

i would like to know more about this sauce 

 

are we talking about a rocoto extract that is added to his sauce recipe, or a sauce made from just  rocotos and everclear ?

 

ive made bhut infused vodka and it was intense to say the least, it was truly :mouthonfire: epic  

(but not for anyone that cant handle eating a bhut)   :rofl:

 

I also use everclear when making homemade limoncello (new idea :idea:  Rocoto-cello  :twisted: )

 

 

 

i am a fan of rocoto / manzano sauces and would really like more info

 

 

 

 

:cheers:

As the story was relayed to me it sounded like they rough-chopped the peppers and drowned them with the alcohol. I do that all the time with vinegar, let them soak for a couple months before cooking down.

I've still got half of a liter of Absolut with a couple 7 pot Brainstrains sitting in the bottom. A shot of it makes my ears ring but it makes awesome bloody marys. :drunk:

I guess I would say I'm less interested in the everclear option thinking there would be no added flavor but more interested in using Tequila or Rum, or a good Bourbon.

Unless I'm completely off base and it is the everclear that gives it such a unique flavor.



#8 dragonsfire

dragonsfire

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 4,915 posts
  • Location:Medicine Hat

Posted 16 September 2016 - 03:57 PM

When I used to live in Toronto I used to go to Buffalo for shopping, I recall a mason jar in the liquor store.



#9 The Hot Pepper

The Hot Pepper

    On Fire!

  • Administrators
  • 40,596 posts
  • aka:Pookie
  • Location:NYC
  • (x3)

Posted 16 September 2016 - 04:10 PM

If you cook with that you HAVE to cut it or it could be a bomb! That's pretty much racing fuel. No joke.


You're safer with cheap vodka.


:cheers:


#10 Hawaiianero

Hawaiianero

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,247 posts
  • Location:Kona, Hawaii

Posted 16 September 2016 - 05:07 PM

If you cook with that you HAVE to cut it or it could be a bomb! That's pretty much racing fuel. No joke.


You're safer with cheap vodka.

Seriously, what could go wrong if you mix alcohol with an open flame? :shame: :fire: :banghead:

http://youtu.be/ww9EE2eKyg0


Edited by Hawaiianero, 16 September 2016 - 05:35 PM.


#11 spicefreak

spicefreak

    Hot

  • Members
  • PipPipPip
  • 859 posts
  • Location:Leeds, UK

Posted 01 October 2016 - 09:04 AM

Sounds to me like there are two possibilities here:
1) He is making Rocoto extract and maybe adding a few other things to turn it into a sauce. This is done by soaking chillies in alcohol until thoroughly infused, then evaporating the alcohol content off at a low heat (<50°c) until you've basically just got concentrated chilli juice.
2) He is undergoing some strange process of infusing the vinegar before it becomes vinegar, fermenting the alcohol and chilli together.

#12 Greenguru

Greenguru

    Heating Up

  • Members
  • PipPip
  • 404 posts
  • aka:Greenguru
  • Location:Atlanta, Georgia

Posted 11 August 2017 - 12:11 PM

Keep the heat below flash point should be little safer

Sent from my SAMSUNG-SM-N900A using Tapatalk

#13 actionyak

actionyak

    Mild

  • New Members
  • Pip
  • 8 posts
  • Location:Space Coast

Posted 28 September 2017 - 09:48 PM

 

I've still got half of a liter of Absolut with a couple 7 pot Brainstrains sitting in the bottom. A shot of it makes my ears ring but it makes awesome bloody marys. :drunk:

 

 

How long have you had that bottle?  I have the same thing going but with habaneros in it.  It's been in my cabinet for at least a decade, I forgot all about it.  Think it's still any good?



#14 austin87

austin87

    Hot

  • Members
  • PipPipPip
  • 650 posts
  • Location:Oakland, CA

Posted 29 September 2017 - 02:19 PM

I like putting a couple of dried chipotles in a bottle of tequila and using it in margaritas. Gives a smoky/earthy/spicy note to the margarita and it's primo



#15 actionyak

actionyak

    Mild

  • New Members
  • Pip
  • 8 posts
  • Location:Space Coast

Posted 29 September 2017 - 10:22 PM

Good call on using the dried peppers for that.  I'll have to give it a try.



#16 austin87

austin87

    Hot

  • Members
  • PipPipPip
  • 650 posts
  • Location:Oakland, CA

Posted 30 September 2017 - 03:34 PM

 
How long have you had that bottle?  I have the same thing going but with habaneros in it.  It's been in my cabinet for at least a decade, I forgot all about it.  Think it's still any good?


I bet it's hot as all hell! When I put the chipotles in I test it every 12 hours, alcohol is a powerful solvent for capsaicin and it gets hot fast. Usually I take them out when it reaches a good heat in the 48-72 hour range.

That said, I'm sure it's fine, alcohol is great at preserving things.

#17 actionyak

actionyak

    Mild

  • New Members
  • Pip
  • 8 posts
  • Location:Space Coast

Posted 30 September 2017 - 06:54 PM

Well that just makes too much sense!  I didn't even think about pulling the peppers out after a taste test.  I'll have to give mine a try and see what it's like.  



#18 Hawaiianero

Hawaiianero

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,247 posts
  • Location:Kona, Hawaii

Posted 02 October 2017 - 07:43 PM

 

How long have you had that bottle?  I have the same thing going but with habaneros in it.  It's been in my cabinet for at least a decade, I forgot all about it.  Think it's still any good?

 

It was about 5 years old when I finished it not too long ago. It was a "special occasion" bottle for when I needed that extra kick that one or the other couldn't provide on its own. Seriously though, it was hotter than F*#K and burned all the way down.

I like the idea of soaking for awhile and then pulling the pods out.

Thinking of trying it with Fatalii's this time.
 



#19 actionyak

actionyak

    Mild

  • New Members
  • Pip
  • 8 posts
  • Location:Space Coast

Posted 08 October 2017 - 08:14 PM

I tried some of my vodka that's been soaking forever with habaneros.  It was hot!  Not so good straight, but I think it would be perfect for a spicy bloody mary.  



#20 Thegreenchilemonster

Thegreenchilemonster

    Smokin' Hot

  • Extreme
  • 3,830 posts

Posted 08 October 2017 - 11:46 PM

This is a terrible way to waste delicious rocoto pods! Put some super hots in that everclear, if you want some gut rot. Take those rocotos, and do something more constructive with them.




0 user(s) are reading this topic

0 members, 0 guests