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Base for jalapeno hot sauce


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#1 Pegart

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Posted 18 December 2016 - 09:42 AM

I have a bunch of jalapenos waiting to go into a home made hot sauce so I'm looking for advice or tips.

 

First, I'd like to say that the jalapenos I have are probably around 5-10 times stronger than the majority of recipes online say/call for. I cannot make jalapeno poppers for parties or family at all because literally no one would eat them. I've read online that the majority of American jalapenos are bred for size and less heat but not sure how true it is. Mine are smaller and definitely pack a surprising punch for jalapenos.

 

Now to the hot sauce recipes. What I've found is that most recipes don't have any vegetables or fruits added to reduce the heat, just some onion, garlic and seasoning for flavor, but that won't work for me since I'm trying to sell/give a few bottles to friends and family and need to make it more mild.

 

What would be a good "base" for a jalapeno hot sauce that would reduce the heat and add some flavor at the same time so it wouldn't be just a "basic" jalapeno sauce? Any ideas or past experiences that worked well?



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#2 Scoville DeVille

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Posted 18 December 2016 - 09:50 AM

I can't speak to sauce making but someone much smarter than me will surely help you out.

Here's my 2¢...

If you cull the seeds and PLACENTA, the heat will go away. The heat is in the placenta.

True story~

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Edited by Scoville DeVille, 18 December 2016 - 09:51 AM.


#3 JUR-Z-Devil

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Posted 18 December 2016 - 09:52 AM

I love canned pineapple with the syrup as a base... great on seafood and ribs...


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#4 hogleg

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Posted 18 December 2016 - 10:10 AM

If they are green jalapenos, I would cut them with tomatillos to keep the sauce verde.



#5 Sizzle Lips

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Posted 18 December 2016 - 10:40 AM

Heres what I add in with my fermented Jalapeno:s................ http://thehotpepper....pical-jalapeno/


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#6 Masher

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Posted 18 December 2016 - 11:51 AM

I have been using this one recipe for 3-4 yrs now....basic and delicious.

 

Perfect heat even when I get a yr of hotter than normal Jalapeno's

 

This is my go to put on everything daily sauce.....I use Dijon for the mustard and love this basic sauce

*I found regular yellow mustard is too strong and overpowers the other flavors.

 

I char my peppers in a dry 12" cast iron skillet on med-med hi vs the charcoal...just saves time.

 

If you try this recipe and still think your sauce is to hot, double the recipe and add a 15oz can of pears with liquid into the blender.

 

You can thicken by simmering to evaporate if needed.

 

 

 

 

 

 


Edited by Masher, 18 December 2016 - 12:11 PM.


#7 SavinaRed

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Posted 18 December 2016 - 03:10 PM

Tomitillo , green bell peppers and zucchini will help to keep it a verde. 



#8 The Hot Pepper

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Posted 18 December 2016 - 03:24 PM

I've had jalapeno sauce where the peppers are the base and it is not hot at all (for our tastes). I'd go with a simple jalapeno sauce. They are great roasted and cooking reduces heat anyway. Then add some vinegar, onion, garlic, lime juice, honey, salt.


So may answer is peppers as he base.


I am going for max crust on the lower end


#9 Scoville DeVille

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Posted 18 December 2016 - 03:27 PM

cooking reduces heat anyway.


Say what? Does cooking heat evaporate capsaicin?

Seriously, I am curious.

#10 The Hot Pepper

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Posted 18 December 2016 - 03:39 PM

Say what? Does cooking heat evaporate capsaicin?

Seriously, I am curious.

 

That's why you cough when you cook peppers and it burns your eyes, it's in the air. ;)


I am going for max crust on the lower end


#11 Scoville DeVille

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Posted 18 December 2016 - 03:59 PM

 
That's why you cough when you cook peppers and it burns your eyes, it's in the air. ;)

I've been walking around this planet, fat kid style, for almost 50 years. I've seen some shit, heard some shit and learned some shit, but I never knew that. (Now the trick will be to remember the shit).

It looks like I joined the right forum. :rofl:

Edited by Scoville DeVille, 18 December 2016 - 04:02 PM.


#12 salsalady

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Posted 18 December 2016 - 04:04 PM

They are great roasted and cooking reduces heat anyway.

 

 

Say what? Does cooking heat evaporate capsaicin?

Seriously, I am curious.

 

 

 

That's why you cough when you cook peppers and it burns your eyes, it's in the air. ;)

 

here we go again.... :rolleyes:


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#13 Scoville DeVille

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Posted 18 December 2016 - 04:07 PM

Not to highjack the thread but would you lose more capsaicin if you sauté a fresh peño, or added dried powdered peño to a sauce and simmered it? It seems like the sautéed one would make you cough more.

#14 hogleg

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Posted 18 December 2016 - 04:08 PM

 

That's why you cough when you cook peppers and it burns your eyes, it's in the air. ;)

 

Is it because the cap is water soluble and getting in the air with steam? Or if you took pure cap crystal and heated it, would it become a gas? And if so at what temp?

 

 

 

(I feel we need SL in here)  :lol:

 

 

Edit: SL's HERE!!  :rofl:


Edited by hogleg, 18 December 2016 - 04:09 PM.


#15 JoynersHotPeppers

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Posted 18 December 2016 - 04:09 PM

All my crappy sauces start with the pepper for the base.....from there I build


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#16 The Hot Pepper

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Posted 18 December 2016 - 04:11 PM

Please keep this on topic to help the OP, if you wish to discuss science you can start a new topic thanks.


I am going for max crust on the lower end


#17 JoynersHotPeppers

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Posted 18 December 2016 - 04:13 PM

You can google the video on making sriracha using jalapenos and it turns out very good! 

 


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#18 salsalady

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Posted 18 December 2016 - 04:20 PM

 

Is it because the cap is water soluble and getting in the air with steam? Or if you took pure cap crystal and heated it, would it become a gas? And if so at what temp?

 

 

 

(I feel we need SL in here)  :lol:

 

 

Edit: SL's HERE!!  :rofl:

 

I'm Here~  but after Boss's last post, I'll refrain from further science discussion....

 

 

 

.even though he started it.....;)

 

 

 

I totally get needing to make a mild/medium sauce so others can eat it.  Pretty much all the suggestions so far have been on point.  It's about the dilution ratio.  Try to get to about 50/50 of jalapenos and other non-spicy ingredients.  Sugars (both sweeteners like table sugar, honey, agave, and other ingredients that have a lot of natural sugars like apples and carrots) will help curb the heat.


OH!  and and another green ingredient you nwouldn't think of but totally works....PEAS!  with tomatillo, onion, garlic, lime juice, bit of vinegar, dried cilantro (holds up better than fresh when processing)....

 

Have Fun and post pics!  :D

SL


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#19 Scoville DeVille

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Posted 18 December 2016 - 04:22 PM

See, I told you the smart people would show up. :)

#20 ShowMeDaSauce

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Posted 11 January 2017 - 02:14 PM

What would be a good "base" for a jalapeno hot sauce that would reduce the heat and add some flavor at the same time so it wouldn't be just a "basic" jalapeno sauce? Any ideas or past experiences that worked well?

 

 

Go to the grocery store and look for those jumbo jalapenos. They are usually duds in terms of heat,

 

Deseed your HOT jalapenos and combine them with the store bought duds.

 

Cook it all down covered in a 50/50 vinegar/water brine and allow it to cool covered. (just enough to cover the peppers and anything else you add)

 

Once its cool adjust the salt, vinegar and add lime juice.

 

Blend it all up, strain it and taste it again after a few days in the fridge.

 

I like onion, garlic and cilantro in mine. Coriander and cumin seed isnt bad either.

 

I use serranos for this if all i can get are the duds at the grocery store.

 

 


Edited by ShowMeDaSauce, 11 January 2017 - 02:17 PM.





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