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strangest ingredient in your hot sauce?


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#21 karoo

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Posted 26 June 2017 - 05:54 AM

Not a strange ingredient , but a different approach.

 

I dry my peppers , then powder it to a very fine powder , then I start my sauce .

Two things happen;

- No solids to strain out , the powder is fine enough.

- The powdered seeds are part of the sauce and taste


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#22 ShowMeDaSauce

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Posted 26 June 2017 - 08:21 AM

Candied/dried fruit and ginger instead of fresh. IMO the crystallized ginger works surprisingly well. Im going to try some dried kiwi this year in a jalapeno sauce or maybe a green hab sauce.



#23 MikeUSMC

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Posted 26 June 2017 - 08:34 AM

Candied/dried fruit instead of fresh.

Good tip! I did a ferment with dried/candied apples, fresh pears, and White Bhuts a couple of years ago. Came out pretty good
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#24 ShowMeDaSauce

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Posted 26 June 2017 - 09:33 AM

Try Asian pear aka apple pear. It works fantastic in my kimchi type ferments. The lacto bacteria seem to love them.



#25 spicefreak

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Posted 26 June 2017 - 10:54 AM

Candied/dried fruit and ginger instead of fresh. IMO the crystallized ginger works surprisingly well. Im going to try some dried kiwi this year in a jalapeno sauce or maybe a green hab sauce.

 

Interesting. I've not had too much experience with crystalised ginger and chilli in conjunction but the few things I've tried with both have seemed horribly bitter. Any tips?

Is it the ferment that Mike mentioned that makes the difference, with the sugars being used up along the way?


Edited by spicefreak, 26 June 2017 - 10:57 AM.


#26 ShowMeDaSauce

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Posted 26 June 2017 - 11:54 AM

Ive used it in several cooked lemon drop sauces but im not sure if ive used it much in pepper ferments. Ive added it to my kimchi pastes before. Good candied ginger should be made from young ginger. Kinda hard to find fresh young ginger because when its delivered, people "who know" pick it all out within an hour or two. I only use about a tbs of it chopped in a quart of hot sauce.

 

Something else im tempted to try is Korean honey ginger tea mix. It is SUPER potent!!!...Like so strong you could add a 1-2 tbs to a quart of club soda with some lime and have a reasonably strong ginger ale.



#27 Crispee-FL

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Posted 27 June 2017 - 03:46 PM

A great addition to a hot sauce is Surinam Cherry (Pitanga). It has a very unusual flavor that is sour, earthy, and slightly sweet all at the same time. I have several bushes in my yard and it produces fruit twice a year. Here is a picture of the berries with the sauce I made from it.

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Edited by Crispee-FL, 27 June 2017 - 03:46 PM.


#28 dub_sauces

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Posted 01 July 2017 - 12:14 PM

 

I am told that, if taken in significant doses, it will also stay in the body and oxidize, giving the skin a bluish tint.

 

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#29 BadWolf

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Posted 10 May 2019 - 05:41 PM

not sure if its unusual or not but i used some pickle juice in a jalepeno/habanero sauce a few weeks ago. ended up with a little tangy almost sour flavor at first with a mid level heat



#30 Walchit

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Posted 10 May 2019 - 07:53 PM

I had wondered about still in a sauce, but thought it would be weird.

I want to make a sauce out of some schwartzbeeren this year. Hopefully my plants dont get bugs so bad this year

#31 BadWolf

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Posted 10 May 2019 - 08:05 PM

moonshine & blackberries worked out well with a jalepeno/habanero batch i tried too, little sweet, little heat



#32 Superhero

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Posted 11 May 2019 - 04:50 AM

Strangest ingredient I have used is Szechuan peppers, a Chinese ingredient, it makes u go numb tho so too much in a sauce and it'll just numb ya

#33 skullbiker

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Posted 11 May 2019 - 05:49 AM

Strangest ingredient I have used is Szechuan peppers, a Chinese ingredient, it makes u go numb tho so too much in a sauce and it'll just numb ya


I thought you meant nummy, nummy until I read this: https://www.smithson...o-numb-5668606/

#34 spicefreak

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Posted 11 May 2019 - 06:06 AM

Nah, szechuan peppercorns have a uniquely anaesthetic heat to them, which is why they're commonly paired with chilli in chinese cuisine. Less ability to feel with your tongue means less sensation of heat and, by extension, opens up more room for enjoyment of the chilli's flavour. I'd imagine that overdosing on them would prevent you from tasting much, either, but my body has a naturally high tollerance for anaesthetics. Something which has caused me much suffering on occassion.






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