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Best way to cut hot sauce


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#1 drimnarr

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Posted 12 October 2017 - 10:44 PM

I've got some plans to make a Brazilian Starfish hot sauce, but I need a way to cut it so that the heat isn't too much for friends and family. I've thought about adding some bell peppers to the mash, don't know if that'll work. Maybe add white vinegar somewhere along the way. What's the best way to get the heat down to a nice 2,000-3,000 SHU when the peppers I'm working with are 10,000-30,000 SHU.

 

Thanks for any advice.



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#2 Grass Snake

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Posted 13 October 2017 - 09:22 AM

Hi welcome to the forum. Brazilian Star fish in my experience has no heat so you don't have to worry. If anything I would look to add heat from another pepper or the final product will just be sauce and not hot at all. 


Personally, I'll eat a pig's ass if they cook it right.   -CB4-


#3 salsalady

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Posted 13 October 2017 - 09:25 AM

Bell peppers, carrots, fruit juice, apples, pears, yams, sweet potato...
Should have some vinegar or lemon or lime juice for acidity.

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#4 DaQatz

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Posted 13 October 2017 - 09:32 AM

Starfish make a very distinct tasting sauce. If you have any sweet baccatums, you can try those in place of bells.

 

Another nice thing about starfish, they are easy to peel. Cut them in half, and steam them. You will be able to slide the skin right off, and it will improve the texture of the sauce a lot. 


Peppers taste the flamebow.

#5 SmokenFire

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Posted 13 October 2017 - 09:56 AM

Bell peppers, carrots, fruit juice, apples, pears, yams, sweet potato...
Should have some vinegar or lemon or lime juice for acidity.

 

This.  I will pair up same color bells for cutting heat.  Also w red peppers I will use apple and/or cherries to help.

 

Best of luck.  :)


It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
I would love to travel to your castle to roam the land,eat pie and hunt woman. - sicman
 
 

#6 drimnarr

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Posted 13 October 2017 - 12:09 PM

Some great tips, thanks a lot!

#7 The Hot Pepper

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Posted 13 October 2017 - 12:16 PM

Play on the star theme... Carambola (star fruit) actually has a nice texture for sauce (never made it but know the texture)...

Throw some star anise in the pot, then remove...

Lime, onion, garlic...

:cheers:


#8 Genetikx

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Posted 13 October 2017 - 03:30 PM

That's some BOSS sh!t right there.

Feel like he dropped a mic and walked out after that one. Hopped on his winged ox and flew into the sunset

#9 MikeUSMC

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Posted 13 October 2017 - 03:55 PM

Cut it with a jackfruit :rofl:

IMG_5540.JPG

I didn't know where to post this thing, haha. Saw it at the store yesterday, had to share ;)
Are they always this big? This thing is a BEAST! Bigger than a watermelon
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#10 The Hot Pepper

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Posted 13 October 2017 - 04:09 PM

That's a hedgehog.

:cheers:


#11 MikeUSMC

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Posted 13 October 2017 - 04:26 PM

Dude, I picked it up......thing HAD TO weigh at least 15lbs. No joke
GIVE WAR A CHANCE

#12 Genetikx

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Posted 13 October 2017 - 04:39 PM

I like those cactus pears right next to it Will make your sauce glow in the dark

#13 salsalady

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Posted 13 October 2017 - 06:03 PM

 

This.  I will pair up same color bells for cutting heat.  Also w red peppers I will use apple and/or cherries to help.

 

Best of luck.  :)

 

I should of specified colored bell peppers, Thanks, SnF~ ...definitely use yellow, orange or red bell peppers to match the color of the sauce.   That's what happens when posting before coffee....:lol:  

 

Cut it with a DURIAN! :rofl:

attachicon.gifIMG_5540.JPG

I didn't know where to post this thing, haha. Saw it at the store yesterday, had to share ;)
Are they always this big? This thing is a BEAST! Bigger than a watermelon

 

FIFY~~~~   :lol:  ;)


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The Chile Addict's prayer-"Lord, grant me the wisdom to know it will be too hot, the courage to eat it anyway, and the serenity to accept the pain that follows. Amen"

PepperPeopleRock! 


#14 salsalady

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Posted 13 October 2017 - 06:35 PM

I also didn't mention that carrots, yams, sweet potato and apples all have natural thickening properites, so keep that in mind.  The sauce may get thicker than expected, fruit juices will help without watering down.  


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The Chile Addict's prayer-"Lord, grant me the wisdom to know it will be too hot, the courage to eat it anyway, and the serenity to accept the pain that follows. Amen"

PepperPeopleRock! 


#15 The Hot Pepper

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Posted 13 October 2017 - 06:36 PM

You really messing up lately SL!!!!!

:cheers:


#16 salsalady

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Posted 13 October 2017 - 06:55 PM

yea, it's my inherently lazy disposition kicking in.... like trying to post while sitting in the living room reading THP on the Kindle, watching the CNN morning news circus, drinking coffee....

 

...typing on the Kindle before coffee = too much effort to get all the punctuation and fluffnStuff correct....... it just isn't working! So I don't post!  Or post an abbreviated post that has to be edited later and isn't clear....:GRRR:    :banghead:  

 

I just need to take the cup of coffee into the office, work on the tablet, type everythgin correctly and be done with it!  :lol: 

 

 

 

 


PureEvilProducts

The Chile Addict's prayer-"Lord, grant me the wisdom to know it will be too hot, the courage to eat it anyway, and the serenity to accept the pain that follows. Amen"

PepperPeopleRock! 


#17 The Hot Pepper

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Posted 13 October 2017 - 06:59 PM

It's not morning. :rofl:

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#18 salsalady

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Posted 13 October 2017 - 07:19 PM

...and I'm not on the Kindle which is why my posts might be more consice and precise.  Perhaps addressing the topic at hand with numb3rs and such.  Randon thoughts and recollections, typed out in significantly sub-warp speed and nonsensically edited.  

 

 

 

 

Morning reply on the Kindle would of been----"some things make sauce thicekr."    :lol:


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The Chile Addict's prayer-"Lord, grant me the wisdom to know it will be too hot, the courage to eat it anyway, and the serenity to accept the pain that follows. Amen"

PepperPeopleRock! 


#19 drimnarr

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Posted 13 October 2017 - 09:02 PM

I really appreciate the input and friendly responses. As someone whose go-to information-gathering strategy is to ask on forums dedicated to the subject, you guys are far and away the best. I'm honestly shocked there hasn't been any of the usual snark or condescension mixed in with the actual good information.


Edited by drimnarr, 13 October 2017 - 09:05 PM.


#20 Muckyai

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Posted 13 October 2017 - 09:19 PM

Cut it with a jackfruit :rofl:

attachicon.gifIMG_5540.JPG

I didn't know where to post this thing, haha. Saw it at the store yesterday, had to share ;)
Are they always this big? This thing is a BEAST! Bigger than a watermelon


That's a wee baby one. My parents have a tree that produces fruit well over 40 lbs - and it tastes like juicy fruit!




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