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First hot sauce attempt

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#21 The Hot Pepper

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Posted 14 November 2017 - 06:46 PM

Have you ever made marinara from canned tomatoes? I'm not suggesting this long, but some homemade sauces are cooked for 8 hours on low. Look up Sunday Gravy lol.

Not really sure I want to try any pickled meat. I will stick with Bosss cucumber.

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#22 sirex


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Posted 14 November 2017 - 10:00 PM

That's a very good explanation.

Never sacrifice flavor for heat.

#23 b3rnd


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Posted 15 November 2017 - 09:39 AM

Don't be afraid to overcook it. But pay attention so it doesn't cook to the bottom of the pot or burn to the bottom.

How long did you cook it?


First time I cooked it for about 10 minutes I guess. Second time for another 20 minutes. I stir it once every few minutes so it doesn't burn to the bottom of the pan.



Until you get the consistency/texture you desire.


Okay good to know! Next sauce is going to be awesome!



Edit: Didn't see there was a second page already, whoops. 


Have you ever made marinara from canned tomatoes? I'm not suggesting this long, but some homemade sauces are cooked for 8 hours on low. Look up Sunday Gravy lol.


No I haven't done that. That's very interesting, so I don't have to be afraid to overcook it at all! Thank you all so much for the help.

Edited by b3rnd, 15 November 2017 - 09:41 AM.

It's a little chilly.

#24 salsalady


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Posted 15 November 2017 - 10:20 PM

Some of the yummiest foods are cooked for a long time-




pot roast

prime rib

apple/peach/meringue pie


cheese cake

smoked meats

spaghetti sauce

roasted chiles and vegetables


Don't be afraid of long cooking, but take care as those above have posted to make sure it doesn't burn.  You really can't 'overcook' hot sauce.  Overcooked chicken, yea..yuck..... and for some things there is definitely a difference in flavor.  Like garlic, fresh garlic and lightly cooked garlic has a waaaaay different flavor than long cooked or roasted garlic. 


Moisture will evaporate from the sauce, which can be replaced to keep the desired consistency.  As long as it doesn't burn~~~ it's all good!

Have Fun!



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#25 D3monic


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Posted 16 November 2017 - 01:11 AM

I could eat roasted garlic like candy

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#26 jhc


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Posted 25 November 2017 - 10:32 PM

re: texture...


I recently made a batch of sauce.... after cooking for a while (an hour at least) I used an immersion blender to puree it. The big chunks were gone but there was still quite a bit of texture. Kind of like the butternut squash soup I made later that night. Plus I didnt do a super careful job removing seeds, and there were seed fragments in there I wanted to remove. Next step was running through a food mill using the finest blade. This made it silky smooth but still quite thick pouring. Final step was to run it through a fine mesh strainer. Now it was a thinner consistency more like most commercial sauces but I did lose some chili solids that would have been perfectly good eating. Not sure the last step was worth it.

#27 Walchit


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Posted 26 November 2017 - 09:15 AM

I just blended my sauce then ran it through a mesh strainer, I took all my seeds out first because I read somewhere on here that seeds will give it a bitter flavor. I really like Tabasco so was going for something heavy on the vinegar. I used a pineapple and a couple spoonfuls of honey, I can't really taste either of those in it though.

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