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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

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#21 The Hot Pepper

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Posted 12 December 2017 - 04:37 PM

That's a bit wrong. Have you used beet before? You can tailor the red by how much you use. Just like a bottle of red food color it almost looks black, but you can make the brightest red. Beet with white icing is pink. So you are wrong there. (Ever drop a beet on a paper towel and it's florescent?)



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#22 tims77

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Posted 12 December 2017 - 05:58 PM

grocery stores often carry actual beet juice.....check the organic section



#23 cmwr

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Posted 12 December 2017 - 06:23 PM

Post your sauce we want to see the color. :)

 

I just made this. It has pears and orange habs in it. Same recipe as the 2nd attached pic in the sauce bottle only that batch has dried chinese red peppers in it AS WELL as orange habs and this batch has 2 pears and the batch with the red peppers has only 1 pear. The stuff in the mason jar is awaiting an order of bottles and lids.

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#24 Edmick

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Posted 12 December 2017 - 06:39 PM

The first picture looks like baby food, so I can kinda see what you're saying about the color but I think the pears might have something to do with that.



#25 Edmick

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Posted 12 December 2017 - 06:56 PM

A little carrot juice maybe?



#26 The Hot Pepper

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Posted 12 December 2017 - 07:00 PM

The creamed corn looks ok, the hot sauce looks better. :rofl:



#27 The Hot Pepper

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Posted 12 December 2017 - 07:01 PM

Seriously, the mason jar makes it look weird. In a woozie with a matching/contrasting label, will look killer.



#28 cmwr

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Posted 12 December 2017 - 07:07 PM

I think I may pour it into a blender in a few days and add dried red peppers and re blend. I like the color of the second sauce. I was simply trying to simplify and have one less ingredient to mess with. But in the grand scheme of things adding a couple cups of dried red peppers isnt that big a deal to throw in the blender while the pear and onion are in the oven. It does look like baby food lol!!!!

Edited by cmwr, 12 December 2017 - 07:09 PM.


#29 The Hot Pepper

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Posted 12 December 2017 - 07:09 PM

These are cooked right? The frothiness look makes me a little scrared you just whirled stuff in a blender.



#30 Edmick

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Posted 12 December 2017 - 07:10 PM

In all fairness though, Does it TASTE good? I've eaten food that looks like diarrhea and it tastes bomb. Unfortunately most people judge a book by it's cover, but the real question is whether it's good and you're happy with it.. ya know?



#31 cmwr

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Posted 12 December 2017 - 07:13 PM

These are cooked right? The frothiness look makes me a little scrared you just whirled stuff in a blender.


I cooked the onion and pears in the oven and then pre-blended everything in the blender and then I poured the mixture into a pan and brought it to a boil for about 10 minutes then I re blended. I know what you mean by the frothy appearance. The stuff I made the other day in the second picture looked similar and as it cooled and settled all the air bubbles disappeared and it looks a lot better. Typically I have put the peppers and vinegar in the blender and then poured it in a sauce pan with the onion and pears, boiled everything, and then poured it into a blender after it was boiled. I didnt think it mattered whether I blended before boiling or not as long as I did boil at some point. Im going to probably add dried peppers in a few days and re-blend it and then Im going to boil it again for 15 to 20 minutes.

#32 The Hot Pepper

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Posted 12 December 2017 - 07:14 PM

I cook sauce a lot longer. Bringing to a boil is basically pasteurizing not cooking. Think of how you turn tomatoes into tomato sauce and how long it takes. PS. You can't just add dried peppers and not cook it again. The you have leather suspended in a sauce.



#33 cmwr

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Posted 12 December 2017 - 07:15 PM

In all fairness though, Does it TASTE good? I've eaten food that looks like diarrhea and it tastes bomb. Unfortunately most people judge a book by it's cover, but the real question is whether it's good and you're happy with it.. ya know?


Oh yes it has a good flavor. But I cant say as if it tastes any better than the red stuff. Theyre both the same recipe.

#34 cmwr

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Posted 12 December 2017 - 07:16 PM

I cook sauce a lot longer. Bringing to a boil is basically pasteurizing not cooking. Think of how you turn tomatoes into tomato sauce and how long it takes. PS. You can't just add dried peppers and not cook it again. The you have leather suspended in a sauce.


The stuff I made this weekend I boiled for a good 25 minutes or so. This batch was made in a hurry. Its in the fridge and like I said Im going to re-boil it in a few days when I add some peppers to it.

#35 The Hot Pepper

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Posted 12 December 2017 - 07:16 PM

You are off to a good start though for a first timer :cheers:



#36 cmwr

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Posted 13 December 2017 - 06:23 PM

I added 2 cups of dried red Chinese peppers tonight, blended to a paste, and reboiled with a simmer about 45 minutes long then re blended and added water to get desired consistency. Looks much better

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#37 The Hot Pepper

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Posted 13 December 2017 - 06:23 PM

Much nicer bro!



#38 cmwr

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Posted 13 December 2017 - 06:30 PM

Thanks and consistency is much better too. On my first batch (that was the bottle I posted) I boiled for maybe 20-25 minutes. Is that long enough or should I re boil it too? The consistency on first batch was better for starters but just wondering what a minimum boil time is?

#39 ShowMeDaSauce

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Posted 22 December 2017 - 12:49 PM

Korean pepper flakes add a nice shot of color to a hot sauce. Nice flavor also without adding too much additional heat.



#40 Genetikx

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Posted 22 December 2017 - 06:01 PM

I'd expect 20-25 minutes to be long enough, I wouldn't reboil. Color of that most recent pic is nice. Well done!




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