• If you have a question about commercial production or the hot sauce business, please post in The Food Biz.

Filler chilli/ingredient

So I've been thinking about what to use as a filler to make some of my sauces/mashes more non chilli head friendly. The goal is to use something that has a very mild flavour so to help bring out and enhance the main chillies around it (usually super hots). I dont mind using some mango, pineapple, and carrots with my yellow sauce but I would prefer something with less of flavour for my red pepper sauce. I was thinking maybe red Brazilian starfish and maybe some sweet paprika type peppers. If anyone has and suggestions im all ears.
 
Chilidude said:
Lemon drop chili.
In a red sauce?
 
Off the top of my head I'd think about red bell pepper, tomato, low(er) heat red peppers (I like Peppadews) but could also consider lower heat versions of red jalapeno or cayenne. Onion, garlic, carrots seem pretty versatile in most kinds of sauces. Do you want to tend towards fruity? Cherries and cranberries could add various levels of sweet and tart without dramatically changing the flavor.
 
jhc said:
In a red sauce?
 
Off the top of my head I'd think about red bell pepper, tomato, low(er) heat red peppers (I like Peppadews) but could also consider lower heat versions of red jalapeno or cayenne. Onion, garlic, carrots seem pretty versatile in most kinds of sauces. Do you want to tend towards fruity? Cherries and cranberries could add various levels of sweet and tart without dramatically changing the flavor.
 
If he is ready to use Mango, pineapple and carrots in there, i dont see any problems using lemon drops in there too. The final color is a no consern for me at least, because the most important thing is the texture and taste of the final product.
 
Red bell. If you add other red hot peppers you add that flavor profile. But with a red bell you're basically adding a no heat pepper that shares the basic capsicum pepper flavor. You said to bulk it up. There you go.
 
Chilidude said:
 
If he is ready to use Mango, pineapple and carrots in there, i dont see any problems using lemon drops in there too. The final color is a no consern for me at least, because the most important thing is the texture and taste of the final product.
"I dont mind using some mango, pineapple, and carrots with my yellow sauce but I would prefer something with less of flavour for my red pepper sauce"
 
:) 
 
Genetikx said:
I can get red fresnos year round here...not sure if they're available near you but they're mild and at least stay in the hot pepper family
Fresnos I get are hotter than jalapeños. Maybe that still qualifies as mild to you... definitely milder than superhots I guess :)
 
Genetikx said:
I'm finding jalas at the grocery the past 3 years have pretty much zero heat, which is why I'm growing my own. So yea I agree the fresnos i get are hotter than grocery jala
 
I find this to be a general trend too, although with some exceptions 
 
Are jalas some hybrid jalapeno? Or are you shortening the word? Cuz the usually shortening is 'penos :P
 
The Hot Pepper said:
Are jalas some hybrid jalapeno? Or are you shortening the word? Cuz the usually shortening is 'penos :P
Youre-not-the-boss-of-me-GIF.gif
 
Back
Top