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How to make sauce hotter???


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#1 Hothotsauce

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Posted 07 March 2018 - 02:29 PM

I just made a nice sauce with pineapples peaches vinegar water and habaneros. For 40 ounces total liquid by volume I used 6 orange habaneros. I thought this would be spicy (comes down to .75 habaneros per 5 oz woozie.) but it really is just a mild-medium sauce. There is some heat at the end of you use a lot, its more like a spicy sauce than a hot sauce. The flavor is spot on. How do I make this hotter without adjusting other ingredients? I thought maybe double the habaneros (1.5 per 5 ounce woozie) or mix in X (fill in the blank) teaspoons of ghost pepper powder? Add some red jalapenos? Thank you. I want it hot but not stupid hot and still focusing on flavor not just insane heat.

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#2 MikeUSMC

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Posted 07 March 2018 - 02:34 PM

I'd keep adding a single Hab, then blend it up again. Keep going until you reach the heat level you're after. Or you could try adding your powder, maybe 1/2 tsp at a time. Increase as needed

Edit: or use hotter peppers next time

Either way, the heat is eventually going to impact the flavor, once you get to a certain point

Edited by MikeUSMC, 07 March 2018 - 02:35 PM.

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#3 The Hot Pepper

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Posted 07 March 2018 - 02:37 PM

More peppers.



#4 Hothotsauce

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Posted 07 March 2018 - 02:40 PM

Ive been blending everything up then cooking 15 min the bottling. Does cooking it release more spiciness or can I add more peppers and taste test it prior to cook to get a good idea?

#5 The Hot Pepper

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Posted 07 March 2018 - 02:45 PM

I'd just add more peppers and taste.



#6 tctenten

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Posted 07 March 2018 - 03:14 PM

More peppers.


Can you elaborate on this please?

#7 tctenten

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Posted 07 March 2018 - 03:16 PM

I'd keep adding a single Hab, then blend it up again. Keep going until you reach the heat level you're after. Or you could try adding your powder, maybe 1/2 tsp at a time. Increase as needed

Edit: or use hotter peppers next time

Either way, the heat is eventually going to impact the flavor, once you get to a certain point


So...hotter peppers will make the sauce hotter??? Interesting.

#8 MikeUSMC

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Posted 07 March 2018 - 03:51 PM

Can you elaborate on this please?

ADD more peppers :rofl:
"I come in peace. I didn't bring artillery. But I'm pleading with you, with tears in my eyes: If you f*ck with me, I'll kill you all."
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#9 Gorizza

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Posted 07 March 2018 - 03:54 PM

ADD more peppers :rofl:

:think:

instructions not clear, now my peppers have attention deficit disorder.



#10 Hothotsauce

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Posted 07 March 2018 - 03:58 PM

Without impacting taste - add double habanero or just add in a little bit of a much hotter pepper like ghost pepper powder

#11 tctenten

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Posted 07 March 2018 - 04:00 PM

I just made a nice sauce with pineapples peaches vinegar water and habaneros. For 40 ounces total liquid by volume I used 6 orange habaneros. I thought this would be spicy (comes down to .75 habaneros per 5 oz woozie.) but it really is just a mild-medium sauce. There is some heat at the end of you use a lot, its more like a spicy sauce than a hot sauce. The flavor is spot on. How do I make this hotter without adjusting other ingredients? I thought maybe double the habaneros (1.5 per 5 ounce woozie) or mix in X (fill in the blank) teaspoons of ghost pepper powder? Add some red jalapenos? Thank you. I want it hot but not stupid hot and still focusing on flavor not just insane heat.


Couple of suggestions for you. Instead of counting the peppers, weigh them. Your on the right path. Weigh all your ingredients so you can easily replicate your sauce. Next time, just increase your peppers or as Mile said, use hotter peppers.

#12 tctenten

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Posted 07 March 2018 - 04:01 PM

Without impacting taste - add double habanero or just add in a little bit of a much hotter pepper like ghost pepper powder


Ghost pepper powder will alter the taste in my opinion. If you haven't bottled it yet, add more habs.

#13 Hothotsauce

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Posted 07 March 2018 - 04:05 PM

Thanks

#14 AaronTT

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Posted 07 March 2018 - 05:03 PM

Pure Evil. Only need a drop or 2.


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#15 Chorizo857_62J

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Posted 07 March 2018 - 06:24 PM

Mo Ppr.



#16 MikeUSMC

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Posted 07 March 2018 - 06:34 PM

Mo Ppr.

:rofl:
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#17 jhc

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Posted 07 March 2018 - 07:44 PM

I got a fee-vah, and the only cure, is more peppers



#18 Jubnat

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Posted 07 March 2018 - 09:51 PM

I usually have to fix the opposite problem.

#19 The Hot Pepper

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Posted 07 March 2018 - 09:52 PM



#20 Chilero

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Posted 17 March 2018 - 03:01 PM

Salt increases heat to some degree. I never add salt (beyond the required for ferment etc.) until the last so that I can fine tune the heat. 






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