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Water As An Ingredient In Hot Sauce

The Hot Pepper said:
Must be the water
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But alas, it is pure water. Well, it is well water. Unfiltered, which is rough on dishes but great for gardens. The things that make this garden hum zing are many. The fish poop. The worms. The lady bugs, the mantis, the way it is designed. The list goes on. When I first started developing aquaponics I would actually engineer and design them for others. Now I will not. Only for Church missions that are trying to help feed people. But I will not give up my secrets to the common grower in America. Well....maybe some. I just harvested. But I'll take a picture in just a few weeks to show you how fast it grows. I can harvest enough peppers to make sauces every few weeks. That is crazy. But true.
 
The Hot Pepper said:
 
For fresh the answer is really don't "blitz" it. This creates air and a froth in the sauce and as those air pockets disappear you get separation. You can use your knife skills or a double mezzaluna on a cutting board. 
 
I once saw this show on a fresh hot sauce/salsa and the guy just threw the raw ingredients and some salt on the cutting board and rocked it out with a mezzaluna, got pretty fine as well...
 
You can get a set like this and you won't lose the juices: https://amzn.to/2RfYiu2 (it's small but you get the idea)
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I got rid of my mezzaluna long ago. The nakiri will do a good enough job. If I ever get a home forge set up, I think one of my first projects will be an Ulu. I have no need except for a want of one though. Lol

When complete I want to keep the roll down to, chef, nakiri, breaker/cimeter , slicer, boning, offset serrated, paring (regular and bird). Still on the fence about keeping the ceramic santoku. I figure if I can't do whatever I am doing with those, it really doesn't need doing.
 
Your in Florida? That's a pretty long drive... Could you maybe just post pictures? That would be a lot easier. Maybe a video?

If I'm driving halfway across the country to look at a garden I would probably go west
 
Walchit said:
Your in Florida? That's a pretty long drive... Could you maybe just post pictures? That would be a lot easier. Maybe a video?

If I'm driving halfway across the country to look at a garden I would probably go west
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This doesn't do it justice because the peppers aren't in yet. This was shot in June of last year. These plants start thriving in August. But this will give you an idea of how large these plants are getting. Now it's just ridiculously out of control. 2nd Video Down. There are more videos and pictures on our facebook page and website for EasyPonix.
 
https://captaincaliente.com/about-the-captain/
 
Captain Caliente said:
In one season I'll get a hundred pounds of peppers off of just one plant, maybe more. I haven't tested the limits yet. When I say season, I mean year. As we have fairly tropical weather in Florida all year.
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This I would love to see as well. If you figure an average pod is in the 10g range, even harvesting 1000 pods from one plant would only yield roughly 10kg (22lbs). So you are saying your plants are producing well over 5000 pods each? We grow our peppers as well, and if there is some way to up the plant production by 40 or 50 times I would enjoy learning about it.
 
Those plants arent sickly, per se. It is true that I wasnt taking the best care of them last year. The only essential mineral that aquaponics does not naturally produce is iron. Thus I have to add iron chelate at least once a quarter. Now that Im harvesting all the peppers they grow Im adding it every few months. Anyway, ghosts seem to take iron deficiency the hardest of all the pepper plants Ive grown. The couple of yellowish plants are definely ghosts. But yes, hot pepper production in this environment will yield 50 times what you are growing in the ground. My current garden is about 5 years old though. So the nutrient base is off the charts. It takes a few years for the culture in an aquaponic garden to really come together.
 
Edmick said:
Anything liquid you add to your sauce is going to be majority water. Even your "solid" ingredients like jalapenos for example are like 80 or 90 percent water.
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Yes
Captain Caliente said:
 
Hahh. That's a bold statement. You do not know me or my hot sauce skill level. Rather presumptuous to be sure... That alone starts to sound off alarms bells. And yes, vinegar is cut by water. So if a sauce is using vinegar and water at the same time then the sauce is primarily water, water. I'm a gourmet cook. I'll make refried beans, chili and other types of stews using water. But I cook the water off. To get to the base of flavor. When it comes to hot sauce. There is simply no way you could make a simple habanero sauce with vinegar and water and end up with the same refined flavors as you would with just vinegar and habanero. You'll lose a lot of the fruit flavor. Start adding gourmet super hots and the water just cuts the balls out of the sauce. For example, water will take what would normally make 100 bottles to 500 bottles or more. Particularly when it is the main ingredient.
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Captain Caliente said:
Wow, listen folks. I had no intention of getting into a debate with the moderators or administrators of this forum. I tell you, my heart is all about the heat. All about the flavor behind the heat. I love hot peppers. I've grown and am growing some of the most incredible peppers in the world. I only intended to get involved with the community and start to bond with my fellow Chileheads. But you are taking this on a sour road. Based on your responses, there is no question that my sauce would beat anything you are putting out there in a taste test. I have no doubt. Your logic is delusional. You are making the case that water does not cut the flavor of...anything. It's just ridiculous. Take a gallon of fresh squeezed orange juice. Oranges you've picked right off of the tree. Then add a gallon of water to the orange juice. Tell me the flavor does not change. It does. And only a con artist would tell you it doesn't. I'm sure all of you make delicious hot sauces. And I'm sure you all are happy with your end product. But don't tell me that I have no idea what I'm talking about. I do.

In the end, I'm just a fellow hot pepper nut. We should not be at odds my friends. We should be celebrating together the beauty of these incredible gifts that God has bestowed upon us in regard to chile peppers. So we have different philosophies. Please do not disparage me for mine. I will not disparage you for yours. We just see things differently.
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Water can actually enhance, reveal, unveil and even improve elements of any given gastronomic concoction. What fine artisan Scotch doesn't beg to be released by the chemical vehicle that is a simple drop or two of water? None. 
 
hogleg said:
When you join THP, you've come to the pinnacle of hot sauce aficionado's worldwide. You wont find more refined cap palettes anywhere.
 
There are many pro's and most members passion is as deep as the ocean.
 
 
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DEEP
 
Captain Caliente said:
 
Come by the farm. I know for a fact that I've created something so unique in the hot pepper world that it is mind blowing. It is special. I can grow and have grown more peppers than most people. It's because that is what I decided to do several years ago. It was obvious that the garden was special and able to grow copious amounts of food. I decided to make it a hot pepper kingdom. It is spectacular. Now I make hot sauce. I can't harvest the peppers fast enough. The pepper plants are so heavy with huge, delicious, thick walled peppers that the branches are leaning over the sides of the grow beds. And these beds are four feet off of the ground. Each plant with several hundred peppers just growing out toward the ground. Meanwhile the plant sprouts more branches straight up out of the center of the beds with more blossoms. It is a serious issue. How can I harvest so many incredible peppers fast enough?
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Come by my farm...
 
The comments in your thread lead me to believe you were a chef. Then you post in another thread that you aren't a chef.

Just re-read and realized you used the term "gourmet cook"

Maybe it wasn't your intention, but to me it read like you were someone who had earned the title of gourmet chef, not a self proclamation of the food you cook being "gourmet"

I'm sure we all feel like gourmet cooks here, if that is a thing.
 
Walchit said:
The comments in your thread lead me to believe you were a chef. Then you post in another thread that you aren't a chef.

Just re-read and realized you used the term "gourmet cook"

Maybe it wasn't your intention, but to me it read like you were someone who had earned the title of gourmet chef, not a self proclamation of the food you cook being "gourmet"

I'm sure we all feel like gourmet cooks here, if that is a thing.
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Hi Walchit, I am a gourmet cook. I did not mean to mislead anyone. I had a TV show for some time called "The Common Chef". It is about three friends with no formal culinary training that would go cook for fire departments, homeless shelters and our own parties. When I go out on my pontoon boat and hang out on the river at a place with a shallow sandbar most folks will grill burgers and dogs. If they have grills. I would prepare the night before the trip. We will grill marinated pork loin or cook mussels in a wine butter sauce with shallots and hot peppers. The point being, that no matter what, I am a top shelf guy. I always cook the best. Spend too much money on ingredients. But it's my style. I drink single malt scotches, never a blended whiskey. The finest wines and best cigars. And I happen to be a better cook than most of my friends. It has to do with the creative side of my brain. By trade, I'm a digital artist. I do websites and mostly video production now. I see cooking the same way. It's a creative endeavor.
 
Hot Peppers are the perfect compliment to gourmet food. Particularly if one is able to hone the flavor of the pepper being used. This can be done in a variety of ways. My hot sauce is a premium hot sauce. Which is why I pride myself on the end result of the taste without the use of water to dilute the flavor. It does not mean that other sauces aren't great. It just means that my sauce is great. It's unique and quite an achievement. It is a premium sauce made to go with gourmet food. That's all.
 
The Hot Pepper said:
A regular case, or gourmet case?
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Only a gourmet case would do, you should know that by now. Not sure about the arrogance part though? I am quite confident about what I know. Cooking, Aquaponics, Hot Peppers, Video Production and being a Captain. In fact, I did command 5 sea worthy vessels simultaneously 5 summers ago.
 
D3monic said:
I was given the same impression initially. Could of sworn you said you was a chef, You will find that theres members here who are amazing culinary artists. Wish we still did throwdowns. If you see a crown next to members names they earned it in our cooking throwdown challenges.
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I would expect nothing less than a forum of culinary artists making hot sauces. It would have been great to be a part of the experience you are talking about. Take care.
 
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