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Water As An Ingredient In Hot Sauce

hot sauce water ingredients

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#21 Edmick

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Posted 29 September 2018 - 05:35 PM

Lucky Dog- Dia Del Perro uses water in that sauce and it has countless awards... Hmm

#22 Captain Caliente

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Posted 29 September 2018 - 05:36 PM

YOU made the claim "Obviously, this is how so many hot sauces sell their products so cheaply" and you also realize a lot of saucemakers are on this site (obviously) and use water and are awesome, because, they know what they are doing. So you can keep on with your controversial statements and acting holier than thou if you want... or you can stick around and learn some tricks because that's what we do here... help each other with tips and make sauce, but you seem to know it all so never mind.

 

 

 

OK, so I did not realize that there were so many hot sauce makers on this site. My bad. I just thought is was a cool website about hot peppers. And I do apologize. I meant zero disrespect to anyone making hot sauce. Truly. I was just starting a conversation that came from my heart. I'm new here. And I love hot peppers as much as the next. Please do not mistake my passion for arrogance. I have also been making hot sauces for years. And have developed an aquaponics garden to support my hot sauce. I do not pretend to "know it all". But I know a lot about hot sauce and about each flavor of each type hot pepper that can be grown. I cook with them every single day. Breakfast, lunch and dinner. My palate is not to be dismissed so easily. Yes, I can learn but I can teach as well.


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#23 The Hot Pepper

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Posted 29 September 2018 - 05:39 PM

I get it man!

 

And as to your sauce against mine, we may be able to trade soon, I haven't made sauce in a long time so yours may be better, but I have a new kitchen (inside joke) and am gearing up. Well, welcome to the fray.

 

But you kinda dropped a bomb so understand the responses lol. No one here goes the "cheap" route and some do use water... that is all!



#24 The Hot Pepper

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Posted 29 September 2018 - 05:45 PM

PS. There was some troll that made a serious statement about how salt makes sauces hotter, and serious Cajun chefs know this, and add it last... so you have to understand we were a bit on guard lol!



#25 Captain Caliente

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Posted 29 September 2018 - 05:47 PM

I get it man!

 

And as to your sauce against mine, we may be able to trade soon, I haven't made sauce in a long time so yours may be better, but I have a new kitchen (inside joke) and am gearing up. Well, welcome to the fray.

 

But you kinda dropped a bomb so understand the responses lol. No one here goes the "cheap" route and some do use water... that is all!

 

I get it. I will say this. Every sauce is obviously unique. I believe that every hot sauce starts with a passion, for the most part. It's about people who truly love it. It has become a huge industry. Some may be involved that do not have the passion for it. I am not one of those people. And I do not suspect that the people I'm discoursing with here are lacking passion. My philosophy is different than some. So what? There is no need for condescension.

 

Again, it was not my intention to disrespect anyone. I was just putting out a statement. I'll break out the eggshells next time I post. Thank you for ending this in a positive note.


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#26 The Hot Pepper

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Posted 29 September 2018 - 05:59 PM

Lucky Dog- Dia Del Perro uses water in that sauce and it has countless awards... Hmm

 

It actually won BEST OVERALL in THPA... it's a great sauce imo could use a little more heat...



#27 Edmick

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Posted 29 September 2018 - 06:02 PM

 
OK, so I did not realize that there were so many hot sauce makers on this site. My bad. I just thought is was a cool website about hot peppers. And I do apologize. I meant zero disrespect to anyone making hot sauce. Truly. I was just starting a conversation that came from my heart. I'm new here. And I love hot peppers as much as the next. Please do not mistake my passion for arrogance. I have also been making hot sauces for years. And have developed an aquaponics garden to support my hot sauce. I do not pretend to "know it all". But I know a lot about hot sauce and about each flavor of each type hot pepper that can be grown. I cook with them every single day. Breakfast, lunch and dinner. My palate is not to be dismissed so easily. Yes, I can learn but I can teach as well.

You're good buddy. I was like 95% joking and 5% serious anyways. Just like vinegar...

#28 Captain Caliente

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Posted 29 September 2018 - 06:09 PM

Lucky Dog- Dia Del Perro uses water in that sauce and it has countless awards... Hmm

 

I'm down with a head to head. My Green-Go is something that, I believe, fits the bill for everyone. My sauce, "The Original" is delicious. And people will gobble it up. It's hot. But when we developed Green-Go my senses kicked in. This is a sauce that has all the bold flavors in a semi-mild-heat format. It's tangy, salty, sweet and full of all the flavor you expect from scorpions and ghosts. It is like taking the original Sriracha to the next level. And I should not be chastised as a "rookie" for what I've done. Particularly when this person hasn't even tasted what I'm talking about. To me, it isn't about the volume. I am content with my main career. This is about a sauce that is so unique there is no denying it. That is passion. Both for the aquaponics that grow the peppers and for the sauce that we make. There is simply no other hot pepper garden in the world like ours. It is truly an accomplishment.


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#29 The Hot Pepper

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Posted 29 September 2018 - 06:10 PM

I'm all about letting the sauce speak for itself because sometimes humans mess up the message :D



#30 Edmick

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Posted 29 September 2018 - 06:20 PM

 
I'm down with a head to head. My Green-Go is something that, I believe, fits the bill for everyone. My sauce, "The Original" is delicious. And people will gobble it up. It's hot. But when we developed Green-Go my senses kicked in. This is a sauce that has all the bold flavors in a semi-mild-heat format. It's tangy, salty, sweet and full of all the flavor you expect from scorpions and ghosts. It is like taking the original Sriracha to the next level. And I should not be chastised as a "rookie" for what I've done. Particularly when this person hasn't even tasted what I'm talking about. To me, it isn't about the volume. I am content with my main career. This is about a sauce that is so unique there is no denying it. That is passion. Both for the aquaponics that grow the peppers and for the sauce that we make. There is simply no other hot pepper garden in the world like ours. It is truly an accomplishment.

Sounds like you're in the right place. Post some of your creations in the hot sauce making section. There's an endless amount of likeminded people here that would love to bounce ideas around with you.

Edited by Edmick, 29 September 2018 - 06:21 PM.


#31 Captain Caliente

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Posted 29 September 2018 - 06:43 PM

Where exactly is the hot sauce making section?


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#32 The Hot Pepper

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Posted 29 September 2018 - 06:44 PM

http://thehotpepper....t-sauce-making/



#33 Captain Caliente

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Posted 29 September 2018 - 06:59 PM

This site is awesome. I had no idea it had contests and such. I'm totally down with entering all three of my sauces in the contest. My "Original" is hot. If I enter I want the right category. Is there an actual location that defines the categories? For example the "Pepper Blend" vs. "Pepper Based" X-hot?

 

My Green-Go is spicy, but not X-hot. Your lips will slightly burn. But my definition of X-Hot is not the same as others. So would I put that into an X-Hot category as well as my Original? The Original is comprised of mature peppers and the Green-Go is comprised of immature peppers. Sorry for the questions but I'm loving what you are doing here and want to get it right.

 

And the Hot Pepper Vinegar, is that considered a condiment by your official rules? if not, what would be the proper category for a Hot Pepper Vinegar?

 

Thanks again. And for the record I drive a Ford F-150. But would never drive a Mustang.

 

 


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#34 hogleg

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Posted 29 September 2018 - 07:05 PM

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.

 

Personally, I would never judge a sauce on it's ingredients alone. Often I'm pleasantly surprised by a sauce who's ingredients don't impress me. 

 

I've tasted well over 250 hot sauces and added water does not deter me.

 

Try and keep an open mind and you may find yourself surprised by something you assumed didn't appeal to you.

 



#35 The Hot Pepper

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Posted 29 September 2018 - 07:14 PM

If I don't don't break this down properly please email us...

 

This site is awesome. I had no idea it had contests and such. I'm totally down with entering all three of my sauces in the contest. My "Original" is hot. If I enter I want the right category. Is there an actual location that defines the categories? For example the "Pepper Blend" vs. "Pepper Based" X-hot?

 

My Green-Go is spicy, but not X-hot. Your lips will slightly burn. But my definition of X-Hot is not the same as others. So would I put that into an X-Hot category as well as my Original? The Original is comprised of mature peppers and the Green-Go is comprised of immature peppers. Sorry for the questions but I'm loving what you are doing here and want to get it right.

 

And the Hot Pepper Vinegar, is that considered a condiment by your official rules? if not, what would be the proper category for a Hot Pepper Vinegar?

 

Thanks again. And for the record I drive a Ford F-150. But would never drive a Mustang.

 

 

 

1. Pepper Blend v. Pepper-Based can cross over. Meaning, you can have a blend of peppers, and you can also have a base of peppers (bulk of the recipe) that is one pepper or a blend.

 

2. The X-Hot categories are for Extra Hot and Extreme so these are the more serious heat sauces. We usually ask you to submit based on your own marketing (how you label your sauces). Mild, Medium, Hot, Extra Hot, Extreme. But the X-Hot is for those mouth burners.

 

3. Hot Pepper Vinegar would fall under Condiment, Specialty, or Unique as well as other categories that described the pepper content etc.

 

4. No Problem. I don't even own a vehicle. ;)



#36 The Hot Pepper

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Posted 29 September 2018 - 07:15 PM

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.

 

Personally, I would never judge a sauce on it's ingredients alone. Often I'm pleasantly surprised by a sauce who's ingredients don't impress me. 

 

I've tasted well over 250 hot sauces and added water does not deter me.

 

Try and keep an open mind and you may find yourself surprised by something you assumed didn't appeal to you.

 

 

I swear you have tried way more than that!



#37 Crispee-FL

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Posted 29 September 2018 - 07:20 PM

Welcome Captain...
As to your original statement regarding water hot sauces sometimes it is a necessity for consistency. Especially in long stewed sauces where concentrated ingredients such as tomato paste that cook down and further thicken a sauce, water is essential to relax the sauce.

#38 hogleg

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Posted 29 September 2018 - 07:22 PM

 

I swear you have tried way more than that!

 

Key words: well over

 

Who needs a vehicle when you have a kitchen??

 

p.s. Pics, or it didn't kitchen.



#39 Captain Caliente

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Posted 29 September 2018 - 07:27 PM

Wonderful. So great to have this resource. I've been making sauces all of these years and haven't really bothered to check up on hot pepper websites. I've just been focused on my aquaponics garden, videos and websites. Now that I've launched the hot sauce I can't thank you enough for this resource. What a fantastic forum. I joined originally based on some talk about aqauponics and hot pepper growing. I'd be happy to help anyone who is interested. I can tell you plainly, there is nothing like growing how peppers in an aquaponics garden. They grow constantly and seemingly forever. Whenever we harvest all of the ripe peppers it only takes a few weeks until we can harvest the next round. Anyway, I'm going to be happy for On Fire! to taste my sauces. The quality of the peppers matter in any sauce. And Ours are among some of the best in the world on account of the garden. And....sorry gents. I won't be using water. Take the full flavor of the pepper like you should.


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#40 hogleg

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Posted 29 September 2018 - 07:29 PM

 

I swear you have tried way more than that!

 

Actually, come to think of it? You're right, I have well over 50 open hot sauces in my fridge as I type.

 

EDIT: "I've tasted well over 1.4 billion hot sauces"

 

Oh look a butterfly!

 

:high:  :high:







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