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Ideas for my first hotsauce??

rabbit

rabbit

I want to make my first hotsauce later on this week. I'm thinking of making a superhotsauce with Naga Morrich peppers and Peach habanero's. I want it to be fruity as well. I'm thinking mango's and pineapple. I know it should have vinegar in it as well, but I'm just posting this to see if anyone can throw out some other ideas for ingredients;):shocked:
 
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Mangos always pare well with Habs. Like AJ siad, garlic, some salt (but don't add it until about 5 minutes before you are done boiling it down). Be sure to roast the garlic first....roated garlic rulz.
 
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My last was a simple habanero, carrot, garlic, cider vinegar and salt. Carrot will bring out the sweetness a bit and makes a great base. From that base, add whatever fruit..such as mango et.al.

Cheers, TB.
 
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I'm assuming you want a HOT hot sauce, then dont use too much of the other ingredients since they'll tame the heat down.

mango (I wouldnt use the whole thing)
pineapple
tangerine or other types of oranges juice/pulp
lime or lemon juice/pulp
banana
honey
white wine vinegar
ginger
cinnamon
little salt
ALOT of chiles!! :lol:

well it mostly depends on your taste, but I gave some ideas as to what you could add. good luck & hope it turns out tasty & HOT!
 
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Thanks you guys that really is a good bunch of ideas. I'm going to have to implement some of those for sure. Also, yeah I want it to be REALLY hot, but have just a touch of sweet and fruity to it. More hot that sweet obviously, but something that burns twice and has a unique flavor. I'll keep you guys posted on how it turns out. Maybe I'll make it tomorrow morning after work. I just got home and don't feel like going back out and to the store.:D
 
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Well, I'm taking a break from hunting for the most part this weekend. I'm in lazy mode and well.............I don't feel like freezing my nads off today:lol:. I'm going to make that sauce in a little while. I'll definitely know it's good if my cat's run into the other room:hell:;)
 
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Myself I been using apple cider vinegar,garlic, salt, and lil tomato to give the redness deeper and boil it til the consistance is where you want it. Oh yes and like said b4 ALOT of peppers
 
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okie joe said:
Myself I been using apple cider vinegar,garlic, salt, and lil tomato to give the redness deeper and boil it til the consistance is where you want it. Oh yes and like said b4 ALOT of peppers
Click to expand...
Oh trust me I have a TON of Naga's and Peach habs that are going into this baby!!;):hell:
 
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Update:

.....well the witch's brew is starting. I just roasted a whole thing of garlic in the oven on 375 Degrees for 45 minutes. I don't have quite enough vinegar either so I'm going to run to the store. (Don't have a pressure cooker and I know vinegar helps with acidity.) What's funny is my brother-in-law is coming over. Wonder how long he'll stay when I start simmering...Hmmmm:twisted::lol:

Edit: I meant step brother. If he's my brother-in-law I've got issues:shocked::lol:.
 
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Well my sauce is done, but I can't find my photo's on my cell phone showing up yet on my e-mail....DOH!! My step brother took a lick said it was good and then ran around the house looking for a beer.:mouthonfire::lol:. Honestly, I think I need more Naga. I added alot of stuff, but I think I may have needed more. I'm going for the fruity-hot mix and the fruity and hot is there. Just may need more hot to get it just as I like. However, it didn't set yet for a few days and maybe that's good. To get the full flavor maybe a little more on the food may add the perfect mix so you get a nice sweat and flavor. I kept notes though so I can adjust later if need be. Here's the ingridients.

Peach Habs
Naga Morrich
White Vinegar
Pineapple-Orange-Banana Juice
1 Lime squeazed
Salt
Half a Mango
1 whole bulb of garlic roasted at 375 for 45 minutes

I'll get pics later. The consistancy is a little runny, but not to bad. Kind of like homemade tomato soup.(Thicker than canned.) My brother said it would probably be good on chicken and seafood. Kind of what I was going for. Oysters probably would be really good. I'm a chilihead though. I may keep this recipe and add more naga for people like me:lol:
 
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First taste on food:

Well, I still have to get these stinking pictures to work. Somethings not right. Anywho, I think I actually made something really nice. It didn't get to age yet, but I broke open a bottle and put a bunch on a steak. Actually a really great fruity flavor and the heat doesn't hit you right away. Nothing like the superhot stuff I've had before, but you can really put it on for flavor and it actually does sneak up on you and give a really nice burn with a runny nose. I may add just a little more Naga next time, but I really enjoy it as is too. When you can put more on and still get heat it's kind of nice sometimes because the other flavors really kick in, then you get the burn. Thank you guys for the ideas and input. It helped out a great deal. Now to get the stinking photo's up at least:lol:
 
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