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#1 ShowMeDaSauce

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Posted 02 August 2019 - 12:30 PM

Its rumored that Taco Bell Diablo sauce has aji panca in it so that gives me an idea. Im still waiting on Reapers, Scorpions and such to ripen but i got a bag of panca powder. Plus a few dried pods of my own sooooo...

 

A couple ripe jala ...waiting on them too actually

Some aji panca

One of the supers but im leaning toward Scorpion or Reaper....just a little bit of supers

onion

garlic

Maybe a little tomato and sweet red bell (tekne dolmasi)

cumin and coriander

Salt and sugar

Probably use cider vinegar

 

 

Probably do a chocolate/brown version of this later also with Naglah Brown.


Edited by ShowMeDaSauce, 02 August 2019 - 12:31 PM.


#2 jesseo715

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Posted 02 August 2019 - 09:10 PM

Roast the red bells and the onions.



#3 ShowMeDaSauce

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Posted 04 August 2019 - 10:54 AM

Rumor is, its aji panca, chipotle and chile peppers....No exact mention of the "chile pepper" they used. Their Fire Sauce states ripe jalapeno on the label but nothing on the Diablo bottle. So i will toss the tekne dolmasi and onion in the smoker for a few hours for the "chipotle". I dont taste that flavor too much in the actual Diablo sauce.

 

I got the aji panca and tekne dolmasi covered

Ripe jalas and Cherokee purple i should have next Saturday...no one had any at the farmers market yesterday but a guy is bringing me some for pods i gave him.

I got Scorpions, Dragons Breath and Reapers almost ripe.

 

Just need to choose the right amount of super hot with the least amount of "that flavor". I dont want this tasting like a Scorpion sauce but i want a dash of that kind of heat added. Nothing major though around double the heat of the original. I can only guess a pod or two will be enough added to around a quart of sauce?


Edited by ShowMeDaSauce, 04 August 2019 - 11:01 AM.


#4 Edmick

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Posted 04 August 2019 - 05:31 PM

Taco bell's diablo sauce is probably the only packet hot sauce I've like. I like it a lot actually

#5 The Hot Pepper

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Posted 04 August 2019 - 05:39 PM

If you use Frank's as a base you can do a pretty close TB sauce. Cumin, more garlic powder, a tad of sugar. Some Mexican peppers. Boom. 



#6 texas blues

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Posted 04 August 2019 - 08:42 PM

If you use Frank's as a base you can do a pretty close TB sauce. Cumin, more garlic powder, a tad of sugar. Some Mexican peppers. Boom. 


I have never made that sauce.

#7 SmokenFire

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Posted 04 August 2019 - 09:36 PM

Just need to choose the right amount of super hot with the least amount of "that flavor". I dont want this tasting like a Scorpion sauce but i want a dash of that kind of heat added. Nothing major though around double the heat of the original. I can only guess a pod or two will be enough added to around a quart of sauce?

 

I'd recommend dried pods or flake.  Drying seems to help curb some of the intensely floral "chinense" flavor - without pulling any of the heat.  Plus you'll be able to accurately measure how much you put in just in case it's so fkn fabulous you want to recreate it.

 

Also recommend you hunt down some piloncillo sugar. Comes in small dark caramel colored cones if you're not familiar.   


It felt like satan pissed in my mouth it was so hot and lasted a long time. It was a horrible experience eating one of them. - SavinaRed
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#8 The Hot Pepper

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Posted 04 August 2019 - 10:07 PM

I have never made that sauce.


Um TB = Taco Bell not texas blues

#9 Ashen

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Posted 05 August 2019 - 03:29 AM

Pinche salsa Wey.

Edited by Ashen, 05 August 2019 - 03:29 AM.

A wise man never  argues with a skunk, a mule, or a cook.

 


#10 ShowMeDaSauce

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Posted 05 August 2019 - 11:40 AM

 

I'd recommend dried pods or flake.  Drying seems to help curb some of the intensely floral "chinense" flavor - without pulling any of the heat.  Plus you'll be able to accurately measure how much you put in just in case it's so fkn fabulous you want to recreate it.

 

Also recommend you hunt down some piloncillo sugar. Comes in small dark caramel colored cones if you're not familiar.   

 

I do have some dried ghost from last year and you are right. That "chinense flavor" is greatly reduced when dried. I didnt find it to be all that bad from fresh bhuts compared to many others anyway.

 

EDIT:

Had to go to the market for fish balls cause im to lazy to make them. Got the piloncillo sugar too.


Edited by ShowMeDaSauce, 05 August 2019 - 03:48 PM.


#11 ShowMeDaSauce

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Posted 05 August 2019 - 11:44 AM

Taco bell's diablo sauce is probably the only packet hot sauce I've like. I like it a lot actually

 

Yeah, i kinda like it too. They even sell bottles of it at Walmart. Really like it on tacos because it not so hot you cant use a fair amount but it isnt totally wimpy either. I use aji panca for a couple of "fusions" and im quite addicted to the flavor. Then it dawned on me i never tried it for a hot sauce.



#12 ShowMeDaSauce

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Posted 05 August 2019 - 11:47 AM

If you use Frank's as a base you can do a pretty close TB sauce. Cumin, more garlic powder, a tad of sugar. Some Mexican peppers. Boom. 

 

I prefer Crystals and for the cost its worth trying something similar.



#13 m1hagen

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Posted 05 August 2019 - 03:00 PM

Taco bell's diablo sauce is probably the only packet hot sauce I've like. I like it a lot actually

Ditto.  It's really good on tacos.



#14 ShowMeDaSauce

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Posted 11 August 2019 - 09:32 AM

My guy at the farmers market didnt bring any ripe jalas and i dont think i got any close either :(

 

He did bring me a small Cherokee purple mater and a couple chilhuacles negros. I guess i could just use the tekne dolmasi  for it but the flavor of ripe jalas is hard to replace imo. Soooooo..........i can either wait for mine or his......take a chance driving down to lil Mexico but those markets never had ripe ones before..........or leave out the ripe jalapeno?



#15 ShowMeDaSauce

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Posted 13 August 2019 - 02:10 PM

If you use Frank's as a base you can do a pretty close TB sauce. Cumin, more garlic powder, a tad of sugar. Some Mexican peppers. Boom. 

 

12oz bottle of Crystals was whopping $1.44

Half a Scorpion or one pod just simmered in then removed

Couple heaping tbs of panca powder

Dash of garlic powder

And around 8-10oz of 50/50 ACV/Water should be enough but still have some bite left.

 

I just realized that bottle has the dripper built in.....Whole lotta shakin going on



#16 The Hot Pepper

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Posted 13 August 2019 - 02:12 PM

Nice!!!! Let us know!



#17 ShowMeDaSauce

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Posted 13 August 2019 - 02:24 PM

I got 1 ripe jala for the original post topic. Figure i need 3. Its the only thing im waiting on now. Ive hardly picked any jalapenos just in case.

 

On a side note my aji panca pods are massive now. At least twice the size as last year. They are just taking forever to pod up good like last year. 5 of the plants this year are much larger and i got 9 of them suckers. :D






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