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Straight up Sugar Rush Peach sauce?


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#1 mitchNC

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Posted 02 August 2019 - 12:54 PM

I tasted my first ripe Sugar Rush Peach and it has a really great flavor.

I just have 2 plants, in buckets.  Maybe about 30 pods.

 

I'm not sure how to use them.  I don't have enough experience to start trying to design sauces with such a limited harvest.

 

Should I ferment them?  Should I make a straight sauce with them, mix them with something else?

 



#2 ShowMeDaSauce

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Posted 02 August 2019 - 01:42 PM

If they are like mine its going to be a very mild sauce. Use them with placenta if you want any heat left. Do you have any other baccatums like a Aji Cito or a rocoto you can use to give them more kick?

 

Personally i would not ferment it. The lacto bacteria will eat all the sugars and that is what i enjoy about the SRP. ...Its sweetness.


Edited by ShowMeDaSauce, 02 August 2019 - 01:43 PM.


#3 mitchNC

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Posted 02 August 2019 - 02:09 PM

Thanks for the tip on fermenting.
Only other hot peppers I have going are Habs, scotch bonnet, ghost, and tobasco.

#4 ShowMeDaSauce

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Posted 02 August 2019 - 02:27 PM

Anything hab related will give it that chinense flavor. You could try a ghost but remove it before blending. Just cut it in half so its easy to fish out. Really depends how much you enjoy the flavor of bhuts. Im saving some orange/yellow rocotos for mine.


Edited by ShowMeDaSauce, 02 August 2019 - 02:28 PM.


#5 mitchNC

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Posted 02 August 2019 - 03:09 PM

The one SRP that I ate seemed to be about a 10,000.  Not sure I need it hotter.



#6 ShowMeDaSauce

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Posted 02 August 2019 - 07:24 PM

Yeah that is why i said if they are like mine. Mine seem to be at the lower end of the jala heat level. That might change with warmer part of the season pods.



#7 jesseo715

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Posted 02 August 2019 - 09:05 PM

I've mixed sugar rush peach with aji limo. Both are baccatum, so it retains that tingle. I added a bit of devil's tongue for extra heat, along with white grape juice, a bit of garlic, and apple cider vinegar. It made a nice medium sauce that was especially good with fish tacos.



#8 ShowMeDaSauce

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Posted 02 August 2019 - 10:59 PM

Aji limo is a chinense...Aji limon aka lemon drop is a baccatum.



#9 jesseo715

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Posted 02 August 2019 - 11:32 PM

Aji limo is a chinense...Aji limon aka lemon drop is a baccatum.

Indeed. I'm definitely not the first to mix them up. Add an "n," then. :-)



#10 ShowMeDaSauce

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Posted 03 August 2019 - 12:57 AM

There is a ton of confusion about that online including from seed vendors.



#11 b3rnd

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Posted 03 August 2019 - 04:11 AM

My SRP set my mouth ablaze last year. The first one I tried was mild, ate it right off the plant. I recommended it to a friend and he came over to try. We both tried one and we were crying and drinking milk for over half an hour. Not sure what happened there. I'd say those ones would be awesome straight up in a sauce. I wonder if they're as hot this year.


Edited by b3rnd, 03 August 2019 - 04:11 AM.

It's a little chilly.


#12 ShowMeDaSauce

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Posted 04 August 2019 - 10:35 AM

Reviews i see are anywhere from jalapeno-ish to upper serrano-ish+ heat levels. Mine were about jalapeno hot but those were very early season pods. I remove seeds a lot when i make hot sauce so that kills even more heat. Just not a fan of the off flavor i get from too many seeds in my hot sauce. Makes it more bitter.



#13 mitchNC

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Posted 04 August 2019 - 11:32 AM

Probably a weird idea, but do you guys ever completely de-seed, make a sauce, then add back placenta if you want it hotter?



#14 ShowMeDaSauce

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Posted 04 August 2019 - 12:47 PM

I dont, i adjust heat with hotter peppers that compliment the main pepper used. In the case of SRP i would use Aji Cito if i want it hotter. They are pretty zippy for a baccatum and a bit less lemony than a lemon drop.


Edited by ShowMeDaSauce, 04 August 2019 - 12:51 PM.


#15 Siv

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Posted 07 August 2019 - 01:49 PM

My SRPs are damn hot - much more thank 10k, I'm thinking around 100k. Don't know if they're true though...

 

IMG_3574 - Copy.JPG



#16 mitchNC

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Posted 07 August 2019 - 02:11 PM

Those look great.


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#17 Harry_Dangler

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Posted 07 August 2019 - 06:05 PM

Good looking pods Siv. 

 

I'm not growing SRP this year but I grew it last year.  I made a sauce with SRP and Aji Hab.  The 2 paired nicely with the SRP being the hotter component.    


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#18 Laheat

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Posted 11 August 2019 - 10:53 PM

those pods look awesome, My plants pods vary from your style to bell shaped to uber fugly shaped. I'm going to try and make powder out of some, then fresh salsa fresca and I'll try a vinegar hot sauce and of course some raw. 



#19 Zippy

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Posted 12 August 2019 - 12:19 AM

Those pods look enticing. Only two of my pods have that yellow hue. Everything is still a lime green. I second the vinegar hot sauce idea. It is worth a shot.


Edited by Zippy, 12 August 2019 - 12:50 AM.


#20 Laheat

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Posted 12 August 2019 - 12:41 AM

Same here, only 2 light peach, pods have been sitting there for a long time now it's getting closer though. Other thought would be a mango hot sauce seems like it could be interesting




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