Jump to content

  •  

Photo

Habanero Pina Hot Sauce


  • Please log in to reply
95 replies to this topic

#81 pepperjoe

pepperjoe

    Hot

  • Members
  • PipPipPip
  • 634 posts
  • Location:Myrtle Beach, SC

Posted 05 March 2012 - 02:52 PM

Just love that color.
sounds nutritious too, TB. Gotta try it now.
Peper Joe

Fiery Regards and Great Gardening, Pepper Joe
468X60.GIF


#1A Guest

Guest

  • Guest
  • Pip
  • 1 post

#82 megamoo

megamoo

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 2,505 posts
  • Location:Perth Western Australia
  • (x1)

Posted 05 March 2012 - 09:30 PM

It tastes AWESOME!
Posted Image


Ok an update. The bottle on the far right and one on far left were given as presents to people who don't really appreciate chilli but hey gotta try and convert who we can.

I have been consuming the two centre bottles steadily. Have to rotate with a bunch of others so its been taking a while, and I've noticed that the heat level of the sauces has dropped significantly. Don't know if this can happen with sauces or I am becoming more used to hot chilli.

Anyone know of this happening? ie chilli sauce cooling down over time?
There can be no happiness if the things we believe in are different from the things we do - Freya Stark
Success consists of going from failure to failure without loss of enthusiasm. - W. Churchill
Mooglog  http://thehotpepper....oglog-20132014/

#83 irishmaverick

irishmaverick

    Mild

  • Members
  • Pip
  • 99 posts
  • Location:Zone 9

Posted 10 March 2012 - 01:26 AM

I've had the same thing happen to me with, but with salsa. I believe it is true that the heat level does cool down a little but over time. I'm sure there are more folks on here that can tell you more about it, but I'm pretty sure it's normal.

#84 Codester

Codester

    Mild

  • Members
  • Pip
  • 59 posts
  • aka:Codester
  • Location:Girdwood, Alaska

Posted 20 November 2015 - 11:14 PM

I want to thank Texas Blues for creating this thread and recipe!

 

This was the 2nd recipe that I have ever tried for hot sauce, and it came out great! 

 

I ended up using 12 habaneros, 3 red fatalii's and 3 carolina reapers..

I realized after the fact that my brain was turned off while making the sauce and measured 16oz of carrots by volume instead of by weight.. I don't know if that meant I put more or less carrots in, but it seemed balanced. I added some fresh cracked pepper at the end as described. 

 

The first few days, the sauce really didn't taste too impressive to me. It felt a little bit overly sweet for my taste.. But it's had a about a week to age now, and I can taste it getting exponentially better! It's definitely not superhot.. probably about a 4 on the heat scale. It has an outstanding sweet and then hot kind of taste. I made some country style pork ribs tonight, and this sauce made an EXCELLENT base for them.

 

I will post some pictures in my next post


Here's a picture of my finished sauce:

 

IMG_00071_zpskyyiasib.jpg


PexPeppers: and yeah, thats a bit nuts that half your cherry popper is gone


#85 The Hot Pepper

The Hot Pepper

    On Fire!

  • Administrators
  • 48,725 posts
  • aka:Pookie, Satan Claus
  • Location:BKLYN USA
  • (x3)

Posted 20 November 2015 - 11:32 PM

Nice!



#86 JohnsMyName

JohnsMyName

    Hot

  • Members
  • PipPipPip
  • 500 posts
  • Location:CT

Posted 21 November 2015 - 12:18 AM

Sounds like a success codester, well done! I can't believe its only a 4/10, sounds like it'd be quite hot with those chilies!

#87 Codester

Codester

    Mild

  • Members
  • Pip
  • 59 posts
  • aka:Codester
  • Location:Girdwood, Alaska

Posted 21 November 2015 - 11:18 AM

Sounds like a success codester, well done! I can't believe its only a 4/10, sounds like it'd be quite hot with those chilies!

It may just be me.. I have been pouring Beyond Z's hot sauce on everything lately.. I think my mouth is adjusted towards the hotter end of the spectrum.


PexPeppers: and yeah, thats a bit nuts that half your cherry popper is gone


#88 Burns and McCoy

Burns and McCoy

    Heating Up

  • Members
  • PipPip
  • 103 posts
  • Location:Ft Collins, Colorado

Posted 26 November 2015 - 12:31 PM

Looks like a great sauce.

#89 Needle99

Needle99

    Heating Up

  • Members
  • PipPip
  • 160 posts
  • Location:Brisbane Australia

Posted 13 December 2015 - 08:01 PM

Plan on making this as my first hot sauce this coming week. Xmas gift time....

 

Thanks for sharing the recipe TB. Will post up pics after it is done.

I like the colour and hope that using Red Habaneros will not change the colour too much.

 

On a side note, you made up 10 x bottles, what size were they?



#90 salsalady

salsalady

    On Fire!

  • Extreme Biz
  • 14,735 posts
  • aka:SL, HSL
  • Location:eastern WA, USA... the dry side of the state
  • (x8)

Posted 13 December 2015 - 08:16 PM

TB said 10 oz (10 ounce) or about 296ml and the smaller bottles in the pic are 5 oz/ 148ml. 

 

8x 10 oz /296ml

2x 5 oz /148ml

 

This is a great basic sauce that can be customized to what you like and what you have on hand.  Definitely a classic base sauce. 


PureEvilProducts
The Chile Addict's prayer-"Lord, grant me the wisdom to know it will be too hot, the courage to eat it anyway, and the serenity to accept the pain that follows. Amen"
PepperPeopleRock! 

#91 Needle99

Needle99

    Heating Up

  • Members
  • PipPip
  • 160 posts
  • Location:Brisbane Australia

Posted 13 December 2015 - 10:03 PM

Thanks salsalady... :dance:

 

Sorry must have missed that in my initial pass over the thread.....

Picking up some 250ml bottles today, so I should get 10 x bottles out of it roughly. Which is the amount I am thinking for gifts (assuming I do not mess it up)....

Have a few people here that like my Chilli Jam, and this will be a fair amount milder I think.

 

Was thinking using capsicum instead of carrots would add to teh sweetness and make a nice red sauce with the red habs also.

So in future sauces I will mess about a little (making smaller batches) and try different fruit (although I do really like pineapple).

Have 2 x fresh ones sitting at home so am thinking for this first batch I will use 1/2 a pineapple as one of the other makers did.



#92 Needle99

Needle99

    Heating Up

  • Members
  • PipPip
  • 160 posts
  • Location:Brisbane Australia

Posted 20 December 2015 - 01:52 AM

Thanks again for the recipe TB. Made it yesterday. Have some tofu marinating in it for tonight's bbq.
Will post pics once I get the chance to upload them.

#93 Needle99

Needle99

    Heating Up

  • Members
  • PipPip
  • 160 posts
  • Location:Brisbane Australia

Posted 22 December 2015 - 09:07 PM

Really happy with the flavour.

 

23538792809_735878c23d_c.jpg20151219_191821

 

23798374812_45cd31ab6f_c.jpg20151219_175326


Edited by Needle99, 22 December 2015 - 09:10 PM.


#94 Coup

Coup

    Heating Up

  • Members
  • PipPip
  • 297 posts
  • Location:Denton, TX

Posted 15 June 2016 - 12:06 PM

Hey guys I am new to hot sauce making and all of the ones I've seen in this thread look DOPE - they require so many peppers though! What do you need if you are just running it down to a 28oz jar of sauce?



#95 The Hot Pepper

The Hot Pepper

    On Fire!

  • Administrators
  • 48,725 posts
  • aka:Pookie, Satan Claus
  • Location:BKLYN USA
  • (x3)

Posted 15 June 2016 - 04:25 PM

Pick a recipe and scale it down.



#96 Malarky

Malarky

    Smokin' Hot

  • Members
  • PipPipPipPip
  • 1,291 posts
  • Location:Madison, WI

Posted 16 June 2016 - 01:39 PM

just to be clear...this is a Refrigerator Sauce right? good for about 6mo?






0 user(s) are reading this topic

0 members, 0 guests