I make sauces, but before that, i ate sauces. I still do, but it's hard to find something i can get behind.
Frank's Red Hot was my go to in the 80s, i had outgrown Tabasco in my early teens and until the 90s there wasn't much of a hot sauce market so choices were limited.
Now that i am experienced in gardening and cooking (not just sauce but in commercial kitchens), my pallet has changed.
I pretty much write off any sauces that have:
a filler vegetable like tomatoes or carrots as the second ingredient
a $5 or less price tag
I consider them basic and impure.
My other issue is since i've been into super hots since 2015, nothing is as hot as it claims to be on the bottle. That's my fault, but still, when something says XXX HOT and the hottest pepper that is listed is habanero...WTF???
Maybe i'm the odd man out here, which i'm fine with, but does anyone else share my views?
And "Pure Evil". Well, Salsa Lady sent me a vile of that when we traded sauces once upon a time. She tried my sauces first and stated that my "Original" was possibly too spicy. So I thought, well the stuff she sent can't be that spicy. I made a delicious steak and doused a few bites with her "Pure Evil". It lit me up to high heaven. And I thought...what the hell does she mean that my sauce is too spicy? Holy crap that is hot. It doesn't have any flavor but if you want to light a dish up it's got all the fixens for it. You would use it like this. A few drops in a soup or chili to bring the heat level up. Just use it sparingly. Which is why it comes in a small vile. Like one of those horror movies when you need to get a vile of antidote to the lab in order to stop the Zombie apocalypse.
All in all it was great and sweet for her to send me these sauces. Thank you kindly.
The sauce ingredients included Water and I didn't want you to prejudge without tasting. The Pure Evil capsaicin drops aren't extract, it's made from pure refined capsaicin powder.
Hope you have fun with all of `em.
Hahh. I'm no bigot. Particularly toward water. In fact, I'm personally...roughly 50% to 70% in favor of water depending on how much whiskey was involved upon considering the question. My sauce making techniques simply do not include water.
Hey friends. I have been out of the loop lately. Lots going on. One day running into the next. Anyway, yes I did get some sauces and they were all wonderful. Salsa Lady sent me a package and Art sent another package to replace the one that got lost.
Salsa Lady sent me three sauces and her hell fire extract. I really like two of them a lot. The spicy steak sauce was good and the sweet spicy girl was nice too. But the ingredients were all blacked out?
Art sent a delicious vinegar habanero sauce. It's very vinegar forward but the vinegar has a nice smokiness to it.
CC, i hope this thread hasn't discouraged you, b/c i think there is a valuable lesson to be learned here....
I know you're making a go at selling chile-related products on a commercial level. I have tried your sauce, and it is very good. My wife and Los Mojones Sociedad Entusiastas de las Bicicletas also enjoyed it, as did a few innocent bystanders at the local cantina. If you're going to produce it on a large-scale and sale it, you'll need to promote it. Now, what you might be finding out here, on this thread, is that the application of the modifier noun "gourmet" to your chiles is not working out, as a marketing technique. Maybe some ppl love it, and buy into the concept. But, it seems like a lot of ppl despise it, with extreme passion. Do you want my advice? Just list your ingredients, and leave it up to the consumers to decide whether any of the produce in your sauces, table salsa, or meals qualify as "gourmet" or not.
This thread, much like the earlier one, has quickly devolved into a linguistics discussion, which by its very nature will induce even more disagreements and arguments that, at their core, are only (at best) peripherally related to hot peppers. You'll impress more ppl with rad pics of your aquaponics set-up, or luscious footage of your "gourmet" superhot plants, laden with delicious fruit. Shit, I get all hot'n'bothered just watching videos of ppl putting a bunch of pods in the food processor, or hitting a pipin' hot pot of unfinished sauce with a stickblender. Very little good comes from a thread dedicated to assertions that superhots are "gourmet," followed up by several pages of "nuh-uh" and "yuh-huh."
If we can salvage anything from this, it might be that, right or wrong, a lot of ppl reject the entire concept.
I hear you. It's actually completely ridiculous and petty to be honest. That word, which shall not be mentioned, was not the gist of the post. I was drinking whiskey last night and was thinking about what to make for our New Year party and just posted the thread on a whim with the main point being that super hot peppers belong in gourmet food. So I worded it wrong, God forbid, said the word "gourmet".
The only people who have ever even said a thing about it are a few folks in here. I chalk it up to too much time on their hands. For me, I make and market fresh ingredients, fresh peppers, fresh fruit, wholesome and delicious sauces. I have never made an emphasis on "gourmet" peppers (save for some of you in here). It was the fella with the egg titties that first mentioned it a while back because of a line in my video. So I explained why I believed it to be true and everyone acted like I said some inflammatory political remark. God knows, I have done it and could do that too. But I truly try to show respect to others and have no desire to create any conflict at all.
Anyway, all I was trying to say is that I'm proud of the chilehead community and the fact that most of us enjoy really great food. Gourmet even. I love the fact that we cook with so many chiles. And it is having an impact on our culture. So...keep up the good work and have a Happy New Year.
Some folks refer to super hots as simply that. But to me, there is something much deeper here to consider. Super Hot peppers are not for everyone. At least in their raw form. However, they can be for everyone. They bring a flavor profile like nothing else on this planet. And these types of peppers are quite spectacular. Each super hot has a distinct flavor, once you get past the heat. What makes them "gourmet"? Simple. For my entire life I could go into virtually any restaurant and ask for a Jalepeno pepper. And if you go to a Mexican restaurant, it is likely that you could ask for an habanero sauce of some sort. There is no way to get the flavor of a gourmet super hot pepper at any restaurant. At least as a general rule. But are we not witnessing major corporations using ghost peppers and reapers in sauces? Sure the sauces they produce suck but they are moving in that direction. My experience is that there is nothing like a meal prepared with super hot peppers. You have to know how to cook with them.You have to know how to harness the heat and who your audience is. But it can be done. It should be done. This is where chefs are missing the mark. There are simply too many of us to ignore.
There are distinct flavors found in any super hot pepper. From the Habanero Savina, all the way up the chain. There is no such thing as a disgusting super hot pepper. Each one has a specific flavor. Sometimes this in fried, baked, smoked, dehydrated, etc... Our job, as chileheads, is to to educate the world about the benefits, taste factors and value of a super hot pepper. We are obviously doing a great job. Because corporate America is paying attention.
If there is an actual super hot pepper that you do not believe is a gourmet pepper, please explain why?
If you are saying you need to add more vinegar than you want for the right consistency, then this goes back to that old argument you started about not adding water. Water is neutral. If you think there is too much acid but you have the right consistency, try water (sorry not sorry).
Hahah nice try. No..there will be no water in any of my sauces, ever. It's not that I need to add liquid, I don't want to use too much of the cooked liquid. Juanitos and SmokenFire are right about the exacting recipes. And some of my sauces have an exact formula. However, some of my techniques require me to cook extra vinegar. Thus, on some recipes there is always extra vinegar and I do not want to puree all of the liquid in the pot. So, I most likely would settle on two mixers. An immersion blender and a regular blender.
SmokenFire - Another question. On that immersion blender can you set the speed in such a way that some sauces get pulverized and some sauces end up with more a verde feel to them? Thanks.