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The 10th Annual Hot Pepper Awards Winners Announced!

salsalady

Member Since 30 Dec 2009
Online Last Active Today, 06:08 PM

Topics I've Started

Making Hot Sauce 101 class-2017

29 January 2017 - 12:41 PM

It's time again for another Making Hot Sauce 101 class at the Twisp Grange hall!  :dance:  This is the 3rd year of doing the hot sauce class and the 5th class I've put on.

 

It all started 3 years ago when some people got together on Tuesday evenings in the winter at the Grange hall for Foodie classes.  Different people would teach classes on baking, chocolates, cheese making, making kimchi, lots of fun stuff.  People would pay a few bucks for the class and the Grange would get a bit of money also. 

 

I offered to host a making hot sauce class, 12 people showed up and OMG! was it a blast!  Next year I did 2 classes in Twisp and one in Chelan.  We'd have a bit of discussion about chiles, capsaicin, food processing, etc...then divide up into teams and make/bottle some sauces.

 

This year's recipes include-

 

pineapple-mango ginger glaze
chipotle-coffee-molasses Bufalo-style
Strawberry Complex Extra hot (like Incinerator or Firestorm for those who have tried those)
Louisiana Style Cayenne pepper sauce
habanero ferment
pumpkin cranberry sage sauce (based on a recipe from Rocketman)
Beet-B-Q sauce
candied peppers (Based on the Candied Habanero recipe posted by DaQatz)

 

Habanero Ferment started Jan2nd-

10# habaneros

22# other stuff

2% salt by weight

1/2 cup brine from a sauerkraut pouch

 

Big Mouth Bubbler!

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all of that produce filled the 6 gallon bBubbler to the rim, so I split out a gallon into a small bubbler-

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In front of the heater getting happyhappyhappy-

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Class is this afternoon, so I'll be back with picks this evening.

 

 

 

 

 


Golden Chile awards!

29 January 2017 - 02:33 AM

Here's a link to the 2017 Golden Chile Awards from the Zestfest winners list. 

 

Congrats to Lucky Dog Hot Sauce, Burns and McCoy and DuvallDave who's new brand is Seafire Gourmet for first place wins!!!!  :dance:

 

I just did a quick look through the list and was excited to see these names pop out. 

 

Check 'em all out!!!

 


sauces for Mardi Gras? what to serve?

10 January 2017 - 12:44 AM

Hey, y'all,

 

our local Grange Hall is putting on a Mardi Gras fund raiser dinner serving... ( and I'm quoting here...'jambalaya, gumbo, eh to fet ...[or however that is spelled!!!]'  :lol: )....  and they reached out to me for some hot sauces.

 

Just on the fly here, I already have a basic cayenne/vinegar sauce and a fermented habanero/stuff sauce we are making at the upcoming Making Hot Sauce Class and I planned to set aside some bottles for the Mardi Gras event. 

 

But I really don't know what sauces are served at Mardi Gras celebrations, so I'm asking Those Who Know...

 

 

What should be out on the condiments table at a Mardi Gras dinner event? 

 

 

 

 

PS- don't diss the person I "quoted" above.  They are a helper on the event.  I just thought y'all would get a kick out of the phonetics spelling. 

 

TIA for your suggestions!!! 


Free Pure Evil! CLOSED!

01 January 2017 - 05:20 PM

:dance:

 

We sold over 1000 bottles and a single sale of 1 gallon of Pure Evil in 2016!!!!  :WOOT: 

 

To celebrate, I'm giving away 6 bottles of a 12mil SHU test batch (1/4 oz)  and a single 1/2oz bottle of 8mil concentrate. 

 

No decorative tins, just the dropper vial in the plastic pill bottle.  And the instruction sheet that says to "keep away from children and idiots:lol:

 

Offer is open to THP NOOBIES with 100 posts or less as of TODAY January 1, 2017!  Post HERE in this thread to claim your bottle (first person to post can claim the 8mil bottle or one of the 12mil bottles, and then it goes by post priority from there), and then send me a PM with your mailing address. 

 

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Happy New Years, Everyone!!! 


BlendTec -v- Ninja blenders/food processor

29 December 2016 - 09:50 PM

I've been wanting to do this side-by-side comparison  for a while.  A recent test batch of a sauce I'm working on for the next Making Hot Sauce class was the perfect opportunity.

 

 

BlendTec -vs- Ninja

 

 

I've had a BlendTec blender for a while.  I purchased it used on eBay for about $300.  It was refurbished, the carafe had a dinged up hard plastic lid that leaked when product splashed up against it.  It was used for about 3 years, then the gasket on the gear spindle on the bottom got really stiff and wouldn't turn easily.  I don't know if it was the rubber of the gasket, or what...whatever...I bought a new replacement carafe with a soft rubber lid and removable center cap.

 

Recently, I wanted to have a blender in the house for smoothies and such, so, the Ninja got the nod.  Here's pics of the carafes, insides of the Ninja food processor, the Ninja blender and the BlendTec-

 

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The BlendTec top with removable center for adding things, and the Ninja Lockdown top, small corner flip lid designed for pouring out smoothies, not adding ingredients....

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One of the reasons I purchased the Ninja was for smoothies.  I'd made a smoothie using the old circa 1989 Cuisinart blender with kale, flax seeds, yogurt etc and it was pretty good, but the flax seeds were broken up but not really smooth.  I had high hopes for the Ninja.

 

First test with the flax seeds-

put the seeds in the blender, turned it on for 20 seconds or so.....

Not Good-

all the seeds gummed up under the spindle, didn't chop up at all.  I added the kale and other stuff, and it did not blend or "smoothie" them to the consistency I was expecting. 

 

 

OK- FF to now!

Sauce Test Batch!!!

 

I'd done a couple runs with the different items, so here's how this went down.

Up on the mixing block was a test batch using roasted beets, garlic, some liquids, bit of ginger, spices....I want a smooooth consistency, no chunks....

 

I ran in in the Ninja food processor bin for a good couple minutes, heres the consistency-

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Not smooth, so it went into the Ninja food processor for a couple minutes-

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Still not as smooth as I wanted.  You can see white bits of garlic and ginger...into the BlendTec it goes!

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That's more like it!

 

 

 

I've tried to make powder with the old Cuisinart and other blenders and they did OK.  The BlendTec will make the dried peppers as smooth as commercial garlic powder.  Not a mix of flakes and powder, all powder.  When making sauces, the BlendTec will completely blend the seeds, ginger, everything to a smooth consistency.  To the point where it would do no good to run through a food mill. 

 

My Vote-BlendTec WINS the performance tests!

 

 

 

 

 


Here's some jalapeno powder with a quick blitz in the BlendTec.  It's not perfectly smooth as for this powder, it's going into the salsa, so being really smooth was not an issue.  I have made really smooth powders, just don't have a picture of them right now.

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Hope This Helps~~

 

SL