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Hey UnknownJAE, I sent you some messages. In the end I think I got pretty close, but I'll let you be the judge of that. You can't imagine my surprise when I saw an email that somebody resurrected that old thread. I wish the family would just give up the recipe, it's a shame they can't get it...

Made this today - pretty good. It needs some sugar to get closer to Secret Aardvark, but the flavor profile is close.

By looking at the nutritional label, you can see that there is <1 g of sugar per 4.5 g serving. From there, you can sum the sugar from the sugar, juices, concentrates to figure out a maximum amount of sugar. I've been working on a clone for a sauce made by a company that recently went out of...

Actually I don't think this sauce is fermented at all, fortunately! If that were the case, I expect they'd advertise it and wouldn't be so protective of their recipe since it would be so difficult to replicate.  Unfortunately only one guy on the plan knows, and he won't tell us.

I see what you're saying - if it's not pickled whole, it's pickled after blending. Maybe a step that could be omitted.

By the way came up with a name for the Poblano hot sauce clone.   "Fauxblano"   That is all. Thank you.

Alright, here's the latest and closest version. Definitely not final.   I really believe that this recipe is pickled peppers blended with dry spices. I started with a 7 cup container pack to the brim with de-stemmed fresh habaneros (~1.5 lbs before removing stems) and about 15 cloves of garlic...

Hey team - another year later. Poblano has unfortunately gone out of business.   After messing around a bit, I think I'm onto something with habaneros pickled in vinegar, paprika, mustard, cumin, garlic powder, white sugar. Anyway, when I tune this up a little bit I'll come back with a recipe.  ...

Sure I bet I could get away with prepared yellow mustard, but it's not something I normally have on hand so i went with toasted seeds. I'll consider that for next time.   Red jalapeno could describe chipotle, but even I can identify the taste of a chipotle! Very distinct. I'm pretty confident...

Thank you for the suggestions, ahayastani!   I think you're right on about the coriander. Maybe a little thyme, too. I'll keep this in mind for the next batch.

2 years on - still at it, sporadically.   Made another hot sauce today. I had an interesting email conversation with a guy who insists that Poblano actually went out of business in October. I haven't been able to buy their hot sauce for quite a while, so maybe that's true.   Recipe: Fresh...

I have basically given up on it, but still make hot sauce.   Recently, I've come to the conclusion that there has to be added water and the caloric/protein/fat/carb information can't be relied on because its impossible as listed.   I do want to get back to it sometime, we'll see. If you're...

Work has continued, although i haven't posted lately.   I started counting calories this year to lose a couple lbs and I've been budgeting about 60-90 cal for Poblano hot sauce each day, which is crazy for a vinegar based hot sauce.   Then I looked at the label more carefully - 5 g serving has 1...

I started to do some googling on common spices used in mexican hot sauces; I found a few that I haven't considered. Thyme, marjoram, black mustard, black pepper for example. Also picked up whole cumin seeds so I can toast them with whole black pepper and whole mustard if I so desire.   I've been...

Walchit, mind posting one or two of your favorite recipes?   I've been using Kroger brand whole mustard seeds for some hot sauces I've been working on, and I came to realize last night that raw or toasted, the seeds taste like NOTHING. No flavor at all. Definitely one of the problems with my...

Thanks for the input reverse apache master.   Based on my reading of the FDA regulations, spices that are more commonly identified as foods - onions, garlic, etc need to be called out by name.   I'm right there with you about rehydrating dried peppers, but the FDA regs state that the only time...

Alright team, I'm back! I've been on the road for work and vacation for nearly two months now, but if you think I forgot about this - you're nuts.   It's fall in New Mexico, which means it's hunting and chile season. My favorite chile farm also has fresh red jalapenos, so i was able to pick up a...

Awesome, thanks for the suggestions everyone. I'll try to give this another go this weekend - i'll make sure I try some coriander, ancho,and get away from that pure fresh pepper mentality I had earlier.    

After reading a bit more about pepper fermentation, maybe I'll ferment some peppers with salt for a week before adding spices and vinegar. I still have a pile of red jalapenos on the counter, I should use them for something!

  Excellent idea! A residence time model. Did I mention I'm a scientist?