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Ok, so I've got my Desert Heat hot sauce fermenting I guess.... I just cooked up my ingredients until i was satisfied with the flavours, and then i blended it fairly smooth. Left it covered but outside for three days for the flavours to develop a bit more. My question (for future sauces)...

oh my god, that's brilliant!!!! I have no idea where I'd find something like that here though...hmmm might have to look for Mexican grocers!

ok fair enough, it wasn't "crap my pants, eat my tongue and sweat out all the water in my body" hot. But then I don't really like that kinda hot. I'd much rather eat something that has a building heat, and a lotta taste rather than something that just burns to the point where I can't taste.

*drooooooooool* How easy is it to grow peppers outdoors around here?

Good call on the peach. It's not very deserty, but it's in season here, and I love peaches! Then again, Mango would be closer to the Mexican desert than peaches. Why no coriander? it's one of my favourite herbs! That's kinda interesting. I know the Aztecs used to make a chocolate/chilli...

The sauce is actually long gone...made it a few months ago, gave away some bottles to friends, and they all loved it. Heat was actually quite intense, but it wasn't too sweet either. just enough sweetness to make the heat bearable. With nacho chips it was delicious, but a bit strong on the...

Zappa: mostly north and east. North cuz it's closer to where I live, East because that's where band practice usually is. SouthernYopper: Hahahaha I hate the Leafs :halo: madhatter: nice avatar man! Maudite rocks!

Cheers! :cheers:

Went to the farmer's market recently, and picked up a whole bunch of green chillies, some thai greens, and some scotch bonnets as well. I decided I wanna make a hot sauce with a Desert theme, so Southwest US, Mexico, Morocco, Egypt, Arabia, India, possibly even Chinese deserts. So far my...

Coriander/cilantro Blended in chopped coriander, ground coriander seeds, and ground cumin Ready to ferment for 3 days. Before fermenting, the flavours were really loose. There was an initial sweetness, several seconds later a punchy burn, and then 10 seconds after that, a subtle smokiness...

Hiya! So several months back, I inherited a bag full of Thai green chillies from my Mom, who was going away for a while, and she didn't want her chillies to go bad. Now, I'm Indian, and despite my amazing cultural heritage, and my love for spicy foods, I have yet to learn how to make good...

Hey folks, glad to be here. I have grown up with spicy food and recently it's taken on a life of its own as I experiment with different chillies and flavours, making my own hot sauce. It was partially inspired by my favourite hot sauce, Sriracha (not very obscure, I know, but it tastes...