Search results

  Left to right:   1. Carolina Gold - SC style mustard sauce. About 50% of that is my first, mostly unsuccessful, attempt at an aji amarillo hot sauce. By itself it had good heat but not so great flavor. But added to mustard, a little ketchup, Worchestershire, onion, garlic, and chopped...

Has anyone been able to compare results with the old-school airlocks like these:     to ones like these:       The latter seem a lot easier and maintenance than the former (when using the water airlocks but using vodka instead of water, I'm topping that thing off at least weekly is not more...

  1 large shallot, finely minced, sweated in EVOO (can sub a small onion and 5 or so cloves of garlic),  Add 1/2 small can tomato paste and carmelize then add 30oz canned diced/crushed tomatoes or equivalent amount of fresh. I used one can of diced and 4 fresh that I smoked and ran through a...

I thought it might be interesting to make a sauce with these peppers even though I have no experience with them. So I've acquired dried pods (aka aji mirasol) and a small jar of the paste. Fresh pods are impossible right now and I'm not totally sure if I could get them in the summer locally...

Thin cut sirloin marinated a couple days (only because I forgot I had leftovers to finish first) in soy, sugar, apple and pear puree, scallions, and sesame oil. I added some gochujang too for extra umami and a little heat but I put in too little, next time I'll use more. Grilled quickly, then...

So for your first ferment you should probable keep it as simple as possible right? That's the smart move. I apparently am not a smart man but I wanted to do it this way so damn the torpedoes, full speed ahead. To brutally mix the metaphors, this might be a great sauce or it might go down like...

I'm thinking about playing around with commercial pepper mashes as a base for a ferment but they either come with a ton of salt or with 10% distilled vinegar added. I found a thread on Reddit that discussed if the pH of the mash is 3 or below, fermentation won't happen (or will be terribly...

So this is too late for this holiday season probably, but I was thinking it would be cool to make a set of 4-6 different hot sauces that could be given as gifts. I'd want a good representation of different flavors but also really nice and distinct colors. So just throwing out some ideas and...

Joined here years ago when I was in Seattle but never posted! I'm in San Francisco now but moving back to Washington state, Vancouver, soon. I'm into hot sauce making for folks with a medium-high heat tolerance, not necessarily a super hot tolerance. Glad to be with you all.

Ok not really a wimp, but I can tell I don't have the tolerance that most of this board does. My hot sauce enjoyment peaks at most commercial habanero sauces... good heat but I still get lots of flavor. I'd like to try some new flavors besides cayenne and habanero but would like the heat to stay...