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Best way to cut hot sauce

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drimnarr

I've got some plans to make a Brazilian Starfish hot sauce, but I need a way to cut it so that the heat isn't too much for friends and family. I've thought about adding some bell peppers to the mash, don't know if that'll work. Maybe add white vinegar somewhere along the way. What's the best way to get the heat down to a nice 2,000-3,000 SHU when the peppers I'm working with are 10,000-30,000 SHU.
 
Thanks for any advice.
 
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Hi welcome to the forum. Brazilian Star fish in my experience has no heat so you don't have to worry. If anything I would look to add heat from another pepper or the final product will just be sauce and not hot at all. 
 
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Bell peppers, carrots, fruit juice, apples, pears, yams, sweet potato...
Should have some vinegar or lemon or lime juice for acidity.
 
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Starfish make a very distinct tasting sauce. If you have any sweet baccatums, you can try those in place of bells.
 
Another nice thing about starfish, they are easy to peel. Cut them in half, and steam them. You will be able to slide the skin right off, and it will improve the texture of the sauce a lot. 
 
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salsalady said:
Bell peppers, carrots, fruit juice, apples, pears, yams, sweet potato...
Should have some vinegar or lemon or lime juice for acidity.
Click to expand...
 
This.  I will pair up same color bells for cutting heat.  Also w red peppers I will use apple and/or cherries to help.
 
Best of luck.  :)
 
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Play on the star theme... Carambola (star fruit) actually has a nice texture for sauce (never made it but know the texture)...

Throw some star anise in the pot, then remove...

Lime, onion, garlic...
 
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Cut it with a jackfruit :rofl:

IMG_5540.JPG


I didn't know where to post this thing, haha. Saw it at the store yesterday, had to share ;)
Are they always this big? This thing is a BEAST! Bigger than a watermelon
 
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SmokenFire said:
 
This.  I will pair up same color bells for cutting heat.  Also w red peppers I will use apple and/or cherries to help.
 
Best of luck.  :)
Click to expand...
 
I should of specified colored bell peppers, Thanks, SnF~ ...definitely use yellow, orange or red bell peppers to match the color of the sauce.   That's what happens when posting before coffee....:lol:  
 
MikeUSMC said:
Cut it with a DURIAN! :rofl:

attachicon.gif
IMG_5540.JPG

I didn't know where to post this thing, haha. Saw it at the store yesterday, had to share ;)
Are they always this big? This thing is a BEAST! Bigger than a watermelon
Click to expand...
 
FIFY~~~~   :lol:  ;)
 
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I also didn't mention that carrots, yams, sweet potato and apples all have natural thickening properites, so keep that in mind.  The sauce may get thicker than expected, fruit juices will help without watering down.  
 
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yea, it's my inherently lazy disposition kicking in.... like trying to post while sitting in the living room reading THP on the Kindle, watching the CNN morning news circus, drinking coffee....
 
...typing on the Kindle before coffee = too much effort to get all the punctuation and fluffnStuff correct....... it just isn't working! So I don't post!  Or post an abbreviated post that has to be edited later and isn't clear....:GRRR:    :banghead:  
 
I just need to take the cup of coffee into the office, work on the tablet, type everythgin correctly and be done with it!  :lol: 
 
 
 
 
 
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...and I'm not on the Kindle which is why my posts might be more consice and precise.  Perhaps addressing the topic at hand with numb3rs and such.  Randon thoughts and recollections, typed out in significantly sub-warp speed and nonsensically edited.  
 
 
 
 
Morning reply on the Kindle would of been----"some things make sauce thicekr."    :lol:
 
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