Can I add some fresh habenero to a store-bought sauce?

[Bigoledude]

I have a 28oz bottle of Sriracha chili sauce. It has a sweet flavor that I like on pork skins and Philly cream cheese. But, I would like to kick the heat and flavor up considerably with some orange habaneros from the supermarket.

It seems that this is not a fermented sauce since the label shows vinegar as the 4th ingredient. Could I just frappe-n-dump some fresh habaneros straight into the bottle and shake it up? Or, should I cook the habaneros down a little first?

 

[howardsaz9]

Yes you coulld, it will add the kick your looking for, but it might not be to correct texture. By cooking the peppers it helps to break down the pod and if you bring it to a boil it will get rid on any of the bad stuff, and increase the shelf life. I puree my mixtures before and after i cook them and sometime run then thru a food mill to pull out any seeds or remaining skins.
My suggestion is to try small batches. Peppers vary on heat and flavor so you dont want to make your sweet sauce too bitter or too hot and have to throw away the whole bottle. you might also try different types of peppers also and that all depends on what is available in your area.
Good luck and tell us what you ended up doing..
Steve

 

[RocketMan]

Hey Dude, I think the best way to do what your looking to do would be to get enough pods to make a good purée, look in here for AJs Scorpion purée and follow his process for a good one. Then add it say a teaspoon. At a time till you have what your looking for and freeze the rest till you need it again. By using the purée your bit going to have any issues with flavor or consistency.

RM

 

[ajijoe]

yes i have in the past and it works well

yes i have in the past and it works well and taste great too

 

[Hophead]

I would add some dried hot powders to the sriracha bottle enough until you are happy with the heat level. If ya got extra habs around the house here is a basic sauce.

I have made this sauce a few times but added way more peppers and dried powder to it and have had it in the fridge for a long shelflife.

Ingredients:

1 tbsp olive oil
1 cup chopped carrots
1/2 cup chopped onions
5 cloves garlic, minced
6 habanero peppers, stems removed
1/4 cup water
1/4 cup lime juice
1 tbsp lime zest
1/4 cup white vinegar
1 tomato
sea salt and pepper to taste

Directions:

Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 10 minutes. Transfer the mixture to a blender or food processor. Add the habanero peppers, water, lime juice, vinegar, tomato and lime zest to the blender/processor and blend until smooth. Season with salt and pepper to taste, transfer the mixture to a saucepan and simmer for 3-5 minutes. Simmering at the end gives the sauce a more liquid consistency.

 

[salsalady]

You can also microwave the habs to cook them without having to boil them in a lot of water or other liquid.

Put the washed/trimmed/cut habs in a bowl with a tablespoon or so of water, seal tightly with plastic wrap, then zap-shake-zap-shake a few times until the pods are evenly cooked. It will take a few rounds to get the pods cooked and softened. Then whizz 'em in the food processor or whatever, add by small amounts to the sauce.

You can also mince the pods first, then microwave, then blend....

good luck, have fun, let us know how it turns out~




edit-spelling

 

[Scovie]

Or just use this...

View attachment 3936

 

[Bigoledude]

I just got my seeds. I bought the following:

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[font="Century Gothic""][font="Century Gothic""]Fatali[/font][/font]
[font="Century Gothic""][font="Century Gothic""]Trinidad Perfume [/font][/font]
[font="Century Gothic""][font="Century Gothic""]Aji Picante [/font][/font]
[font="Century Gothic""][font="Century Gothic""]Aji Panca [/font][/font]
[font="Century Gothic""][font="Century Gothic""]Belize Sweet [/font][/font]
[font="Century Gothic""][font="Century Gothic""]Bishop's Crown[/font][/font]
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Mulatto Islenos [/font][/font]
[font="Century Gothic""][font="Century Gothic""]Mariachi Hybrid [/font][/font]
[font="Century Gothic""][font="Century Gothic""]Marconi Red [/font][/font]
[font="Century Gothic""][font="Century Gothic""]Gypsy Hybrid [/font][/font]
[font="Century Gothic""][font="Century Gothic""]Jamaican Hot Chocolate [/font][/font]
[font="Century Gothic""][font="Century Gothic""]Pasilla Baijo [/font][/font] [font="Century Gothic""][font="Century Gothic""]Kaleidoscope [/font][/font]
[font="Century Gothic""][font="Century Gothic""]Mini Red Bell Pepper[/font][/font]
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[font="Century Gothic""][font="Century Gothic""]I have a very limited space and must settle for and select the most prolific of the types I have here. I use the sweet type peppers for cooking and,would like to incorporate some of them into my hot sauce. Using only the "hots" in my sauce would be too hot for me and most of the folks I intend to give them to. [/font][/font]
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[font="Century Gothic""][font="Century Gothic""]Of the pepper plants I have listed, which have or have not been very productive for you? Feel free to recommend what you think would be a better choice for any peppers on this list. [/font][/font]
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