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Cloning a Hot Sauce Recipe

Edmick

Edmick

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So I realize that there are a million ways that this recipe could go down but I'm looking for suggestions on a good starting point for trying to recreate it. Doesn't need to be exact cuz I probably plan on substituting the habs for something else anyways but for the sake of keeping it as simple as possible, lets assume im using habs. Unfortunately I'll probably end up using canned peaches cuz all the fresh ones around here suck and have no flavor but everything else I'll try to source fresh. Any suggestions are appreciated. Especially if you've had this sauce and know the flavor profile. It's "Tears Of The Sun" by High River Sauces. Thanks!

Edit: If it's easier for you to list in volume measurements, then lets say for a 1 gallon batch. Percentages are welcome though.
 

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HEAT Hot Sauce Shop has Tears of the Sun for $5.99 and lists it as Medium heat.
 
I've had it before.  I dont' remember the specifics of all the flavor profile, etc, it's been probably 5-6 years ago.  I do remember it being yummy.  For SnF's recipe, I'd suggest less habaneros to get closer to the original sauce heat.  1 lb habaneros puts it higher on the list than it shows on the label.  
 
You can make a killer tropical sauce using 80-85% fruits/juices and yellow or orange bell peppers, 10-15% orange habs or fatalii or red/yellow superhot, bit of ginger, smidge of garlic, (maybe some roasted garlic and roasted onion instead), dash o' lime or lemon, 5% of some kind of vinegar (assuming the tropical fruits will add significantly to the lower pH), any other spices that trip your trigger and a pinch or 2 of salt.
 
For most GenPop sauce eaters, 2-3 habaneros in 1 gallon of sauce is HOT!!!   Anything more is for the high tolerance sauce eaters, and that sector is getting larger by the day, but it is still the minority of sauce consumers.  Truth be told, most people eat heat levels in the 1-4/10 range. 
 
For yourself?  Make it as hot as you want!  But again!  If you actually want a sauce that can be used, keep the chile % down further than what you think. 
 
Make the sauce, stick it in the fridge for a day or 2, taste it again.  THEN add more habaneros/superhots, or more of the non-hot ingredients.  Re-cooking and bottle it.  You don't have to immediately bottle it.  The sauce can be reefered for a day or two, then hot packed. 
 
Have fun!  Post Pics~
SL
 
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The Hot Pepper said:
Who's in jail Scovie??? :rofl:
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No, but as my parents used to say...something about....
 
what am I getting punished for?
Well, just cuz I dint' catch you this time, doesn't mean you didn't do something else wrong.
 
or something like that~
 
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salsalady said:
No, but as my parents used to say...something about....
 
what am I getting punished for?
Well, just cuz I dint' catch you this time, doesn't mean you didn't do something else wrong.
 
or something like that~
Click to expand...
 
 
Edmick said:
You hear that boss? Pretty sure she was back talkin you. That sounded pretty abrasive.. BANNED lol
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MikeUSMC said:
Heads up! The inmates are running the asylum now! :rofl:
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SOP!
 
 
or at least is was until you yokels showed up and ruined all our fun!!!! 
 
 
 
J/K!!!!!!  
 
 
 
Crap, where's that DPSE key when I need it?   :think: :confused:
 
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:pray: :pray: :pray:  please don't ban me!  i would literally have absolutely nothing to do in the off hours, which is like....all day....
 
I'll up the ante on the Anti-Ban Bribe  nudgenudgewinkwink
 
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