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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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actually, ikea wicker basket, blue paint and fluffy socks at home would be like prison.
 
 
 
never mind, I'm gonna quit while I'm behind.
 
 
 
back on track~ Crispee's 8 oz habs/bonnets to 64oz sounds pretty stout.
 
 
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Crispee-FL said:
I think this recipe would be killer with Scoth Bonnets or Bahamian Goat peppers, so the P Dreadie is right on track. Just for example purposes (since youve tried that) in Crispees Caribbean I add a mix of 8 oz. (half lb.) of Habs and scotch bonnets to every 64 ounces of sauce.
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I have Bahamian goats growing too so i'll try that also
 
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salsalady said:
actually, ikea wicker basket, blue paint and fluffy socks at home would be like prison.
 
 
 
never mind, I'm gonna quit while I'm behind.
 
 
 
back on track~ Crispee's 8 oz habs/bonnets to 64oz sounds pretty stout.
 
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I found that to be the sweet spot for that particular sauce, I would consider it a moderate hot sauce. Next batch I can send you some so you can try it for yourself after I get done with this office move.
 
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The Hot Pepper said:
New mods are working out. SL afraid to go off-topic :rofl:
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naw, I just zig and zag and get back on topic before they can catch me.  ;) 
:lol:
 
 
Crispee-FL said:
I found that to be the sweet spot for that particular sauce, I would consider it a moderate hot sauce. Next batch I can send you some so you can try it for yourself after I get done with this office move.
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Crispee, I would love to try your sauce(s). Thanks for the offer.  I'd be happy to place an order and take some to our NW campout in about 6 weeks. 
 
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Really impressed with this sauce. Tweaked the ingredients a little to make it my own but it's really really good. Heat to flavor ratio is on point but I still need to ph it when it cools and let it sit in the fridge overnight before I make any changes. Hopefully I don't need to change anything. My wife even says it's spot on (she would be more than happy to tell me if it wasn't too). I think we got a winner here but we shall see tomorrow. Color ia a little off in the photo. Poor lighting
 

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4 cups ACV
2 cups water
1/2 pound orange habs (deseeded with placenta removed)
2 large yellow bells (deseeded)
1.5 cups fresh pineapple
1 cup peaches (canned)
1 cup fresh mango
1 cup fresh papaya
1/2 cup lime juice
1/2 cup brown sugar
4 teaspoons sea salt
2 tablespoons fresh ginger
2 tablespoons aleppo flakes
2 tablespoons fresh garlic

Ph is between 3.0 and 3.2 on my meter. I still need to try it again today after resting in the fridge but I don't think I'll need to make any changes. I'll update if I do.
 
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The Hot Pepper said:
Sounds sweet but good. Were the peaches in water or heavy syrup (yuck)...
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Peaches were in water. I'd love to use fresh but the fresh ones here just have no flavor.
I was concerned with it being really sweet too cuz I'm not a fan of sweets in general but it all balanced out really well surprisingly. The heat hits you right away and makes you think it's gonna build to an "oh shit" level but it plateaus within a few seconds and seems to be just the right amount. It is a little hotter than tears of the sun though. I plan to make this again with peppers I'm growing but it's nice to have a recipe with stuff I can get year round at the grocery store.
 
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