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D3monic's such a sauce noob

D3monic

D3monic

I've tried to make sauces in the past with moderate success and failure. More often than not way too hot even for my taste.

I have a handful of fataliis and looking at making a nice yellow sauce. Fishing for ideas on some ingredients

I just got a PH probe so I can properly bottle the sauce. Not looking at a giant batch. Maybe 6 peppers worth at a medium heat. My last sauce was like 12 bhuts and a jar of applesauce as a cutter and what ever else I added like onion and what not. Was way too hot to consume.

Currently on my cell but later tonight I will dig through some threads on here.

If using ~6 peppers how many apples/jars applesauce and ect would you expect to use to acheive a small batch of medium hi heat sauce... Say around LDHS black label heat? Or should I plan on using less peppers? Only want maybe 5-6 woozies worth.

And ingredient suggestions, think I want to stay away from pineapple and mango.

Maybe, apples, garlic, salt, lime, (ginger?) onion ... Open to ideas just want to keep the yellow color.
Appreciate any insight
 
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Sweet, I mainly use my stick blender. Though last batch I used the food processor for a loose chop and then moved to pan for heat and then stick blend for final. 
 
I just chopped a ton of peppers for a sauce. 
 
14 MOA Bonnets, 11 Bahamian goats, 2 butch T, 1 Aji Amarillo, 2 chocolate BG7, 1 pink tiger, 3 bolsa de dulce, 6 red bonnets, 1 Carolina yellow Hab,
 
1 enjoya bell pepper
1 med white onion
4 cloves of garlic. 
 

 
Roasted in oven on broil
 
 
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Light chop with the food processor
 
Then transfered to pot
added a little lime concentrate (was out of real ones apparently)
1/2 cup rice vinegar
1/2 cup white wine vinegar
3/4 cup water
seasalt
coriander
 

 
Boiled and blended with stick blender
 

 
Tossed into a large cure jar and going to let it chill in fridge overnight before a taste test. Then I'll decide if it needs to chill longer and if it needs tweeking.
Then I'll reheat and bottle. 
 
 
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D3monic said:
Yay, after chilling in the fridge for a few days I tried the sauce for the first time. YUM!
 
Has a nice level of heat, not melt your face but def leaves the lips and tongue a lil numb. 
 
I used my last 5oz woozy. :(  I still got a case of 10oz though but I prefer the 5oz ones. 
 

 

 
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Looks awfully familiar.
 
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CAPCOM said:
All of these (14 MOA Bonnets, 11 Bahamian goats, 2 butch T, 1 Aji Amarillo, 2 chocolate BG7, 1 pink tiger, 3 bolsa de dulce, 6 red bonnets, 1 Carolina yellow Hab,) are in the sauce?
 
 
Yes, it really is damn tasty.
Click to expand...
 
Yea here's everything all together
 
14 MOA Bonnets, 11 Bahamian goats, 2 butch T, 1 Aji Amarillo, 2 chocolate BG7, 1 pink tiger, 3 bolsa de dulce, 6 red bonnets, 1 Carolina yellow Hab,
 
1 enjoya bell pepper (it's a two tone pepper orange and red- saved seeds from it)
1 med white onion
4 cloves of garlic. 
1/2 cup rice vinegar
1/2 cup white wine vinegar
3/4 cup water
seasalt
coriander
I think there was juice of half a lime as well. 
 
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Been a long 2 days of processing peppers. Made a crap ton of powder and today made some salsa verde and hot sauce. 
 
Chopped a ton of aji pineapple and limon, criolla sella and aji omni color for the salsa verde
 

 
For the hot sauce ... I didn't take count on quantities. 
 
Buttload of bolsa de dulce, caribbean red habs, wild brazil, cumari do para and sweet datil a butch T yellow and i'm sure a few others. Half an onion and 4 cloves of garlic. Roasted them and the tomatillos on the grill
 

 
The Salsa verde- damn tomatillos are too sweet. 
 

 
Ran the roasted peppers through food processor with more caribbean red habs and what ever else I had handy... (I know I suck lol)
1/2 cup seasoned rice vinegar
2 cups water
2 limes
 

 

 
Some seeds from the wild brazils. I really need a food mill. 
 

 
I do like the color on this. I didn't even taste test it so hopefully it turned out good. Will leave it sit for a few days and give it a taste test. 
 

 
Like I said before the salsa verde is very sweet and seems like when ever I heat up tomatillos they get really congealed. Is there a good way to combat that? I tried adding lots of lime, 1/4 cup water and a splash of vinegar but didn't help. 
 
 
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That stuff looks great man.  Love your updates to this thread! 
 
Roasting the tomatillos is going to bring out their sweetness.  They'll be less sweet if you use them raw.  Also that 'congealing' is par for the course w tomatillos - there's something in them that gels.  I use them in most of my hot sauces specifically for that aspect - they thicken and provide body without using agents or gums.  ;)
 
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SmokenFire said:
That stuff looks great man.  Love your updates to this thread! 
 
Roasting the tomatillos is going to bring out their sweetness.  They'll be less sweet if you use them raw.  Also that 'congealing' is par for the course w tomatillos - there's something in them that gels.  I use them in most of my hot sauces specifically for that aspect - they thicken and provide body without using agents or gums.   ;)
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Yea I think i'll stick to raw tomatillos for now on. I haven't had a problem with thickening sauces.. they are pretty thick as is. Probably because I don't strain them though. Or I don't use enough water. I thought I finally made a sauce that was thinner with this batch but after sitting in fridge over night it stiffened up. 
Just tried my first taste test of the sauce. It's surprisingly mild and sweet initially and after about 10 seconds you feel a back of the throat burn. 
 
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Made a small batch today with some random peppers I had laying around. Urfa beiber, lots bolsa de dulce, tepin x lemon drop, some jalapenos, moa bonnets, 3 reapers, a few others



Roasted and lightly smoked with alder





1 cup water, 1/2 cup rice vinegar, 1/4 c distilled, 1/4 c apple cider vin



Just peppers and vinegar



I shall call it, ode to pookie

Speaking of which, what's your favorite sauce pepper boss?
 
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tctenten said:
D3…this is a sauce I made last year….there is a thread on it.   If you do not want pineapples just replace with apples or whatever fruit you want.
 
 
9 oz Lemon Drop pepper
1 oz Yellow Bhut pepper
¼ oz fresh ginger
1 onion
1 cup pineapple
juice of 2 lemons
2 tablespoons honey
2 cups water
1 cup vinegar
 
1.    Chop peppers and onions, then sauté in olive oil for 5 minutes on high.
2.    Add water, ginger, honey, lemon and pineapple cook for 30 minutes or until water is evaporated.
3.    Take off heat and let cool before blending.  Add vinegar while blending.
4.    Run through food mill to remove seeds and skins.
5.    Heat to 190F then hot fill bottles.  
 
 
You can adjust peppers for desired heat.   I thought it was pretty good, probably makes 4-5 5 0z woozies.
Click to expand...
 
I have not yet made a sauce by this method or by fermentation.
I would like to know how I can take this recipe and use it as a ferment.
Would I need to add anything?
Would I need to take some of the ingredients out before the fermentation process and add later during the cooking?
 
Thanks
 
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D3monic said:
Made a small batch today with some random peppers I had laying around. Urfa beiber, lots bolsa de dulce, tepin x lemon drop, some jalapenos, moa bonnets, 3 reapers, a few others
Roasted and lightly smoked with alder
1 cup water, 1/2 cup rice vinegar, 1/4 c distilled, 1/4 c apple cider vin
Just peppers and vinegar
I shall call it, ode to pookie
Speaking of which, what's your favorite sauce pepper boss?
Click to expand...
That looks AMAZING!
 
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