Douglah/ Choc Scorpion sauce

[spongey600]

HEllo, i bought a 1/4 of each of Cappy(they look great) i am looking to make a sauce with these devils, i have never made a sauce before so i do not know where to begin nor how much of each ingredients to use. i am looking either for full recipes or ideas what to throw in.

thank you,

Eric

 

[Pepper Ridge Farm]

Eric look around there are hot sauce recipes in about every thread here. Start cutting peppers in a pot add less than a cup of vinegar some lemeon or lime juice pinch of sugar and go from there. It's going to be a brown sauce with a chocolate C. chinense flavor so plan your other ingredients around that.

 

[wayright]

Hello Spongey!!
Just sorta make your sauce around stuff you really like!!
I make a dill pickle vanilla sauce with Douglahs that I think is absolutely incredible!
The Brown pods cover the greenish tinge of the Dills!
I hope ya make something delicious!!!



Kevin

 

[gnslngr]

I just started working with chocolate bhuts, and went with a puree using fig preserves,dried ancho pods,pineapple,garlic,rice vinegar/apple cider and salt,cumin,smoked paprika and some smoked habs.Adjust for taste after bringing to a boil and brief cool down period to avoid any flavor shifts from the raw state.Turned out really good.Good luck!

 

[spongey600]

thanks guys, i will post up once i make an actual sauce out of just the douglah/choc scorp, but tonight i made a sauce from 2 douglah, 2 choc scorpion, 5 fatalii, 5 datils, grated carrots, onion, galic, little salt, wine vinegar/apple cider vinegar. and i am gonna let it sit for a few days then test it out. its definatly tangy with a lingering bite! but at least my first shot was edible!

Eric

 

[PIC 1]

Just some ingredient ideas for your brown hot sauce, what I typically use: Tamarind, raisins, worchireshire, malt vinegar, (Jamaican Allspice, cloves, cinnamon stick, star anise, celery and cumin seeds, all wrapped in double layer cheese cloth whacked with a mallet a few times) which is then steeped in the water/vinegar mix, for sweetness I use Muscovado brown sugar,......the list goes on, it all depends on your taste buds, use a scale to weigh out your ingredients, start with the bare minimum, take notes, adjust for flavor as needed and when satisfied multiply the amounts of ingredients to make a finished product.....have fun and good luck