• If you have a question about commercial production or the hot sauce business, please post in Startup Help.

Dried pods in a sauce ?

megamoo

megamoo

I am about to make my first hot sauce with some fresh pods but I just saw a recipe that used dried pods. I've got a bag of dried Habaneros and a bag of dried Bhut Jolokia's and never thought you could use them in a sauce. If I could then this would be AWESOME!

Anyone have a recipe or comments on using dried pods in sauce? Is the effect just the same or does it give it a different flavour?
 
Sort by date Sort by votes
Hey there megamoo,

I found this "TEK" for making hot sauce from dried pods on a different (non pepper related) site. Hot Sauce TEK

I have never tried it myself (nor have I tried many other methods to compare to it) but it looks worth a try. If you do it be sure to take lots of pics and post up the results!
 
Upvote 0 Downvote
Flamecycle said:
Hey there megamoo,

I found this "TEK" for making hot sauce from dried pods on a different (non pepper related) site. Hot Sauce TEK

I have never tried it myself (nor have I tried many other methods to compare to it) but it looks worth a try. If you do it be sure to take lots of pics and post up the results!
Click to expand...

Interesting site. Fungus people :eek: Sound as crazy as chilliheads :rofl:

That recipe grinds the dried pods up into powder and also ferments for a few months. I'm not going to ferment things - don't have the patience right now. I was going to make powder out of the pods anyway. I've already made some chilli oil from the Habs. The recipe boils them in vinegar ! You don't forget that smell.

Post how it goes Nova. I'm going to start with fresh pod sauce this weekend.

Redtail - do you mean heat in vinegar or just soak cold for a while?
 
Upvote 0 Downvote
megamoo said:
Anyone have a recipe or comments on using dried pods in sauce? Is the effect just the same or does it give it a different flavour?
Click to expand...
Although this isn't really a sauce...
I use mostly dried pods when making Asian style garlic & Chilli paste.
It does alter the texture & flavor quite a lot.

Chilli & Garlic Paste Recipe
• Any Mild Dried Chinese Peppers (You can add something else for kick if desired)
• Garlic
• Peanut Oil
• White Wine Vingar (about 2-3 tsp per 250ml)
• Soy Sauce (1 tbs per 250ml)
• Salt
• Palm Sugar
- I roast the garlic with peanut oil, adding the peppers when the garlic is about done, then combine everything in the food processor. I use it quickly, and purely for cooking with though.
 
Upvote 0 Downvote
+1 RedtailForester

I agree rehydrate them first. I would use warm water if you change your mind and decide to ferment them. Otherwise use vinegar of Lemon / Lime juice and water. What are the other ingredients?
 
Upvote 0 Downvote
I use dried pods and powder for sauce all the time, and have done so for several years.
To me,the flavor differs in that it is more mellow, and of course lacks the fresh flavor you get from using fresh ingredients.
I apply essentially the same "low and slow" method I use when competing in chili cook-offs,which slowly re-hydrates the chili pepper powder in a liquid over a low simmering heat. After a couple hours the sauce thickens naturally.The texture and consistency can then be adjusted to taste with lime juice/vinegar and I find achieves in a nice depth of flavor for what ever blended taste I choose to experiment with.
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top