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

Hab Sauces

DevilDuck

DevilDuck

Ok..I'll break this one in.....

So, for me, it's that time of year where I have a ton of habs getting ripe and not enough other peppers to do my blend sauces. I was thinking about making a pure hab sauce...with all of my signature spices, of course.

Now, since I have always blended peppers, a pure hab sauce is kinda scary.

What do you like to taste when you have a pure hab sauce? The hab's fruty taste? Heat? Nice blend of spices to go along with it?

Gimme some suggestions! I gotta use these peppers!:shocked:
 
Sort by date Sort by votes
Personally, I like to hurt people, especially the ones that approach me and say I can't make it hot enough for them. For the standard individual, most of them are scared away by the mention of the pepper name, as most of them can't handle the heat, chiliheads are not included with this bunch. To get the sweetness of the habanero does take extra effort, but is worth it.
 
Upvote 0 Downvote
It depends on what I'm in the mood for. I usually like the habanero sauces that taste like a habanero. But it depends. An artfully seasoned sauce is good, too. Bottom line, I like habanero hot sauce....and I'm not too picky about what type.
 
Upvote 0 Downvote
DEFCON Creator said:
Personally, I like to hurt people, especially the ones that approach me and say I can't make it hot enough for them. For the standard individual, most of them are scared away by the mention of the pepper name, as most of them can't handle the heat, chiliheads are not included with this bunch. To get the sweetness of the habanero does take extra effort, but is worth it.
Click to expand...
================================
It is a fool's errand to taunt a chef/saucier by saying "nothing's too hot". I would NEVER lay down that challenge....least of all to you, Creator...:shocked:
 
Upvote 0 Downvote
DevilDuck said:
Hmmmm...maybe I'll try my current recipie that uses habs and serranos, but leave out the serranos and add more habs....

That recipie uses over 60 peppers for 5 woozies!
Click to expand...

That's only 12 habs a bottle....not too hot. :)

Remember that habs pair well with all kinds of fruit...peaches, mangos, even stuff like pineapple.

Then the old stand-by is the habanero sauce using a carrot base.

Good luck and be brave!
 
Upvote 0 Downvote
All my sauces were habs, I never even thought of another pepper. To me the hab is the pepper for sauce.
 
Upvote 0 Downvote
Muso's Savina is a Hab sauce. Far as I know, since I can't find a bottle listing ingredients, It's pure hab, with a pinch of salt as a preservative. Great on all foods, straight from the bottle.:P
 
Upvote 0 Downvote
thehotpepper.com said:
All my sauces were habs, I never even thought of another pepper. To me the hab is the pepper for sauce.
Click to expand...

I agree. I really think of habs too and that is it when it comes to sauce. There are so many that are blended. Can anyone disagree that Talon by Ca Johns or The Legend is a great hab/mash sauce?
 
Upvote 0 Downvote
thehotpepper.com said:
Then again, I haven't tried any other peppers, I'd like to though.
Click to expand...

I personally am not really a fan of Jalapeno's at all. I don't like the flavor of them at all. Mixed into sauces its ok. Cayenne and Thai I do like. I am desperately awaiting to try the Naga Morich.
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top