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Help me put together a great sauce :)

SouthernYooper

SouthernYooper

Ok here is what I have to work with.

Vinegars: Apple Cider and Red Wine infused with Pomegranate.

Veggies(Non-spicy): Carrots, Onions, and garlic.

Fruit: Lemons, Peaches, Apples, Strawberries(frozen), Blueberries(frozen), Red Raspberries(frozen), and Bananas.

Juices: Mango Nectar and guava nectar.

Miscellaneous: Local fresh clove honey, fresh dried apples, liquid smoke, and Worcestershire Sauce

Spices: All of your normal everyday spices.

Peppers available: 3 Naga Morich, 12 freshly dried Thai's, 1 Trinidad Douglah, 1 Trinidad Scorpion Marouga Blend, 10 Peruvian White Habaneros, 1 Chocolate Chinense(Not sure of the variety), 1 Bonda Ma Jacque, a couple orange habs, and a few banana's. I also have a few yellow 7's that are just about fully ripe.

So what I would like to do is get some input from all of you and see what I come up with. I found a couple cool swing bottles that I want to use from now on. I appreciate any and all input on this lil project.

I am looking for something quite hot but with some really good flavors. Let me know your ideas. :D THANKS
 
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Hey SoYo,

You don't really have enough of one pepper to make a pepper-specific sauce, (unless you make like 1 5oz bottle), so, if you have tasted the peppers, take all of them except the douglah (I didn't like the taste of the douglah, it tasted earthy, not fruity to me) and maybe the chocolate hab and Bonda(I haven't tasted those, make your own choice on that) and throw them all together.

cider vinegar, one of the nectars, 2 or 3 of the fruits, all the veggies, probably need a little water to thin it out, dash of lemon juice, shouldn't need honey(nectars and fruits will make it sweet enough) Don't use the blueberries, they will turn gray after cooking and sitting for a while.


or if you want two sauces, use the douglah, morich, scorp, chocolate and maybe the Bonda ( I haven't tasted that one), cider vin, onion, garlic, smoke and worchester, cumin.

Have fun!
 
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Your right. I don't have enough of one pepper. Figured they were mainly just adding heat and maybe a hint of the flavor. I appreciate your input as I know you know what your talking about. Thanks a bunch SL. :)
 
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SL is correct, but you can experiment with what you have. You do a sauce the opposite way I do. I think of the flavors I want first, and then go shopping.
 
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thehotpepper.com said:
SL is correct, but you can experiment with what you have. You do a sauce the opposite way I do. I think of the flavors I want first, and then go shopping.
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Well I kind of just thought of buying some fruity stuff and then see what happens. When I get more peppers, I will do more basic sauces that center around that flavor. I'll let you know how it goes.
 
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Take the 10 habs for flavor, the 3 nagas for heat (and flavor), the guava nectar, the pom vinegar, lemon juice, and salt. You could also add a little sweet onion, but not garlic for this one. One bottle of hot sauce probably.
 
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thehotpepper.com said:
Take the 10 habs for flavor, the 3 nagas for heat (and flavor), the guava nectar, the pom vinegar, lemon juice, and salt. You could also add a little sweet onion, but not garlic for this one. One bottle of hot sauce probably.
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Thanks. I'll do that one too. I have two bottles that i'll fill. One with this one and the other with salsa ladies suggestions.
 
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The Yellow 7 will give you some good flavor, and you'll have plenty of those. Might go good with a lemon flavor. The cool thing about sauces is that it SO much fun just experimenting!!
 
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Well the first batch is done. I used the Pomegranate Vinegar, Fresh Lemon Juice, Guava Nectar, 3 Naga's, 10 white habs, half of a sweet onion, 2 naga crosses from HP, salt, a dab of brown sugar. I'll wait til later to do the taste test and the money shot of the finished product.
 
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Are these fresh sauces to be consumed immediately, or did you measure pH/pressure can? If the later let it sit at least two weeks before opening. Once in the bottle things happen. Chemical reactions, mellowing, intensifying, etc. For me three weeks to a month is the magic number but some can't wait that long.

Can't wait for some pics and how they came out.
 
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take the cider vinegar.put in a pot with the mango nectar , some salt and honey to taste. process the onion and garlic and about 10 to 12 pods of any sort. add the garlic onion pepper mash with the rest of the ingredients and simmer slowly till reduced by nearly half. taste and adjust salt sweet and pepper components half way through process. allow to cool. brush on grilled chicken or seafood. would be better if you threw a real mango in ther with it.there cheap this time of year. i use this recipe quite a bit. enjoy
 
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thehotpepper.com said:
Are these fresh sauces to be consumed immediately, or did you measure pH/pressure can? If the later let it sit at least two weeks before opening. Once in the bottle things happen. Chemical reactions, mellowing, intensifying, etc. For me three weeks to a month is the magic number but some can't wait that long.

Can't wait for some pics and how they came out.
Click to expand...

Basically thrown in the fridge as it will be used right away. I don't really know how to make something shelf stable that can sit a month. I'll start learning that soon. I'd need a PH tester as well. This is just me finding things that taste yummy and ideas to save for later dates. I would like to start doing this just because I find making this stuff to be extremely fun and an interesting challenge.
 
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SouthernYooper said:
Basically thrown in the fridge as it will be used right away. I don't really know how to make something shelf stable that can sit a month. I'll start learning that soon. I'd need a PH tester as well. This is just me finding things that taste yummy and ideas to save for later dates. I would like to start doing this just because I find making this stuff to be extremely fun and an interesting challenge.
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Cool man. It's fun. Once you start writing recipes down you will need a food scale because most all solid measurements should be in weight, not volume. I'll give you an example why. Half an onion will be a different weight each time because onions are different sizes. A cup of chopped cilantro will be different depending on how much air is in there, etc. Weigh it. Write it down. Next time you have the exact measurement to use. This is how you create a consistent sauce batch to batch.
 
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thehotpepper.com said:
Cool man. It's fun. Once you start writing recipes down you will need a food scale because most all solid measurements should be in weight, not volume. I'll give you an example why. Half an onion will be a different weight each time because onions are different sizes. A cup of chopped cilantro will be different depending on how much air is in there, etc. Weigh it. Write it down. Next time you have the exact measurement to use. This is how you create a consistent sauce batch to batch.
Click to expand...


You know....I never even thought of that. I will have to get a small scale too. :) I don't plan on ever selling sauce but it'd be cool to send these to my friends and stuff. I already have some people that want some sort of sauce. On another note...... Where is a good store to buy woozies from?

Also....I tried the sauce as it was finally cool. Very tasty. Sweet as heck..but in a good way. The burn hits you right off the bat. All over burn. Can't wait to try this tomorrow when the flavors mend a little more.
 
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Check the bottling area of the site for suggestions.

Yeah I figured it would be sweet when I saw you added brown sugar and it already had nectar ;)

Keep it up.
 
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I always start by making a base. For example. I think orange habaneros have a mango or orange flavor--along with the distinct habanero flavor. My base would be; mango, orange and orange habs. Another example; passion fruit, pineapple and chocolate habs.

I don't over-complicate flavors and usually stick with a base with no more than two ingredients. Since I think a chocolate habenero has a flavor similar to a passion fruit, combined they would make a single flavor ingredient. The second would be something to compliment the other, in my case pineapple. I found the best and easiest thing to remember is to keep it simple.

I've made sauces and glazes from the two bases above and everyone seemed to enjoy them. I also have help from a girlfriend and a nephew that will eat nearly anything, so we all give our opinions on the taste of a certain pepper. Everyone has different tastebuds, so a chocolate hab may taste similar to grapefruit to some people.

Have fun :mouthonfire:
 
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