Holiday Hot Sauces

[buddy]

okay - so here is the start of the sauces that i will be giving to the people that work for me:

1. Fatali with mango and pinapple (one of my favorites - made this one last year too). Fatalis, yellow bells, mango, pineapple.

9 bottles:

2. Smoked Harold St. Bart's with pineapple (another of my favorites)

8 bottles:

3. Sriracha: made with Thai chiles and garlic (plus of few onions) 5 bottles:

Still have some chocolate bhuts on the smoker and some red paper lanterns on the cold smoker.

 

[compmodder26]

Out-freaking-standing!

Those look fantastic as well.

 

[Justaguy]

Just on looks I am drooling. Nice presentation buddy

 

[kibaumm]

OMG!!
AMAZING hot sauces my friend!!! looks just GREAT!!! love the colors!!!
can you share the recipe of Hot Asian Sauce??? this one looks freak!! eheheheh

 

[buddy]

as noted previously, i stole this idea from Jay T. modified a bit, and went by feel as there were no measures provided in the original recipe.

ingredients from Jay T's:

Chocolate Bhuts - I think i used about 15
Chocolate Scorpions I didn't have any
Douglahs I didn't have any
Dried and Reconstituted Naga Morich (red) I didn't have any - I used some Red Bhut Jolokias (5) instead
Soy Sauce
Fish Sauce
Hoisin
Sweet Sauce
Sriracha
Oyster Sauce
Sesame Oil
Garlic (I used a combination of fresh and then added some garlic powder later to adjust taste)
Ginger (I used a combination of fresh ginger root and then added some ginger powder later to adjust taste)
Rice Wine Vinegar
Raw Sugar I used Brown Sugar instead

Basically pureed chiles, fresh ginger, with some rice wine vinegar. added to the other ingredients, cooked. added some corn starch to adjust consistently, and bottled.

It is really good - not overpowering at all. Thanks to Jay T for the idea. This one is a keeper for me.

 

[kibaumm]

Thanks my friend!!
i need to try this sauce!! No ideia were i can find the Hoisin sauce! the others ingre. is ok!
thanks to you and Jay T

 

[buddy]

i got the hoisin in the asian section of our local grocery store.

 

[JayT]

Looks just like mine. How do you like it? I have been tearing through it with cup o' noodles. I actually think it is getting hotter since it has sat for a couple weeks.

 

[buddy]

i like it a lot. used it on some ramen noodles last night. not too hot by anymeans - but enough heat to make it interesting.

 

[buddy]

Not really hot sauces, but the latest additions to the holiday collection:

Puree: 1/2 naga, 1/4 assorted bhuts, 1/4 bih jolokia (plus vinegar) - 8 1/2 pint jars

Jelly: orange habanero, smoked red bhut jolokia powder, red raspberrys - 12 4 oz jars

 

[JayT]

Those purees make fine additions to bloody marys. I have this from the highest authority. (AJ) Looking good Buddy. You do fine work.

 

[buddy]

agree with you on the bloodys - and i speak from experience. i burned through a lot of AJ's purees while tailgating at the Illini games. nothing better.

 

[salsalady]

[sub]Oh, MY! :swoon: I think I'm in love! Buddy, are you married? Oh, WAIT! I'm married. NEVERMIND! [/sub]

[sub]Great looking and sounding sauces. I hope your workers appreciate the treats they have in store.[/sub]

[sub]SL[/sub]

 

[buddy]

White Bullet Habanero with Garlic and Onions, Yellow Bhut Jolokia Puree, and BBQ/Wing sauce with Datil and Pineapple.

 

[compmodder26]

That white bullet hab sauce looks awesome!

 

[buddy]

The Holiday collection - almost all given away as presents.

Powders: Black Naga (3), Yellow Bhut (3), Yellow 7/Yellow Scorpion Blend (4)

Chile Pepper Flakes: Smoked Red Bhut (5), Tobago Seasoning (5), Chocolate and Red Bhut Mix (5), Cayenne Blend (8), Thais (7), Smoked Chocolate Bhut, Chocolate Hab, and Chocolate Habalokia Blend (7), Red and Yellow Tobago Scotch Bonnet Blend (4), Red Paper Lantern (4)

Sauces: Mild BBQ Sauce with Japones (4), Medium BBQ Sauce with Smoked Red Bhuts (3), Medium BBQ Sauce with Pineapple and Datil (10), Mango/Pineapple with Fatali (9), Pineapple with Smoked Harold St. Barts (8), Sriracha with Thai Chiles (7), Peach with Orange Habanero (5), Red Raspberry with Yellow 7 (4), Strawberry with Trinidad Scorpion (9), Garlic and Onion with Jalapenos and Roasted Anaheims (4), Pineapple with Red Smoked Bhuts (8), Hot Asian with Chocolate and Red Bhuts (4), Garlic and Onions with White Bullet Habanero (4)

Purees: Yellow Bhut (4), 1/2 Naga, 1/4 Bhut, 1/4 Bih Jolokia Blend (8)

Seasoning Salt with Cayenne Peppers: 5

Jelly: Red Raspberry with Orange Habaneros and Smoked Red Bhut Jolokia (12)

 

[Justaguy]

Impressive buddy.

 

[HH81Betterhalf]

My good God Buddy!!! That's a lot of work. They all look wonderful.

 

[PIC 1]

Wow Buddy,

I can see there's many hours of processing displayed from that photo alone......(that's a winner)...... It's your unique ideas that made all that possible!

What really makes it all worth while in the finished product(s)...... is when the comliments come out.

Thanks man, I really like the dryed " Tobago Bonnet" flakes...

I picked up some fish from the market today and I intend to use some of the spice in a "Vera Cruz" style dish tonite.

thanks again,

Greg

 

[JayT]

Very nice Buddy. Your passion for your sauces shows both in that photo and in the taste of any of your products! Well done sir.

 

[Born2Burn]

Amazing collection