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Hot sauce is easy to make...right?

OoNickoC

OoNickoC

LOL!!!!

Okay, so I to aleviate the anticipatory symptoms of getting seeds I decided to head to our local market and grab some ingredients to attempt my first hot sauce. I looked at several standard recipies online for guidance and came up with this the other day;


1/4 Cup Vinegar
2 Tablespoons brown sugar
2/5 Cup Mustard
1/2 Chopped Onion
1 Tsp. graded Ginger
2 serano peppers/8 reg. Hab's
1/2 cup water
2 Tbs. Salt
3 Tbs. fine graded Garlic
1 Tomato diced
2 tbs mexican spices (actual name on the bag)

I tried it a couple times before cooling and actually was pretty good....until the beer goggles were yanked from my head the following morning. :drunk:
At least I did not waste my first round of peppers on it right?

I believe the mustard I read online was of a different type, probably seeds or something lol .
I think I'm going to leave it in the break room at work or something, though maybe not in fear of someone finding out I made it :think:
 
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Hello OoNickoC,

welcome!

The recipe looks pretty good except for the mustard. Did you use regular yellow mustard?


You done good, to jump in and make something. May not have turned out to your liking, but now you are ahead for the next batch!

Try again, leave the mustard out. It's lots of fun and YUMMY! Rarely does a person get a home-run on the first at bat.

salsalady
 
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Yeah I agree about jumping in and experimenting, and also about leaving out the mustard. Mustard is a strange thing to put in normal hot sauce imo.

I made a pretty good hot sauce not too long ago, ingredients were red habaneros (broiled and peeled), carrots, fire-roasted tomatos, onion, garlic, salt, white vinegar, and agave nectar. It had a nice habanero flavor and was pretty hot, it was probably a little hotter than El Yucateco XXXtra Hot and not too far off of Melinda's Naga Jolokia sauce. It's fun to play around with different ideas. Next time I might add some mangos or something.

Unfortunately the Kroger where I got the red habaneros only had them for a few weeks and now unfortunately it's back to the orange ones and I don't like their flavor very much. The reds were blistering hot for habaneros and had great flavor, I took a bite of a fresh one and it knocked my dick in the dirt for a little while, I was surprised. Unfortunately the only chinenses I can get here 98% of the time are orange habaneros. I couldn't believe it when I walked into Kroger and saw red habaneros. I should have bought a bunch and frozen them. Oh well...only 4-5 months until I start getting ripe chinenses. :mope:
 
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I still have experiments go bad. I have collected mine in the basement for around the garden this coming year. They are nasty and should repel the rabbits and squirrels.
 
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salsalady said:
Hello OoNickoC,

welcome!

The recipe looks pretty good except for the mustard. Did you use regular yellow mustard?


You done good, to jump in and make something. May not have turned out to your liking, but now you are ahead for the next batch!

Try again, leave the mustard out. It's lots of fun and YUMMY! Rarely does a person get a home-run on the first at bat.

salsalady
Click to expand...

Yeah...lol. Yellow mustard. Definatley not going in the next batch. Going to give it a go on my day off tomorrow.


Avon Barksdale said:
Yeah I agree about jumping in and experimenting, and also about leaving out the mustard. Mustard is a strange thing to put in normal hot sauce imo.

I made a pretty good hot sauce not too long ago, ingredients were red habaneros (broiled and peeled), carrots, fire-roasted tomatos, onion, garlic, salt, white vinegar, and agave nectar. It had a nice habanero flavor and was pretty hot, it was probably a little hotter than El Yucateco XXXtra Hot and not too far off of Melinda's Naga Jolokia sauce. It's fun to play around with different ideas. Next time I might add some mangos or something.

Unfortunately the Kroger where I got the red habaneros only had them for a few weeks and now unfortunately it's back to the orange ones and I don't like their flavor very much. The reds were blistering hot for habaneros and had great flavor, I took a bite of a fresh one and it knocked my dick in the dirt for a little while, I was surprised. Unfortunately the only chinenses I can get here 98% of the time are orange habaneros. I couldn't believe it when I walked into Kroger and saw red habaneros. I should have bought a bunch and frozen them. Oh well...only 4-5 months until I start getting ripe chinenses. :mope:
Click to expand...

Nice! We don't have a krogers but our local market had some cool stuff. Nabbed some "red jalapeños" that I'm going to post later as I'm questioning what they are. Definatley giving another whack with some tweaking.

Justaguy said:
I still have experiments go bad. I have collected mine in the basement for around the garden this coming year. They are nasty and should repel the rabbits and squirrels.
Click to expand...
LOL!!! Was thinking about using it to repel deer but was worried I would get a wierdo that liked it.
 
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i too had a few go wrong for me, but hey thats part of the learning process

keep up the good work, and next time to dont sauce and drive lol

thanks joe
 
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OoNickoC said:
LOL!!!!

Okay, so I to aleviate the anticipatory symptoms of getting seeds I decided to head to our local market and grab some ingredients to attempt my first hot sauce. I looked at several standard recipies online for guidance and came up with this the other day;


1/4 Cup Vinegar
2 Tablespoons brown sugar
2/5 Cup Mustard
1/2 Chopped Onion
1 Tsp. graded Ginger
2 serano peppers/8 reg. Hab's
1/2 cup water
2 Tbs. Salt
3 Tbs. fine graded Garlic
1 Tomato diced
2 tbs mexican spices (actual name on the bag)

I tried it a couple times before cooling and actually was pretty good....until the beer goggles were yanked from my head the following morning. :drunk:
At least I did not waste my first round of peppers on it right?

I believe the mustard I read online was of a different type, probably seeds or something lol .
I think I'm going to leave it in the break room at work or something, though maybe not in fear of someone finding out I made it :think:
Click to expand...


I agree with others here, making hot sauce is a trial & error...it takes some work to find that recipe/flavor you like.
I also agree mustard IS THE NASTIEST ingredient to put in hot sauce!!!
the measurements you gave for the recipe seems to be all out of wack IMO for the ammount you're making.


do some searching for hot sauce recipes on this forum, then heres some more recipes on this website on the recipe section.

http://pepperfool.com
 
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I'm a bit bored at work so i revised the recipe for you, after you make a basic one like this it's a lot easier to figure out what YOU would like to add to it.

1/2 Cup Vinegar
1/2 Chopped Onion (red/spanish onions make your sauce look cool and are sweeter)
1 Tsp. graded Ginger
1 Tsp. Salt
1-2 Cloves crushed garlic
1 Tin of diced pineapple or mango (use the juice too)
6-12 chillis of your choice

Whack all that in a pot and heat until boiling, simmer for around 5 minutes and remove from heat. Blend with an immersion blender then return to heat until boiling again, stirring constantly. Blend again until desired texture then bottle.

I got rid of the sugar because the fruit will do that job and the water is replaced by the juice from the tinned fruit, lowered the amount of salt because well it was too much IMO and the tomato went because i don't like tomato in chilli sauces lol. Mexican spices is too broad of a term so they went out the window as well.

Good luck with your sauce making, won't be long and you will be nailing it.
 
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Justaguy said:
I still have experiments go bad. I have collected mine in the basement for around the garden this coming year. They are nasty and should repel the rabbits and squirrels.
Click to expand...
What a good idea....
I've got a few experimental batches myself that just might repel some additional varmints that I wish no harm, but I have to contend with all season long.(coons,possum, and 3 spoiled cats)
But...my cats don't seem to be deterred very much by the taste of hot sauce, as they will eat food scraps that are pretty toasty at times.
 
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Chili Monsta said:
But...my cats don't seem to be deterred very much by the taste of hot sauce, as they will eat food scraps that are pretty toasty at times.
Click to expand...

My dogs are the same way. I've thoroughly coated bites of food in my red habanero sauce, Melinda's Naga Jolokia sauce, and HBD's Trinidad Scorpion sauce, and they still eat it. They just sniff it, lick it, then back away over and over again for a few minutes and then eat it. Then they lick their lips and snort a few times and stare at me like WTF?! It doesn't seem to bother them very much though.
 
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LOL AB...Thats too funny....I can visualize your dogs going through a sniffing ritual before their stomach overrules the nose. My cats go through a similar routine....it just takes longer for them to decide what to do (must be a feline thing I guess)
It has kinda made me wonder if they have the, all to familiar, "morning after burn" like we do...if so, they keep coming back for more just like their masters.
 
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ajijoe said:
i too had a few go wrong for me, but hey thats part of the learning process

keep up the good work, and next time to dont sauce and drive lol

thanks joe
Click to expand...
Words of wisdom, going to make sure of that ; p

chilehunter said:
I agree with others here, making hot sauce is a trial & error...it takes some work to find that recipe/flavor you like.
I also agree mustard IS THE NASTIEST ingredient to put in hot sauce!!!
the measurements you gave for the recipe seems to be all out of wack IMO for the ammount you're making.


do some searching for hot sauce recipes on this forum, then heres some more recipes on this website on the recipe section.

http://pepperfool.com
Click to expand...
I'll have to agree, definatley needs more than a few tweak....lol. Thanks for the tip

Novacastrian said:
I'm a bit bored at work so i revised the recipe for you, after you make a basic one like this it's a lot easier to figure out what YOU would like to add to it.

1/2 Cup Vinegar
1/2 Chopped Onion (red/spanish onions make your sauce look cool and are sweeter)
1 Tsp. graded Ginger
1 Tsp. Salt
1-2 Cloves crushed garlic
1 Tin of diced pineapple or mango (use the juice too)
6-12 chillis of your choice

Whack all that in a pot and heat until boiling, simmer for around 5 minutes and remove from heat. Blend with an immersion blender then return to heat until boiling again, stirring constantly. Blend again until desired texture then bottle.

I got rid of the sugar because the fruit will do that job and the water is replaced by the juice from the tinned fruit, lowered the amount of salt because well it was too much IMO and the tomato went because i don't like tomato in chilli sauces lol. Mexican spices is too broad of a term so they went out the window as well.

Good luck with your sauce making, won't be long and you will be nailing it.
Click to expand...
Thanks I'll give this one a try!
 
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Okay, so it has been a week now. I have tried the sauce afew more times, this morning I tried a good amount on some pizza.....and the flavor has changed dramatically. My roomate is certain I added ingredients to it, which I found entertaining...he and his GF seemed to really like it.

Reading more on hot sauce the flavor does change as it "cures" in the fridge. I also tested the PH and it seems good (was worried after I read up on that more.

It still has a distinct mustard taste, but may need more specific application to be salvaged :lol:

I plan on trying it on some beer brauts tonight after work. Also working on a modified version. Later I will be applying liquid paper to a bee. :think:
 
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Novacastrian said:
I'm a bit bored at work so i revised the recipe for you, after you make a basic one like this it's a lot easier to figure out what YOU would like to add to it.

1/2 Cup Vinegar
1/2 Chopped Onion (red/spanish onions make your sauce look cool and are sweeter)
1 Tsp. graded Ginger
1 Tsp. Salt
1-2 Cloves crushed garlic
1 Tin of diced pineapple or mango (use the juice too)
6-12 chillis of your choice

Whack all that in a pot and heat until boiling, simmer for around 5 minutes and remove from heat. Blend with an immersion blender then return to heat until boiling again, stirring constantly. Blend again until desired texture then bottle.

I got rid of the sugar because the fruit will do that job and the water is replaced by the juice from the tinned fruit, lowered the amount of salt because well it was too much IMO and the tomato went because i don't like tomato in chilli sauces lol. Mexican spices is too broad of a term so they went out the window as well.

Good luck with your sauce making, won't be long and you will be nailing it.
Click to expand...


I assume this process is all basic and effective, but what sort of consistency will this produce, would you have a photo?
I am new to sauce making, I love salsa-making and I am getting decent at it but sauce is so much more consistant, thick.... Just trying to figure out which processes bring which effect. Even getting the chilli to bond with the liquid seems difficult at times it just seems like a runny mess.....

As for pH levels and preservation, how can one ensure a recipe will 'keep' for a couple of weeks?
 
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Wow, you all rock! Took some above mentioned tips and the sauce tastes great compared to what I have at the local stores! Though I have found a purpose for my monstrosity.... Polish dogs with cheese hit the spot.....though that's only because of overpowering bite of mustard lol. I still have a few cups of the original and will post those with my new creation tomorrow. :P
 
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