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

Hummmm, now what should I do with this...

RocketMan

RocketMan

While strolling up and down the isle of my new favorite market yesterday I came upon this nice little find

c4d4ad12.jpg


I don't quite have it all figured out yet but stay tunned to see the 2 sauces I have ideas for. So, just to add a little intrigue a few of the ingredients to the sauces are:

Tamarind Pulp
Fish Sauce
Pomegranate juice
Peanut Butter
Turnip

Now, who can figure out what they will be?

RM
 
Sort by date Sort by votes
I'm sure you'll devise a new sauce.

I use Tamarind in my version of a "Chipotle" sauce, and oddly enough also pair it up ... in a sauce with prunes and raisens.........oh and yes that one includes Coco Bonnets for a nice mix of "sweet and heat"

With a little help from my trusty "food mill', I'm able to remove the skin and gritty pulp out of any ingredient when making my sauces...

Greg
 
Upvote 0 Downvote
I'd make a spicy imli chatni with the tamarind. The other ingredients don't seem to belong.
 
Upvote 0 Downvote
PIC 1 said:
It kind of looks like the ingredients you get in the basket on the show "Chopped".......... :)
Greg
Click to expand...

:rofl: Good one

Ok, so I'm making 2 sauces with the Tamarind the first is a sauce based on Thai ingredient, kind of like a Pad Thai sauce. Now I know that Pad Thai doesn't use any turnip however I found numerous Thai recipes that had turnips in them and thought it might be a good ingredient to add some consistency to the sauce. So, the first sauce

Thai Hot Sauce
Thai Short Hot peppers
Tamarind Pulp
Fish Sauce
Brown Sugar
Garlic
Onion
Organic Natural Peanut Butter
Lime Juice
Small Turnip

Chopped all ingredients and into a pot to boil for 15 minutes than a 45 minute simmer. Blend till smooth, boil 15 minutes, second blend heat to 195 and bottle.

The taste from the pot had the turnip right up front which mellowed into more the Thai taste I was looking for. The heat wasn't quite where i wanted it so I added some Cayenne pepper powder to get soem added heat and set it aside to mellow and get happy with itself. I'll take another little taste tonight and a couple of pics too.

The next sauce I haven't made yet. I might get to it this weekend but it is going to be a true RocketMan Original called

Sweating Budda

Fatalii Peppers
Tamarind Pulp
Pomegranate Juice
Fish Sauce
Onion
Spice Blend
Fresh Cilantro
Agave Nectar
????????

I think this is going to prove out to be a very interesting sauce. I'm not sure yet what I'm going to use for Consistency. Maybe just use Carrots.

Stay Tuned,
RM
 
Upvote 0 Downvote
Hey RM,
When you say Turnip are you refering to the root:...... white skin with a purple top and light flesh or the Rutabaga which has dark skin with an orange top and orange flesh.?
The Rutabaga is tha one that my mother-in-law refers to as a Turnip........ :confused:

Greg
 
Upvote 0 Downvote
PIC 1 said:
Hey RM,
When you say Turnip are you refering to the root:...... white skin with a purple top and light flesh or the Rutabaga which has dark skin with an orange top and orange flesh.?
The Rutabaga is tha one that my mother-in-law refers to as a Turnip........ :confused:
Greg
Click to expand...
White with purple it the turnip
Rutabagas are also refered to Swede turnip or yellow turnip so I understand the confusion.
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top