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

Made a New Scorcher

hottoddy

hottoddy

I'm in scramble sauce/puree/dehydrate/freeze mode.  Here's what I did yesterday with a few hundred fresh chilies - mostly scorpions, bhuts, fatalii x red savinas, red brain strains, naga morich (plus carrots, onions, garlic and other stuff).
 
10194771026_a28270b8eb_c.jpg

 
After cooking a bit, they went into the food processor, and cooked some more.
 
10194637514_b153bc7cbb_c.jpg

 
Next, into the food mill to remove seeds and skins and then on to loading (ouch - hot)!  This is a smooth sauce, so I added flow restrictors.
 
10194769826_af0253047e_c.jpg

 
100 ounces of burning love!
 
10194772086_56eb5008ec_c.jpg

 
Shrink wrapped and labeled.  Weeee . . . .
 
10194636724_a7c3fb67e2_c.jpg

 
This one is much hotter than my last yellow sauce (Pedazo del Sol) but I think still quite tasty.  Thanks for looking!
 
Sort by date Sort by votes
howardsnm1 said:
very nice look to it, how is the heat? With that many scorpions it must be hot or super hot.. :)
Click to expand...
 
Thanks.  It's my hottest to date, but cannot really quantify it.  The heat starts slow, but keeps building.  Definitely not as hot as the extract sauces, or 60% Trinidad Scorpion Purées.  But I'd say it's up there with something like Melinda's Bih Jolokia sauce (and maybe a bit hotter).
 
Upvote 0 Downvote
PepperDaddler said:
... Did you just boil it all together then puree?
Click to expand...
 
Yes, this time I did.  I put in as little water as possible, and boil/simmer for about an hour or so to get everything soft.  I have found my food processor blends much finer this way.  Then the food mill doesn't have to work very hard.
 
 

Justaguy said:
Sounds yummy. Still don't get the need for a food mill, but I liquify first and don't mind some seeds.
Do some seeds really bother people that much?

 
Click to expand...
 
I almost didn't food mill this time.  Because I boiled and super blended, the mill only took out about 1/2 cup of compacted seeds and skins for the whole batch (100 ounces finished).  It's really only taking out the worst of the chaff.  If the sauce is super hot, I also like to put a "flow restrictor" on, and you kinda have mill it or it'll have trouble coming out of the bottle.
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top