making hot sauce

[rooster]

i was thinking of making hot sauce and i want it to be as hot as i can get it and i was was wondering what things would take away from the heat of the pepper i don't really care what kind of taste it's got as long as it's not a bad taste the main thing is i don't want to lose the heat of the pepper any help would be greatly appreciated

 

[The Hot Pepper]

Well, a lot of superhots then
Make a pepper-based sauce and not carrot-based, or vinegar-based, etc.

 

[rooster]

thanks i wonder if i could just blender the peppers up and have strait pepper but no something else needsa to be added don't it

 

[rooster]

what about bell peppers

 

[The Hot Pepper]

Whatever you add, the heat is still going to be in the bottle. It's not like pickling, where some of it transfers to the liquid you don't consume. With hot sauce, you consume the bottle, the cap is in there. Just keep your pepper ratio up, and use whatever you want.

 

[biscgolf]

if all you want is heat and you aren't worried about the flavor you may as well get some extract and make it from that...

 

[The Hot Pepper]

what about bell peppers

ummmmm

 

[rooster]

also i have a friend who makes like some kind of white sauce he brushes on chicken while he grills it and i was wondering do i need to cut the peppers up put them in whole or blender them up as little heat loss as possible

 

[The Hot Pepper]

That run-on sentence makes no sense.

 

[rooster]

thanks awesome info

 

[rooster]

i was just wondering how to do the peppers to put in his sauce marrinade or whatever it is

 

[biscgolf]

blender them if they're going to be in a brushed on marinade...

 

[The Hot Pepper]

White sauce for chicken is probably Big Bob Gibson's style, mayo based. Not sure what that has to do with your original question.

 

[salsalady]

What the Scoville heat scale is based on should be your first clue.

How much sugar water does it take to neutralize the heat of the chile. If you don't want the heat neutralized, don't add anything with a sugar content. Other herbs and spices....go for it~

 

[The Hot Pepper]

Oh and you're in AL, it's definitely Big Bob Gibson's white sauce (or style) aka Alabama white sauce.

Okay I'm getting the feeling this is a prank sauce. You want the hottest possible, flavor doesn't matter. Then you say your friend makes a white sauce, and you want to know how to spice it up.

Are you trying to get this into his sauce without him knowing?

 

[Scovie]

what about bell peppers

YOU ARE UNDER ARREST!

Yeah, this is fishy without the fish....

 

[salsalady]

ps- punctuationmakesadifferencetohowasentancereads.

 

[rooster]

that would be a great prank but no i just want it hot

 

[rooster]

so nothing with sugar just spices great i will try it. well thanks for all the help

 

[rooster]

speaking of pranks i do have a buddy who thought nothing was too hot until i gave him a butch t. he speaks a different language now. the sad part is the pods were dried out