My First Hot Sauce!!!

[Noah Yates]

Hot Sauce Ingredients:

Peppers: Butch T Trinidad Scorpion; Red Bhut Jolokia; 7 Pot; Brain Strain (dried); Moruga Scorpion (dried); Scoth Bonnet; Tobasco; Cayenne; Black Pearl
Smoked/Grilled: Red Ripe Anaheim; Red Ripe Jalapeno; Red Habanero; Datil; Banana; Ancho

Fruits: Lemon, Lime, Grilled Pineapple, Grapefruit, mango, peach, orange

Vegetables: carrot, sautéed garlic/onions(no oil)

Herbs/Spices: fresh basil, black pepper, pink pepper, merlot sea salt, sumac, chipotle, wasabi, horseradish, mango amchur, vanilla bean, pickling spice ( -allspice -bay leaves -cinnamon -cloves -coriander -dill seed -chilies -mustard seed)

Vinegar: cane Vinegar

Sweetener: cane sugar, brown sugar


This is my planned list of ingredients thus far. What do you guys think?





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[salsalady]

Here's one made by a business associate of mine. I haven't tasted it, (she's in Australia) I'm sure there's others currently being made by US companies. ButchT's or Tabascos would be good choices for a steak sauce.


You know, with all these good ideas you have, you're gonna be in the kitchen for a week straight.

 

[Lucky Dog Hot Sauce]

I prefer hot sauce to steak sauce.

Think of flavors like colors - if you've taken any art classes you know that some colors mix well to make other colors. But some produce muddy browns and greens. Mix enough colors and you get black.

Flavors are a lot like that. Mix too many and you get mud.

Again, good luck - sounds like a more reasonable approach. No one here's going to tell you how to make your sauce, just throwing out feedback on your proposal at your request.

 

[Noah Yates]

So Ive been thinking about combinations. Here are four ideas for more simplified sauces:

1.) Smoked peppers: Butch T, Bhut Jolokia, Scotch Bonnet, Seven Pot, red Anaheim , red jalapeno, sautéed garlic/onion, carrot, brown sugar, grilled pineapple, lemon, lime, cane vinegar, pink pepper, merlot salt
2.) Datil, Red Habanero, banana pepper, mango, peach, fresh garlic/onion, mango amchur, lemon, lime, brown sugar, cane vinegar, pink pepper, merlot salt
3.) tobasco, cayenne, black pearl, carrot, grapefruit, orange, lemon, lime, brown sugar, sautéed garlic/onion, cane vinegar, ground sumac, black pepper, pink pepper, merlot salt, fresh basil
4.) jalapeno, dried brainstrain/moruga, grilled ancho , fresh garlic, chipotle, brown sugar, AC vinegar, merlot salt, pickling spice

How do you like me now?!

 

[salsalady]

aw, shucks, we liked you just fine from the start!

#1- Oh YEAH!!! that sounds GUUD!
#2- only suggestion I would make would be to use white sugar instead of brown sugar as all the rest of the ingredients are fresh (ie, not smoked/sauteed) (I know...nitpicking.... )
#3- good!
#4- and good!

You still have layers of flavor, and with the saute/smoke/etc, you're bringing in more layers and it changes the profiles of the ingredients that are smoked/sauteed/etc.