Pepper Combinations for Hot Sauce

[parker49]

Hello everyone, I have been a member for a few weeks (lurking for a few months) and I have already learned a ton from this website.  Posted several times in the growing forum, but thought i would give this a shot since hot sauce making is definitely in my future again.  Last year i grew peppers for the first time from seedlings bought from the store.  I did make a few vinegar based hot sauces mainly out of cayennes, tobascos, jalapenos, and orange habaneros. One of my hot sauces is still in the fridge unopened and marinating from my last harvest in October. This year i am growing from seed for the first time.  Just like last year i plan on doing some pickling, powder and flakes, as well as fresh peppers. Anyway, to the point of the post, i would like to experiment with different hot sauces this year, but i wanted to get opinions as to what some good pepper combinations for hot sauces will be based on my grow list.  Other ingredients are certainly appreciated, but i am especially looking for good pepper combinations (as the title suggests).  I know many of you are probably exclusively into the super-hots, and over time i may be as well, but i have a mix of a few super-hots hots and others. While heat is important, I would say flavor is more so.  Below is my grow list, any thoughts are appreciated.
 
Bhut jalokia
7 Pot (doesn't specify a type, came from Tradewinds)
Jamaican Hot Chocolate
White Habanero
Scotch Bonnet (Red)
African Birds Eye
Red Thai pepper
Ring of fire
Cayenne mix
Tobasco
Mucho nacho
Early Jalapeno

 

[beerbreath81]

Your list I think will play well for making sauces. For me its not nessasarily about what peppers play well together but what plays well with the peppers, like pinapple, onion, garlic, squash...etc. When I am first planning a sauce I tend to picture the final outcome and how I want it to taste and look. Sweet or sour, thin or thick.  There are endless combinations to making hot sauce but the fun part is expirmenting and finding what works and what doesnt. You can get some starting points here on THP in the hot sauce section and then tweek them to your liking. 
 
Now to answer your question based on your list and focusing more on flavor, If me, I would boost production on your milds--Jalapenos and cayennes, pick them when red and pair them in a vinegar based hot sauce with scotches, red bhuts, and/or 7 pots for heat to your liking.
 
btw, the 7 Pot from tadewinds i would bet does not list a type because its original (red)
 http://www.tradewindsfruit.com/7-pot-pepper-seeds
 
Good luck, Have fun and post pictures when the time comes

 

[parker49]

Your list I think will play well for making sauces. For me its not nessasarily about what peppers play well together but what plays well with the peppers, like pinapple, onion, garlic, squash...etc. When I am first planning a sauce I tend to picture the final outcome and how I want it to taste and look. Sweet or sour, thin or thick.  There are endless combinations to making hot sauce but the fun part is expirmenting and finding what works and what doesnt. You can get some starting points here on THP in the hot sauce section and then tweek them to your liking. 
 
Now to answer your question based on your list and focusing more on flavor, If me, I would boost production on your milds--Jalapenos and cayennes, pick them when red and pair them in a vinegar based hot sauce with scotches, red bhuts, and/or 7 pots for heat to your liking.
 
btw, the 7 Pot from tadewinds i would bet does not list a type because its original (red)
 http://www.tradewindsfruit.com/7-pot-pepper-seeds
 
Good luck, Have fun and post pictures when the time comes

I appreciate the thoughts, i am definitely looking forward to experimenting around some.  When i ordered my seeds the goal was to have a balance of some really hot peppers and some with a little less heat. I love the flavor of the cayennes and hope the Ring of fire is similar with more heat. Sometimes it can be overwhelming when you see all the different things people on this site use to make sauces.   Things like carrots, garlic onion seem fairly standard. But i would also like to try other things as well. Do you suggest a cider type vinegar or white or i know there are lots of other kinds as well like rice?  Seems like i read rice vinegar is less acidic so you have to be careful about ph. Will definitely post some pics when sauce making starts. Hope to be able to harvest enough to freeze and dry some and make sauces year round after this year.
 
Good to know about the 7 pot, i figured i would find out when i got peppers   

 

[neoguy]

Your list I think will play well for making sauces. For me its not nessasarily about what peppers play well together but what plays well with the peppers, like pinapple, onion, garlic, squash...etc. When I am first planning a sauce I tend to picture the final outcome and how I want it to taste and look. Sweet or sour, thin or thick.  There are endless combinations to making hot sauce but the fun part is expirmenting and finding what works and what doesnt. You can get some starting points here on THP in the hot sauce section and then tweek them to your liking. 
 
Now to answer your question based on your list and focusing more on flavor, If me, I would boost production on your milds--Jalapenos and cayennes, pick them when red and pair them in a vinegar based hot sauce with scotches, red bhuts, and/or 7 pots for heat to your liking.
 
btw, the 7 Pot from tadewinds i would bet does not list a type because its original (red)
 http://www.tradewindsfruit.com/7-pot-pepper-seeds
 
Good luck, Have fun and post pictures when the time comes

 
I'm a simple man but I follow BB with the same basic procedure. I use cayenne as my base for color and heat, a lot of garlic and adjust up from there. I start throwing in super hots, 1,2,3,4,5,6,7,8.......depending you and your heat level. And, you go from there.

 

[Brain Strain Pepper Head]

7 pot and Thai are a good start