Roasted mild sauce...well it should be kinda mild

[ShowMeDaSauce]

 Im roasting the peppers in the oven atm. I have a couple orange habs, 3 large cowhorns, a couple ripe serranos and a bunch of my mystery Anaheim (ripe). Calling it a hot sauce might be a bit of a stretch. I wont be sure until i can blend it with some vinegar/water. Pepper sauce may be a more accurate description. Im going to add just a tiny bit of my chipolte powder for a hint of smokey.
 
Sorry for the lack of details atm but i will post more after they are done in the oven. I forgot to get an exact count or weight before chucking them in the oven.
 
EDIT: I got a weight...235gr of peppers after roasting. They are sweating in a bag atm.

 

[ShowMeDaSauce]

Wow, roasting those peppers made them very sweet. The cowhorn took on one of the most interesting flavors i have ever tasted. Spicy caramel is the only way i can describe it.
 
230 grams roasted peppers
1 cup white food grade vinegar
1/2 cup water
1/2 cup low sodium spicy V8 juice
2 tbs gochu flakes
1/2 tsp chipolte powder
1/2 tsp salt (heaping)
2 garlic cloves
about 60 grams each of onion and baby carrot
 
I think im going to call it V12 or Rug Burn

 

[Masher]

Nice sounds like a winner 
 
I took a look in the freezer found a Jonah, 3 lemon habs, 1 long thin green mystery chili from a buddy and some kind of yellow 7pot.
 
Put em in a sauce pan with half a chunk of elephant garlic, half a med scallion, and 2 cups seasoned mirin and 1 cup water...simmered blended.
 
Very pale and thin..added 3/8 of a teaspoon Zanthum and ended up with a surprising sweet, garlic, hot sauce.
 
Put half of it in a woozy, the other half to thin down the orange Fresno sauce from a few days back.
 
sure like reading all the ideas and variations on here.

 

[ShowMeDaSauce]

If you use a fair amount of mirin for cooking, look for this one. its cheap and good.
 
Lotte Brand Mirin

 

[Greenguru]

Wow, roasting those peppers made them very sweet. The cowhorn took on one of the most interesting flavors i have ever tasted. Spicy caramel is the only way i can describe it.
 
230 grams roasted peppers
1 cup white food grade vinegar
1/2 cup water
1/2 cup low sodium spicy V8 juice
2 tbs gochu flakes
1/2 tsp chipolte powder
1/2 tsp salt (heaping)
2 garlic cloves
about 60 grams each of onion and baby carrot
 
I think im going to call it V12 or Rug Burn

Spicy Caramel interesting

Sent from my SAMSUNG-SM-N900A using Tapatalk

 

[ShowMeDaSauce]

Assortment of roasted peppers

 
It turned out sweeter than i anticipated but i added no sugars. Its also quite mild for a hot sauce.

 

[tims77]

nice
now that "production" is over, I am going to do a few custom small batches for the household.....love roasting & smoking, the flavors you get are amazing

 

[ShowMeDaSauce]

I used it as a dipping sauce yesterday for some popcorn chicken. The sweetness has toned down a bit but i dont think i was getting any lacto fermentation in the fridge. It been in the fridge for a little over a week
 
The heat level is just right for a good "dip" in the sauce. The spicy V8 juice paired well but i will use a less next time i use it. I made this mainly for friends with a low tolerance for spicy. I would guess its barely under Tabasco Chipolte and has a milder chipolte flavor too.