RocketMan's Sauce - And Now For Something Completely Different

[RocketMan]

My daughter has a friend that has been after me to develop a sauce that uses an, well lets just say an ingredient not normally used in hot sauces. Now after researching it a bit I know why, It's a real b***h to use in sauces. So any way I have been thinking on this for a while and I just about have an idea on how to use it. Here's the catch, in the picture, shall we say teaser, below is the "Mystery" ingredient along with 3 other ingredients that should be easy to identify. Ok, so the mystery ingredient is aso easy, at least to me it is. So, the first person to correctly identify the 4 items pictured will get a bottle of the new sauce along with a bottle of the first sauce I ever made by fermentation and still wheebz most favorite, Haba-peno.

Also I'm looking for a name for the new sauce so if you want to take a shot at a name for the new one, if I pick the name, you too will get the 2 bottles of sauce.

Here's the pic, have fun.

 

[RocketMan]

Well, this is the part of developing sauces using new and interesting ingredients that you've never used before that sucks. That said i think I have, with the help and advice of a few others who's opinions I value, figured out what happened.

The night I made the sauce it was full on, SMACK you in the face Horseradish burn which mellowed down to the pepper's heat and a great Horseradish meets Tart Apple meets pepper with a hint of sweetness from the Plantains kind of flavor. The heat wasn't where i really wanted it to be but not bad. Mild Jalapeno level. So three days later when I took a little sample off a teaspoon there was this great flavor but no bite and no heat.

What we figure is that the Plantains, which have a TON of starch in them ate all the heat producing elements. Now I'm thinking about whether I want to make it the same way again but with maybe only 1 or even 1/2 a Plantain and some added peppers or look for another ingredient to replace them. I'll be updating here as i go. I'm still excited about this sauce!

Cheers
RM

 

[frydad4]

Maybe you should ferment it.
You often use sweet potatoes, also full of starch, in your fermented sauces, and they come out nice and hot.

Just a thought. Keep at it. Small batches, my friend!