sauce suggestions....

[rhm3769]

So I gotta find a use for some peppers before they start going bad.... I usually do an orange hab/pineapple/papaya sauce and have everything for another batch but wanting to mix it up somewhat....
I have a dozen store bought orange habs, 4 store bought orange manzanos and some store bought dried pequins.... any ideas on proportions? I'd like to be able to identify the flavors of each pepper, the heat level isn't an issue, but the hotter the better, I'm aiming for something comparable to the original which calls for a dozen habs....

 

[Jolokia John]

I would use equal weights of each pepper to ensure that one does not overpower others.  Adjustment can be made for peppers that have stronger flavor signatures than others (if twice as pungent, use half the weight).  Let me know how it turns out!

 

[rhm3769]

Thanks. Ive been considering just doing a manzano, habanero and pineapple sauce and adding in a few pequins at a time until I get a good flavor....

 

[The Hot Pepper]

Make a half batch with all your peppers and use the rest to tweak it. You'll have half the peppers left to even out the flavors the way you want after you taste it. Just like any other ingredient. "Oh this needs more salt." but "Oh this needs more hab flavor." Done. Once everything is the way you like it, add the rest of the peppers AT THAT RATIO.

 

[PIC 1]

Always write down what you start with... the use of a scale to weigh the ingredients is most important, especially if you intend to duplicate the finished product.
 
As you add ingredients write that down......when you determine to decrease an element, subtract the amount from the list.
 
Let your taste buds be the road map........when you hit upon the right mix you'll know. To duplicate it....read what you wrote.
 
No need to keep a sauce simple.................if

 

[rhm3769]

Thanks.... I have no means of starting up a business or anything anytime soon and I'm the only one in the house who uses sauces and peppers, and milder habanero-based sauces are just about too hot for friends and co-workers.... a 5oz bottle of a sauce will last me abiut a month unless it can truly go on anything. My habs didnt germ and my manzano seeds were just put in cups so I doubt ill be recreating this anytime soon, just looking for something different....

 

[rhm3769]

Store biught.... orange habs, manzano and dried pequin.... will update thriughiut....

No measurements.... 2 manzano, 4 habs, 12 pequin, few pineapple chunks and sone juice....

Added more pineapple, some vinegar, kime juice and allsoice and agave nectar....
Pretty hot, hint of o pineapple. ...
Filled two 8 oz jars.... oineapple I used was kind if lacking in taste, shiuld have used fresh....

 

[The Hot Pepper]

oineapple I used was kind if lacking in taste, shiuld have used fresh....

Fresh is always better, also you can grill it or even sear it in a dry non-stick pan to caramelize the edges, which enhances the flavor. It will help the canned stuff.

 

[rhm3769]

It wasnt exactly a last minute thibg, but it was.... ive always used canned, I just never realized it in my other sauces as theres too many flavors to pick up on thr freshness of the fruits.... probably ciuld have used a bit more pequins and only one manzano for the amount that I made....
Abiut searing the pineapple, I have to try it on the grill coated in cinnamon....

 

[Greenguru]

Always write down what you start with... the use of a scale to weigh the ingredients is most important, especially if you intend to duplicate the finished product.
 
As you add ingredients write that down......when you determine to decrease an element, subtract the amount from the list.
 
Let your taste buds be the road map........when you hit upon the right mix you'll know. To duplicate it....read what you wrote.
 
No need to keep a sauce simple.................if

Oh me I got so much to learn