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ingredients strangest ingredient in your hot sauce?
- Thread starter PodHopper
- Start date
I wouldn't call anything I've done "revolutionary," but I've been reading up a little on adding cactus to hot sauce. People seem to have great results with it. Sounds like it'd be pretty interesting, and something I might try in the future
Cool idea for a thread. I'll be looking forward to seeing everyone else's input
Cool idea for a thread. I'll be looking forward to seeing everyone else's input
Since chipotle mayo has eggs it's far from revolutionary, but interesting to use egg powder.
Edible silver from this member of ours...
https://burnsandmccoy.com/products/white-lightning
https://burnsandmccoy.com/products/white-lightning
Lingonberries
i came up with this on the spot during a throwdown here, and can't wait until i actually have enough lingonberries to do this on a larger scale
Lingonberry-Rocoto Sauce:
100grams mixed rocotos and manzanos (mostly rocotos)
150 grams lingonberries
15 grams shallot
2.5 oz Pineapple juice
2 heaping Tablespoons wild oak honey
1 tsp agave nectar
1 Tbsp manzano powder for just a little more kick
saute shallots and peppers
add pineapple juice and lingonberries
cook on medium for 5 more minutes
use immersion blender until smooth
add 1tsp of Agave nectar
add wild oak honey to taste (i went with about two heaping tablespoons)
continue to blend until thoroughly mixed
bring to boil for 1 minute
allow to cool
( IMO this sauce is better served warm paired with things like {waffles, or crepes} , or served cold with meats {think served with charcuterie and crackers, or spread on a cold cuts sandwich})
i came up with this on the spot during a throwdown here, and can't wait until i actually have enough lingonberries to do this on a larger scale
Lingonberry-Rocoto Sauce:
100grams mixed rocotos and manzanos (mostly rocotos)
150 grams lingonberries
15 grams shallot
2.5 oz Pineapple juice
2 heaping Tablespoons wild oak honey
1 tsp agave nectar
1 Tbsp manzano powder for just a little more kick
saute shallots and peppers
add pineapple juice and lingonberries
cook on medium for 5 more minutes
use immersion blender until smooth
add 1tsp of Agave nectar
add wild oak honey to taste (i went with about two heaping tablespoons)
continue to blend until thoroughly mixed
bring to boil for 1 minute
allow to cool
( IMO this sauce is better served warm paired with things like {waffles, or crepes} , or served cold with meats {think served with charcuterie and crackers, or spread on a cold cuts sandwich})
imo hot sauces are underutilized with desserts
this topic reminded me that. to that
i just whipped up this quick sauce with Strawberrys, Rocotos, Sugar Rush (peach and cream), Agave nectar and coconut vinegar
and drizzled it over some leftover key lime pie
it is really good and not just b/c i've been day drinkin 
this topic reminded me that.
to that i just whipped up this quick sauce with Strawberrys, Rocotos, Sugar Rush (peach and cream), Agave nectar and coconut vinegar
and drizzled it over some leftover key lime pie
it is really good
and not just b/c i've been day drinkin
Way to ruin key lime pie!!! I'll take mine on cheesecake lol!!!! 
Nothing wrong with a little sauce on key lime pie but that looks like it's more strawberry sauce than it is lime.
Colloidal Silver will preserve and ward of viral and bacterial infections.
http://www.thesilveredge.com/canning.shtml#.WUk0F3VMGis
http://www.thesilveredge.com/canning.shtml#.WUk0F3VMGis
1 piece of pie left, a whole lot of strawberries, a few fresh runty early pods, and what seemed like a good idea at the timespicefreak said:
yes i did go heavy on the halved strawberries and the sauce but it was delicious
<------- Coffee 
dragonsfire said:
I am told that, if taken in significant doses, it will also stay in the body and oxidize, giving the skin a bluish tint.
Hmm strangest???
Kimchi would have to be the strangest and it worked out great.
Kimchi would have to be the strangest and it worked out great.