TB's Get Naked Pequin Sauce

texas blues · Oct 25, 2009

Hey ya'll. I got down brown with some very good mojo last night in The Blues Kitchen. I got busy multitasking. I was marinading salmon for smoking later as well as whippin' out a fresh batch of pequin sauce. Unlike my last Tres Puta's Pequin Sauce, I opted to leave out the balsamic vin and other chiles and went with straight pequins. 'Lawd have mercy ya'll! It came out so damned good and with such a nice burn, I wanted to take my pants off over my head so I had to name it....

TB's Get Naked Pequin Sauce

Unusual for moi, maybe it was the boozerama that was also going on but, I even wrote the ingredients down. Yeah I know. I'm questioning why the hell I did that....welcome to my cuckoos nest.

2 C apple cider vinegar
4 oz. dried pequins
1 oz. fresh pequins
2 T minced shallot
2 T minced garlic
2 C shredded carrots
Juice of 3 limes
1 T seasalt

Here's the goin's on ya'll...

Hawty hawt goodness..

I was feelin' the love ...

Not shown in this piccy but my pants were on my head here....

If you can imagine a cholula hot sauce that is actually hot, this is it! Pretty much a Cholula on 220V. It lit me up like a pinball machine. Uncharacteristically the burn lasted 20 minutes and while it didn't hit the back of my throat like a habanero, I had a bit of a sweat going and nose running. Pequins have never done that to me. WIN! It was so easy making too without all the wham whams and zuzu's, no thickeners, no extract of baboon spermatazoa, no foo foo, just great smoky pequin flavor. This is my new favorite session hot sauce.

Cheers ya'll!!

Armadillo · Oct 25, 2009

Awesome! I wish I could lay my hands on some pequins. I'll have to try to grow them next year...

Bradh728 · Oct 25, 2009

tisk tisk, bud light? otherwise a good pic and great sauce!

texas blues · Oct 25, 2009

Bradh728 said:
tisk tisk, bud light? otherwise a good pic and great sauce!

It's cheap. The main reason for the pic of the Bud lite can is FD4 and Sumbits mistakenly posted pics with the crushed cheap beer can. Some of us here now do it as a tribute to their particular brand of South Florida tomfoolery. And what awesome tomfoolishnessess it is indeed!

moyboy · Oct 25, 2009

looks great mate......I am yet to taste a carrot based hot sauce and I am lucky enough that 2 of the sauces that THP sent me are from Intensity Academy So I will have to try them tonight.....

texas blues · Oct 25, 2009

moyboy said:
looks great mate......I am yet to taste a carrot based hot sauce and I am lucky enough that 2 of the sauces that THP sent me are from Intensity Academy So I will have to try them tonight.....

Thanx Pip. Did you try any of those sauces with the smoked meats? i like the carrot as its a nice base that adds a little sweetness but not alot of carrot flavor. It lets the flavor of the peppers shine through while adding some body to the sauce.

moyboy · Oct 25, 2009

texas blues said:
Thanx Pip. Did you try any of those sauces with the smoked meats? i like the carrot as its a nice base that adds a little sweetness but not alot of carrot flavor. It lets the flavor of the peppers shine through while adding some body to the sauce.

every piece of smoked chicken that entered my mouth was well coated in Stillmanz devils tounge jerk sauce. The pork had either the jerk sauce or neils Nagasav. The corn beef was dipped in some of stillmans Louisiana style table sauce....Bloody lovely.

texas blues · Oct 25, 2009

It don't get no better than that Pip!

: tosses Pippy a cold Alaskan Amber :

chilehunter · Oct 29, 2009

the sauce looks & sounds great!
I agree with brad, theres better cheap beers than budweiser.
what did you use for blending the ingredients after cooking it. & then did you cook it somemore after the blending ?

paulky_2000 · Oct 29, 2009

Looks damn good, TB!

texas blues · Oct 29, 2009

chilehunter said:
the sauce looks & sounds great!
I agree with brad, theres better cheap beers than budweiser.
what did you use for blending the ingredients after cooking it. & then did you cook it somemore after the blending ?

Immersion blender. It's like a big plastic pipe with a motor inside and a blade on one end. Turn it on and stick the 'thang in the sauce. Once blended, I tasted it and then straight into the bottles.