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Turning bhut jolokia powder into sauce.

Limonaid

Limonaid

I've found a lot of topics about making sauce from peppers, but I can't seem to find any on turning powder into sauce. I have an ounce of bhut jolokia powder I wanna turn into a small batch of bhut jolokia hot sauce. I really like citrus based sauces. Flavor wise, I mean. I want to make a bhut jolokia sauce from this powder that will have a strong citrus flavor to compliment the bhut heat. Any ideas? I have 0 experience making sauces!
 
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I would suggest stopping by any tobacco store and ask for a small postage scale. It fits in your pocket, never needs a battery, and can weigh a baggie up to usually 3 to 5 lbs. Other side metered in grams. Most places they cost less than $5. Then you can always be sure what you're up to. They're precise enough for a street dealer with his life on the line for his product, It's precise enough for me.
 
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Doc you're thinking way too hard on this buddy. It's good to keep track of numbers but you don't need everything to be that specific OK? Start with X amount of peppers and then keep track of everything you add to it. Trying to estimate the number of pods per pound of a specific pepper is a waste of time. What does it really matter?

Good luck with the sauce.
 
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patrick said:
Doc you're thinking way too hard on this buddy. It's good to keep track of numbers but you don't need everything to be that specific OK? Start with X amount of peppers and then keep track of everything you add to it. Trying to estimate the number of pods per pound of a specific pepper is a waste of time. What does it really matter?

Good luck with the sauce.
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Thanks, it's all good, man.

Here is why I'd like to know the conversion of fresh to powder: I've made one sauce so far, using fresh peppers. I used too many peppers and covered up the taste of the other ingredients. I know how many pods I used in that recipe, so if I can roughly estimate how many pods would be a teaspoon, etc., it would help me gauge how much heat I'm adding, rather than trial and error. Conversely, if I'm fortunate enough to come out with a good heat to flavor ratio, I could try the recipe again in the future with fresh pods and have a rough idea of how many pods to use.

I'm aware that I have to compensate for the loss of water from the pods when using powder to make it an interchangable recipe. This can also be scaled.
 
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DocNrock said:
Thanks, it's all good, man.

Here is why I'd like to know the conversion of fresh to powder: I've made one sauce so far, using fresh peppers. I used too many peppers and covered up the taste of the other ingredients. I know how many pods I used in that recipe, so if I can roughly estimate how many pods would be a teaspoon, etc., it would help me gauge how much heat I'm adding, rather than trial and error. Conversely, if I'm fortunate enough to come out with a good heat to flavor ratio, I could try the recipe again in the future with fresh pods and have a rough idea of how many pods to use.

I'm aware that I have to compensate for the loss of water from the pods when using powder to make it an interchangable recipe. This can also be scaled.
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Gotcha. Still if you're planning to use powder for heat and flavor you're probably better off just going with a powder measurement. A teaspoon of powder isn't always going to provide the same amount of heat and flavor as x number of pods. Find out how much heat a quarter of teaspoon of powder adds then adjust accordingly. I hope I'm explaining myself well enough.

You know it's all good. Just have fun with what you're doing.
 
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I'm with salsa lady - 10lbs of peppers dries into 1lb of powder.

so one tsp of powder = 10tsp of fresh pod.

I read somewhere that habaneros average weight fresh is about .4oz

is that true? Heck if I know. I have never really put much thought into it.

But its as good a number as any, until you get a scale out.
 
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with habs at 5.99 an lb, I can get about a dozen habs for a dollar.

Not sure if that helps much *chuckle* Sometimes more, sometimes less, as it depends on the size... they get some wild crosses that they continue to label "orange habs". Sometimes the peppers aren't even orange.
 
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JoynersHotPeppers said:
I just weighed 5 random pods...

Orange habanero - 10 grams
Bhut Jolokia - 8 grams
Yellow Bhut Jolokia - 8 grams
Chocolate Scotch - 12 grams
Scotch - 12 grams

These were average size pods from my pull, not the largest and not the smallest.
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Thanks bro, that helps a lot!

A roughly 10 gram pod would then make about 1 gram of powder. Then a tablespoon of said powder made with 10 gram pods would be about 7 pods (7 grams). Cool.
 
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