• If you can't find a "Hot" category that fits, post it here!

What do people want: a sauce that is hot or liquid heat?

Is so good to see others think the same (and I am not a weirdo...). I am not speaking about sauces, but raw peppers. However, I think is the same, a sauce is made from peppers. And what I want to say is, I was started to search for the taste and flavor of peppers, not for heat. I see people around me asking for hottest peppers (and later they tell me they never thinked there is such a hot pepper on earth - this, after trying an orange habanero...), even a guy who told me he want to specialise in cooking, and he also asked me for hottest peppers, but I think he's having no idea what he talk about.
So, I am now more on flavor. And the great discover of this year was the lemon drop, I like it with so many food, and now more and more with sweet things, like cookies, or other sweets.
 
rghm1u20 said:
Is so good to see others think the same (and I am not a weirdo...). I am not speaking about sauces, but raw peppers. However, I think is the same, a sauce is made from peppers. And what I want to say is, I was started to search for the taste and flavor of peppers, not for heat. I see people around me asking for hottest peppers (and later they tell me they never thinked there is such a hot pepper on earth - this, after trying an orange habanero...), even a guy who told me he want to specialise in cooking, and he also asked me for hottest peppers, but I think he's having no idea what he talk about.
So, I am now more on flavor. And the great discover of this year was the lemon drop, I like it with so many food, and now more and more with sweet things, like cookies, or other sweets.
Click to expand...
 
Same thing here...this year was my first year growing the lemon drop and I love it.  Its now one of my favorite peppers.  Not all that hot, but I really love the flavor!!!  Try using it in a hot jelly.  It pairs really well with ginger.
 
turbo said:
 
...lemon drop ...  It pairs really well with ginger.
Click to expand...
Good idea! Will try it! Just wonder how will be this, how the taste pairs, and how the hot of ginger pairs with the hot of lemon drop.
 
rghm1u20 said:
Good idea! Will try it! Just wonder how will be this, how the taste pairs, and how the hot of ginger pairs with the hot of lemon drop.
Click to expand...
 
Try this recipe.  I absolutely loved it.  Its not very hot, but crazy good flavor.  Toss in a few habs if you want more heat
 
TNKS said:
and it taste like an extract sauce mix because it is an extract sauce mix
Yes I do have over a half a jug here and nothing else to do with it ???
Refined taste I guess and to stupid to just throw it away . . . . I dunno . . . .
 
Click to expand...
 
You have Defcon 1 in a jug? Do you have a pic? Not sure we're talking the same sauce here.
 
its a freakin bottle :jeesh dude really ?
Your 1500 miles north of the river,we do lots of things different out this way
We buy whiskey in litre jugs,they are only FIFTHS but still "jugs"
8 oz bottles of sauce can be called a jug here FYI
 
Dang, TNKS, what part of Tejas are you in?!?! I grew up there (and still have fam there) and never heard anyone call a container less than, oh, a gallon a "jug". Well, ok, even a quart of milk is called a jug of milk, but because of the shape of the bottle. But a fifth of whiskey? Never heard that called anything but a fifth. An 8 oz. bottle? That's just weird. Not even Texas weird, just weird.  ;)
 
Explain where im obligated to support my reference to anything?
What I call something is/should be of no concern to anyone.
 
TNKS said:
its a freakin bottle :jeesh dude really ?
Your 1500 miles north of the river,we do lots of things different out this way
We buy whiskey in litre jugs,they are only FIFTHS but still "jugs"
8 oz bottles of sauce can be called a jug here FYI
Click to expand...
pretty sure a "FIFTH" is 750ml, not a liter.  750ml is about 1/5th of a gallon which is approx. 4 liters.  I'd consider a liter a jug, don't consider 750ml bottles jugs, but whatever~~~ 
 
Anyway, since you still have the bottle of Defcon sauce, would you mind posting the ingredients as listed on the label?
 
I don't any use for pure heat. My answer to this conundrum is using a powder instead of a sauce.
 
If it's the right powder it will have a great flavor and if you want it hotter, add more.
 
"MOST PEOPLE" are not on THP and "MOST PEOPLE" aren't even remotely chileheads by THP and other online forum standards.  When sampling 4 levels of salsa, there's about 1 out of 100 that are really into the heat of our Scorcher salsa.  75% of customers are MILD "0" heat to MEDIUM "4"heat. 
 
Preface any tasting with "How Hot of a sauce do you eat?  Is Tabasco Hot?  Ever eaten a habanero?  Ever heard of a Superhot/bhut/ghost/ chile?"  That will at least give you an idea of how hot they "think" they can handle. 
 
Yea, there's the "meh, that's not that hot" ...but at some point I had to make a decision about the target market and what they really buy of the fresh salsa so that's what I make. 
 
For the Lunatics....there's always something more~ 
 
Conjurer said:
I don't any use for pure heat. My answer to this conundrum is using a powder instead of a sauce.
 
If it's the right powder it will have a great flavor and if you want it hotter, add more.
Click to expand...
 
I'm with you on this.  For me sauce is to accompany or accentuate flavor, powder is for adding heat
 
Explain where im obligated to support my reference to anything?
What I call something is/should be of no concern to anyone.
Click to expand...
If you're saying things that can confuse other people, there is some obligation/concern for clearing up what you are talking about.. No reason to get so defensive over someone asking for clarification..
 
I definitely agree with having multiple sauces for different meals/occasions. I like to show off my cooking to my wife's family, but half a jalapeno gets them sweating. So my milder stuff is for them. My medium to hot stuff is for my buddies who aren't loud mouths. My super hots are for me, my dad, my brother, some guys at work, and loudmouths. But throughout the whole range, unless I'm actively trying to inflict pain, flavor always comes first. I enjoy being able to taste what's burning my face.
 
Yes a mild by THP standards is more like a hot by the rest of the worlds standards. For non chile heads instead of using habs and superhots I will use jalapeno and serrano peppers and keep the rest of the ingredients the same for what I consider a mild sauce. A medium sauce would be 3-6 habs with the other peppers. A hot would be a dozen habs with 2-4 superhots and an extra hot would be 6-12 supers in a batch of hot sauce. I'm talking about 16 ounce batches. This has worked out good for me and those who enjoy my hot sauces. And I know heat levels are relative according to ones tolerance levels. 
 
You must log in or register to reply here.
Back
Top