ingredients What's best with these ingredients?

[Jupiter]

Hi folks,
 
In a month or two I'll have all of the following ingredients to hand, but I'm not sure what the best combinations for sauces would be. Any suggestions?
 
Trinidad Scorpions
Chocolate Habaneros
Dried Ghost Peppers
Colgin Liquid Smoke (Hickory)
Colgin Liquid Smoke (Applewood)
Chipotles
Mad Dog 38 Special (3m chilli extract)
 
I was thinking of using the liquid smoke, chipotles and Chocolate Habaneroes together in one sauce, with the Trinidad Scorpions and Ghost Peppers in another. That would leave me with a rich, smoky sauce and a lighter heavyweight one. Has anyone got any experience with using liquid smoke products in chilli sauce? Is there any need for the extract?

 

[Scovie]

Throw that Mad dog crap in the garbage.

:spitsontheground:

 

[The Hot Pepper]

Liquid smoke is disgusting, you have natural smoke from the chipotles.
 
Steak sauce or hot sauce for beef
Chocolate habs, chipotles, caramelized onions, vinegar, brown sugar, roasted garlic, corriander, black pepper, sea salt.
 
Pepper sauce
Trinidad scorpions, vinegar, onion, lemon, sea salt.

 

[Jupiter]

I take it the dried Ghost Peppers could also go into that pepper sauce with the Trinidad Scorpions? I'm not entirely sure how well dried peppers would do in the blender and broth though. I doubt it'd matter.

 

[The Hot Pepper]

Up to you man. Experiment.

For a fruit sauce though, you could just add fruit to that basic recipe. Pineapple for example.

 

[Scovie]

dried/ smoked chilis are excellent. put them in the blender with your liquid, and let them rehydrate. they will turn to mush.
you may want to run the final product thru a siv.

good flavors you have there to play with.
lol. boss is ninja posting me!

 

[The Hot Pepper]

Question: Are your chipotles dried or in adobo sauce?

 

[Gotrox]

Chipotles--smoke dried jalapeno's. With the choco habs, the color would match.
 
I would be tempted to throw a chunk of bitter chocolate in and make a mole'.
 
I might be tempted to throw a drop or 2 of smoke in with the scorps and bhuts.

 

[Jupiter]

The chipotles are in adobo sauce, thankfully!
 
Thanks for all your suggestions. I have loads of options to consider now. I definitely want one of the sauces to be smokier (I'm thinking Chocolate Habaneros, chipotles and loads of roast garlic) and one of them to be light and spicy, so perhaps some pineapple juice might go well with the Trinidad Scorpions and Ghost Peppers. I'm less keen on using the liquid smoke now, and I don't honestly think the extract was ever really an option!

 

[The Hot Pepper]

Chipotles--smoke dried jalapeno's. With the choco habs, the color would match.
 
I would be tempted to throw a chunk of bitter chocolate in and make a mole'.
 
I might be tempted to throw a drop or 2 of smoke in with the scorps and bhuts.

 
Just putting chocolate in hot sauce doesn't make it a mole, moles are very complex and include dried bread and/or nuts, toasted seeds, etc. which play into the curry like consistency and complex flavor. Many other involved steps as well. Mole poblano has chocolate yes, not every mole does. So adding Mexican chocolate to the hot sauce here would just be a hot sauce with chocolate.
 
Don't get Scovie all mad up in here, lol.
 

The chipotles are in adobo sauce, thankfully!
 
Thanks for all your suggestions. I have loads of options to consider now. I definitely want one of the sauces to be smokier (I'm thinking Chocolate Habaneros, chipotles and loads of roast garlic) and one of them to be light and spicy, so perhaps some pineapple juice might go well with the Trinidad Scorpions and Ghost Peppers. I'm less keen on using the liquid smoke now, and I don't honestly think the extract was ever really an option!

 
As I thought! I stick to that recipe then. Sounds like a plan, post your results.

 

[Gotrox]

Tempted to make a mole' does not mean just those ingredients, just that those 2 would be my choice for an interesting flavor as I find most concoctions of the type lack enough heat for my taste.
And it would be color coordinated.
And mexican chocolate---with the added cinnamon and vanilla---would not be my first choice.
 
Where I go in southern Mexico, mole always contains chocolate.
Verde and rojo will get you green or red sauce of variable ingredients, and salsa will get you almost anything chopped together---depending on who you get it from and what is currently available---and not contain chocolate.
 
That could just be the cuisine of the Mexpipe, I don't know.
But that is the only place I go in Mexico.

 

[Bigoledude]

I fold some pecan chips in an aluminum-foil pouch. I poke a few small holes in the foil and set it over just one lit burner with a very low flame. My peppers go on the other on the other side of my gas grill, away from any flame. That has given me all of the "smoked flavor I could ask for.

 

[EBHarvey]

choco habs (lightly smoked over mesquite if you can)
a load of green onions, charred on the grill so the ends are almost black
fresh thyme
dark rum
allspice
garlic
molasses
salt