• If you have a question about commercial production or the hot sauce business, please post in Startup Help.

Work in progress

kauaidundee

kauaidundee

PelesKiss2ndbatch001.jpg

20 Red Savina, 13 Morouga long, 2 Red Scorp, 2 Bhut Jolokia,6 Datil red x, 2 Fatalii, 3 Scotch Bonnet (Jamaican), 3 Scotch Bonnet, (Foodarama), 3 Isleta Long, 3 Isleta Long (Santa Domingo), crushed pineapple, fresh Lilikoi, ginger, carrot, onion, garlic, brown sugar, cumin, lemon , lime, rice wine vinegar, and a little shoyu.
 
Sort by date Sort by votes
Great list of ingredients and plenty of peppers nothing like your own crocodile hot sauce. Good color and consistency, what is the Lilikoi and shoyu? made in Hawaii...mmmm. Need to mix it with the paint on the bottom of your boat. :D
 
Upvote 0 Downvote
Cappy, I wanted to go with a more Hawaiian ingredient type of sauce! Lilikoi is Hawaiian Passion fruit. It has yellow skin and the pulp is a bit more tart. Shoyu is soy sauce. I think I still need to play with my fruit/pepper ratios a bit more. I'm thinking I may try a little Molokai (Okinawan) purple sweet potato as a base and cut down on the carrots and pineapple.
 
Upvote 0 Downvote
You can loose the carrots and brown sugar and try some brown cane sugar just a little bit. try it you might like it, I don't use lilikoi don't like the taste you might, other wise it looks great would make a great addition to any food. did you cook it or is it raw.
 
Upvote 0 Downvote
Thanks HawaiiAl, I will sub out the brown sugar for raw cane sugar next time. Using lilikoi and ginger I was trying to give it some tartness complexity with the sweetness of the pineapple. And yes, sauted the garlic and onion and then added vinegar and carrots. Let corrots cook about til halfway done then added rest of the ingredients and cooked for ten minutes. After 10 minutes blended mixture really well and then cooked for another 15 minutes. Totally experimenting and having fun with the unknown and the surprise of what it finally tasts like after it has cooled in the frige for a day.
 
Upvote 0 Downvote
The last sauce I made with pineapple I omitted the brown sugar and replaced some of the vinegar with pineapple juice. Less vinegar taste, but also a little less sweet than with the sugar. You're not making sauce unless you are tinkering with the ingredient list.
 
Upvote 0 Downvote
Some of those pods look familiar ;-) Sounds like you are having fun experimenting.

kauaidundee said:
20 Red Savina, 13 Morouga long, 2 Red Scorp, 2 Bhut Jolokia,6 Datil red x, 2 Fatalii, 3 Scotch Bonnet (Jamaican), 3 Scotch Bonnet, (Foodarama), 3 Isleta Long, 3 Isleta Long (Santa Domingo), crushed pineapple, fresh Lilikoi, ginger, carrot, onion, garlic, brown sugar, cumin, lemon , lime, rice wine vinegar, and a little shoyu.
Click to expand...
 
Upvote 0 Downvote
Thats the great thing about experimenting one change will some times change the entire taste, you'll hit a great one sooner or later as long as its fun and tastes good. Keep up the good work
 
Upvote 0 Downvote
With all the fruit you have in it you may not really need to add any additional swetting. However if it needs just a touch to offset some tartness you might try some Agave Nectar. Also in making it a more Hawaiian sauce you could loose the carrots and try using Kalo for consistency. JMHO.

Cheers,
RM
 
Upvote 0 Downvote
You must log in or register to reply here.
Back
Top