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Hopping Habanero Sauce - Page 2

post #21 of 31

Sorry to hot for me...but it does look good..nice job. Anything that I have to wear a mask and gloves to handle I am not in...

post #22 of 31

I like hot, but it has to have flavor too.

 

I don't want to just blister my tongue.

post #23 of 31

Sorry to hot for me...but it does look good..nice job. Anything that I have to wear a mask and gloves to handle I am not in...

post #24 of 31

Tried it today using cyan peppers because i like the tast better.  I added about 40 cyan peppers and 1 Ghost pepper (Bhut Jolokia) for heat.  I also used cider vinigar and I think that was a mistake.  It tastes ok but i dont know what it is missing. 

 

I will post a qview.

 

thx

 

Nick

post #25 of 31

Looks great, but I may need to tame it down some.  How do you store it and how long does it last? 

post #26 of 31

looks awesome!!! I'm gonna try this this weekend. Did you strain it and let it sit for a while to marry all the flavors  ?

post #27 of 31

I wondered what I could add to a hab sauce to mild it down without taking away the color. I hadnt thought to use carrots. is there a carrot flavor to the sauce or is it just for color and to knock down the concentration of hab heat. Im thinking of trying this but adding mangoes as well.

post #28 of 31
Quote:
Originally Posted by Hooligan8403 View Post

I wondered what I could add to a hab sauce to mild it down without taking away the color. I hadnt thought to use carrots. is there a carrot flavor to the sauce or is it just for color and to knock down the concentration of hab heat. Im thinking of trying this but adding mangoes as well.



Hey bro, The carrots add sweetness and depth, the Mango will work and there is a great Hab sauce from the West Indies called Matouk's that uses ripe Papaya...This is the direction I am thinking about going...with one addition...Since I don't mind the black specks, I will be adding some ground Sichuan Pepper...It is used through out Sichuan Provence to partially NUMB the tongue and mouth so the heat can be tamed but the flavor still comes through...Cool Stuff (pun intented)...JJ

 

post #29 of 31
Quote:
Originally Posted by Chef JimmyJ View Post



Hey bro, The carrots add sweetness and depth, the Mango will work and there is a great Hab sauce from the West Indies called Matouk's that uses ripe Papaya...This is the direction I am thinking about going...with one addition...Since I don't mind the black specks, I will be adding some ground Sichuan Pepper...It is used through out Sichuan Provence to partially NUMB the tongue and mouth so the heat can be tamed but the flavor still comes through...Cool Stuff (pun intented)...JJ

 



Yeah Im not to worried about the black specks. Look is important in my final food but for flavor im willing to sacrifice some aesthetic value. Im going to have to look more into the mango and papaya route as well. Iv always enjoyed the mix.

 

post #30 of 31

Looking good!

I am a pepper fool myself. I use a similar recipe, but add some lime juice, fresh mango, and fresh peaches after it cools and blend then strain to perfection. I call it "Meyer's Fire." Can't get enough of it!

0117121824b.jpg

post #31 of 31

The reds look like scotch bonnets (supper hot).  The small slenders look like tabasco or thai peppers (hot) and the large peppers look like anaheims (mild) ?

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