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Hot sauses

post #1 of 13
Thread Starter 
Any one make there own from scatch???
post #2 of 13
I made this ONE TIME

I used my super chilis and it turned out WAY WAY hot. I mean it made tabasco taste like water. Even my buddies who like it super hot said it was FAR too much.

Perhaps it was my peppers.
post #3 of 13
Thread Starter 
Yea,dont want to much heat,reather have flovor,like franks hot sause.I do have cayan peppers though!!
post #4 of 13
You know the saying, if you want it done right...........


post #5 of 13
Umm, that's a salsa and you didn't share the recipe.
post #6 of 13
Hey Vman, it wasn't a recipe per se, more like what I had on hand. If I remember right, I used 4 serrano peppers, 4 jalapeno peppers, a couple of garlic cloves, a couple of smallish tomatoes, half of a white onion and a good deal of salt. I put everything on to roast for a while then mashed it in a small pot using a beer bottle. I then added around half a bottle of beer and put the pot on the heat to simmer a bit. It came out REALLY hot but everyone loved it. It had an awesome smoky flavor to it too.

post #7 of 13
Now THAT'S cool Dude ! PDT_Armataz_01_37.gif
post #8 of 13
Here's my Scotch Bonnet Marmalade. Ya, it's hot but it's super tasty and I love it on quail or game hens. not bad on ribs either!

Scotch Bonnet Marmalade
David Herzog
WARNING! This is not for those who can not handle spicy foods!

1 8 oz. jar orange marmalade (1 pt.)
6 fresh Scotch Bonnet Peppers, seeded (leave in the veins)
2 Tbs. cider vinegar
½ tsp. table salt

In blender combine salt, vinegar, and peppers, Blend until smooth, about 1 minute. Add orange marmalade and blend 1 more minute. Pour into a glass 1 pt. jar and store in refrigerator for 3 days before serving.
Note: use very sparingly! Can cause sober persons to get drunk trying to cool tongues from the heat! About 1 tsp. per gallon of chili works well for a mild to medium spice level.

CAUTION! Wear gloves when making this recipe from start to end! The oils need to be washed from your hands very well before touching any body part or other persons, food, etc. Also make this in a well ventilated area, like under the stove hood (exhaust fan) or outdoors. What ever you do, do not look into the blender even after it has stopped. The atomized Capstan will burn your eyes!

I take no responsibility for accidental mishaps from anyone preparing this recipe

as for bottled with flavor, my favorite is Rhino. Nandos puts out a pretty decent sauce also.
post #9 of 13
Sounds like an EPA salsa Dave! Where does one usually find the Scotch Bonnet Peppers? I don't think I've ever heard of them or seen them. And the mamralade, is that something you normally find at the supermarket or do you have to order it? I'd love to give this salsa a try.

post #10 of 13
Man, you ever get up to Minnesota we gotta party down.
Cool !
post #11 of 13
Scotch Bonnet peppers are not available at the super market. Some farmers Markets may have them if YOU are lucky. I grow my own and got the plants from this site. http://www.chileplants.com/ I believe someone here listed this site and it is great!
As for the orange marmalade it is at most super markets in the isle with jams and jellys.

Im up for the invite Vman! GO VIKES!!!!
post #12 of 13
True on the Scotch Bonnets. You could sub out Habaneros. (perhaps in a bigger city look up a Jamacian food shop for the bonnets)

I used to carry Scotch Bonnet pepper in a screw top container on my key chain. Got it YEARS ago from Mo Hotta Mo Betta.

People FREAKED how hot it is.
post #13 of 13
I beg to differ on switching one for the other. Scotch Bonnet peppers and Habs have identical amounts of capsasian depending on variety but, Habs have a bitter after taste and Scotch Bonnets have a slightly fruity after taste. I prefer the Scotch Bonnets over Habs for that reason and Also as a general rule Bonnets have a higher Scovile rating.
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