Experimental Fire Water!!! AKA Acid Rain!

[welshrarebit]

Looks like its going to be tasty! I just picked up some peppers to make a new batch myself.

How much ginger do you add to your shoyu? Is that all you add?

I made it the same way but instead of salt I put some shoyu and added a finger of chopped ginger. It taste good but needed more peppers. I'll be using the shoyu batch up in my teri marinade...

 

[dirtsailor2003]

I made it the same way but instead of salt I put some shoyu and added a finger of chopped ginger. It taste good but needed more peppers. I'll be using the shoyu batch up in my teri marinade...

Gotcha! I read it wrong thought you said you made Ginger Shoyu. Which i think would be great to.

 

[ironhorse07]

IMG_20131103_163335228.jpg

• ironhorse07
• Jul 29, 2015

Bump, I always have a bottle of this around now. Use it on lots of things. Forget to post though until I need to make more. This recent batch is with dried Thai chili's I have around.

 

[dirtsailor2003]

Bump, I always have a bottle of this around now. Use it on lots of things. Forget to post though until I need to make more. This recent batch is with dried Thai chili's I have around.

Good stuff isn't it! Always have a bottle mixed up. Love it on rice!

 

[thegreatmc]

I JUST made a batch using fresh Serrano peppers as our plants are exploding with fruit right now.  Should i have dried them first or is fresh fine?

PS, it's a double batch and I used 20 peppers.  They are pretty hot this year so it should burn.

 

[ironhorse07]

 
I JUST made a batch using fresh Serrano peppers as our plants are exploding with fruit right now.  Should i have dried them first or is fresh fine?

PS, it's a double batch and I used 20 peppers.  They are pretty hot this year so it should burn.

Fresh or dried is fine, works either way. I use 16 habaneros or Thai chilies in a single batch so you should be fine. If it is not hot enough you can always add more peppers, it is a very forgiving recipe.

 

[thegreatmc]

I use 16 habaneros or Thai chilies in a single batch

I don't have room in my freezer to store all my Charmin. I can only imagine how much that would burn coming and going.

 

[dirtsailor2003]

I JUST made a batch using fresh Serrano peppers as our plants are exploding with fruit right now.  Should i have dried them first or is fresh fine?

PS, it's a double batch and I used 20 peppers.  They are pretty hot this year so it should burn.

Fresh is perfectly fine. In fact when I was in Hawaii that's what everyone uses is fresh Hawaiian peppers.

 

[smoking4fun]

Has anyone ever tried to use smoked peppers?  Say, smoke some habs for a few hours at 130-140* (so it just softens them up but gives them plenty of smokey goodness) and pop them into this recipe?

 

[dirtsailor2003]

 
Has anyone ever tried to use smoked peppers?  Say, smoke some habs for a few hours at 130-140* (so it just softens them up but gives them plenty of smokey goodness) and pop them into this recipe?

I know that I haven't. It would be worth a try.

 

[okie362]

I'm being over ran with fresh habs fro the garden.  Going to make a batch of this and give it a try.

 

[dirtsailor2003]

 
I'm being over ran with fresh habs fro the garden.  Going to make a batch of this and give it a try.

It's good stuff! We just made a fresh batch the other day using Thai chilies good stuff!

 

[Flying Clay Disk]

... So here is the single batch recipe:

I saw the link to this in the 'loaf of death' thread, and loving the ultra-hot as I do I decided to make some. I did a few things a little differently though (hope you don't mind). The basic idea seemed fantastic.

I started off with about 12-14 habaneros, 8-10 serranos, 5-6 large jalepenos and 4-5 fresno peppers. Off to the smoker I went. I smoked all the peppers for about 10 hours with cherry wood. Then I rough chopped the peppers and followed your recipe from there. I did use rice vinegar though. After letting it sit for a few hours I gave it a taste and it seemed to me like it was missing something, so I added some more rice vinegar (about 2 Tbsp). I let that sit for a few hours on the window sill in the sun and tried it again. Seemed much better to my taste buds and I even added some more vinegar. Now it ROCKS!

The smoked habaneros give it a great smoky habanero flavor, the smoked serranos give it some acid, bite and more heat. The smoked jalepenos impart a really nice pepper flavor and the smoked fresnos round all the edges off. Oh, it's HOT alright, but this stuff is dynamite! I really like the garlic in there too. Really a complex flavor, and not something any store-bought thing could ever come close to! I'm tempted to hit it with a bit of salt, but I think I'll hold off on that for a day or so and see what happens. And talk about versatile! This stuff will be off-the-hook on just about anything! Heck, I might even put some on my ice cream! LOL!

 

[palladini]

If I made this, anything Chicken would be dipped in it, or in the case of Chicken wings, covered in it.