or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › The Very Best Hot Sauce.......
New Posts  All Forums:Forum Nav:

The Very Best Hot Sauce....... - Page 7

post #91 of 182
Quote:
Originally Posted by Crane's View Post
I've been growing my own peppers and making hot sauces for a long time. I bottle some of it up and give it away to a few friends for Christmas and everyone keeps saying I should sell it. Perhaps I'll get around to it one of these days. One of the local restaurants keeps a few bottles of my really hot stuff on hand for those customers who say they want real hot sauce. It's rather comical watching someone eat something loaded up with my Bhut Jolokia or Savina Habanero sauce for the first time.

Anyway this year I've made a hot banana/jalapeno blend, jalapeno sauce, cayenne sauce, tabasco sauce (way better than McIlhenny's watered down stuff), orange habanero sauce, savina habanero sauce, a garlic orange and savina habanero blend, and of course the dreaded ghost pepper sauce from hell.

Of course I'm a bit biased but my hot sauces are the best. LOL.

Share! I'll pay for shipping.
post #92 of 182
Quote:
Originally Posted by djblisk View Post
Share! I'll pay for shipping.
Oh that's a can of worms. LOL. Maybe I should come up with an SF only blend? Hmmm. A garlic, cayenne, orange habanero blend with a touch of lime perhaps? That should provide a nice immediate bite with a citrusy taste from the lime and orange habanero before the flame really kicks in with a nice mellow garlic aftertaste.
post #93 of 182
Quote:
Originally Posted by Crane's View Post
Oh that's a can of worms. LOL.

Maybe I should come up with an SF only blend?

Hmmm. A garlic, cayenne, orange habanero blend with a touch of lime perhaps?

That should provide a nice immediate bite with a citrusy taste from the lime and orange habanero before the flame really kicks in with a nice mellow garlic aftertaste.

+1 on buying it if you ever decide to sell
post #94 of 182
Quote:
Originally Posted by El Argentino View Post
Also Valentina's a great sauce that, again, is bigger on flavor than pure heat.
Eat this on almost anything while standing near an idling diesel pickup in your driveway for that sabor de Mexico. Ay, ay, ay!
post #95 of 182
Quote:
Originally Posted by robertorex View Post
+1 on buying it if you ever decide to sell
I could make up a batch of the above and see how it goes I suppose. So who's interested in a bottle of SF's exclusive hot sauce? So far I see two hands. Basically it's going to cost whatever a bottle, the label, the few ingredients I have to buy and a buck a bottle for my time and peppers along with shipping. I use the small 1.7 ounce McIlehenny's type bottle BTW. Figure around 3 bucks a bottle or so plus shipping. Next year the pepper garden is going to be much larger and I'm planning on growing a bunch of the really exotic stuff. Jolokias, 3 different kinds of habanero, scotch bonnet, caribbean red, fatali, tepin, some thai variants, a nasty hot chinese variant along with the usual serrano, jalapeno, cayenne, tobasco, bells and banana peppers I grow each year.
post #96 of 182
a few years ago I spent a couple of weeks on Ambergris Caye and was introduced to Marie Sharp's brand Habanero hot sauce... they had one that was carrot-based. Delicious!

post #97 of 182
Quote:
Originally Posted by robertorex View Post
+1 on buying it if you ever decide to sell

+2
post #98 of 182
Quote:
Originally Posted by arced View Post
+2
Alright! I think I'll add shallots to the recipe. That'll basically mean I'm making an authentic Haitian hot sauce for whatever that's worth. LOL.
post #99 of 182
Quote:
Originally Posted by Crane's View Post
Alright!

I think I'll add shallots to the recipe. That'll basically mean I'm making an authentic Haitian hot sauce for whatever that's worth. LOL.

Cool! Haitian sounds delicious.
post #100 of 182
Nice. How long does homemade hot sauce last? I grew habaneros, jalapenos and thai chillis in my garden (will probably introduce another variety this spring also) and wouldn't mind coming up with a concoction myself since I always end up with excess.
post #101 of 182
Quote:
Originally Posted by Nil View Post
Nice. How long does homemade hot sauce last? I grew habaneros, jalapenos and thai chillis in my garden (will probably introduce another variety this spring also) and wouldn't mind coming up with a concoction myself since I always end up with excess.

I've made hot sauces a bunch of times. They last for months in the refrigerator. I think the vinegar, salt, and peppers act as preservatives. If you have peppers lying around, you should definitely made hot sauce. It's great being able to control the flavor and heat, plus it's super cheap compared to anything store bought. A few pages ago in this thread, I posted a NYT recipe for a habanero hot sauce. It's great. Takes 20 minutes. No special ingredients and really tasty. If you google hot sauce recipe, there's tons on the web.
post #102 of 182
Quote:
Originally Posted by Nil View Post
Nice. How long does homemade hot sauce last? I grew habaneros, jalapenos and thai chillis in my garden (will probably introduce another variety this spring also) and wouldn't mind coming up with a concoction myself since I always end up with excess.
It depends. A cold pack needs to be refrigerated and shelf life is a month to a few months generally speaking. I use a hot pack method and when I bottle it up I also hot pack that. Since a restaurant is using my stuff it has to be prepared in an inspected kitchen and I use FDA recommended procedures. Shelf life of my stuff is years and requires no refrigeration after opening.
post #103 of 182
Quote:
Originally Posted by arced View Post
+2

+3
post #104 of 182
I like the vinegary, Tabasco style hot sauces over the Asian and Mexican varieties. Louisiana is my fav. Just enough heat, full texture (not as thin like Tabasco), very rich good flavor.

post #105 of 182
Quote:
Originally Posted by arced View Post
I've made hot sauces a bunch of times. They last for months in the refrigerator. I think the vinegar, salt, and peppers act as preservatives. If you have peppers lying around, you should definitely made hot sauce. It's great being able to control the flavor and heat, plus it's super cheap compared to anything store bought. A few pages ago in this thread, I posted a NYT recipe for a habanero hot sauce. It's great. Takes 20 minutes. No special ingredients and really tasty. If you google hot sauce recipe, there's tons on the web.

Quote:
Originally Posted by Crane's View Post
It depends. A cold pack needs to be refrigerated and shelf life is a month to a few months generally speaking. I use a hot pack method and when I bottle it up I also hot pack that. Since a restaurant is using my stuff it has to be prepared in an inspected kitchen and I use FDA recommended procedures. Shelf life of my stuff is years and requires no refrigeration after opening.

Thanks for the info, looks like I'll be concocting my own hot sauce this summer.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › The Very Best Hot Sauce.......