whistlebritches
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Posts: 77 
First Name: Ron
Favorite Pipe: MM Great Dane Egg
Favorite Tobacco: Vaper's
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Post by whistlebritches on Jul 21, 2019 15:04:48 GMT -5
I have a garden full of jalapeno's,dragon cayenne,habanero's and anaheim chili's.I've done many types of salsa but this year I want to do something different.My wife enjoys my standard salsa but I have to keep it tame.I want something for me..........fire breathing,eye watering and arse burning.Been looking at some habanero pineapple/mango/peach sauces......I really like Pickapeppa Spicy Mango sauce but it just isn't that hot.Any of you guys have a go to fresh or canned recipe you'd share?
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Post by Ronv69 on Jul 21, 2019 15:11:11 GMT -5
I don't have a recipe, but our local Mexican restaurant makes some that we love, fresh every day. They serve it warm. It's not pepper hot, but it's bursting with the fresh flavor.
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Post by pepesdad1 on Jul 21, 2019 15:15:42 GMT -5
Nope,...sorry...my arse burning days are over for this old man...got enough pain on a normal day, don't need to add to it. Good as it might be.
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Post by puffy on Jul 21, 2019 15:22:02 GMT -5
I used to grow Jalapeno's and give them away.One year I grew some Serrano's.They were so hot no-one would eat them.That was the only time I grew them.
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Post by oldcajun123 on Jul 21, 2019 16:00:09 GMT -5
 My Dad loved hot peppers, made him cayenne mayo sandwiches on the shrimp boat, sweat would pour out his forehead as he ate them. He used to chop his peppers up, and here is his genius idea he would put them in old ice cube trays, freeze them, then when he made his gumbos, etouffes, stews he would shuck how many cubes he needed. Every year he would order through the mails a new set of blender blades as the peppers would almost dissolve them. Sorry no recipes, just maybe fermented them like tobacco does.
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Post by Legend Lover on Jul 21, 2019 17:14:49 GMT -5
I wish I could help you. The hottest I normally like is cholula. I like to taste the sauce more than feel the heat.
I'm sure YouTube have a load of videos though.
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Post by McWiggins on Jul 21, 2019 17:30:25 GMT -5
I wish I could help you. The hottest I normally like is cholula. I like to taste the sauce more than feel the heat. I'm sure YouTube have a load of videos though. Agreed and always on my table.  |
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Post by zambini on Jul 21, 2019 17:49:41 GMT -5
My regular hot sauce recipe is as follows (lasts about a week):
1 large jalapeño
1 small onion
1 medium tomato
1 slug of oil
1 garlic clove
salt and pepper to taste
large pinch of cilantro (koriander)
place the raw jalapeño, onion and tomato directly over the fire until the skin blackens (tomato may burst)and then place everything together in a blender (chop up the garlic and cilantro) and pulse until you get desired consistency (you should get some bubbles from the tomato) not too thin.
If you want something hotter I make the following:
brine pineapple and red onions add yellow habanero, dash of lemon juice, cilantro to taste. Chop together to a coarse consistency.
If you want hot but not so sweet you can replace the pineapple with a carrot, orange habanero instead of yellow, and blend instead of chop.
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Post by toshtego on Jul 21, 2019 20:44:11 GMT -5
The jalapenos I get are eaten raw. I love them. There is a restaurant in Taos which has a huge bowl of roasted Jalapenos along with sliced limes and lemons. I load up with all and have a festival, eating three or four along with my meal. Jalapenos are wonderful.
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Post by zambini on Jul 21, 2019 20:50:02 GMT -5
I used to grow Jalapeno's and give them away.One year I grew some Serrano's.They were so hot no-one would eat them.That was the only time I grew them. If you grow serrano peppers on the same ground year after year they will lose heat over time. You can also smoke them to sweeten them some. |
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Deleted
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Post by Deleted on Jul 21, 2019 21:31:32 GMT -5
Here is a want to be salsa when I grow up.
1 jalapeno
1 Serrano
1 Anaheim
1 bunch of green tail onions
1 303 can stewed tomatoes
Garlic powder
Salt
Black pepper
Destem peppers
Take roots off onions
Rough chop peppers and onions
Through all into blender to further chop
Salt and pepper to taste
Pour into bowl then place into reefer
I also make a Salsa Verde using 4 different peppers.
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Post by McWiggins on Jul 21, 2019 21:43:42 GMT -5
I used to grow Jalapeno's and give them away.One year I grew some Serrano's.They were so hot no-one would eat them.That was the only time I grew them. If you grow serrano peppers on the same ground year after year they will lose heat over time. You can also smoke them to sweeten them some. Really? I find that interesting and need to find out why. I don't grow them or plan to grow them but the nerd in me just has to understand this. |
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Post by Deleted on Jul 21, 2019 22:03:09 GMT -5
You have to add vinegar if you want to keep the color that's is why all hot sauce has vinegar. Other than that pick a chutney recipe and just add your favorite peppers.
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Post by PhantomWolf on Jul 21, 2019 23:05:01 GMT -5
Thanks to the Mexican jerky I have been shoveling into my face of late, I have ascended to a new level of endurance. hahaha I can drink shots of my old faves like Cholula or Tapatio and not sweat a bead. Sucks, because I have to start navigating that whole minefield of overpriced hipster hot sauces to find some new ones. |
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Post by Deleted on Jul 22, 2019 0:58:12 GMT -5
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Post by PhantomWolf on Jul 22, 2019 2:25:45 GMT -5
My friend Jeff sings this song to this day when he uses hot sauce. |
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Post by Deleted on Jul 22, 2019 7:27:03 GMT -5
John Witherspoon is a classic.
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Post by puffy on Jul 22, 2019 10:40:25 GMT -5
Grandpa used cut Cayenne leaving enough of the stem so that he could run fishing line through a bunch of them and hang them up to dry..It was nothing to see a long string of peppers hanging across his front porch.They became hard and crumbly..All winter long he would crumble them in what was cooking. You could smell them all over the house...Just another fond memory of my grand parents.
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Post by instymp on Jul 22, 2019 17:19:00 GMT -5
You have to add vinegar if you want to keep the color that's is why all hot sauce has vinegar. Other than that pick a chutney recipe and just add your favorite peppers. Wife loves vinegar, not me. Thats why I don't care for most hot sauces, I can taste the vinegar. Use Cayenne pepper or pepper flakes daily. Prefer plain old Tobasco. Then you get into the sweet Habenero stuff that is made & fantastic. Wish I had a recipe but will be watching. |
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Post by puffy on Jul 22, 2019 17:24:26 GMT -5
I use a brand of hot sauce called Texas Pete..I don't taste Vinegar
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desolbones
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Post by desolbones on Jul 23, 2019 20:28:23 GMT -5
Not a recipe maybe a method.
Mango, Mandarin Orange and Pineapple added to blender to suit taste, puree when satisfied with flavor combo.
I've used Habanero and Jolokai (different batches) chop or blend to the smallest size chunk you can get, mix with enough water to make a thin soup, cook down to a thick soup.
add salt and apple cider to fruit, again to taste, simmer and add pepper mix to desired heat.
Optional: I've added allspice and cloves (both ground) as a background for the fruit...to taste while simmering at least an hour, if you want the sauce to be a bit thick.
Puree the sauce much as you want, cool and jar it up, for hotsauce bottles with the small hole I used a turkey syringe.
Good Luck
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Post by Cramptholomew on Jul 23, 2019 20:51:29 GMT -5
I used to dice up TONS of birdseye Chili's, mince an onion, add some salt and fry it in oil until it was mush. It'd last in my fridge for quite awhile. I ended up having to cook it on my grill burner outside, after having basically pepper sprayed my house cooking it indoors. McWiggins has seen how much El Yucateca XXX Habenero sauce I dump on my fajitas. It's bad the next morning... |
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Post by oldcajun123 on Jul 24, 2019 8:31:31 GMT -5
Crystal Light for Cajuns made in St Martinville, nice , no vinegar taste.
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Post by zambini on Jul 24, 2019 9:52:05 GMT -5
If you grow serrano peppers on the same ground year after year they will lose heat over time. You can also smoke them to sweeten them some. Really? I find that interesting and need to find out why. I don't grow them or plan to grow them but the nerd in me just has to understand this. The way it was explained to me is that in "cold soils" the seeds that you harvest aren't as "good" as the ones you originally used. |
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whistlebritches
New Member
Posts: 77
First Name: Ron
Favorite Pipe: MM Great Dane Egg
Favorite Tobacco: Vaper's
Location:
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Post by whistlebritches on Jul 28, 2019 19:26:06 GMT -5
You have to add vinegar if you want to keep the color that's is why all hot sauce has vinegar. Other than that pick a chutney recipe and just add your favorite peppers. For you guys that do not like the vinegar taste lime and lemon juice work in the same way...…...the acid is what maintains color and makes sauces and salsa's safe for water bath canning. For me it depends on the salsa or sauce......I always taste before adding but lean towards lime juice in most cases. |
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whistlebritches
New Member
Posts: 77
First Name: Ron
Favorite Pipe: MM Great Dane Egg
Favorite Tobacco: Vaper's
Location:
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Post by whistlebritches on Jul 28, 2019 19:32:30 GMT -5
I wish I could help you. The hottest I normally like is cholula. I like to taste the sauce more than feel the heat. I'm sure YouTube have a load of videos though. For flavor Cholula is hard to beat...…...my wife even loves it.If she loves it it absolutely has no heat at all.Maybe if I emptied the sauce in a blender and added a habanero...…..then maybe it would be my go to.Hell I may just try that...….and not tell her.LOL |
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Post by pepesdad1 on Jul 28, 2019 19:35:56 GMT -5
Fascinating bit of information here, thanks guys!!
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Post by instymp on Jul 29, 2019 17:20:15 GMT -5
Crystal Light for Cajuns made in St Martinville, nice , no vinegar taste. Crystal is our favorite. Followed by Texas Pete. |
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Post by instymp on Jul 29, 2019 17:21:32 GMT -5
I wish I could help you. The hottest I normally like is cholula. I like to taste the sauce more than feel the heat. I'm sure YouTube have a load of videos though. For flavor Cholula is hard to beat...…...my wife even loves it.If she loves it it absolutely has no heat at all.Maybe if I emptied the sauce in a blender and added a habanero...…..then maybe it would be my go to.Hell I may just try that...….and not tell her.LOL The Mexican's where I came from in NC prefer that. |
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whistlebritches
New Member
Posts: 77
First Name: Ron
Favorite Pipe: MM Great Dane Egg
Favorite Tobacco: Vaper's
Location:
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Post by whistlebritches on Jul 30, 2019 18:23:00 GMT -5
For flavor Cholula is hard to beat...…...my wife even loves it.If she loves it it absolutely has no heat at all.Maybe if I emptied the sauce in a blender and added a habanero...…..then maybe it would be my go to.Hell I may just try that...….and not tell her.LOL The Mexican's where I came from in NC prefer that. The Carolina's is known for Texas Pete and no Mexican's...…..what's the world coming to?LOL |
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My Dad loved hot peppers, made him cayenne mayo sandwiches on the shrimp boat, sweat would pour out his forehead as he ate them. He used to chop his peppers up, and here is his genius idea he would put them in old ice cube trays, freeze them, then when he made his gumbos, etouffes, stews he would shuck how many cubes he needed. Every year he would order through the mails a new set of blender blades as the peppers would almost dissolve them. Sorry no recipes, just maybe fermented them like tobacco does.
