Hot sauce junkie

[shavefan]

Crazy Kiwi Mustard Hot sauce.
This is my recipe. Well some of it is from a mustard pickle recipe but I adapted it with what I think would work to make a hot sauce. I wing it most times, so excuse my rambling reciepe. I can't recall if I sent some to @oc_in_fw and @DoctorShavegood to try, if I did they can tell you if it was ok or not. I think it's good but I would say that.

Habs.....as much as you want, or blend with something hotter if you want. I think I use 20 or so. I made one with Habaneros and a Nebru 7 Pod to kick up the heat a bit.

Apple Cider vinegar: 1 cup
sugar: hmmm table spoon or two? Add it don't add it, its your call.
Fennel seeds: a few heaped teaspoons.
Mustard seeds: a few heaped teaspoons.
1 onion chopped.
garlic as much as you want.
Prepared mustard. Home made or store bought. I go mild and approx 1/2 a cup....I think, go to taste after all it's a mustard habenero hot sauce so go as heavy or light as you want.
Tin of peaches and some of the juice.
Salt and pepper to taste.

In a pot with cider vinegar, mustard seed, fennel seeds & some sugar. Heat till sugar is dissolved, raise to a boil. As soon as it boiled turn off and cover pot, let sit for 15 minutes. Then strain to reserve the liquid.

Sautee the onion, chopped chilli and garlic.
Combined onion, chilli, garlic and vinegar mix in a blender. Add peaches and some of the juice (I normally add more at the taste testing in finally cook off)
After blending return it to the pot, add mustard. Simmer for a few minutes.
Taste test and adjust to taste with any or all of these. Honey, more mustard or more peach juice.

I think that's it. When I first made it I used some hot English mustard powder and a bit of turmeric for added colour but have dropped both.

Thanks Chris! That sounds really good and I'll try it at a later date. I actually jumped the gun and made a batch this afternoon.

Rough recipe is: the habs (stems removed but otherwise whole, about 4oz total), yellow mustard, cider vinegar, brown sugar, molasses, 1/2 fresh mango, allspice berries, dried pimento leaves, corriander seeds, cumin, thyme, black pepper, salt.

Initial taste test is really good, a nice heat that gets the nose going and hits the back of the throat but not too hot (for me). I'll let the flavors blend for a day and see if it changes much. I think this would be great to make potato salad with which I plan on doing in the near future.

 

[DoctorShavegood]

Crazy Kiwi Mustard Hot sauce.
This is my recipe. Well some of it is from a mustard pickle recipe but I adapted it with what I think would work to make a hot sauce. I wing it most times, so excuse my rambling reciepe. I can't recall if I sent some to @oc_in_fw and @DoctorShavegood to try, if I did they can tell you if it was ok or not. I think it's good but I would say that.

Yep, you sent me and Owen a bottle. Here's the page:

Hot sauce junkie

Page 90 too.

 

[cleanshaved]

Yep, you sent me and Owen a bottle. Here's the page:

Hot sauce junkie

Page 90 too.

Ah that's right and posted the recipe on page 90 as well.

 

[DoctorShavegood]

Ah that's right and posted the recipe on page 90 as well.

Doesn't seem like 3 years ago.

 

[cleanshaved]

Doesn't seem like 3 years ago.

Yeah, time flies when you're having fun.

 

[cleanshaved]

Thanks Chris! That sounds really good and I'll try it at a later date. I actually jumped the gun and made a batch this afternoon.

Rough recipe is: the habs (stems removed but otherwise whole, about 4oz total), yellow mustard, cider vinegar, brown sugar, molasses, 1/2 fresh mango, allspice berries, dried pimento leaves, corriander seeds, cumin, thyme, black pepper, salt.

Initial taste test is really good, a nice heat that gets the nose going and hits the back of the throat but not too hot (for me). I'll let the flavors blend for a day and see if it changes much. I think this would be great to make potato salad with which I plan on doing in the near future.

That sounds a tasty sauce. Let us know how it matures after time to blend.

 

[shavefan]

That sounds a tasty sauce. Let us know how it matures after time to blend.

I made one tweak to my original batch, adding some hot curry powder after reading about Inner Beauty mustard sauce. Really good addition IMO.

We had some friends over for a pool party yesterday so I had a chance to test it on a widish audience. Most everyone loved it aside from a few that don't tolerate 'spicy'. It all went home with several of the guests and requests for more means I'll be making another batch in the near future. One guest raided my habanero plant for fresh peppers though, so I'll have to wait for more to ripen.

 

[OldSchoolYoungin]

Just picked this up yesterday from a local vendor who grows and makes all his own pepper products. Fairly good stuff. Cherry pomegranate.

That's greens, chicken breast and avocado.

 

[Ó Cearbhaill Mór]

OK. So you've hit on a topic near and dear to my heart - capsicophilia.
I would have to say my favorite LA red style sauce is "Louisiana Gold Pepper Sauce". In the crowded field of Tabasco-style sauces it really does manage to stand out. I first encountered it in a Denny's all night diner restaurant. I immediately set upon my quest to find it in my local grocery. I was unable to do so. About a year or two later I found a box full of small bottles, perhaps 50 to100 ml per bottle. Like an airline mini bottle of liquor size bottle. I bought all they had left. With selfish ulterior motives I set about making friends with the manager of that said Denny's restaurant, and he gave me a bottle here and there whenever I would run out at the house. I finally prevailed upon the local Publix grocery store in my neighborhood to order it and stock it. Apparently it is not too hard to do so for them. This product is an offering from Bruce foods, which seems to make just about everything. Anything that you would put Tabasco or Crystal's or Trappey's or Cholula or Tapatio or Texas Pete on, you would gladly put this on as well. I have found that one of the weirdest things to put it on but which really does work, is chicharrones or fried pork rinds. It's almost like milk on Rice Krispies, it sets them to crackling.
As a side note, I have to mention here that I am quite the accomplished gardener and one of the my favorite things to grow is different kinds of peppers. I usually grow a half dozen different hot peppers every year as well as a half dozen sweet peppers, which of course I have to keep separated at opposite ends of the property to avoid cross-pollination. Anyway, here in South Carolina we are home to the Guinness Book of World Record holder Hottest Pepper in the World, going on four or five years now. Hotter than a habañero, hotter than a ghost pepper, hotter than a Trinidad moruga pepper, we are home to the Carolina Reaper Pepper. I have grown them every year since the first year of their vaulted status. I sell seedlings every year and it's usually enough to put new tires on my car and pay for a weekend down in Charleston. I make several different concoctions out of my Peppers as well. I make a pepper vinegar for greens and such, and I make something akin to a Tabasco style sauce using the Carolina Reapers. They are stupid hot, but they have a wonderful flavor as well. Unlike some super hot peppers, these actually have a delicious flavor underneath all that heat.

 

[mglindo]

I don't understand the fascination for super hot peppers. I understand some people like the heat but why, when it is so hot you cannot taste what you are putting it on and just the heat? If you like that, that is okay though but I like to taste what I am eating.

Mike

 

[Jim]

https://www.amazon.com/Louisiana-Go...2615&hydadcr=16049_9888552&keywords=louisiana

This one?

 

[DoctorShavegood]

OK. So you've hit on a topic near and dear to my heart - capsicophilia.
I would have to say my favorite LA red style sauce is "Louisiana Gold Pepper Sauce". In the crowded field of Tabasco-style sauces it really does manage to stand out. I first encountered it in a Denny's all night diner restaurant. I immediately set upon my quest to find it in my local grocery. I was unable to do so. About a year or two later I found a box full of small bottles, perhaps 50 to100 ml per bottle. Like an airline mini bottle of liquor size bottle. I bought all they had left. With selfish ulterior motives I set about making friends with the manager of that said Denny's restaurant, and he gave me a bottle here and there whenever I would run out at the house. I finally prevailed upon the local Publix grocery store in my neighborhood to order it and stock it. Apparently it is not too hard to do so for them. This product is an offering from Bruce foods, which seems to make just about everything. Anything that you would put Tabasco or Crystal's or Trappey's or Cholula or Tapatio or Texas Pete on, you would gladly put this on as well. I have found that one of the weirdest things to put it on but which really does work, is chicharrones or fried pork rinds. It's almost like milk on Rice Krispies, it sets them to crackling.
As a side note, I have to mention here that I am quite the accomplished gardener and one of the my favorite things to grow is different kinds of peppers. I usually grow a half dozen different hot peppers every year as well as a half dozen sweet peppers, which of course I have to keep separated at opposite ends of the property to avoid cross-pollination. Anyway, here in South Carolina we are home to the Guinness Book of World Record holder Hottest Pepper in the World, going on four or five years now. Hotter than a habañero, hotter than a ghost pepper, hotter than a Trinidad moruga pepper, we are home to the Carolina Reaper Pepper. I have grown them every year since the first year of their vaulted status. I sell seedlings every year and it's usually enough to put new tires on my car and pay for a weekend down in Charleston. I make several different concoctions out of my Peppers as well. I make a pepper vinegar for greens and such, and I make something akin to a Tabasco style sauce using the Carolina Reapers. They are stupid hot, but they have a wonderful flavor as well. Unlike some super hot peppers, these actually have a delicious flavor underneath all that heat.

Gardener you say?...well then you'll need to impart your wisdom upon us in "The Sprout" thread in the Mess Hall. We'll see you there.

 

[DoctorShavegood]

I don't understand the fascination for super hot peppers. I understand some people like the heat but why, when it is so hot you cannot taste what you are putting it on and just the heat? If you like that, that is okay though but I like to taste what I am eating.

Mike

Consider a heat to pleasure ratio. Some like it hot, some not. I'm more in the 3/4 range of taking too much heat on the tongue and getting hiccups with a feeling of death or dismemberment. Some peppers are extremely hot but their flavor can be controlled by mixing it with other foods that complement their distinct flavor profiles. I sound like a pepper snob...yep.

 

[shavefan]

Been playing around with the habanero mango sauce, I made a batch adding some garlic but I didn't like that, also made a batch adding some veg oil but that changed the mouthfeel that I didn't like either. I tweaked the original recipe a bit and came up with a recipe I'm pretty happy with.

Picked some fresh habs this afternoon, including a few Jamaican chocolates. Everything in the blender ready to go...

Made about 46 oz....

 

[oc_in_fw]

Been playing around with the habanero mango sauce, I made a batch adding some garlic but I didn't like that, also made a batch adding some veg oil but that changed the mouthfeel that I didn't like either. I tweaked the original recipe a bit and came up with a recipe I'm pretty happy with.

Picked some fresh habs this afternoon, including a few Jamaican chocolates. Everything in the blender ready to go...

View attachment 1012894



Made about 46 oz....

View attachment 1012895

I read that as habanero Mongo

 

[oc_in_fw]

I read that as habanero Mongo

Hmm, Mongo Mango- might be a good name for a sauce.

 

[DoctorShavegood]

I'll take an order of Mongo Mango.

 

[oc_in_fw]

I'll take an order of Mongo Mango.

The taste will knock you out

 

[DoctorShavegood]

The taste will knock you out

You're a matketing genius. I'll take 3 bottles with a side of beans.

 

[oc_in_fw]

You're a matketing genius. I'll take 3 bottles with a side of beans.

You need a camp fire, then.