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/ck/ - Food & Cooking


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14660951 No.14660951 [Reply] [Original]

I want to make a hot sauce, but there's a few methods of how to go about it, and I was wondering if anyone had any experience with it.
I'm imagining a sweet, yet sharp/tangy flavor with a noticeable but not overwhelming burn.

Ingredients in no specific order:
>some kind of vinegar (i like vinegar based hot sauces)
>mangoes
>bananas (?)
>raspberries/blackberries (???)
>peaches/plums/apricots (one of those or all of them, no clue)
>banana peppers
>habaneros (i love the flavor but they're so damn strong, i'm wondering if there's a way to tame them down)
>caramelized onions
>garlic
>cinnamon

What do you think? It sounds great in my head but I really have no clue.

>> No.14662039

aaaaa somebody help

>> No.14662096

You really think someone here is going to have enough expertise to answer that? Fucking try it yourself or find yourself a place where actual amateur sauce-makers visit and ask there.

>> No.14662181

roast the garlic, seed your peppers and save the seeds as a kind of "spicy salt" introduce them slowly into your blend to adjust the spiciness, this is how you can adjust habaneros. raspberries work extremely well with habaneros i definitely would recommend. caramelized onions are a pretty whack idea dont fuck with that. also remember to sieve your hot sauce. i like the mango and banana ideas, reminds me of chamoy.

what i do for my sauce is i ferment my peppers before hand but any pepper beyond the heat of a jalapeno/fresno is going to need to be seeded and then adjusted for heat using the seeds you saved. even something as basic as a serrano will turn out way too spicy to enjoy. habaneros go really well with fruit and sugar just be careful with their heat, they're pretty much the threshold of actual flavor and cuisine vs autistic "i liek spicy im a real man"

>> No.14662193

also treat plums like tomatos. ive never done a plum hot sauce before but they're very acidic. i definitely would recommend making ketchup out of plums

>> No.14662254

>>14662096
yes, homie below you proved you wrong
>>14662181
>>14662193
thanks for the advice dog. and i'll stay away from the carmelized onions. i knew i had something with my ingredients list

>> No.14662261

>>14662254
lmao if you think that's actually the info you're looking for. let me know how your shit sauce turns out, dumbass.

>> No.14662269

>>14662261
You're so ass blasted and obviously a tourist, fuck off back to /v/.

>> No.14662279

>>14662261
what’s it like having 0 friends?

>> No.14662285
File: 134 KB, 496x496, 1548413025648.jpg [View same] [iqdb] [saucenao] [google]
14662285

>>14662261
>being this upset over anything on 4channel
Get your act together, kiddo.

>> No.14662288
File: 601 KB, 750x1247, soib.jpg [View same] [iqdb] [saucenao] [google]
14662288

>>14662181
Seeds have no capsaicin. It's the placenta that has all of the oils

>> No.14662289

>>14662261
it was better information than what you've given me, asshole, all i've gotten from you is negativity. if you're so fuckin' smart why don't you prove it?

>> No.14662296

>>14660951
I've been fermenting hot sauces all throughout the 'rona. I like this sweet/tangy one that I've developed

>3.5% sea salt water brine
>yellow cayennes, yellow habaneros, yellow bell peppers, a whole sweet onion, ginger, turmeric, garlic, green plums
>ferment 3-7 days (depending on room temp)
>save fermenting liquid, blitz up the solids and add liquid until desired thickness/thinness
>pinch of xantham gum for stability
>pinch of citric acid so it lasts
>teaspoon of honey
>squeeze of lemon juice
I stop at this stage but if you want to go sweeter, you can also
>blitz in some pineapples or mangoes

good luck brah

>> No.14662324

I made some with Serrano peppers and shishito with pineapple think I used too much pineapple though because it cancelled a lot of the heat out.
Most recipes just tell you to throw that shit in a blender with your choice of vinegar and other ingredients, then toss it in a pan with a lid and let it simmer for 10-15 minutes. You can ferment the peppers but I don’t have the patience for that

>> No.14662327

>>14662296
is it 3.5% of water weight or pepper weight or both?

>> No.14662335

>>14662288

Yes but theyre coated in the oil. So technically the spines are where the capsacin comes from but if you seed and then use them to adjust heat it still works. Idk anybody that uses spines to adjust heat and as long as you spine and seed then you can readjust the heat to your liking.

>> No.14662341

>>14662327

Volume of the water. When fermenting you make a brine. He's telling you your brine should be 3.5% salt. I normally use 2% but its all just a matter of preference.

>> No.14662349

>>14662341
just clarifying. I've measured my brines that way in the past... info online says all sorts of different things.

>> No.14662362

>>14662288
i knew this actually, i saw this on a diagram in a mexican restaurant
>>14662296
>>14662324
gathering info...
>>14662335
what if i dont add any stems or seeds at all? would it eliminate most of the heat?

>> No.14662391

>>14660951
>>14662039
patience. i will be back
>>14662096
yes

>> No.14662405
File: 2.13 MB, 2576x1932, 20180917_165347.jpg [View same] [iqdb] [saucenao] [google]
14662405

Chiles and chile accessories
its what i do

>> No.14662467

>>14662362
Your best bet is to not use too many ingredients if this is your first try. Try and get a feel for the correct ratios and see if it turns out to your liking then you can branch out and start experimenting with more things to add

>> No.14662491

>>14662405
put them in you're butt

>> No.14662556

>>14662362

it would be reminiscent of a bell pepper, like try seeding a jalapeno then take a bite of it. literally just tastes like a bell pepper

>> No.14662720

>>14662467
thats pretty good advice. i think ill build up to my main idea i posted
>>14662556
sold

>> No.14662733

>>14662405
Hi yes I'm looking to buy some Hennessy Tennessee water snake pepper?

>> No.14663892

>>14662362
in a superhot/very hot pep you're going to have oil all throughout the wall of the pod. Think of it in an evolutionary sense: the pepper is trying to protect its seed from mammals. The whole point of capsaicin is that it shocks and deters a small mammal from getting to the seeds of the fruit. So yeah it's on the inner wall for sure.

>> No.14663974 [DELETED] 

>>14660951
>>14662039
>>14662096
>>14662181
>>14662193
>>14662254
>>14662261
>>14662269
>>14662279
>>14662285
>>14662288
>>14662289
>>14662296
>>14662324
>>14662327
>>14662335
>>14662341
>>14662349
>>14662362
>>14662391
>>14662405
>>14662467
>>14662491
>>14662556
>>14662720
>>14662733
>>14663892

shut the fuck up

>> No.14664018

>>14663974

take a look at your computer chair. now tell me what constellation do those cumstains you see remind you of? how many nights of loneliness are crusted onto your throne of isolation?

>> No.14664089

>>14664018
you were instructed to shut the fuck up. shut. the. FUCK. up.

>> No.14664131 [DELETED] 
File: 61 KB, 500x750, EFB44528-859F-4903-AE69-352B15B09525.jpg [View same] [iqdb] [saucenao] [google]
14664131

>>14660951
>HOT SAUCE

>> No.14664204

>>14660951
>>14662039
>>14662096
>>14662181
>>14662193
>>14662254
>>14662261
>>14662269
>>14662279
>>14662285
>>14662288
>>14662289
>>14662296
>>14662324
>>14662327
>>14662335
>>14662341
>>14662349
>>14662362
>>14662391
>>14662405
>>14662467
>>14662491
>>14662556
>>14662720
>>14662733
>>14663892
>>14664018

shut the fuck up

>> No.14665155 [DELETED] 

>>14664204
I hope you get your ballsack stuck in your zipper you niggerfaggot

>> No.14665179

I'm currently growing peppers and have 2 ferments going. My tip, eat the peppers raw and build a tolerance. A Habanero will not kill you.

>>14662296
Also this.

For sweetness I really enjoyed a Mango/Aprikot sauce that I made. The one where I caramelized the onions and pineapple with brown sugar did not turn out that great.

>> No.14665417

>>14663892
right
>>14664204
this guy definitely has sex
>>14665179
ive eaten raw habeneros before, not the best thing ever

>> No.14665461

>>14664204
I'm gonna shove a habenero down your pee pee hole

>> No.14665469

>>14660951
My two advices will be :
- Look into fermentation.
- Wear gloves or be very careful when chopping copious amounts of chillies.

>> No.14665485

>>14660951
Just buy some sauce, buy some hot and mix it together in a jar.

>> No.14665707

>faggot.jpg

>> No.14666049

>>14660951
sounds too fruity--you probably want 2 other fruit notes besides the peppers themselves
otherwise, you're just going to have a confused hot sauce

I'd go with mango and peach for something spicy and a blueberry pepper sauce for something mild

>> No.14666077

>>14662288
Actually the seeds do
that's like saying, the human body doesn't contain skin cells, only the human skin does

like yeah, technically, but you're being an asshole about it and it's hard to separate a naturally occurring thing

>> No.14666453
File: 150 KB, 410x598, 1584382514489.png [View same] [iqdb] [saucenao] [google]
14666453

>>14660951
>WOW OP SOUNDS LIKE INTERESTING UNDERTAKING GOOD SIR! MAKE SURE TO POST RESULTS SO I CAN UPDOOT THEM INTO MY GAY BUTTHOLE!!