[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 169 KB, 1600x1600, 2.jpg [View same] [iqdb] [saucenao] [google]
10766957 No.10766957 [Reply] [Original]

How can I recreate the flavor without the heat?

>> No.10766960

>>10766957
Huh?

>> No.10766971

eat a tomato?

>> No.10766972

>>10766957
Blend together the ingredients... except for the hot ones?

>> No.10766979

Shove a ton of garlic in to tomato paste

>> No.10766988

>>10766957
mix it with ice?

>> No.10766994

Bane?

>> No.10766996
File: 8 KB, 225x225, images (1).jpg [View same] [iqdb] [saucenao] [google]
10766996

>>10766957
they actually make what OP is talking about
pic related

>> No.10767022
File: 16 KB, 460x460, bell.jpg [View same] [iqdb] [saucenao] [google]
10767022

>>10766957
1 1/2 pound red bell peppers, stems cut off
4 cloves garlic, peeled
3 tablespoons light brown sugar
1 tablespoon kosher salt
1/3 cup water
1/2 cup distilled white vinegar

Chop red bell peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.

Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.

Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.

Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.

Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

>> No.10767048

>>10767022
>reddit ruins the thread

>> No.10767075
File: 31 KB, 450x450, 590EA895-5F23-41B0-904F-E138D0588A7C.jpg [View same] [iqdb] [saucenao] [google]
10767075

>>10766957
‘vark sauce. It works every time.

>> No.10768157

>>10766957

>red cock sauce
>hot

Pick one bruh

>> No.10768162

>>10767022


This is a good post, i might try this just for shits and giggles, but mostly for the shits, probably.

>> No.10768257

>>10767022
>vinegar
>fermented
Oh, look, it's literally retarded.

>> No.10768264

>>10768257
to be fair he was posting a recipe for what he claimed would taste like sri racha without the heat. You don't seem to have any argument that the recipe doesn't achieve that goal.