Hot Sauce

[Dirtdigger]

Are there any hot sauce junkies out there? I have a shelf in the fridge dedicated to hot sauces. I use it on everything from salads to fish to chicken. Love a habanero sauce because they usually provide a little heat but have good flavor. Some ghost pepper sauce a are good but some are just god awful. Has anybody made their own? I haven't made a sauce but we do make a nice relish.

[Habana Mike]

A few of us here....http://www.friendsofhabanos.com/forum/index.php?showtopic=115356&hl=matouk

What's you fave?

[BigE514]

You should really check out cheftselixirs the sauces are hot but not unbearable and extremely tasty!

[Dirtdigger]

My bad. I did a quick search and didn't come up with anything fast so I started the thread. Right now my favorite is called OnionatorXXXX Ghost Pepper Hot Sauce. It is not to hot but has an immense amount of flavor. The wife and I go to a Small market once in a while to shop and they always have a rotating selection. We are always on he hunt for cheap finds seeing as a bottle may only last a week. For a inexpensive sauce we like DC Redbone.

[LivetoCook]

A junky, yes I am... I do a Habanero sauce, I will dig out the recipe and will post here... This is so good (and not because I make it) that I need to keep it secret for a couple of days so I can hide my share... The problem for me is the quality and freshness of the peppers to make this. Living in the North, our local ones are not to the fullest because of the cool evenings. So what I get is hothouse and they go fast, are expensive and what I can get is limited. Wish I was living in the South like New Mexico or in similar areas...

[TypicalSituation]

I'm a huge hot sauce junkie. Favorite is usually tropical pepper company xxxxhot. Habanos, some vinegar and salt, and I believe a bit of carrot. I have no issues polishing off a half bottle in one sitting.

I have made my own, but it was way to hot to handle. I have no issues with ghost peppers, Trinidad Scorpio sauce, etc. I made mine from scotch bonnets expecting a nice balance of heat and flavor. The sauce had barely touched my lips and they were blistering, something I've never experienced before. Don't know if it was just a freak plant or what, but after that I couldn't stop thinking about what it would do to my insides and pitched it.

Also, I hate extract pepper sauces. They get crazy heat with capsicum extract, but I always find the weird chemical flavor bothersome. Anyone else experience this?

[Clynch]

I love El Yucateco. It's not super hot. I think it's 8,000-10,000 scovilles. But it's got plenty of spice and great flavor.

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[Clynch]

I'm growing some jalapeños, habaneros, trinidad butch t scorpions, and carolina reapers. Hopefully they turn out nice and hot. This is my first season growing chiles.

[manelson05]

I make my own sauce that has flavor and is plenty hot with a nice earthy flavor.

1 HP22B pepper that I grew

1-2 medium white onions quartered

1 carrot chopped

5 cloves garlic

.5 c vinegar rice vinear goes nicely

I char the vegetables and let cool then add to the food processor and add in vinegar until I ge the right consistency.

Its around 1.2M scovel, very hot but lots of flavor. another variant are scotch bonnets or habaneros 1-2 with a Serrano or ripe jalapeno it adds a green flavor to the sauce.

[Clynch]

HP22B's are carolina reapers correct? If so what do you think of it. I'm growing some and would like a review. My experience in super hots is limited to a couple strains of habanero and bhut jolokias

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[manelson05]

  On 7/1/2014 at 1:42 AM, Clynch said:

HP22B's are carolina reapers correct? If so what do you think of it. I'm growing some and would like a review. My experience in super hots is limited to a couple strains of habanero and bhut jolokias

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Yes, Das Reaper!

Flavor is actually pretty darn good as far as flavor of the super hots.

I believe that had a strain that went up to Row D.

HP = Hot Pepper

22 = the row

B = strain

Overall very flavorful, do not over do the nitrogen, your up north so limit the green growth go for budding.

Mine grew slow last year I think 65 days, maybe longer since we had a very, very wet summer in Tennessee.

Adding vinegar and greenery to the mix balances the flavor a bit as well as boosting the heat factor some.

roma tomatoes 3lbs charred will taste lovely with a charred HB22B, leave in the seeds and char with garlic, puree.

I dried about 30 peppers and milled them into powder. If you want to taste the heat I can send you some I have in freeze dried pouches. Also towards the end of the season before frost you can just pull the plant out of the ground, shake off the dirt and then hang in your garage or a warmer environment and the peppers will ripen on the plant.

[Clynch]

Fantastic. Thanks for the advice. I can't wait to try some. I'd love some freeze dried ones if you don't mind. I'll PM you!

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[manelson05]

  On 7/1/2014 at 8:18 PM, Clynch said:

Fantastic. Thanks for the advice. I can't wait to try some. I'd love some freeze dried ones if you don't mind. I'll PM you!

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Sure, hit me up.Split them before you freeze, or even try a quick blanche.

[malba2366]

Green Ghost sauce is pretty good.

http://www.amazon.com/Green-Ghost-Pepper-Hot-Sauce/dp/B00436LGF0/ref=sr_1_3?ie=UTF8&qid=1405283760&sr=8-3&keywords=green+ghost

[MrGTO]

I happened on this sauce by chance on a vacation to Durango CO.

Adobe Milling Habanero Chipotle. I even put it in popcorn! It's not super hot, but then again i like hot sauce so YRMV. Is got that good smokey flavor.