Hot sauce

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XYZpdq Jr. said:
been making nugget/tender type dip out of various heavy-to-atomic sauces mixed with kewpie mayo
works good
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I recently got this and have been doing the same with it and other sauces, although it makes a great sauce by itself.

The Ingredients give you an idea of its profile:

Ingredients: Red Wine Vinegar, Smoked Carolina Reaper Pepper, Ghost Pepper, Smoked Habanero Pepper, Tomatoes, Chili Powder, Garlic Powder, Cayenne Powder, Pink Himalayan Salt, Basil, Oregano.
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The basic gimmick of this company's line of hot sauces is the peppers are smoked over wood before being mixed into sauce, so it has more flavor than just hot. Works fine with kewpie or butter for a Buffalo-ish sauce, but while it's fairly hot (and is the hottest of this line) you can probably use it straight if you're at all into the higher end.

I'd say it's at the low end of the high end. Some may want to start light or use it in another sauce, but you probably won't die if you just pour it on straight. My only problem is like a lot of these hipster-ish sauces, it's a little pricey and you can use enough of it to go through it pretty quickly.

They have a range from this at their top to mild green pepper/garlic type sauces with a bit of smoky kick.
 
Gringo Bandito is a pretty good one. Made by the guy from The Offspring. I was skeptical but it's actually a solid sauce.
I only recently tried Chili Crisp and love that shit. I mix it with hummus and it's a good dip for carrots.

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Mister Mint said:
I only recently tried Chili Crisp and love that shit. I mix it with hummus and it's a good dip for carrots.
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This may be what I have been looking for for many years. A long-closed Chinese restaurant I used to go to all the time had this fried chilis in oil sauce that was absolutely marvelous. And I've bought jar after jar of similar sauces, never finding one as good. I'll give this a shot.
 
AnOminous said:
This may be what I have been looking for for many years. A long-closed Chinese restaurant I used to go to all the time had this fried chilis in oil sauce that was absolutely marvelous. And I've bought jar after jar of similar sauces, never finding one as good. I'll give this a shot.
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Specifically it's Laoganma Spicy Chili Crisp and it's sold at most Walmarts it seems.
 
I was surprised to see Hot Ones Classic at Walmart, picked up the garlic fresno to see if it was better than the "original" classic. Wasn't too bad, little more garlic kick than I was hoping though.
 
I'm considering making another hot sauce myself, but with dried peppers. Since I already have them, I'm considering just doing one Carolina Reaper, one ghost, and one Trinidad Scorpion, with a vinegar base, and carrots and perhaps some milder peppers to round it out, and maybe one other ingredient. I'm leaning between ground coriander seeds or ground celery seeds. And a dash of salt of course. Maybe garlic.

I still haven't found a reliable way not to get a coughing jag from the horrendous gas attack of bringing it to a boil, so I'm leaning between simmering it at a non-boiling temperature for a while or just microwaving it in an excessively large container and leaving the house for a while. While I think I'm going to grind them first, they'll still need a bit of heat and time to rehydrate.
 
AnOminous said:
Trinidad Scorpion [...] one other ingredient.
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Dunno who your audience is, but peaches or a stone fruit can make it more palatable to normies. Because it's also almost fall - guy I know puts apple butter into some spicy shit which makes it... quite seasonal and (more) widely appreciated than you'd think.
AnOminous said:
horrendous gas attack
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or you can just spice that shit up and use an insta pot under the stove fan.
 
TheSaltySpitoon said:
Dunno who your audience is, but peaches or a stone fruit can make it more palatable to normies.
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In this case, the audience is literally me. Absolutely nobody who knows me would trust any hot sauce I would make and they back away slowly when I even suggest it. Any time I ask someone if they want to try one of my hot sauces they look at me like I invited them to lick the Demon Core or something.

That said, I bet some fruit would be good. I wonder if pomegranate arils would be a good addition.
 
I'm a simple man; I enjoy Cholula. Shit goes well with anything from bottom-dollar top ramen to some of my dishes.
 
Franks hot sauce and Tobasco. I want minimal ingredients and cheap these days.
I used to use psycho serum 6.4 milliun whatever in a beef jerky marinade. 0.1% that stuff, normal bbq sauce and spices for the rest and you just made a delay trigger. Roughly 20 seconds until that stuff kicks in while you're chewing, hilarious.
 
This year I've been making a lot of sauces myself what with the rich harvest from my various plants and even though this here doesn't appear to be about home made I will pitch some ideas and ask some thoughts on upcoming things.

First sauce I made was:
Medium-large red onion, quartered.
Three cloves of garlic.
Six chocolate habanero (not actual chocolate, just what they're called, dark brown color and somewhat richer flavor than regular).
Threw all that on the grill until nicely browned, took the habanero of sooner than the rest, blended in food processor with some red wine vinegar, very good shit.

Second and third since I tried redoing just the second batch but outdid it:
Oven on 200°C.
A third of a baking tray red onion, quartered, drizzled with oil and some sea salt, 40 min.
Halfway through filled out the tray with quartered tomato, some cloves of garlic and six nice big white habanero, also drizzled with oil and salt sprinkled on it.
After time was up I let it steam for a bit in the turned off but still hot oven, maybe fifteen minutes.
Threw all that in the food processor with apple cider vinegar and red wine vinegar, eyeballed that. Less vinegar makes for good relish if left unfiltered, more makes for better sauce. Did both strained and unstrained, turned out really well, all of them peer reviewed and approved.

Now the next one I'm planning will be sort of pumpkin pie since I got some pumpkin I'm not using but I'm still tinkering with the pumpkin to pumpkin spice ratio which is easy to adjust and the not pepper to actual reaper pepper ratio which is less easy to eyeball and if anybody has any input I'd love to hear it.
 
I have a big wine bottle of Shark sriracha. Saving it for when I finish my Panich bottles. Only buy the Thai sriracha. Find the rooster kind to be really meh. The Thai kind has just the right amount of garlic.
 
XYZpdq Jr. said:
been making nugget/tender type dip out of various heavy-to-atomic sauces mixed with kewpie mayo
works good
Click to expand...
I did that with some homemade stuff and ranch today for my Culver's Cheesecurds, but mayo probably would be better. Going to have a pork chop for lunch and do that.
 
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