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Post by glen on Jul 19, 2019 21:46:34 GMT -6
Ron, this thread is here so everyone can share their favorite hot sauce recipe. I am the most interested in basic recipes because I am new to sauce making. I like hot sauce because it is a condiment. I like food that is spicy but not everyone likes spicy food. A condiment is something that is on the table but its optional. If you don't like it-pass it on to your houseguest. Because hot sauce is a condiment you can make your food as spicy as you like without ruining the meal for everyone else. The most important spice in the hot sauce is the pepper itself. This means that the sauce does not really have to be complex. The pepper, and the salt plus vinegar is pretty much the main ingredients. Feel free to post complex and unique sauces here if you like though. I have fond memory's of Louisiana hot sauce on fried chicken. That is what got me hooked on it. I really can't fathom eating fried chicken without good hot sauce. Here in Panama we have a special hot sauce made by a company called Congo. Its on the table in almost every dirty restaurant I have visited. Its slightly red and very watery and lacks flavor. It is terrible. Nothing like I am used to back home. I remember Crystal hot sauce back home. When I was in the Army I remember tobasco sauce, that was in every MRE. I remember going to Taco Bell and taking as many extra hot sauce packets as I could stuff in my pocket when I ate there. I am an addict. I admit it. I don't plan to stop either. Except now, I am making my own. And, it is better than those grocery store brands I used to use. So, feel free to post your recipe or your hot sauce story's right here on this thread.
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Post by glen on Jul 19, 2019 22:03:01 GMT -6
Double post
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Post by macmex on Jul 20, 2019 8:57:01 GMT -6
Different cultures view "variety" and names to define things differently. The Northern European culture likes to distinguish and refine to an extreme. Some indigenous cultures hardly distinguish more than, say "hot" and "sweet." That's all that matters to them. When the Northern European type people step into the domain of the indigenous, they immediately want to define things "better." So, say from one pot of beans, which the indigenous person would carry to the field and plant, the Northern European person might segregate dozens of varieties, naming them all. Meanwhile the farmer is perplexed by this, as he sees them as "beans." Some are a little different, but they're "beans." (or chombo peppers).
Interestingly, I believe the indigenous culture preserves the greater amount of genetic diversity, as long as they have a large "critical mass" of people living the same way.
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Post by glen on Jul 20, 2019 16:58:13 GMT -6
Imagine the look on a Hispanic person's face if you showed them a hot pepper and told them it was a Trinidad Scorpion! They would look at you like you were stupid. Its a hot pepper. Period. Or, in Panama's case its a Chombo. I think people name a plant because they want the credit for it. Or, the ownership of the variety. That's not how it works in my neck of the woods. I agree with you about the genetic diversity also. In the US, folks only buy a couple of different variety's of each veggy. Really no genetic diversity in the food supply. We have a lot of small producer's down here in Panama. All third world country's have a lot of small scale producers still and they produce a lot of obscure variety's. This makes life better actually. I get tired of eating the same old veggy's.
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Post by rdback on Oct 13, 2019 12:27:58 GMT -6
Simple hot sauce recipe. Ingredients- 7 chombo's-red Hand full of tobasco's or pequins Hand full of onion garlic-4 or 5 cloves ginger-to taste Dried culantro Juice of a small lemon Half teaspoon sea salt one cup of vinegar Chop every thing real good in a food processor. Finely chop. Add a little vinegar to help with the chopping. Add the lemon juice and mix it in as well. Add the salt. Spoon this mixture into a container. Add the rest of the vinegar. Stir it real good. Let this sit on the counter for a week. Then put this in the fridge. It will last for many months if you don't eat it quick. This is a fresh, uncooked sauce. Island Style. It is not super hot. But, if you are not used to eating hot sauce you need to respect this sauce. This looks delicious Glen! I was wondering if anyone here ferments anything and I'm happy to see you do. I would love to see a pic of the finished product next time you make it. Thanks for posting this!
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Post by glen on Oct 13, 2019 14:12:14 GMT -6
RDBack-It will be awhile before I make any more sauce. I have several bottles of sauce in the fridge. Plus I have some sauce that has not been strained in the fridge that has been there for a couple of months. I was experimenting and made more than I can use. I am also freezing hot peppers now as well. They can be used a year or more later if you want. I got plants outside still producing peppers but they are just being picked and thrown in the freezer. Oh, I don't usually ferment any more. Its a pain in the butte in Panama to ferment anything. You can. Just don't leave anything out on the counter longer than a week. Or, you risk getting mold. Once I get visible mold I throw it out. I am paranoid about that. I have no health insurance. Once I discovered that you can make really good fresh un-fermented hot sauce I lost my interest in fermenting it. My favorite pepper for hot sauce right now is the Habenero or Chombo. They have a nice fruity back taste. Those are perfect for making fresh island style hot sauce.
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Post by heavyhitterokra on Oct 14, 2019 16:28:05 GMT -6
Glen,
I just picked about 30 jalapeno peppers that had been killed by frost. I sliced them lengthwise and stuffed them all into an old empty wine bottle (750 ml size). I added about 5 or 6 garlic cloves, about a quarter cup of sea salt, and filled it to within 2" inches of the top with apple cider vinegar.
I put the cork on top of the bottle (loosely), just to keep the gnats out because I figure this mixture will take a few days to settle out and become fully pickled. In about 3 weeks, it will be ready to use as 'Peppa Sauce' on fish, fresh boiled pot greens, brown beans, or pot roast.
That's about as simple as it gets. I don't enjoy that kind of sauce as much as homemade sriracha sauce, but it's good on a bowl of corn bread and brown beans. Each type of sauce has its place in the kitchen. This is just a good, easy, way to preserve your pepper harvest for winter.
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Post by glen on Oct 15, 2019 7:50:02 GMT -6
Ron, I love Jalepeno's. However, when you get some thai hots growing, those are going to be the fantastic peppers to use with that peppa sauce recipe. And, they will be a lot easier to shove into the wine bottle.
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