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15
votes
7answers
61k views

How do I maximize the shelf life of my homemade hot sauce?

I am planning on putting this year's crop of hot peppers to use by trying my hand at making my own hot sauces. I've never tried this before, but I've found a number of recipes on the Internet. ...
0
votes
1answer
66 views

What can I do to stop hot sauce from separating?

I make homemade cayenne pepper sauce every year. I do add some liquid pectin to slightly thicken it so it will stick to food rather than roll off. After a month or so on the shelf it seems to separate ...
0
votes
1answer
46 views

Clarified Butter for Hot Sauce?

Would there be an advantage or disadvantage to using clarified butter to making hot sauce? Often, a recipe calls for butter to be mixed in with some pepper sauce. I'm wondering if clarified butter ...
4
votes
2answers
661 views

Cooking chicken breasts in Buffalo sauce, cast iron

I really like to cook chicken in my cast iron skillet and I cook it down with butter and Texas Pete Sauce (my mother does the same, but in Teflon). My issue is that it takes about 20 minutes to cook ...
0
votes
0answers
40 views

What is the ideal salt percentage to prepare a lacto fermented hot pepper sauce?

I am preparing lacto fermented hot pepper sauce. I will also age them in oak wood barrels. It would be good to check the salt amount one more time to be sure about the quality of the sauce. And any ...
0
votes
1answer
91 views

Could I use chili powder in a homemade hot sauce recipe?

My boyfriend is allergic to the skins of chilies, peppers and tomatoes, which he's found means he can have chili powder (and variants), but not dried pepper/chili flakes or fresh versions of the ...
3
votes
3answers
1k views

Create hot “sauce” from capsaicin extract

There are a lot of hot sauces like "Blairs Mega Death" with more than 500.000 scoville heat units. However, they do have some odd taste, which I don't really like. So I'm thinking of creating a sauce ...
0
votes
2answers
1k views

After a few days why does my hot sauce separate leaving liquid in the bottom?

After making my hot sauce it tends to separate leaving a vinegar at the bottom and sauce at the top. When I shake it up then it's back to normal. Any suggestions?
4
votes
4answers
253 views

How to balance the bitterness of Habanero peppers?

I'm a hobby hot sauce maker and I'm wondering how do I balance the bitterness of Habanero peppers? All the super hot peppers in the Chinense family have a strong bitter taste that comes with the ...
17
votes
5answers
15k views

Keeping A Sauce From Separating

Last fall I tried my hand at making a homemade hot sauce. Essentially: roast peppers, blend with vinegar, garlic, salt and other spices, put in jar for three weeks, strain and you have hot sauce. ...
0
votes
4answers
246 views

Making cheese sauce

I have been doing the following and was wondering if there is a term for how I make cheese sauce? I first get a lump of butter and then with a fork knead a bit of flour in. I'm sure there is a fancy ...
4
votes
1answer
65 views

Is-there any good way to make smoked chipotle pepper at home?

I love smoked chipotle peppers and I would love to use them in my sauces. So if any one knows how to make smoked chipotle pepper at home please share. All the best
1
vote
3answers
108 views

How can I stabilize my hot sauces?

I have started producing hot sauces, the taste and consistency is great! They are cooked sauces, I meant I cook the peppers and vegetables into the vinegar and water, then put them into a food ...
6
votes
5answers
1k views

Reduce hotness of beef Jerky

I made some beef jerky with Maddog 375 hot sauce (generously poured into the marinade). It's ridiculously hot and basically unedible (I can eat it but just slowly). This kinda sucks because I don't ...
11
votes
5answers
7k views

Should I refrigerate hot sauce?

I am an avid hot sauce collector. I own about 2 dozen bottles in various states of completion, some of which are a couple years old. They are currently in my refrigerator. Is that where they should be?...
3
votes
2answers
78 views

Elements of a chilli sauce

first post here on Seasoned Advice and I'm just after a wee bit of insight in to the elements of a chilli sauce. I've been looking in to making chilli sauces at home, but am yet to give it a go - I'm ...
0
votes
1answer
111 views

What ingredients can you have in Hot Sauce?

I'm researching in doing a hot sauce company. its been a constant struggle for me to find some answers so Ill go ahead and pitch them here Assuming that I use a good amount of vinegar and sugar for ...
6
votes
4answers
2k views

Hot sauce; Remove seeds?

I use a recipe that calls for removing the top third or more of Cayenne peppers in order to remove most of the seeds. Seems like a waste to me. Aside from having to strain out the seeds after cooking, ...
4
votes
2answers
715 views

What is the difference between a thickener and an emulsifier?

I ask this because I have used a minuscule amount of Xanthan Gum to slightly thicken a chilli sauce I have made. However upon looking at the ingredients of many popular chilli sauces they all tend to ...
5
votes
2answers
607 views

Why does Mexican food taste dissonant with balsamic vinegar?

I assayed an attempt at hot sauce the other day by cooking 3 pounds of peppers (jalapeno and hungarian wax) in olive oil and balsamic vinegar for about three hours, then throwing them in a blender. ...
5
votes
2answers
1k views

Homemade Buffalo Sauce

I live in the Philippines where Frank's Hot sauce is frankly quite expensive. I'm planning to make a homemade Buffalo Wings sauce with Trappey's Hot sauce (which is cheaper) to sell in our ...
3
votes
3answers
178 views

How do I finely process/puree a large amount of chillies?

I have a large quantity of chillies that I would like to make a hot sauce out of. But firstly I would like to create a really fine puree out of these chillies, is anyone aware of the appropriate ...
2
votes
2answers
679 views

How can I modify my hot sauce to make it Shelf Stable?

I would like to be able to can and then sell my own hot sauce. The hot sauce I make is a low acid meat (ground beef) and tomato based sauce. I had sent it in to get a shelf life expectancy, and was ...
3
votes
2answers
2k views

Béchamel and pomodoro

Is there any traditional recipe that uses b├ęchamel (white sauce) and pomodoro (tomato sauce) mixed, making a new (orange-ish) sauce? Is there a name for this sauce? I often do this mixture but I've ...
5
votes
3answers
4k views

How does the “Suicide Sauce” from Hot Licks rate on the Scoville Scale

I bought the so called "Suicide Hot-Sauce" from Hot Licks about a year ago when I visited California. I forgot to ask how this sauce rates on the Scoville Scale, because I usually don't care that much ...
1
vote
1answer
562 views

What are the most common uses of piri piri sauce (other than with chicken)?

I have experimenting in the kitchen. I decided to use some extra hot piri piri sauce with some bacon on a Stottie cake. It tasted magical and I am tempted to repeat the process sometime soon. What ...
4
votes
2answers
2k views

Is there any way to enhance the heat without changing the taste in a hot sauce?

I have been making a three pepper chili for years, but the spice content leaves a little to be desired for some people. I wanted to make a hot sauce that would complement this chili, but my first few ...