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Questions tagged [hot-sauce]

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Does Simmering peppers in oil bring out more flavor?

If I simmer a melange of sweet and hot peppers in peanut oil, will it bring out more flavor? Chemically, what is the result of gently simmering veggies in oil? My intuition is to first brown onions, ...
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2answers
137 views

Can I prevent hot pepper sauce losing heat?

I regularly make a few different condiments with hot peppers: Pico de Gallo (tomato, onion, jalapeño, cilantro, lime, salt) Pepper Sauce consisting of habanero, garlic, lime, culantro, salt Variation ...
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1answer
61 views

Fermentation: volume vs. time

This is specifically a question about chiles, but I hope it can be (semi)universally applied. I was watching a documentary on how they make Tabasco and it was effectively: age chile pepper puree in ...
3
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1answer
82 views

Is slightly sugary mango fine for hot sauce?

I'm taking a crack at a mango habanero hot sauce recipe I found, which calls for dried mango slices. However, all of my friendly neighborhood grocery stores have the dried slices that have that ...
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4answers
106 views

What can I make with vinegar-soaked chilli peppers?

I misread a fermentation recipe and ended up putting a pile of chopped chilli peppers in a jar of vinegar with huge helpings of rock salt. It’s been left overnight, unrefrigerated. Can I recover ...
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147 views

What to do with possibly unsafe canned hot sauce?

So we made canned some Jalapeno hot sauce (from here: http://www.mylilikoikitchen.com/tag/canning-jalapeno-hot-sauce/), but I ran out of lime juice, and ended up putting about 1/2 as much in as was ...
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4answers
2k views

Emulsifier: is it safe to cook mayonnaise?

I'm making some Buffalo wings sauce that calls for cayenne pepper sauce, butter, and oil to be heated together. I'd like to add a bit of mayonnaise (not sure how much -- suggestions?) as an emulsifier....
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1answer
136 views

Turning Harissa into Hot Sauce

I have some Harissa at home but I will probably never use it up as I do not cook meals that are that hot too often. As I think that it's hotness tastes a bit like the hotness of Hot Sauce (as known in ...
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2answers
1k views

How to know if a recipe is acidic enough for storage/bottling?

I've made some hot sauce that consists of: Whole large white onion Jalapenos (about 5, seeds and veins) Poblanos (about 3, seeds and veins) Sweet Peppers (about 6, seeds and veins, unknown name, ...
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3answers
189 views

How to pump same amount of paste every time?

I am not sure if I am on the right site for this, but here it goes. I have a friend, named Jason, who makes a hot sauce for a company he runs. It is very pasty (made of pepper flakes in an oil). The ...
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1answer
152 views

My hot sauce pops

I am a hot sauce producer and I'm dealing with some problems that I think have to do with the hot weather. When I finish my sauce (processed with a fruit-based paste and put in plastic bottles to ...
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2answers
5k views

How to Calculate Scoville Heat?

when combining hot sauces with different Scoville Heat Units (SHU), how do I estimate the resulting SHU? Say I combined 100 grams of a sauce that was 1,000 SHU with 100 grams of a sauce that was 2,000 ...
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1answer
797 views

Does soy sauce counteract hot stuff?

I put some soy sauce and a generous amount of Frank's RedHot Extra Hot into my chicken stir fry but it was considerably less spicy than I'm used to. Does soy sauce counteract heat / hot stuff?
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4answers
4k views

Could you smoke a sauce?

I want to add smoke flavour to a somewhat runny pepper sauce. I thought of letting it simmer on the barbeque and also have some wood chips in water to provide lots of smoke. Keep the lid of the pot ...
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0answers
129 views

How can I stabilize Sriracha in sour cream?

I make a spicy Tzatziki inspired sauce to go with certain cuts of lamb, and I've been having some trouble getting the spicy part to be consistent. I use cucumber (no seeds or peel), sour cream, ...
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3answers
1k views

What can I do to stop hot sauce from separating? [duplicate]

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 ...
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2answers
889 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 ...
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2answers
2k 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 ...
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1answer
497 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 ...
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1answer
1k 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 ...
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4answers
969 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 ...
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1answer
89 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
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3answers
456 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 ...
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2answers
336 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 ...
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1answer
383 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 ...
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4answers
7k 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, ...
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2answers
4k 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 ...
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7answers
32k 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?...
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4answers
3k 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 ...
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3answers
528 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 ...
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2answers
2k 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 ...
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0answers
3k views

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

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?
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4answers
2k 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 ...
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3answers
3k 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 ...
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2answers
5k views

Béchamel and pomodoro

Is there any traditional recipe that uses béchamel (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 ...
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2answers
1k 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. ...
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9answers
130k 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. ...
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1answer
860 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 ...
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3answers
9k 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 ...
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5answers
2k 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 ...
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2answers
6k 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 ...
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5answers
29k views

Keeping Hot 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. ...