Questions tagged [hot-sauce]
The hot-sauce tag has no usage guidance.
52 questions
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What quanitiy of chillies will I need to fill a 1 litre jar for fermentation?
I'm planning to make some fermented chilli sauce. I have the various ingredients and equipment I'll need, waiting in my shopping basket. The only thing (I think) I'm missing is what quantity of ...
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When to add preservative to hot sauce?
So I am currently trying on a recipe of homemade hot sauce, but I plan on adding either sodium benzoate or potassium sorbate as the preservative. I have figured out how much I would try using, but I ...
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How to add bourbon flavor?
I’ve fermented two batches of sriracha, one in a small bourbon cask, the other in a mason jar.
The bourbon cask fermented batch flavor is fantastic. The mason jar batch is tasty too.
I’m curious how I ...
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Packaging/Bottling and Uncooked Hot Sauce
Forgive me for the post being long! I make a buffalo sauce/marinade that all my friends and family rave about. I’d love to be able to give some to them to keep in the pantry, especially the ones that ...
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Hot Sauce bottling
We make a famous hot sauce, but we are having a problem properly sealing the bottles for shipping. We tried to shipped the sauce to friends and family, but after a 3 to 4 day trip, the sauce gets to ...
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Mold on homemade sriracha
We found a recipe online for homemade sriracha hot sauce.
3lbs red jalapeños
1 cup brown sugar
⅛ cup salt
Everything was blended together, then set in a dark closet. The lid is not airtight but has ...
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How to dispense thick, intense hot sauce without getting residue on the bottle?
I have a bottle of Dave's Insanity Sauce. I enjoy putting it on my food in small quantities and have no trouble handling the heat... in my mouth. The problem is that the outside of the bottle seems to ...
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Is seeding peppers a must when making hot sauce
I'm trying my hand at a homemade hot sauce using some habaneros and every recipe I've seen calls for unseeding them. I'm not particularly worried about making the sauce too hot, so I'm wondering if I ...
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How to prevent runny nose when eating spicy foods? [closed]
This question is slightly less about cooking and more about delivery. Myself and some of my guests love spicy food, but get terribly runny noses when eating it. What are some tips to help prevent the ...
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How do I recreate a restaurant's sauce if I know the ingredients but not the ratios?
I recently ate at a Mexican restaurant with a delicious sauce. They were willing to sell it to me if I put in a special order, but they insisted it was so easy to make that I should just make it ...
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Chinese XO sauce substitute?
Can someone suggest a reasonable facsimile for Chinese XO sauce? I have Korean gojujang (red chili paste), red chili flakes, miso, dashi, fish sauce, anchovy paste and cooking wines along with a well-...
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How to pasteurize lacto-fermented hot sauce?
So, I've got a 2-3dl batch of lacto-fermented hot sauce in the works. Approximately half the vegetables in the ferment are large brown habaneros and the other half is sweet pepper, ginger and some ...
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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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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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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 ...
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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 ...
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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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