Hot sauce

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AnOminous dijo:
I found a half a jar of reaper sauce I made and forgot I had. I put some of it into a signed bottle of what used to contain Billy Mitchell's "I fucked up Karl Jobst's shit" memorial dragon sauce, but put the rest in a mason jar.
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I had a bottle of Carolina Reaper hot sauce I kept in the fridge but one day my daughter helped clean out leftovers and put the bottle in the kitchen cabinets. I figured it was still good and shook it up not factoring in the pressure difference between refrigerator temps and ambient. After I shook it up when I opened it I got the full bear spray experience. Since then NO one touches my hot sauces.

edit-Apologies, it's the potatoes talking.
 
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Gruntgar The Indentured dijo:
Since then NO one touches my hot sauces.
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I had a similar experience where someone dropped a Mason jar of one of my hotter sauces on the floor and everyone literally fled the house and acted like it was a gas attack. I was just annoyed they'd ruined my sauce and cleaned it up.

It wasn't even THAT hot.
 
Sent/gave some of the most recent batch out to friends and they're all fans and I'm pretty happy with it too. I did end up adding peach and apple cider vinegar and spiking it with some commercially prepared Carolina reaper mash to get it to big boy heat levels but nothing that blows out the fruity/floral/earthy notes of the peppers, mango and carrot.
 
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Loquat season here so I'm fermenting Serranos , habs and red jalapenos in various jars. Got a freezer full of loquats from the trees in the garden which are getting blended up in a fortnight or so.
 
Can I ask a question of the hot sauce enjoyers as someone who has never enjoyed spicy food?
Why do you like it? I can't stand Jalapeños, tabasco sauce, any of it, the pain is too much for me. You could say I have a "white person's palate" in this regard.
I love the idea of say, a Chipotle based sauce, but the spice renders the consumption impossible for me. I have been known to enjoy a good vinegar based sauce, and I think if it wasn't for the horrible burning sensation on my tongue, throat, and later my asshole, I would have an enjoyable time experimenting with the flavors of different hot sauces in different types of foods. Flavor really brings the life out in a dish, after all, and I do wonder how many great flavors I am missing out on by being so vehemently anti-spicy.
So what is it about the spice that you enjoy? Or is it a necessary evil to enjoy the flavors of the sauce itself?
I realize I am asking a bit of an esoteric question here, and if my question is not suited for this thread, feel free to trash can me and I will remove it.
Thanks in advance, hot sauce connoisseurs!
 
corvuscorax dijo:
Can I ask a question of the hot sauce enjoyers as someone who has never enjoyed spicy food?
Why do you like it? I can't stand Jalapeños, tabasco sauce, any of it, the pain is too much for me. You could say I have a "white person's palate" in this regard.
I love the idea of say, a Chipotle based sauce, but the spice renders the consumption impossible for me. I have been known to enjoy a good vinegar based sauce, and I think if it wasn't for the horrible burning sensation on my tongue, throat, and later my asshole, I would have an enjoyable time experimenting with the flavors of different hot sauces in different types of foods. Flavor really brings the life out in a dish, after all, and I do wonder how many great flavors I am missing out on by being so vehemently anti-spicy.
So what is it about the spice that you enjoy? Or is it a necessary evil to enjoy the flavors of the sauce itself?
I realize I am asking a bit of an esoteric question here, and if my question is not suited for this thread, feel free to trash can me and I will remove it.
Thanks in advance, hot sauce connoisseurs!
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Simple: It adds a kick to normally plain foods.
 
Valstrax dijo:
Simple: It adds a kick to normally plain foods.
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Okay, but why do you enjoy that kick? What is it about the pain of the spice that entices you? I suppose I could have been more clear about what it is I'm asking.
I realize this question may be hard to answer, my autism couldn't help itself lol.
 
corvuscorax dijo:
Okay, but why do you enjoy that kick? What is it about the pain of the spice that entices you? I suppose I could have been more clear about what it is I'm asking.
I realize this question may be hard to answer, my autism couldn't help itself lol.
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I'm no psychologist, but I think it comes from some sort of "pain into pleasure" thing. It's better with hot sauces that focus more on flavor than being absurdly hot, in my opinion.
 
I'm ride or die for Tabasco. I love to try different things but I always come back.
• Perfect level of heat - It's right in the sweet spot, not too hot but not nothing.
• Low salt - A lot of other hot sauces are way too salty.
• Vinegar forward - I know it's not for everyone but I love the sharp acidic punch it adds.
 
Matouk's Calypso sauce, and Walkerswood Firestick Pepper Sauce. Past that I grab random ones I see/on sale/sampler $1 bottles to try. For dry pepper seasonings - suya mixes and Sichuan pepper powder that has a numbing tingle. Hot sauce needs to have actual flavor besides heat and all those froufrou millions of scoville rated sauces just get lost in artificial heat.
 
corvuscorax dijo:
Can I ask a question of the hot sauce enjoyers as someone who has never enjoyed spicy food?
Why do you like it? I can't stand Jalapeños, tabasco sauce, any of it, the pain is too much for me. You could say I have a "white person's palate" in this regard.
I love the idea of say, a Chipotle based sauce, but the spice renders the consumption impossible for me. I have been known to enjoy a good vinegar based sauce, and I think if it wasn't for the horrible burning sensation on my tongue, throat, and later my asshole, I would have an enjoyable time experimenting with the flavors of different hot sauces in different types of foods. Flavor really brings the life out in a dish, after all, and I do wonder how many great flavors I am missing out on by being so vehemently anti-spicy.
So what is it about the spice that you enjoy? Or is it a necessary evil to enjoy the flavors of the sauce itself?
I realize I am asking a bit of an esoteric question here, and if my question is not suited for this thread, feel free to trash can me and I will remove it.
Thanks in advance, hot sauce connoisseurs!
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Peppers have their own flavor. It is a green bitter taste. I like that flavor. I would recommend trying some poblanos if you can get them and fry them up with some store bought mozzarella. Put it on a tortilla of your choosing. Should not be spicy. You can also do the same with bell pepper.

I like my hot sauce to taste like a pepper puree and the spiciness is "fun" for certain foods. Just a good association with flavors at this point. I don't think that I'm too crazy with it. The worst I keep on hand is secret aardvark or yellow bird habanero (habaneros have a flowery taste to them in addition to the pepper flavor). This kind of hot sauce just goes good on anything a good green vegetable would go good on I suppose. That's hard to describe any other way.

And then you have tabasco, which is more of a vinegar based sauce. I think British people will do malt vinegar on their fries and fried fish and I can totally get why. We don't do that as much over here but I use tabasco anytime id use ketchup pretty much. Sometime together. Tabasco just adds some salt and pickle flavor to stuff. If that's too hot for you I'd recommend crystal or texas pete. Franks is also very wimpy. No shame in that though. Some people I think just feel pain more intensely i think. Probably genetic. But it dulls if you have it every day or even once a week. If I stop for a while and come back some are just too much.... That's me anyways
 
xertruglia dijo:
Peppers have their own flavor. It is a green bitter taste. I like that flavor. I would recommend trying some poblanos if you can get them and fry them up with some store bought mozzarella.
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corvuscorax dijo:
I can't stand Jalapeños, tabasco sauce, any of it, the pain is too much for me. You could say I have a "white person's palate"... Flavor really brings the life out in a dish, after all, and I do wonder how many great flavors I am missing out on by being so vehemently anti-spicy.
So what is it about the spice that you enjoy? Or is it a necessary evil to enjoy the flavors of the sauce itself?
Presiona para expandir...

Cooking the peppers definitely reduces capsaicin and might be a decent way to try and ease into this whole side of flavors, but heat is kind of that necessary evil. You can try and train your body to be able to take it, but if you're just not built for heat then I'd just limit to pin-point tactical drops of sauce on your food and to try and savor the flavor that way. Also milk or coconut juice will help with not flying to the moon the next morning.
 
As I have more hot sauce I am starting to be if the opinion that if you want real heat, you need to just be eating chili peppers straight up.

I just bought some torchbearer garlic reaper sauce and what I noticed first is that at this level you start to taste the bitter capsaicin. Basically the sauce has a bad aftertaste, and because it's hot you don't usually want to use a lot of it ( just a few drops on each wig or something) or you kind of waste the bottle, so you don't get much of the real flavor which is pretty good. The heat isn't enough to get you to really start salivating or have any kind of heat euphoria. It's a mildly unpleasant heat that only lasts like 15 mins mins.

I felt the same about the 2x and 3x buldak. The flavor gets worse due to the bitterness, and its not a substantial increase in heat.

I'm still a noob, but idk, heartbeat Scorpion sauce is maybe half the heat of the garlic reaper without any of the bitterness. I am still looking for a truely hot sauce for the occasion you want a heat experience more than a meal. Otherwise I think I will stick to medium sauces from now on. The hot stuff isn't hot enough and at a certain level it negatively impacts the flavor.
 
xertruglia dijo:
Peppers have their own flavor. It is a green bitter taste.
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I prefer my fresh peppers red and ripe. There's a bit more natural sugars present when ripe so they're no as "bitter." As soon as my cayennes start bearing I start eating them everyday. It takes a while for the plant to start producing more than I can eat though so I don't get any ripe ones until late July.
Ygolonac dijo:
As I have more hot sauce I am starting to be if the opinion that if you want real heat, you need to just be eating chili peppers straight up.
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Agreed, hot sauces get me through winter and early spring but summer and fall I eat mostly fresh peppers picked right before a meal.
 
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