Discussion in 'Food and Drink' started by Syzygy, Jan 12, 2019.
Damn thats nuts.
Also no tomatoes and no onions. You're basically just eating the peppers.
I like how it's warning you to use gloves and other protective precautions, and you still put it in your mouth
I found this at Aldi last shopping trip. Made in Ft. Worth.
This is the only salsa I've tasted that I have to scoop gingerly because it's that hot.
Nice flavor too.
Nice! That hasn't made it's way to my local Aldis. I'm guessing it won't because of the heat...and it's Iowa, where some dumbass' family might sue after somebody dies by drowning in a pool of their own head sweat.
What have I done...
for those curious:
120 seeded scotch bonnet peppers
10 cloves garlic
4% brine with local sea salt
Aiming for 3 months, but I might only be patient enough for one month
Oh hell yeah, that’s gonna be good. I need to get into fermentation just for the Chile possibilities. But I haven’t even been able to get kombucha right.
i follow r/fermentation on reddit and 90% of the posts are hot sauce
The hot sauce I did with the brine instead of vinegar is not something I ever tasted before, but I really like it. At first it was bewildering because I'm used to the vinegary taste instead of lactic acid. But after a couple days I found it highly addictive. I have so many ideas for hot sauce that I could limit my fermentation exclusively to hot sauce and still run out of jars.
I highly recommend a big jar of fermented whole peppers in your arsenal. You can basically do anything with them that you can do with fresh peppers and they last for months.
Not very spicy, but i can't stop putting this stuff on everything:
Lao Gan Ma Spicy Chili Crisp
John Cena really likes the stuff
Maybe it's because it's not the season or the peppers are old but this doesn't seem as spicy as before. Or my tolerance went waaaay up
^ I've experienced significant variation due to season, individual peppers and annual variation, age of peppers, etc. sometimes
ex sometimes the same dish requires only 1 pepper for me, sometimes 3 is still not enough.
My client insists on giving me stuff even if I can barely handle they're extra mild sauces. Slim chance I'll open an extra hot hot bottle.
I noticed my tolerance went way up after eating the ghost pepper salsa.
And I still can't get enough of the ghost pepper sauce I posted earlier in the thread.
Pretty sure I just had weak peppers. The wife tried it too and said it wasn't as hot as the other stuff I made.
Nando…is that you? You look mahvelous!
Ok, so I have a house to myself, so I am bored, and there is no one to annoy by cooking peppers in the house.
Suggestions for a first salsa to make? I like hot things, like really hot.
I don't have a specific recipe handy, but find a fresh salsa to make and substitute serrano peppers for the jalapenos, and then scale it up to taste. You can use hotter peppers, but serranos still have that "green" taste like jalapenos, so they usually fit well in those recipes.
Bonus points if the recipe calls for the addition of mexican beer. (I like Dos Equis or Modelo variants) this is subtle but adds to the flavor.
Need to experiment some more, but also did this using some 7-pot chilis, ghosts, habaneros, and a bunch of fresnos end of last summer. All of the hot peppers were solidly very spicy when fresh, but after fementation they mellowed substantially to where the end product wasnt much hotter than sriracha. It was still delicious, just not that spicy. Next time I plan to reserve some peppers and blend them in fresh to the final product.
Lao Gan Ma is an excellent brand. I try to keep a stock of 4 large bottles if possible. My preference for rice.
A new one I have tried recently has been this one
Fansaoguang Preserved Mushroom
Excellent oil with great texture, use it as a topping for soup
Secret aardvark is one a very good sauce, excellent Habanero sauce. Enough kick for most people.
Use it on chips, pizza, eggs amazing.
Heartbeat Hot Sauce Lion's Mane Piri Piri :
This sauce is amazing on just about anything, really different profile from the secret aardvark. I recommend this one for people with an strong preference of flavor above all else. Excellent with any dish with greens.
My specific post was referring to a fresh salsa I made with zero fermentation. It was 24 scotch bonnets and was disappointing. I do need to post an update because I did blend the hot sauce. Original plan was actually to blend half with milder peppers to cut the heat, but after trying my salsa I decided to go 100% scotch bonnet. It's definitely weaker than the garlic-chili paste I made with thai chilis. Even significantly weaker I am not too disappointed. There's a fruitiness with scotch bonnets that I don't get to experience as much with the blast of heat I usually get.
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