-
Follow us on Twitter @buckeyeplanet and @bp_recruiting, like us on Facebook! Enjoy a post or article, recommend it to others! BP is only as strong as its community, and we only promote by word of mouth, so share away!
- Thread starter ORD_Buckeye
- Start date
Well I wasn't going to do a garden this year because my deer fence had kinda fallen apart and I wanted to get a more permanent solution but didn't get around to it.
But then I broke down and got another one and was a little late to the greenhouse, and selection was limited for some stuff, and for giggles I bought 3 habanero pepper plants. I've never been particularly successful with any kind of pepper before, would get a bunch of Tabasco peppers but they wouldn't ripen in time... Shit like that.
Well, that's changed
Yes. They are as hot as they look.
So with that pile I made 2 kinds of hot sauce. On the right we have peppers, carrots and onions and garlic and its a pretty orange in a pourable bottle. On the left is just peppers, vinegar, salt and the seeds strained out. Yes. That's a bitters bottle and a dash of bitters is quite small. Yes that's a useful amount of this stuff. Its no joke!
But then I broke down and got another one and was a little late to the greenhouse, and selection was limited for some stuff, and for giggles I bought 3 habanero pepper plants. I've never been particularly successful with any kind of pepper before, would get a bunch of Tabasco peppers but they wouldn't ripen in time... Shit like that.
Well, that's changed
Yes. They are as hot as they look.
So with that pile I made 2 kinds of hot sauce. On the right we have peppers, carrots and onions and garlic and its a pretty orange in a pourable bottle. On the left is just peppers, vinegar, salt and the seeds strained out. Yes. That's a bitters bottle and a dash of bitters is quite small. Yes that's a useful amount of this stuff. Its no joke!
Upvote
0
Here's what I am going to say, we are not hot sauce junkies, and we don't but shit called "ass in the tub" or things like that. But our day to day is Tobasco Scorpion, which is a 20k scoville unit sauce. The orange colored one is probably on par with the traders joes habanero, nice flavor with a little burn... The red tho is... Its no joke. Its at least twice as hot as the tobasco scorpion and maybe more. Just handling it to bottle and cleaning up the utensils fired an endorphin rush. You could not simmer it to make it inside your house, it would be like you riot copped yourself.
Upvote
0
Nutriaitch
Retired Super Hero
I stick with the old reliable Louisiana Hot Sauce "original flavor"
because it's not really the heat I'm looking for in the sauce. I'm looking more for the flavor it provides.
if I'm looking to add heat, I step up the pepper game a little and use Jalapeño or Cayennes mixed with the rest of the trinity.
Upvote
0
ExpatAkronite
Cascadia Subduction Zone
I don't (nor Tabasco)--too vinegary. Plenty of other hot sauces.
Upvote
0
ExpatAkronite
Cascadia Subduction Zone
Here's a great hot sauce and worth supporting on principle (from Belize and originally called Melinda's until her US marketing company trademarked the name and cut her out. The US Melinda's sauces are good and much easier to find but...).
Upvote
0
ExpatAkronite
Cascadia Subduction Zone
And, as I've posted before, the Portland-made Secret Aardvark original is an incredible habanero sauce.
Upvote
0
To add on here a little, sometimes I like a vinegary sauce if you're eating something very rich, like... you made some corned brisket (or smoked briskett) hash with some eggs, so there I like that acid, or really on smoked meat in general as I'm thinking about it. On the other hand, if you're eating something that inherently already has acid (that's why they gave you those limes with those tacos) I'm going to want something with more body and probably kicks a bit more.
Upvote
0
