Posted on 04/27/2021 6:18:20 AM PDT by mylife
hey that’s a secret recipe, dont spread it around...
Still, “I thought so.”
I put hot sauce of one kind or another on just about everything other than cold or hot cereals.
Tabasco on eggs, scrambled or omelets, especially.
Chili Tepin Molida
Jacob Pussy is an idiot. And a realtor.
But I repeat myself.
Cholula is much more flavorful than tabasco, neither one I would consider Hot. Siracha is my favorite, I keep two pints in my cupboard, and a small one for the restaurant.
Bravado Spice company’s Serrano-Basil Hot sauce. Mild to medium, but SO GOOD on anything, especially tomato based. It even makes frozen pizzas tasty.
Same here. It displaced Tabasco as my favorite!
Same here. It displaced Tabasco as my favorite!
Thank you
You need something that will keep the Ph high enough to kill the bacteria that will kill you if it is allowed to thrive. Vinegar and fermentation are the two most common ways to keep that from happening with hot sauces.
It isn't very hard to make your own and, since it's your own, you can decide what peppers to use and control the heat. I've made my Sriracha with Tabascos, Thai peppers and a special one I call Sriracha of Death because I use Death Spirals to make it.
Here is a recipe that doesn't require fermentation:
Sriracha Recipe from Foolproof Preserving - America's Test Kitchen
Prep: 15 Minutes
Cook: 45 Minutes
Age: 1 Day
Yield: 2 Cups
Why this recipe works: Sriracha is a fiery-red Thai-American hot sauce fondly known
by its loyal followers as rooster sauce. Traditionally, Sriracha is made from a
fermented chile mash, which is a process that can take over a week. We wanted a
simple, streamlined version of rooster sauce we could make at home without the wait.
Our first test consisted of processing chiles, vinegar, water and garlic, along
with a bit of sugar and salt. We cooked the mixture down to a ketchup-like
consistency, which resulted in more of a chili-garlic paste than Sriracha. By
adjusting the ratio of liquid to chiles and garlic, we were on track to a pourable
hot sauce. We also swapped out white sugar in favor of brown; tasters preferred the
richer, deeper notes of the dark brown sugar. We were getting closer to a more
balanced hot sauce; however, we were missing the fermented flavor of the original.
To achieve the unique flavor, we whisked 2 tablespoons of fish sauce into the chile
mixture along with the sugar and salt. A quick simmer on the stovetop thickened the
Sriracha and allowed the flavors to meld. Passing the finished product through a
fine-mesh strainer gave us a smooth sauce.
Finally, we found it crucial to let the sauce sit for a day to develop its flavor
before serving. Although it's tempting to store this sauce in plastic squeeze
bottles, we found it better to store it in glass; the plastic can add off-flavors to
the sauce as it sits. This Sriracha cannot be processed for long term storage.
1 1/2 pounds red jalapeno or Fresno chiles, stemmed
1 1/4 cups distilled white vinegar
1/4 cup water
8 garlic cloves, peeled
2 tablespoons fish sauce
2 tablespoons packed dark brown sugar
5 teaspoons salt
1. Working in 2 batches, process jalapenos, vinegar, water and garlic in blender
until smooth, about 2 minutes. Transfer mixture to medium saucepan and whisk in fish
sauce, sugar and salt.
2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer,
skimming any surface foam, until thickened, 18 to 20 minutes. Remove pan from heat
and let cool for 5 minutes.
3. Process mixture in blender until smooth, about 1 minute. Strain Sriracha through
fine-mesh strainer set over bowl, pressing on solids to extract as much sauce as
possible.
4. Using funnel and ladle, portion Sriracha into 2-cup glass bottle. Let sauce cool
to room temperature. Cover, refrigerate and let flavors mature for at least 1 day
before serving. Sriracha can be refrigerated for up to 6 months; flavor will mature
over time.
Sure, sure… but vinegar is the primary (listed first) ingredient in tobasco.
In cholula it’s 4th. Peppers are second. I like Cholula, all that vinegar in tobasco burns the crap out of my lips. A spicy dish should not be un- enjoyable
Since Tabasco pepper plants are sold in most places that sell Bonnie plants it's easy to make your own with whatever amount of vinegar you prefer. When I make my Tabasco sauce I actually soak my peppers in vinegar for several weeks to as long as I need them until I have to make more. The vinegar softens the peppers so that when I put them into a smoothie maker they vaporize, seeds and all. Then I just add more vinegar, some salt, mix it up and I'm done. Super easy to make. McIlhenny goes the extra step of aging them in oak barrels they buy from Jack Daniels so you can't replicate that flavor but you can make it taste pretty darn good.
Thanks, I make a really good salsa, though it is only good for a week. I guess the reason for the short life is using onions and tomatoes. Of course mine looks more like pico than salsa. I got the recipe from my Yugoslavian Bro in law. Dynamite, we eat it with a spoon from a bowl, on eggs, home fries, alongside strong hard cheeses, Proshoot(Proscuitto), Bread and of course plenty of red wine.
Xanthan gum is a dealbreaker for me when it comes to hot sauces.
I don’t use it either. I prefer to thicken my sauces by using more peppers, less liquid or a combination of both.
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