Tag Archives: hot sauce

New Sauce – “Georgia Peach Pain”


Yes, yet another of my evil brews. This one, unlike the “Afterburner“, will not send you running for sugar and milk 10 minutes after you eat it. The heat is more ‘up front’, but it’s tempered with some real flavor this time. 🙂

Preparation is similar to the previous recipe, except that the minced peppers spend a little time in the pot before going into the food processor.


Ingredients

50 grams Red Jalapeno pepper
35 grams Green Jalapeno pepper
25 grams Serrano pepper
10 grams Habanero pepper
75 grams Fresh peach (pick a variety you like)
15 grams Fresh Garlic
35 grams Fresh Carrots
75 grams Distrilled White Vinegar
30 grams Cooking Oil (used Canola)
15 grams Salt
5 grams Fresh Black Pepper

Preparation
Mince all peppers. Set aside in a bowl.

Dice peeled peaches. Set aside in a different bowl.

Pour oil, vinegar, salt, pepper and garlic into 2qt sauce pan.

Mince garlic, place in sauce pan.

Chop the carrots into small rounds, place in sauce pan.

Cook ingredients in sauce pan for 9 minutes at high boil. Carrots should start to get a little soft.

At the 8 minute mark, toss in all the prepared pepper mincings. Cook this for 1 more minute.

Remove from heat, let cool to a warm temperature (approx 100F).

Pour peaches and contents of sauce pan into a 4 qt (or larger) food processor. Process the heck out of it. Blend / chop / whirl until it reaches the consistency you enjoy most.

Done. Cool and enjoy!

Captain Robert’s Infamous Pyrates Blood Sauce

My friend Jessica sent me this one yesterday. Sounds pretty good, and, I just happen to have a few Habanero chilies hanging around. 🙂

Captain Robert’s Infamous Pyrates Blood Sauce

Found Here: [ LINK ]
1 cup stolen red wine (dry),
1 shot of rum (cook drinks)
4 tbs Red Wine Vinegar,
1/2 cup molasses,
1 cup ketchup,
2 tbs Dijon Mustard,
1 ts Chili Powder,
2 tbs Worchestershire Sauce,
1 ts Celery Seeds,
1 ts Kosher Salt,
1/2 ts Curry Powder,
1 ts Ground Cumin,
1 tbs Cayenne Pepper
optional:
1 tbs cooks own blood,
1 diced habanero

Simmer tell thick, spread on the meat of something that died, that you then cooked over an open flame. Eat, receive praise.

I’ll be trying this out soon!

“Marverick’s Afterburner” – Hot Sauce recipe

The title says it all. This is a hot sauce recipe that I call “Maverick’s Afterburner”. I liken this sauce to about 3 Stars of heat at your typical Thai restaurant.

“Maverick’s Afterburner” is my first hot sauce. But, one could really use it as a salsa, which is what I have been doing since I made it yesterday. The mix is based on ingredient research I have been doing of some favorite hot sauces. Unfortunately, I’ve not been able to find anything hot enough for me in the local stores (we don’t have a sauce specialty shop here…. yet). Now, could have ordered some sauces online, but, where is the joy in just buying the heat? Why not learn a little something about MAKING the heat? So that’s what I tried to do.

The sauce is a Habanero chili and vinegar based sauce, but that’s not the only chili pepper or ingredient required, but it is the major contributor of heat.

Now you might think heat is a relative thing, but there is a standard for measuring the ‘heat’ of a pepper. It is called the Scoville Scale. The scale is named after its creator, American pharmacist Wilbur Scoville. The number of Scoville heat units (SHU) indicates the amount of capsaicin present in the chili. Capsaicin compound stimulates chemoreceptor nerve endings, and is the active ingredient in the pepper sprays used by Law Enforcement (for example). It’s like BTU ratings for your furnace. The higher the number, the hotter the pepper.

Ingredients:

1/3 Cup Habanero Chili (100,000 -> 350,000 Scoville units)
3/4 Cup Serrano Chili (8,000 -> 22,000 Scoville units)
3/4 Cup Jalapeño Chili (2,500 -> 8,000 Scoville units)
2 large Carrots – chopped
1 Cup White vinegar
1/2 Cup Water
2 Tbsp Garlic (measure minced)
1 Tbsp Salt
1 Tbsp Fresh ground black pepper
4 Tbsp course mustard

Preparation:
Place all ingredients, except the peppers into a 2 qt. sauce pan and bring to boil. Reduce heat and simmer for approximately 10 minutes, or until the carrots are very soft. Mix occasionally to prevent scalding or burning.

Chop or mince the peppers. Place them in a suitable sized food processor, along with the boiled ingredients, and blend.

Chopping peppers.

Once blended, you will have approximately 2-3 cups of the soon to be infamous “Maverick’s Afterburner”. There are many ways to store and use this interesting mix of heat. It could be bottled (I don’t cover the proper way to do that tonight), or placed in a sealed container (away from pets and small children) for later use. Refrigerating overnight will reduce the nose on the sauce, and it starts to exhibit a quality that the name implies. It’s a little hot when it’s first tasted, but it’s real heat takes a minute or two start to produce some power. Once it’s on it’s heat, the temperature can last 5-15 minutes depending upon your own physiology.

Maverick's Afterburner

How does it taste? Pretty good. It maybe be best on food, such as as a fish taco, or over a burrito. I’ve not yet tried that. But I have consumed a pretty fair amount by spooning it with tortilla chips.

The quest for my ultimate sauce continues. Until then, I hope you find this recipe to your liking.