Hot Sauce

[ThirstyBirdy]

My god y'all complicate this....

Throw in some red cayenne peppers into blender....

Add some water.and salt....

Blend.

Bam.

[Badfellow]

My god y'all complicate this....

Throw in some red cayenne peppers into blender....

Add some water.and salt....

Blend.

Bam.

And you have a talent for oversimplification.

[Artful Drunktective]

Yeah when I make my grandmother's homemade hot salsa, it is waaaaaay more than throwing tomatoes, spices, and jalapeños in the blender. I've been trying to perfect it for years to no avail, but it still comes out okay... it just never comes out the same lol. I swear my g-ma is holding out on some secret ingredient or some shit cuz hers is out of this world. All I know is the jalapeños need to be roasted first. You can also roast red chili flakes in a skillet to make it extra hot but your eyes will burn out of your sockets in the process.

[Badfellow]

...I've been trying to perfect it for years to no avail, but it still comes out okay...

Exactly. But you'll keep trying, won't you? And it'll keep getting better.

-


I've been doing hot sauce and anaerobic fermentation on various foods for about fifteen years. Only more recently did I upgrade my gardening game to the point where I had to buy a second dehydrator to keep pace with the harvest.

Growing your own produce is obviously cheaper than buying it, and it also allows you to grow some pretty exotic seed stock in addition to the staple stuff.

Also planning on smoking some green Carolina Reapers that aren't going to fully ripen over applewood. Then dehydrate the pods and reduce it to diablo verde powder in a coffee grinder. Sounds somewhat complicated- and it is- but I love this kind of shit, and fuckers who care can taste the difference.

[ThirstyBirdy]

Yea i got a little too simple there...

Um, it's like age the cayenne by stringing them up

Cook em'

Grind em' up with a can of tomatoes, oil, a little vinegar, sugar, and salt

Then jar it. More like that Chinese pepper spread shit they sell but better

[Badfellow]

Yea i got a little too simple there...

Um, it's like age the cayenne by stringing them up

Cook em'

Grind em' up with a can of tomatoes, oil, a little vinegar, sugar, and salt

Then jar it. More like that Chinese pepper spread shit they sell but better

It's all good, Bird. And thanks for elaborating. A DRINK! has been hoisted toward your general, north-south-east-west is best for the nest of a ThirstyBirdy.

[ThirstyBirdy]

Yea i got a little too simple there...

Um, it's like age the cayenne by stringing them up

Cook em'

Grind em' up with a can of tomatoes, oil, a little vinegar, sugar, and salt

Then jar it. More like that Chinese pepper spread shit they sell but better

It's all good, Bird. And thanks for elaborating. A DRINK! has been hoisted toward your general, north-south-east-west is best for the nest of a ThirstyBirdy.

Much obliged

[scream ale]

I mentioned using up some of garbage plate hot sauce recently and figured I'd contribute my recipe for it in the hot sauce thread. Damn I'm thoughtful. Anyway:

1 teaspoon of oil
1 medium sized onion chopped
at least 2 cloves of minced garlic
1-1 1/2 LB. ground beef
1-14.5 oz can of beef broth (or about 2 cups if you have a very large container of broth. I have also used chicken)
1 six ounce can of tomato paste
1/2 tablespoon brown sugar
at least 1 teaspoon ground black pepper
2 teaspoons of cayenne
1 teaspoon chili powder
1 1/2 teaspoons of cumin
1/4 teaspoon of all spice
1/8 teaspoon cinnamon
1/8 teaspoon powdered cloves(I crush about 4 whole cloves)
1 1/2 teaspoons of paprika
2 teaspoons of crushed red pepper
good splash of cheap lager (Genesee, PBR, probably Hamm's)

Fry onion and garlic until soft, add meat breaking it up until it's very fine. Cook meat until no pink remains. Use an immersion blender or dump the meat/onion/garlic mixture into a food processor. When you're done doing that dump it into a large pot. Add broth and tomato paste and simmer for about 10 minutes. Add the spices and let it simmer for about 30 minutes. Add some water very slowly if you think it's getting too dried out. I like to give it a good splash of beer near the end of cooking time. Even if you're not into making a garbage plate this shit goes good scrambled eggs, home/french fries, burgers and dogs, mac and cheese.



But yeah plates are pretty awesome.

[Badfellow]

Many thanks Scream Ale for taking the time to share your recipe, and that garbage plate is looking pretty damn good too.

Had no idea what a garbage plate even was until many years ago Tony "Mayhem" of Ro'chacha (R.I.P.) set me straight.

We have something similar in the upper midwest called "hot dish". Instead of a plate, imagine the ingredients being baked in a casserole dish like a lasagne. If you do it right (don't dry it out or make it taste like shit), it's on par with the best comfort food in the world.

[TheDrunkardAnglo]

Can someone mention how they get away with charging such amounts for hot sauce? A bottle I wanted was £8! £8! It didn't even contain alcohol.

Also as a sriracha fan, how come I can only get that "flying goose" knockoff on amazon?

F*ck you Bezos!

[oettinger]

Also as a sriracha fan, how come I can only get that "flying goose" knockoff on amazon?

F*ck you Bezos!

I just typed it into my german amazon for fun and there are thousands of the originals