My first attempt at sauce.

[fineexampl]

ingredients:

2 tomatillos
4 baby carrots
1 yellow tomato (seeded)
6 jalapenos
about 2 dozen red and orange habaneros
4 large cloves of garlic
half of a medium size onion
1 mango
one dropper full of stevia extract
pink sea salt to taste
half bottle of white vinegar
many dashes of malt and red wine vinegar
1/4 cup pumpkin seeds

I removed the placenta and most of the seeds from the peppers and I threw it all in a blender. I let it cook over medium heat til boiling and let it go for about 10 minutes.

I tried a little bit and it's not too bad. I may have to adjust seasoning, but i think it'll be okay. I just have to find bottles now so i can keep it and so i can give some away. I have the empty vinegar bottle and an old hot sauce bottle in the dishwasher getting cleaned for this purpose.

Did i miss anything? Suggestions?

[QuadShotz]

It sounds great except:

1. ack...no placenta?? that's where most all the yummy heat is... ;)
2. pumpkin seeds and stevia? Trippy.

Congrats though..any sauce with 2 doz habs can't be too bad. >;-)

[fineexampl]

It sounds great except:

1. ack...no placenta?? that's where most all the yummy heat is... ;)
2. pumpkin seeds and stevia? Trippy.

Congrats though..any sauce with 2 doz habs can't be too bad. >;-)I hear ya about the placenta. I didn't take all of it out. I basically just got what my gloved fingers could remove quickly. Also, i only have two bottles to fill and some plastic containers. I wasn't 100% prepared here. Not only that, but i had to make it something my girlfriend would try.

I can assure you, it's pretty hot.

Trippy? You think so? Stevia was in place of sugar and i wanted a more herbal thing to it. The pumpkin seed idea was stolen from Blair. I noticed in his hotter sauces that he used them in there. I theorized that it had something to do with the fats and protiens in the seeds. I'm going to age the 2 bottles of sauce for a week to let them mature.

The sauce looks good too! It looks like yellow mustard. :lol: I'll post pics later on.

[QuadShotz]

Ohhhh, I get it now.
I'd forgotten what Stevia was for..heh.

Recently I'd made a orange hab/mango sauce that was pretty good..nice to see folks using it. Papaya is fun too. :)

I still don't quite understand the pumpkin seeds though. Although apparently it gives a nice nutty flavor like in a chile de arbol (http://orangette.blogspot.com/2007/03/hot-sauce.html)

Cool. :cool:

[fineexampl]

Ohhhh, I get it now.
I'd forgotten what Stevia was for..heh.

Recently I'd made a orange hab/mango sauce that was pretty good..nice to see folks using it. Papaya is fun too. :)

I still don't quite understand the pumpkin seeds though. Although apparently it gives a nice nutty flavor like in a chile de arbol (http://orangette.blogspot.com/2007/03/hot-sauce.html)

Cool. :cool:I think the seeds also act as a thickener. Scientifically though, they have fat in them (though not much i suppose) which as we know capsaicin is soluble in fats, may act to extract a bit more heat.

The sauce is quite thick with a cool burn and a noticeable tang from the vinegar. It has an all over heat to it that i do enjoy. This might be a good sauce for enchiladas if i diluted it with a mild chili sauce.

Here is a shot.
http://i22.photobucket.com/albums/b313/fineexampl/S2010089.jpg

[QuadShotz]

cool, that looks almost like my mango sauce..cept thicker as you said.. Neat.

[DevilDuck]

Good lookin' sauce!

As far as the seeds and placenta, I put the wet ingredients in a blender and... well blend them. After that, I just put all of the "dry" ingredients (peppers, onion, garlic, etc...) into the blender. Everything chops up nice and fine. Then everything gets cooked.

[andres]

I get the pumpkin seeds. They give sauces a great taste. Their use is borrowed from Mexican and Guatemalan cuisine. A lot of sauces here use pumpkin seeds to enhance flavors (Moles and pepians). What I do wonder is if we use the same kind of seeds. Our pumpkin seeds are green but I have seen white pumpkin seeds used in the US. I like the green seeds better.

[fineexampl]

I get the pumpkin seeds. They give sauces a great taste. Their use is borrowed from Mexican and Guatemalan cuisine. A lot of sauces here use pumpkin seeds to enhance flavors (Moles and pepians). What I do wonder is if we use the same kind of seeds. Our pumpkin seeds are green but I have seen white pumpkin seeds used in the US. I like the green seeds better.Mine were green outside and white inside. I wish i had roasted them.

Glad this popped back up. I have stuck the two prepared bottles in the back of the cabinet to cure a bit as i think i said earlier. I saved some of the fresh sauce in the fridge.

Dinner last night was a multigrain english muffin with a blue cheese filled burger that i fried up. Along with a side of pickled peppadews and some jalapeno kettle cooked chips, i slathered on a huge blob of my homemade sauce. Long story short, it was the best dinner i've had in a long time and the best burger i've had since my visit to Jackson Hole.

I think i need to tweak the recipe a little bit, but the overall flavor of the sauce with food is way better than i expected. I would use a sauce like this every day. :)

[QuadShotz]

Yup, there's nothing like sauce you made to your own tastes. :)

[andres]

Mine were green outside and white inside. I wish i had roasted them.

Oh yeah... you have to roast them. Try some sesame seed, pumpkin seed and roast them with your dried chile of choice.

[fineexampl]

So i just had 2 people try my sauce. Both testers said they liked it very much. :D I think we have a success!

[Sickmont]

So i just had 2 people try my sauce. Both testers said they liked it very much. :D I think we have a success!

You need to start bottling and selling it.

[fineexampl]

You need to start bottling and selling it.I've heard that a few times. Also heard i should become a chef. I'd just hate for a hobby to become work. I have no experience aside from my own kitchen. I don't think my job making egg sandwiches after i left high school counts as experience.

Besides, i'm not sure this sauce is ready for mass consumption. I need chiliheads to try it first.

[Sickmont]

I've heard that a few times. Also heard i should become a chef. I'd just hate for a hobby to become work. I have no experience aside from my own kitchen. I don't think my job making egg sandwiches after i left high school counts as experience.

Besides, i'm not sure this sauce is ready for mass consumption. I need chiliheads to try it first.

I am pretty certain theres plenty of volunteers on this site alone who would be more than willing to help a fellow chilehead out(especially with taste "testing");)

[Buddah]

I am pretty certain theres plenty of volunteers on this site alone who would be more than willing to help a fellow chilehead out(especially with taste "testing");)

I noticed it was a special day today on THP. Happy Birthday my Chilehead Brother.
:bday:

[Sickmont]

I noticed it was a special day today on THP. Happy Birthday my Chilehead Brother.
:bday:

Thank you, sir.:)

[Omri]

Besides, i'm not sure this sauce is ready for mass consumption. I need chiliheads to try it first.
I'm here for ya. ;)

[talas]

I'm here for ya. ;)

you beat me to it all the best with your sauce..you made the sauce for yourself first..and it tasted good that is a great success for a start :)

[fineexampl]

you beat me to it all the best with your sauce..you made the sauce for yourself first..and it tasted good that is a great success for a start :)I've been getting nothing but positive reviews thus far. I might crack open the large bottle and heat it back up and rebottle it into smaller bottles. At the very least i can use it to make samples for friends or to use as a base to make a variation.

My plans for my next sauce/sauces will be one using fresh figs, perhaps maybe a fatali/fig sauce?? The flavors pictured in my mind for that are simply amazing. I want to do something with beer or a strong hoppy ale. I can't quite place the flavors for it in my mind yet though. I'm theorizing that strong beer + strong heat should pair well. Maybe that's the bhut jolokia sauce? I don't know.

[Sickmont]

My plans for my next sauce/sauces will be one using fresh figs, perhaps maybe a fatali/fig sauce??

Dude, a Fatali/Fig sauce sounds unbelievable.....You've gotta try it out(and send me some)

[fineexampl]

Dude, a Fatali/Fig sauce sounds unbelievable.....You've gotta try it out(and send me some)It'll happen, but i may have to buy the fatalis, puree them, and freeze them until i can find the right figs. I'd need to use those awesome green figs so as to not make for a brown sauce.

[fineexampl]

I have some stuff going in the new dehydrator right now for potential future sauces. I have a few orange habs (couldnt find many), some unknown red chili not much bigger than a hab or jalapeno, some giant jalapenos, and some serranos. I also have a few figs and a couple white peaches. I'm hoping to leave the tiniest fraction of moisture in these guys so that i can have them chewy.

Should i just dry them all the way?

[JayT]

It'll happen, but i may have to buy the fatalis, puree them, and freeze them until i can find the right figs. I'd need to use those awesome green figs so as to not make for a brown sauce.

Where do you buy fatalis? I have never seen them anywhere.

[fineexampl]

Where do you buy fatalis? I have never seen them anywhere.Now you see my predicament. I have no clue. If i find some, i'm buying the lot of them to freeze. Nobody cares about a soggy chili in a sauce, right?

[POTAWIE]

Freezing them is fine if you're making sauce.

[fineexampl]

Freezing them is fine if you're making sauce.Ahhh i love it when a plan comes together.

[BDTastebuds]

I still have my 1st bottle of sauce in my cabinet ... for $100 I will autograph it and send it to you

[DEFCON Creator]

I prefer using dried peppers in all of our stuff. Who needs all that extra fluid? :cool:

[fineexampl]

I prefer using dried peppers in all of our stuff. Who needs all that extra fluid? :cool:Hey man, i'm a noob with sauce. ;) This was a first attempt and i'm really happy with the end result. I have a stockpile of dried pods now that i haven't decided what to do with yet. I've been planning something, but i haven't figured it out in full yet.

Ideas floating are of course a fatali-fig sauce. I just need fatalis and figs to do that one. I want to do something like a beer hot sauce, but i haven't figured a way to make that work. I'm open to ideas though. I'm thinking maybe an ale reduction, but i haven't visualized how that would work.

[DEFCON Creator]

"This was a first attempt and i'm really happy with the end result."

Very good. It's usually a lot of trial and error. As for the dried pods, with a heavy beer, like a stout, ever think of doing a reduction with the dried pods, in the form of a BBQ sauce? Just a hint.

[fineexampl]

"This was a first attempt and i'm really happy with the end result."

Very good. It's usually a lot of trial and error. As for the dried pods, with a heavy beer, like a stout, ever think of doing a reduction with the dried pods, in the form of a BBQ sauce? Just a hint.hmm. no, i didn't think of a BBQ sauce. maybe an oatmeal stout, reduced to about half with the dry pods soaking in it overnight perhaps? a bit of molasses? maybe some dry mustard? malt vinegar? maybe even use a touch of dried hops as a flavoring? That would work man. For real. :shocked: It wouldn't even be difficult.

[DEFCON Creator]

There ya go! Good luck! :cheers:

[teh purple penguins]

lol sounds like you have thought of it :| lol, good luck

[fineexampl]

lol sounds like you have thought of it :| lol, good luckand i prove that i had thought of the beer angle in sauce #2. :lol:

[Hotpeppa]

Hey man, i'm a noob with sauce. ;) This was a first attempt and i'm really happy with the end result. I have a stockpile of dried pods now that i haven't decided what to do with yet. I've been planning something, but i haven't figured it out in full yet.

Ideas floating are of course a fatali-fig sauce. I just need fatalis and figs to do that one. I want to do something like a beer hot sauce, but i haven't figured a way to make that work. I'm open to ideas though. I'm thinking maybe an ale reduction, but i haven't visualized how that would work.


mmmmmmm,

figs and fatali !

that sounds bloody d-lish !....

sweet, juicy, fresh purple figs and some good flavourful chili packed with heat sounds really good.. something i would be interested in trying.. if you make some, i will buy a bottle and test for ya.. ever think about a sweet yellow plum sauce with chili of some kind ? i have been thinking of that one and may attempt it but just dont know what to add to it yet..lol

mmmmmmmm, figs....

mmmmmmmm, chili....

do it !, sounds like a winner

[fineexampl]

mmmmmmm,

figs and fatali !

that sounds bloody d-lish !....

sweet, juicy, fresh purple figs and some good flavourful chili packed with heat sounds really good.. something i would be interested in trying.. if you make some, i will buy a bottle and test for ya.. ever think about a sweet yellow plum sauce with chili of some kind ? i have been thinking of that one and may attempt it but just dont know what to add to it yet..lol

mmmmmmmm, figs....

mmmmmmmm, chili....

do it !, sounds like a winnerThanks man. ;) I am waiting primarily on finding both the figs and the fatalis. That's what holds it back. However, i think i prefer the lighter slightly green figs, but the darker skinned ones would work out just as well. My local Costco has had killer figs lately. I might buy and freeze those as well. Maybe mash em and freeze them so as to avoid freezer burn.

The plum idea sounds good. Kind of a hot/sour thing perhaps? That could work. Use some Thai or other Asian pepper and make it kind of ethnic. Match it to regional seasonings too like a spicy basil or lemon grass.