Or toss them on the coals to get some hop smoke.
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break me off with your recipe if you would.if ya dont want to post it,bm me.
(i grow all my own peppers and have WAY TO MANY right now.so i need something to do with them.)
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hot sauces are much easier than most people think...i experiment making them all the time. this is the base for all of my sauces...i wont give any exacts as each time depending on the pepper used or how spicy i want it to be, the amounts are different.
white wine vinegar
salt
some form of sugar (honey, agave nectar, simple syrup, etc)
garlic
peppers
water (to cut the vinegar a little)
blend in a blender or food processor
ive taken that base...made at least 10 different sauces with it...my favorite was adding a little mango nectar with habaneros and you have a tropical hot sauce...im wondering after having the stone hot sauces about making them with some beer now.
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Changed it up a bit. Done and in the fridge mellowing out for a day or two.
- ~40 to 50 green thai chiles (they’re small, but hot) in the food processor with just about two ounces of water
- Hop Stoopid soaked cascades to fill 1/3 of a 2 quart sauce pan
- mixed the above with plenty of coarse ground black pepper, roasted garlic, 2 stars of star anise, and about 5 dashes angostura bitters until well mixed
- poured 500ml black vinegar and about 5oz. Oak Aged Yeti, mixed well again, peeled a lime and cut in fourths, squeezed the juice and threw it in (not the peel, but the rest of it), let sit for a few hours
- grilled about 10 green scotch bonnets, about 15 green serrano, and 1/2 of a medium white onion, into the blender, but not yet blended
- heated the mixture in the sauce pan over medium heat just until steaming, strained liquid into the blender, tossed in a few hops
- blended with grilled peppers and onion, covered bottom of a storage container with solids filtered by strainer , poured in blender contents, stirred in about 10 dried, broken-up red chiles (japones, I believe), into the fridge
Taste test had some heat, plenty of citrus bitterness, and a light dose of smoke. I’ll check on it tomorrow night.
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Heat is a bit lower than expected. Hop flavor also more mild. Smoke was and still is mild. More black vinegar, roast, and underlying sweetness. Just now added about 8 more dried red japones, 1 fresh multi colored (green/yellow/orange/red) scotch bonnet, and 3 fresh orange habaneros. Back to the fridge. Tomorrow it will go back in the blender with some of the cascade-green thai chile-spice mixture saved from the strainer.
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nice. can’t wait to try it
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I’m not a fan of hot/spicy things or vinegar, but I know your mom is.
P.S. Why did it take so many replies for SoLan’s mom to get brought up?
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So I didn’t think this small addition would get the sauce to the heat level I wanted, so I went back to the Asian market for some more green thai chiles. Almost 3/4 pound, ~100 of them. Put half in the blender with a few ounces of Mojo IPA, just happened to be drinking one and needed a little moisture for a better blend, then into a big bowl. Other half of the peppers into the blender, this time with a few ounces of Pyrat XO aged rum. Poured this into the same bowl and mixed. Really just a bunch of pureed chiles. Back to the blender with the already made portion of the sauce and about 5 red scotch bonnets. Blended until uniform, then into the crock pot. Heated on low for about 5 hours and left to cool to room temp. This was two nights ago. Been in the fridge ever since.
Just now tried it again. Hit a bullseye with the texture- half way between thick tomato based bbq sauce and tabasco. Plenty of body. Heat is one ring outside the bullseye, would have like it a little hotter, still pretty hot though. Flavor is about the same, close but not perfect. 3 different types of bitterness (2nd goal, heat was first)- hop, roast, and green vegetal - hops and roast dominating. Subtle fruity (citrus and tropical) sweetness from the hops and orange and red peppers. Light dose of generic herbal notes, also. Black vinegar in the background throughout. Color is dark brown.
Overall very pleased with how it turned out. Now I just need a name and some small glass bottles. Looking for 3 to 5 oz. bottles- any suggestions?
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suggestions on where to find the bottles, I’m brainstorming on the name
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sounds good, think I’ll do two small batches, one on the grill, one fresh 
