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Questions tagged [hot-sauce]

52 questions
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How does the "Suicide Sauce" from Hot Licks rate on the Scoville Scale

I bought the so called "Suicide Hot-Sauce" from Hot Licks about a year ago when I visited California. I forgot to ask how this sauce rates on the Scoville Scale, because I usually don't care that much about those numbers as long as the taste is…
Demento
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Is-there any good way to make smoked chipotle pepper at home?

I love smoked chipotle peppers and I would love to use them in my sauces. So if any one knows how to make smoked chipotle pepper at home please share. All the best
piri sos
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How to balance the bitterness of Habanero peppers?

I'm a hobby hot sauce maker and I'm wondering how do I balance the bitterness of Habanero peppers? All the super hot peppers in the Chinense family have a strong bitter taste that comes with the extreme heat. I've used citrus, salt, sugar and the…
greg
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Béchamel and pomodoro

Is there any traditional recipe that uses béchamel (white sauce) and pomodoro (tomato sauce) mixed, making a new (orange-ish) sauce? Is there a name for this sauce? I often do this mixture but I've never seen it in any recipe.
talles
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Is there any way to enhance the heat without changing the taste in a hot sauce?

I have been making a three pepper chili for years, but the spice content leaves a little to be desired for some people. I wanted to make a hot sauce that would complement this chili, but my first few attempts haven't been hot enough. I used…
sarge_smith
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How to prevent runny nose when eating spicy foods?

This question is slightly less about cooking and more about delivery. Myself and some of my guests love spicy food, but get terribly runny noses when eating it. What are some tips to help prevent the runny-ness of the nose, or otherwise reduce the…
Dr-Bracket
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Is slightly sugary mango fine for hot sauce?

I'm taking a crack at a mango habanero hot sauce recipe I found, which calls for dried mango slices. However, all of my friendly neighborhood grocery stores have the dried slices that have that crystallized sugar on them. I picked up a variety that…
Broots Waymb
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Emulsifier: is it safe to cook mayonnaise?

I'm making some Buffalo wings sauce that calls for cayenne pepper sauce, butter, and oil to be heated together. I'd like to add a bit of mayonnaise (not sure how much -- suggestions?) as an emulsifier. Is it safe to cook mayonnaise? I can't readily…
CookingNewbie
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How to pump same amount of paste every time?

I am not sure if I am on the right site for this, but here it goes. I have a friend, named Jason, who makes a hot sauce for a company he runs. It is very pasty (made of pepper flakes in an oil). The problem is, when Jason makes a batch, he's got to…
HighHopes
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Elements of a chilli sauce

first post here on Seasoned Advice and I'm just after a wee bit of insight in to the elements of a chilli sauce. I've been looking in to making chilli sauces at home, but am yet to give it a go - I'm a huge fan of chilli sauces and would really love…
James
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How do I finely process/puree a large amount of chillies?

I have a large quantity of chillies that I would like to make a hot sauce out of. But firstly I would like to create a really fine puree out of these chillies, is anyone aware of the appropriate equipment that will allow me to do this? I don't think…
seeker
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How do I recreate a restaurant's sauce if I know the ingredients but not the ratios?

I recently ate at a Mexican restaurant with a delicious sauce. They were willing to sell it to me if I put in a special order, but they insisted it was so easy to make that I should just make it myself instead. I know the ingredients are jalapenos,…
Kat
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Can I prevent hot pepper sauce losing heat?

I regularly make a few different condiments with hot peppers: Pico de Gallo (tomato, onion, jalapeño, cilantro, lime, salt) Pepper Sauce consisting of habanero, garlic, lime, culantro, salt Variation on above using dry roasted chile de arbol in…
But those new buttons though..
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Turning Harissa into Hot Sauce

I have some Harissa at home but I will probably never use it up as I do not cook meals that are that hot too often. As I think that it's hotness tastes a bit like the hotness of Hot Sauce (as known in the US) I would like to know if and how it's…
Dirk
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How to know if a recipe is acidic enough for storage/bottling?

I've made some hot sauce that consists of: Whole large white onion Jalapenos (about 5, seeds and veins) Poblanos (about 3, seeds and veins) Sweet Peppers (about 6, seeds and veins, unknown name, small and bright colored) Can of roasted tomatoes…
SnakeDoc
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