I'm looking to make a hot sauce can you give me some hints as to what I should put in it? I would greatly appreciate it TY

wrote:
> I'm looking to make a hot sauce can you give me some hints as to what I should put in it? I would greatly appreciate it TY

Basically, ketchup and chilli pepper. You can adjust the proportions to
control the "heat", and modify sweetners (sugar, brown sugar, molasses, etc)
to get a different flavor, use different vinegars, adjust the salt and spices,
add mustard or smoke flavoring, and so on.

Geoff.




--
Geoffrey S. Mendelson, N3OWJ/4X1GM/KBUH7245/KBUW5379

On 3/22/2014 12:01 PM, wrote:
> I'm looking to make a hot sauce can you give me some hints as to what I should put in it? I would greatly appreciate it TY
>
Where do you live and how hot does it get in the spring? Hot sauce is a
fermented sauce and will go bad in a heart beat if the heat rises while
it is fermenting. My hot sauce was a mix of five different hot chiles,
no habaneros though. And lots of salt. There are many places on the
internet for recipes for hot sauce. Pick out the one you like best and
go from there.

George,ex-hot sauce maker

On 3/22/2014 2:04 PM, Geoffrey S. Mendelson wrote:
> wrote:
>> I'm looking to make a hot sauce can you give me some hints as to what I should put in it? I would greatly appreciate it TY
>
> Basically, ketchup and chilli pepper. You can adjust the proportions to
> control the "heat", and modify sweetners (sugar, brown sugar, molasses, etc)
> to get a different flavor, use different vinegars, adjust the salt and spices,
> add mustard or smoke flavoring, and so on.
>
> Geoff.
>
>
>
>
Not in Texas or Louisiana Geoff. Around here that's not technically a
hot sauce but a sweet sauce with the ketchup in it. Hot sauce down here
has no sugar in it at all. The sauce is fermented in barrels or crocks
and then diluted a bit with 5% USP white vinegar so it will keep. What
you described is considered a make it now "dipping" sauce for shrimp,
etc. I enjoy those myself and make my own for use on shrimp and fish.
Never did care for that white stuff other people put on fish, nasty
tasting. <G>

Good to hear from you again.

George

George Shirley wrote:
> Not in Texas or Louisiana Geoff. Around here that's not technically a
> hot sauce but a sweet sauce with the ketchup in it. Hot sauce down here
> has no sugar in it at all. The sauce is fermented in barrels or crocks
> and then diluted a bit with 5% USP white vinegar so it will keep. What
> you described is considered a make it now "dipping" sauce for shrimp,
> etc. I enjoy those myself and make my own for use on shrimp and fish.
> Never did care for that white stuff other people put on fish, nasty
> tasting. <G>

Hi George,

That was my first reaction too, but I figured that was far beyond a simple
usenet answer. Anyone can mix ketchup and chilli and get a resonable sauce,
while brewing anything is not a simple game, and one little mistake can
leave you with your own private "bilogical weapon" :-(


> Good to hear from you again.

You too, I hope spring is upon you. We go from winter (40-50 days,
35-45 nights) to summer (80+ days, 70+ nights) in a matter of 3 to 4 weeks,
and it's not gradual, it's a mix of hot days and cold ones, and not much
in between.

Geoff.

--
Geoffrey S. Mendelson, N3OWJ/4X1GM/KBUH7245/KBUW5379