5 ms·

I absolutely love all things hot. I am especially fond of a growing number of hot sauces I can find that don't come with 10% of your daily sodium allowance in a

by hfourm 9y ago

I absolutely love all things hot. I am especially fond of a growing number of hot sauces I can find that don't come with 10% of your daily sodium allowance in a single serving.

nathancahill 9y ago
Same. Recently I've been on a kick for New Orleans style vinegar/habanero sauce. I'm growing my own habaneros now, it's super simple to make. Plus I have a bunch of old bottles that I saved to fill with my own hot sauce.
- hfourm 9y ago
  Yea, when I get my own place that is easier for growing (we do a little now but not as much as I would like) I definitely want to grow my own ingredients for hot sauces/salsas. Do you have any reading or anything you would recommend for getting into that type of thing? I was also interested in the viability of like an indoor greenhouse/hydroponics setup for growing chilis and things.
  - nathancahill 9y ago
    Peppers do well in dry soil, it's not a myth that wet and rain makes peppers less spicy. Peppers also must be pollinated, so I think that's two counts against indoors/hydroponics. However, they thrive in the sun with little water, you can basically set them outside a window and forget about them.
    - lightedman 9y ago
      Most peppers will pollinate themselves indoors with a good stiff breeze from a fan. Hydroponics growth and yield is nuts, though. In equivalent containers, a god hydro system wil produce an easy 4x what the soil setup will do. http://i.imgur.com/Axy5nl3.jpg http://i.imgur.com/Axy5nl3.jpg The soil tomato on the left is the mother. The hydro tomato on the right was 5 weeks old (cloned from the plant on the left) and already well over the side of the balcony railing, loaded with tomatoes. (Note the lid had to be tied down to prevent the tomato-heavy plant from pulling the lid off and tumbling to the ground below.)
      - nathancahill 9y ago
        Yeah, you definitely can't argue with hydroponics for yield. But if the goal is spicy hot peppers, I can't see it being the best approach. Good to know about using a strong fan for indoor pollination. Might have been the missing element last time I tried.
        lightedman 9y ago
        If the goal is spicy hot peppers, you actually want more nitrogen in your fruiting cycle as nitrogen is in fact a key component of capsaicin. Do not reduce its levels. This is the big mistake everyone tends to make. Keep your hydro solution balanced (I run about 13-13-13 with 6.5 of the first 13 (N) being a readily-available nitrate.)
        nathancahill 9y ago
        Good to know, appreciate the info for sure.
  - vhost- 9y ago
    Grow using the double bucket method. They are easy to move around and don't take up a lot of space. That's what I do now and it's been fairly successful for peppers (super hots) and tomatoes each year.
- Mendenhall 9y ago
  If you ever get a chance to try "carolina reaper" peppers I strongly suggest giving them a try. A friend grew some and they have amazing flavor imo. Very hot but retains lots of flavor when dried. If you can grow them, even better!!
  - degenerate 9y ago
    Seconded, carolina reaper is the bomb. The bomb of pain and deliciousness.
    - clock_tower 9y ago
      Like a MOAB drizzled with chocolate sauce? :)
  - nathancahill 9y ago
    Currently working on some Scotch Bonnets. Carolina Reaper is stuff of legends.
    - xorcist 9y ago
      Scotch Bonnets are one of my favourites! It has a lovely fruity citrus-y taste, and is really easy to cultivate.
  - corey_moncure 9y ago
    I had the privilege of eating a fresh one at a fish fry a few weeks ago. Yes it was delicious but the pain is absolutely savage. I was a low-grade pepper head up until that, eating habaneros for fun almost every day, but the reaper made me re-think what I have been doing to my body. It is a brutal pepper and only the truly exceptional, probably <0.001% of people could honestly say they enjoy it.
    - Mendenhall 9y ago
      I enjoy them but would never eat a fresh one, they scare me :) I use minute amounts in cooking because the flavor actually holds up and is different compared to other peppers I had. I do suggest to someone who may want to try them to use very small amount in cooking so they can enjoy it. I wouldnt want the experience spoiled because it is super hot. Whatever you do do not touch your eyes etc even after you wash your hands!
Stanleyc23 9y ago
care to list some of those sauces?
- hfourm 9y ago
  No, a lot are local, some aren't. I don't know the names directly off hand. I try a lot of hot sauces without really much brand loyalty. I just have noticed a lot more lately (last few years) that have maybe 1-2% sodium as opposed to 7-9% on traditional hot sauces at big brand stores.
  - sndean 9y ago
    > a lot are local Some of the best, hottest hot sauces I've bought have been from little stands at farmers' markets southwest of here (semi-rural area). Some without labels - just a jar of the stuff. The only bad part is trying to go back months later to get more.
- RickS 9y ago
  Not sure about sodium content, but green yucateco is my household staple, and secret aardvark from portland is one I found recently and is perhaps the best hot sauce I've ever had. It's so good you want to eat it by the spoonful. Both of those sauces aren't vinegar-forward (like tabasco is), FWIW
  - dawnerd 9y ago
    Secret Aardvark is soooooo good. Highly recommend it to anyone that wants a great tasting sauce with a kick. I love that it's not just heat like some of the other sauces are.
- stagger87 9y ago
  Check out these guys. https://www.torchbearersauces.com/buy/ https://www.torchbearersauces.com/buy/ Nutrition labels on the website. Low sodium in most. All very good sauces. (I am not a representative of this company)
- eximius 9y ago

by hfourm 9y ago

I absolutely love all things hot. I am especially fond of a growing number of hot sauces I can find that don't come with 10% of your daily sodium allowance in a single serving.

nathancahill 9y ago

Same. Recently I've been on a kick for New Orleans style vinegar/habanero sauce. I'm growing my own habaneros now, it's super simple to make. Plus I have a bunch of old bottles that I saved to fill with my own hot sauce.

hfourm 9y ago
Yea, when I get my own place that is easier for growing (we do a little now but not as much as I would like) I definitely want to grow my own ingredients for hot sauces/salsas. Do you have any reading or anything you would recommend for getting into that type of thing? I was also interested in the viability of like an indoor greenhouse/hydroponics setup for growing chilis and things.
- nathancahill 9y ago
  Peppers do well in dry soil, it's not a myth that wet and rain makes peppers less spicy. Peppers also must be pollinated, so I think that's two counts against indoors/hydroponics. However, they thrive in the sun with little water, you can basically set them outside a window and forget about them.
  - lightedman 9y ago
    Most peppers will pollinate themselves indoors with a good stiff breeze from a fan. Hydroponics growth and yield is nuts, though. In equivalent containers, a god hydro system wil produce an easy 4x what the soil setup will do. http://i.imgur.com/Axy5nl3.jpg http://i.imgur.com/Axy5nl3.jpg The soil tomato on the left is the mother. The hydro tomato on the right was 5 weeks old (cloned from the plant on the left) and already well over the side of the balcony railing, loaded with tomatoes. (Note the lid had to be tied down to prevent the tomato-heavy plant from pulling the lid off and tumbling to the ground below.)
    - nathancahill 9y ago
      Yeah, you definitely can't argue with hydroponics for yield. But if the goal is spicy hot peppers, I can't see it being the best approach. Good to know about using a strong fan for indoor pollination. Might have been the missing element last time I tried.
      - lightedman 9y ago
        If the goal is spicy hot peppers, you actually want more nitrogen in your fruiting cycle as nitrogen is in fact a key component of capsaicin. Do not reduce its levels. This is the big mistake everyone tends to make. Keep your hydro solution balanced (I run about 13-13-13 with 6.5 of the first 13 (N) being a readily-available nitrate.)
        nathancahill 9y ago
        Good to know, appreciate the info for sure.
- vhost- 9y ago
  Grow using the double bucket method. They are easy to move around and don't take up a lot of space. That's what I do now and it's been fairly successful for peppers (super hots) and tomatoes each year.
Mendenhall 9y ago
If you ever get a chance to try "carolina reaper" peppers I strongly suggest giving them a try. A friend grew some and they have amazing flavor imo. Very hot but retains lots of flavor when dried. If you can grow them, even better!!
- degenerate 9y ago
  Seconded, carolina reaper is the bomb. The bomb of pain and deliciousness.
  - clock_tower 9y ago
    Like a MOAB drizzled with chocolate sauce? :)
- nathancahill 9y ago
  Currently working on some Scotch Bonnets. Carolina Reaper is stuff of legends.
  - xorcist 9y ago
    Scotch Bonnets are one of my favourites! It has a lovely fruity citrus-y taste, and is really easy to cultivate.
- corey_moncure 9y ago
  I had the privilege of eating a fresh one at a fish fry a few weeks ago. Yes it was delicious but the pain is absolutely savage. I was a low-grade pepper head up until that, eating habaneros for fun almost every day, but the reaper made me re-think what I have been doing to my body. It is a brutal pepper and only the truly exceptional, probably <0.001% of people could honestly say they enjoy it.
  - Mendenhall 9y ago
    I enjoy them but would never eat a fresh one, they scare me :) I use minute amounts in cooking because the flavor actually holds up and is different compared to other peppers I had. I do suggest to someone who may want to try them to use very small amount in cooking so they can enjoy it. I wouldnt want the experience spoiled because it is super hot. Whatever you do do not touch your eyes etc even after you wash your hands!

Stanleyc23 9y ago

care to list some of those sauces?

hfourm 9y ago
No, a lot are local, some aren't. I don't know the names directly off hand. I try a lot of hot sauces without really much brand loyalty. I just have noticed a lot more lately (last few years) that have maybe 1-2% sodium as opposed to 7-9% on traditional hot sauces at big brand stores.
- sndean 9y ago
  > a lot are local Some of the best, hottest hot sauces I've bought have been from little stands at farmers' markets southwest of here (semi-rural area). Some without labels - just a jar of the stuff. The only bad part is trying to go back months later to get more.
RickS 9y ago
Not sure about sodium content, but green yucateco is my household staple, and secret aardvark from portland is one I found recently and is perhaps the best hot sauce I've ever had. It's so good you want to eat it by the spoonful. Both of those sauces aren't vinegar-forward (like tabasco is), FWIW
- dawnerd 9y ago
  Secret Aardvark is soooooo good. Highly recommend it to anyone that wants a great tasting sauce with a kick. I love that it's not just heat like some of the other sauces are.
stagger87 9y ago
Check out these guys. https://www.torchbearersauces.com/buy/ https://www.torchbearersauces.com/buy/ Nutrition labels on the website. Low sodium in most. All very good sauces. (I am not a representative of this company)
eximius 9y ago