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El Fuego Viviente Chili Sauce
- classichasclass 8y agoThe best foods are fermented. :9
- B1FF_PSUVM 8y agohttps://en.wikipedia.org/wiki/Garum https://en.wikipedia.org/wiki/Garum ? Strange how such a wildly popular sauce vanished from the face of the Earth.
- sampo 8y agoThey still have fermented fish sauce in some parts of Southern Italy. Also, I understand the Thai and other Asian fish sauces are somewhat similar. https://en.wikipedia.org/wiki/Colatura_di_Alici https://en.wikipedia.org/wiki/Colatura_di_Alici
- toomanybeersies 8y agoHow is garum different from Asian fish sauces like nước mắm? Also, I'd posit that Worcestershire sauce is the spiritual descendant of garum.
- koliber 8y agoFrom my research, garum was a ticker paste that involved a lot more solids. Most fish sauces, especially the Asian ones that get used in the western world, tend to be clear. Last time I was in Thailand I delved into foods made with tai pla. It's a sauce that is thicker and made from fish entrails. Based on descriptions of garum I've read, this seems to be very close. It's tough to accurately describe taste and flavor in literature.
- poulsbohemian 8y agoMy understanding is that Worcestershire or fish sauce (like in Thai cuisine) are a close approximation.
- jbob2000 8y agoWhy github? You couldn’t just use pastebin? It’s a recipe! How much collaboration are you expecting to happen? Are you expecting people to file issues about your chili sauce?
- sanlyx 8y agoWouldn't that be great? If you think about it, it's surprising how GitHub's potential as a platform has been solely used for code up until now, taking into account that pretty much anything that can be represented as text may benefit from its "social coding" features.
- chrisdsaldivar 8y agoLawyers have also been using github too for some time now. 2013 jduclos.com/notes/github-for-lawyers Previous HN Discussion on the topic from 2017 https://news.ycombinator.com/item?id=13446275 https://news.ycombinator.com/item?id=13446275
- jbob2000 8y agoThere is much more to managing legal documents than simply tracking content changes. GitHub is not an effective tool for this, read some of the criticisms in the thread. There are better market offerings for lawyers that make signing, printing, and securing documents much easier.
- ebikelaw 8y agoI don't know why this is flagged. I'm honestly interested. Why not a bunch of other things, like Dropbox Paper or Google Docs?
- jbob2000 8y agoI flagged the original submission because I honestly thought it was spam or a joke or something. Perhaps it’s a vindictive flag in return. But yeah, there’s not much else to say about a recipe on GitHub aside from the fact that it is on GitHub. Am I the only one that finds it strange? Am I taking crazy pills?
- tmporter 8y agoThe idea of open source recipes on GitHub is so charming to me.
- solarkraft 8y agoLess to me, because the product is the source. Github here is the way for distribution. It is a fairly nice medium for markdown files and without ads, but dedicated recipe sites have recommendations, comments and sometimes ways to directly order the ingredients.
- zmmille2 8y agoI agree. I especially like the idea of branching recipes, being able to find spicier, sweeter, etc. versions of the main branch.
- AndrewUnmuted 8y agoNot to mention, branches containing ingredient substitutions considerate of allergy-free/religious/moral dietary needs.
- jsilence 8y agoAlso pull requests for pork! SCNR.
- teniutza 8y agoPulled pork?
- leroy_masochist 8y agoDo you think you'd lose any flavor/goodness if you strained it prior to bottling? If you have made a strained or more finely blended version of this were there any key learnings?
- jofer 8y agoA big part of this style of sauce is the chunkiness. We used to make tons of these types of sauces growing up, and some things changed the flavor more than others. Leaving it a bit chunky is best for this style (with carrots/etc), i.m.o. Straining it changes the flavor the most, in my experience. It filters out the pepper skins, seeds, carrot bits, etc which add a significant portion of the flavor. I find it more astringent and less sweet after straining. At that point, I'd prefer to make "sport peppers" (fermented peppers and garlic left whole while the vinegar solution is used as a sauce). Blending it to a fine paste seems to have less of an effect on the flavor, but it makes it a lot hotter. I'd assume that's because it releases more of the capsicum in the seeds. It also removes the variability you get with a chunky sauce (e.g. sweet bit, then hot bit). Whether that's good or bad is a matter of opinion, but I rather like the variability.
- jofer 8y agoHmm... And on a side note, I just realized that the rest of the world does not use the term "sport peppers" the way I do (the exception being a couple of regional brands). I never thought of them as the peppers on a Chicago style hot dog... Today I learned!
- NegativeLatency 8y agoYou could probably hit it with some kind of a blender if it's too chunky.
- ntaylor 8y agoA recipe without 10 pages of useless, boilerplate SEO content?
- icpmacdo 8y agoI have recently purchased an instant pot the SEO content on recipes searched for drive me mad
- oh_sigh 8y agoBy SEO content are you talking about the blogs where they put like a multi page story about how amazing the recipe is, and what their family thinks of it, and that time they went to a little restaurant in a foreign country and had something like X, and then at the very end a barebones recipe copied out of allrecipes or some other site? I've noticed those dominate in the past few years
- Uberphallus 8y agoI'm not sure if it's actual SEO or just bored housewives/grandmas rambling, getting consistent visits from the same demographic and riding the feedback loop to the top of Google results, in my case most of the recipes I find (I'd say 80% to throw a number) seem original, and there's no way a bot can write all the uninteresting bullcrap they're prefaced by.
- dalore 8y agoNot a bot but you can (and it's very common) to hire people to write the copy for you.
- Uberphallus 8y agoOh, didn't think of that possibility, makes sense.
- chrissnell 8y ago
- onychomys 8y agoChiles are the vegetable. Chili is the meat and bean stew-like concoction.
- p1necone 8y agoPossibly in your particular corner of the world - but preferred spellings for Chili/Chilli/Chile vary all over the place. In fact I imagine the reason you spell the vegetable one way and the recipe the other is that they're both regional variations of the same word from different places too.
- klodolph 8y agohttps://en.wikipedia.org/wiki/Chili_pepper https://en.wikipedia.org/wiki/Chili_pepper I don’t go around telling britons to get rid of their Us or trade in their Zs for Ss. No point in it.
- red-indian 8y agoThe word is actually straight from the Nahuatl language. Original has a little more of a t at the beginning, like tchee-lee.
- deleted 8y ago[deleted]
- exabrial 8y agoNeed an open source for Cholula sauce :D I replaced my ketchup with that to reduce my calorie count, and save a few $
- exabrial 8y agoAlso... With fermented sauces, once you store it, should/could you pasteurize it?
- s73v3r_ 8y agoYou could, but there's really no need. The salt used in the brine brings the PH to a spot which is really inhospitable to bad bugs.
- maxerickson 8y agoSalt doesn't change the PH. The fermentation produces acid though.
- anonytrary 8y agoTrue, salinity !== alkalinity
- DoreenMichele 8y agoNot only that, but salt and capsaicin -- the thing that makes hot peppers hot -- both tend to kill stuff.
- maxk42 8y agoIt would be unnecessary and could potentially actually reduce its shelf life while altering the flavor and texture in possibly undesirable ways.
- ASalazarMX 8y agoHabanero chili is extremely hot but has a sweet, fruity flavor. I haven't tasted piri piri chili, but I'm sure this sauce is delicious. I'm kinda upset the chilis are deseeded, though.
- DmenshunlAnlsis 8y agoHabanero is delicious! My favorite hot sauce is “Inner Beauty” which is basically an emulsion of habaneros, yellow mustard, brown sugar, mango, orange juice, with some cumin and curry. It’s so good, especially on beef and chicken, but you have to like serious heat.
- mutagen 8y agoHabanero and mustard makes a great base flavor for hot sauces. My introduction was via Aji Chombo hot sauce from Panama. The addition of sweet and fruitiness and the cumin and curry sounds amazing.
- kokey 8y agoIt's great to get so many hot sauce making ideas. I've still got a batch of Trindad moruga scorpion chillies in the freezer after growing them last summer, but they're so hot that I haven't really figured out what sauce to make from them.
- peanutz454 8y agoSounds like something I will like to make at home. What is curry though?
- DmenshunlAnlsis 8y agoOh sorry, curry powder 1. It’s a mixed spice like “chilli powder” and it just works for this. Even better, here’s the recipe for this hot sauce! Use gloves. Do not touch your face. Work fast. http://www.foodthinkers.com/inner-beauty-hot-sauce/ http://www.foodthinkers.com/inner-beauty-hot-sauce/ Try it on meatloaf, a burger, or roasted some chicken marinated in it. Tooooo good! 1 https://en.m.wikipedia.org/wiki/Curry_powder https://en.m.wikipedia.org/wiki/Curry_powder
- arzt 8y agoCould you post this to gitlab so the corporatists don't close source it? :)
- atomical 8y agoHow does this taste? Sweet? Sour? I'm a big fan of gochujang because it isn't so tangy.
- cr1895 8y agoProbably a nice tang from the lactic acid and the only sweetness would be residual from the vegetables.
- bpicolo 8y agoI visited the Marie Sharp's factory in Belize ~a decade ago, that was a really cool experience. It's an impressively sized business and something of a national pride. Not to mention, all the sauces are super delicious.
- shannongreen 8y agoAlways scared about fermenting things like this. How do I know it has the right culture in it and I won't die?
- microcolonel 8y agoMicroscope or roll the dice.
- NickBusey 8y agoI'm curious what culture you are worried about that would both ferment the food, and also kill you.
- mirimir 8y agoThe experience seems to be that organisms which tolerate high salt won't kill you.[0] Ditto for low pH.[1] And the bacteria in high-salt fermenting produce lactic acid. 0) https://foodsafety.wisc.edu/assets/pdf_Files/Fermented_Vegetables.pdf https://foodsafety.wisc.edu/assets/pdf_Files/Fermented_Veget... 1) https://www.healthycanning.com/acidity-low-ph-is-what-makes-water-bath-canning-safe/ https://www.healthycanning.com/acidity-low-ph-is-what-makes-...
- toomanybeersies 8y agoYou just have to trust that we've been doing it for thousands of years without killing ourselves. As long as you've got plenty of salt and a low pH, you'll be fine. I've made all sorts of fermented foods over the years, pickles, beer, spirits, bread, etc. Haven't gotten sick yet.
- maxk42 8y agoIt's really hard to get wrong. The salt kills most of the bad things and the capsaicin and garlic have potent anti-fungal properties which make it especially difficult to mess up. If you remember to turn your ferment once a day or so it'll go very well. (By turn I mean physically mixing the material at the top of the jar down into the depths of the jar and dredging up the stuff at the bottom for a while to sit at the top. This keeps "scum" from forming, but the scum won't kill you and can be safely scraped away without spoiling the batch if it does form.)
- chrissnell 8y agoI'd love to see a salsas repo. There are hundreds (thousands?) of salsas in the Americas. It would be awesome to have them catalogued and to have recipes written. awesome-salsa?
- toomanybeersies 8y agoInteresting to see Github used as a recipe repository. Git does make a lot of sense I guess for recipes. Personally, I like my chilli sauce to be vinegar based. Kaitaia Fire [1] is my favourite. I'm not sure if you can buy it anywhere outside of Australia and New Zealand though. [1] https://kaitaia-fire-ltd.myshopify.com/ https://kaitaia-fire-ltd.myshopify.com/
- BenjiWiebe 8y agoIf you like vinegar-based, try Cholula. I'm really enjoying it.
- stevewillows 8y agoA year ago Cinc was posted as a Show HN [1]. I'm surprised this concept isn't more popular / common. [1] https://news.ycombinator.com/item?id=14799111 https://news.ycombinator.com/item?id=14799111
- cascala 8y agoInteresting use of github How do you know Microsoft won’t steal your secret sauce?
- el_benhameen 8y agoThere’s nothing to steal, it’s open sauce.
- whitexn--g28h 8y agoComment of the day!
- js2 8y agoThis hot sauce looks delicious. I know some people think it's heavy on the vinegar, but there's nothing wrong with original Tabasco – peppers, vinegar, salt. No modern food additives.
- xasd4 8y agoThat recipe crates the conditions for Botulism which is fatal. You can’t store low acid vegetables in air tight containers without boiling them or adding an acid. https://en.m.wikipedia.org/wiki/Botulism https://en.m.wikipedia.org/wiki/Botulism
- pranjalv123 8y agoBotulinum can't grow below pH 4.6, so to be safer, you could replace some of the water with vinegar, or pasteurize the garlic before adding it.
- krageon 8y agoSubstituting vinegar is really not a great suggestion for a recipe that doesn't call for it. It will affect the taste quite a lot.
- maxk42 8y agoThis is incorrect, and why the recipe emphasizes a brine of 5% salt. Botulism cannot survive in saline conditions. Lacto-fermentation is the oldest means of food preservation aside from cooking and drying. It is used throughout the world for preserving everything from sauerkraut to pickles to kimchi to capers to fish. The garlic and the capsaicin also have antimicrobial properties that prevent especially molds from growing, making this a very easy ferment.
- zandl 8y agoThe test shows a pH of 6 however.
- koliber 8y agoThese vegetables are not being stored in a low-acidity environment. The fermentation converts sugars to acids. You don't add the acid to the veggies. The bacteria convert sugars into acid and lower the pH. This is why pickles (cucumber) and sour kraut does not go bad.
- raverbashing 8y agoThe Aquaself strips are a water hardness test for those who are curious (I had to google it)
- falsedan 8y agoWater hardness isn't measured from 0-14. Those are pH testing strips (aquaself pH Teststreifen).
- raverbashing 8y agoYeah, you're probably right. Most pH strips I've used have only 1 color, I guess you need 4 to measure across the whole range.
- king_nothing 8y agogit clone https://github.com/allrecipes/awesome-sauces Obligatory as I have ADD.
- nkkollaw 8y agoVery cool. First time I read a recipe on GitHub, too, and it's incredibily efficient without 2 pages of introduction.
- gpresot 8y agoNewbie question: Are Marie Sharps's sauces fermented? Or is this a variation of the recipe? I was in Belize a few months ago and these sauces are the only things I brought back. Wish I bought more.
- mrcms 8y agoI am not sure. The reason I mentioned it was more about the ingredients. I really like the use of carrots etc for the mild and earthy sweetness and not having added sugar. Fermentation brings a mild and round acidity, which is not as sharp on the tongue as vinegar.
- whistlerbrk 8y agoMarie Sharp's is the best all around hot sauce I've ever tried, absolutely love this.
- ctrijueque 8y agoFor the fermentation aficionados. People's Republic of Fermentation. https://www.youtube.com/playlist?list=PLDfUp9XK6kA176NN76_4vxx983PEGK9q_ https://www.youtube.com/playlist?list=PLDfUp9XK6kA176NN76_4v...
- mrcms 8y agoHey everyone! I made the sauce and put it online on Github. I am a fan of fermented food and love cooking. Nice to see all the comments!