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Habanero 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 chil

Habanero 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 ago
Habanero 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 ago
  Habanero 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 ago
    It'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 ago
  Sounds like something I will like to make at home. What is curry though?
  - DmenshunlAnlsis 8y ago
    Oh 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
  - zcid 8y ago
    I assume in this case he is referring to curry powder which is a variable blend of spices commonly used in Indian curries. It can however also mean curry leaves which come from a tree and are usually added to a recipe whole. Edit: nm, it looks like he meant curry powder
StavrosK 8y ago
I generally eat very spicy food, and I can't even detect spiciness in food that will make other people cough. I ate half a chilli (the body/skin) and found it moderately hot, but the next time I ate the other half (the part containing the seeds) and had to run to the fridge for some milk urgently. Be warned. (It was great though)
Matticus_Rex 8y ago
I make craft hot sauces, and I stand by deseeding and depithing. If I want heat, I'll use a hotter pepper. Thai birds in particular carry most of the heat in the flesh, for example. The flavor difference from using flesh only is huge.
- aaavl2821 8y ago
  do you have any suggestions for hot sauces with serranos and hananeros that have been fermenting for ~one year? Read that some sauces ferment peppers for multiple years and decided to ferment for a while but they are pretty funky now...
  - Matticus_Rex 8y ago
    If they don't have any off flavors but are too funky, I would cook some additional peppers to blend in and then add acid (probably white vinegar) to bring the ph down, salt to taste, and (depending on your texture preferences) blend and strain.
- sandGorgon 8y ago
  Can you explain this ? Do seeds produce a bad flavour ?
  - stirner 8y ago
    It’s commonly thought that the seeds are the spiciest part of a chili, which is the impression Matticus_Rex seems to be under. In fact, the heat comes from the white pith (which they mentioned) and ridges around the seeds.
    - dekhn 8y ago
      The seeds are definitely coated in a sticky juice that is spicy (I've seperated them out and eaten them individually. It's the bitterness that really sucks, though.
    - Matticus_Rex 8y ago
dekhn 8y ago
i would only ever remove seeds and pith. They don't really contribute good flavor- just bitterness and extreme heat.

Habanero 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 ago

Habanero 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 ago
Habanero 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 ago
  It'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 ago
Sounds like something I will like to make at home. What is curry though?
- DmenshunlAnlsis 8y ago
  Oh 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
- zcid 8y ago
  I assume in this case he is referring to curry powder which is a variable blend of spices commonly used in Indian curries. It can however also mean curry leaves which come from a tree and are usually added to a recipe whole. Edit: nm, it looks like he meant curry powder

StavrosK 8y ago

I generally eat very spicy food, and I can't even detect spiciness in food that will make other people cough. I ate half a chilli (the body/skin) and found it moderately hot, but the next time I ate the other half (the part containing the seeds) and had to run to the fridge for some milk urgently. Be warned. (It was great though)

Matticus_Rex 8y ago

I make craft hot sauces, and I stand by deseeding and depithing. If I want heat, I'll use a hotter pepper. Thai birds in particular carry most of the heat in the flesh, for example. The flavor difference from using flesh only is huge.

aaavl2821 8y ago
do you have any suggestions for hot sauces with serranos and hananeros that have been fermenting for ~one year? Read that some sauces ferment peppers for multiple years and decided to ferment for a while but they are pretty funky now...
- Matticus_Rex 8y ago
  If they don't have any off flavors but are too funky, I would cook some additional peppers to blend in and then add acid (probably white vinegar) to bring the ph down, salt to taste, and (depending on your texture preferences) blend and strain.
sandGorgon 8y ago
Can you explain this ? Do seeds produce a bad flavour ?
- stirner 8y ago
  It’s commonly thought that the seeds are the spiciest part of a chili, which is the impression Matticus_Rex seems to be under. In fact, the heat comes from the white pith (which they mentioned) and ridges around the seeds.
  - dekhn 8y ago
    The seeds are definitely coated in a sticky juice that is spicy (I've seperated them out and eaten them individually. It's the bitterness that really sucks, though.
  - Matticus_Rex 8y ago

dekhn 8y ago

i would only ever remove seeds and pith. They don't really contribute good flavor- just bitterness and extreme heat.