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Hot Sauce How To's and Advice
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You are currently reading a thread in /ck/ - Food & Cooking

Thread replies: 8
Thread images: 1
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So first time posting on /ck/

I am interested in making my own hot sauce, I started doing some reading on some sites but recipes have a huge amount of variance. Some say fry peppers and then bust out the blender, some say boil in vinegar. Etc.

I want to make a Mango Hot sauce, and if anyone has any experience or advice on making hot sauce I would really appreciate it.
>>
Mango is pretty nasty. I would suggest not doing that.
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>>7316191
Mango is fucking fantastic you slut.
>>
>>7316186
Use green mangoes. They're not as good in cooking once they've ripened.
>>
i've never made hot sauce with fruits in it, but here's some tips

decide if you want a faggoty super hot vinegar tobasco rip off or not. hopefully you decide not

think about what you want your final sauces thickness to be. thin and liquidy, or thicker and more like a ketchup? somewhere in between is best

Consider what peppers to use. Jalapenos? Pablanos? Habaneros? Meme-tier ghost peppers? I like habaneros and chipotles, as well as roasted bell and pablano peppers.

Here's how i make my restaurants habanero sauce sorta.

carrots, whole garlic cloves, onions, habs, rehydrated chipotles, vinegars, water, salt, a little sugar, some secret other shit
boil til the garlic is soft and squishes under your finger
blend in overly expensive blender
let cool
bam

most of all i'd say experiment and have fun.
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>>7316335
>carrots
carrots are underrated and underused for hot sauces

OP i wouldn't use sauteed veg in a hot sauce, the caramelization can be overpowering once it's blended with everything else. just steam or boil.
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Thanks for the tips. I'll keep the carrots in mind. I'll post results on here over the weekend. Going to start experimenting Friday night.
>>
mango is awesome, try multiple batches and write down everything you did. when you find what you like you are going to want to reproduce it.
Thread replies: 8
Thread images: 1
Thread DB ID: 475554



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