Gardening

RacerX

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That sounds lie it would be really good. It's hard to imagine the true flavor of all that stuff together. I love eggplant though, never had it in soup though.
The eggplant stew ended up with the consistency of a chunky chili.

Another option I recommend - if you cook and eat stir-fry - is to roast your large bulb eggplants on the grill. I wrap the\ eggplants in heavy foil and set them on the grill rack for 40 minutes at around 425 degrees, and i flip them over every 10 minutes or so. Let them cool off and then spoon out the creamy interior, drain the juice, and then throw the drained insides into your wok along with the other ingredients. It adds a great smoky and comforting flavor to the other vegetables (or meats).
 

Burque

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I have started making hot sauces with my peppers.

I made a batch of habanero sauce, a batch of Thai chile and jalapeno sauce, and a batch of ghost pepper sauce. I am getting good at making sauces that nobody can consume without crying.

I haven't tasted any of the most recent sauces yet, just the previous mixtures that I did early in the season. Just the act of making these three sauces caused me to break out into coughing fits and sweating for hours after breathing it in. I am planning on eating some with a buddy who likes hot chit soon, but to be honest, I am scared.

This leaves me with the understanding that I have scorpion peppers on the vine, nearly a dozen on one plant, and reapers, 7 pots, and mambas all flowering, I am legitimately scared. I am not sure how I am going to make hot sauces that make sense with these peppers. My plan currently is to tame them out with butternut squash and carrots which I have grown an abundance of. I am not sure of the correct prep method @DC If you have any ideas about tying flavors and heat together I would love to hear them. My plan currently involves a combo of roasting and boiling.

I am not into the fermentation side just yet and finding that boiling has been the best way I have found so far.

Is anyone else into the ultra hot peppers?
 

Tater

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I have started making hot sauces with my peppers.

I made a batch of habanero sauce, a batch of Thai chile and jalapeno sauce, and a batch of ghost pepper sauce. I am getting good at making sauces that nobody can consume without crying.

I haven't tasted any of the most recent sauces yet, just the previous mixtures that I did early in the season. Just the act of making these three sauces caused me to break out into coughing fits and sweating for hours after breathing it in. I am planning on eating some with a buddy who likes hot chit soon, but to be honest, I am scared.

This leaves me with the understanding that I have scorpion peppers on the vine, nearly a dozen on one plant, and reapers, 7 pots, and mambas all flowering, I am legitimately scared. I am not sure how I am going to make hot sauces that make sense with these peppers. My plan currently is to tame them out with butternut squash and carrots which I have grown an abundance of. I am not sure of the correct prep method @DC If you have any ideas about tying flavors and heat together I would love to hear them. My plan currently involves a combo of roasting and boiling.

I am not into the fermentation side just yet and finding that boiling has been the best way I have found so far.

Is anyone else into the ultra hot peppers?

You could always send some hot sauce to a few select members here. I love hot stuff and volunteer to be a taste tester. :)
 

DC

Lost in the wetlands of Colorado
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I have started making hot sauces with my peppers.

I made a batch of habanero sauce, a batch of Thai chile and jalapeno sauce, and a batch of ghost pepper sauce. I am getting good at making sauces that nobody can consume without crying.

I haven't tasted any of the most recent sauces yet, just the previous mixtures that I did early in the season. Just the act of making these three sauces caused me to break out into coughing fits and sweating for hours after breathing it in. I am planning on eating some with a buddy who likes hot chit soon, but to be honest, I am scared.

This leaves me with the understanding that I have scorpion peppers on the vine, nearly a dozen on one plant, and reapers, 7 pots, and mambas all flowering, I am legitimately scared. I am not sure how I am going to make hot sauces that make sense with these peppers. My plan currently is to tame them out with butternut squash and carrots which I have grown an abundance of. I am not sure of the correct prep method @DC If you have any ideas about tying flavors and heat together I would love to hear them. My plan currently involves a combo of roasting and boiling.

I am not into the fermentation side just yet and finding that boiling has been the best way I have found so far.

Is anyone else into the ultra hot peppers?
Not sure,Boss. But the Hatch Green CHILE roasters are all over Federal BLVD and I picked up about 50 lbs this morning. Steaming now. Will peel, chop and freeze shortly. My first batch with roasted. Can't wait.
 

Burque

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Not sure,Boss. But the Hatch Green CHILE roasters are all over Federal BLVD and I picked up about 50 lbs this morning. Steaming now. Will peel, chop and freeze shortly. My first batch with roasted. Can't wait.
It is getting close to time for me to pick up a batch, I am seeing it showing up with red mixed in and that is usually the sign to go get it.

I get it from a place here called Nelsons meat market. It is a small butcher that bought a little caesers that went out of business in the slot next to him in a strip mall. He bought the place so he could get the pizza ovens, which is what he roasts the chile on. Life changing as it comes out PERFECT.
 

Burque

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You could always send some hot sauce to a few select members here. I love hot stuff and volunteer to be a taste tester. :)

I wouldn't want to get in trouble for assaulting another forum member with my knock you on your ass hot sauces. These last couple batches are fuck all hot.
 

RacerX

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I wouldn't want to get in trouble for assaulting another forum member with my knock you on your ass hot sauces. These last couple batches are fuck all hot.
How do you consume your face-melting sauces? Do they not overpower the underlying foods?
 

Burque

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How do you consume your face-melting sauces? Do they not overpower the underlying foods?
There is a lot of ways to temper so that people can enjoy them.

Personally, I like my food spicy and I do not think they are overpowering. I am sure someone that doesn't do very spicy food often would think I was a crazy person. Even my wife has her limits, as some of the sauces I make she won't bother tasting even a fingertip worth. She will put a little on food at times to try them, but there are other ways.

You can mix with sour cream or cream cheese to temper. You can add to your cooking in small amounts to add some heat and flavor without overpowering. I will eventually begin using carrots and squash to step things back, but I am currently just trying to get an understanding and SOP for creating my base sauces. IE: How much salt, sugar (if any), vinegar/water, to de-seed or not. How long do I boil, things like that. Also looking for what makes a good color combination. Because sometimes when you mix too many things you just get an orangey brown bleh looking sauce and I prefer the color to pop as well as the flavor and heat.

I don't recommend eating them straight out of the jar with a spoon. Although, that is how I taste them for flavoring, salt levels, etc. I just take like a tablespoon full, put it in a small pyrex dish, and then just taste little dabs of it to see where I am at heat wise as well as flavor wise.
 

Burque

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@RacerX

For some perspective the previous batch I made was the best tasting batch to date, but it was ugly it is on the left. Tastes delicious, really hot, too hot for my wife but right on for me.

It was Jalapenos, Habaneros, and Ghost peppers with vinegar, salt, and a dash of sugar.

The next three were all made this week and I haven't opened yet to taste as I like to give them a week or two to sit in the fridge before consuming. they are as follows.

Small jar - Red Jalapenos and Thai chile peppers with vinegar, salt and sugar.

Yellow jar - Habaneros (Which are wicked hot this year) Vinegar, salt, and sugar.

Far right - Ghost peppers, vinegar, and salt. no sugar, It was making me choke as I poured it out of the blender.

They are all very basic, but getting the ratios right makes them tasty. I have found through this journey of smoking meats and making hot sauces that simple is usually better. especially when you are just starting out. I have made some sauces that had too much stuff in them and they were just muddled and honestly, not good. So this is a focus on the pepper flavors and heat with dashes of compliments.

ohhh, it is also helpful that all the peppers are right outside my back door growing out of the dirt. Makes it easy to try stuff and if you dislike it its not like you have some major investment other than watering/gardening.
 
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DC

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It is getting close to time for me to pick up a batch, I am seeing it showing up with red mixed in and that is usually the sign to go get it.

I get it from a place here called Nelsons meat market. It is a small butcher that bought a little caesers that went out of business in the slot next to him in a strip mall. He bought the place so he could get the pizza ovens, which is what he roasts the chile on. Life changing as it comes out PERFECT.
Yes, our "basket"is about 1/4 red. Peeling thess motherfuckers is making me cough.
 

Burque

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The heat finally bailed out a little down here and everything is seeking much happier.
 
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