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Hot Sauces


Murph

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7 hours ago, bojan said:

Anything so hot it kills all other tastes is pointless.

That's my take; most folks going on and on about super hot stuff are doing macho posturing IMHO. 

 

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Not sure what I could use the ghost pepper sauce for; perhaps a snake/coyote/bear repellent. 

 

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Time to bring up the non-Texan judge at the Texas chili judging contest.

A side note, cannot stomach anything fried or greasy anymore.

Edited by Rick
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22 hours ago, bojan said:

Anything so hot it kills all other tastes is pointless.

Pretty much, but you can increase your heat tolerance by consuming hotter sauces or dishes over time. I have (starting from midwest levels of taste) developed a fairly high heat tolerance over the years. I still draw the line at the super hot sauces though. A good garlic forward Serrano or Thai Chile hot sauce is my preferred heat/flavor combo.

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24 minutes ago, Harold Jones said:

Pretty much, but you can increase your heat tolerance by consuming hotter sauces or dishes over time.

I am from Balkan, Thailand of Europe when it comes to hot spices. :) A lot of things I eat routinely are on the edge of tolerance for a lot of people from Europe. :) Pljeskavica with crushed hot paprika mixed in, urnebes, all sort of stews with hot paprika, spicy pork sausages (kulen), pepper sauce (like it was supposed to be, not oversweet crap from the store), Dijon mustard etc. But there is limit to that, when it starts overpowering all other tastes it IMO stops being good.

Edited by bojan
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  • 2 months later...

On the right, a bottle from my latest batch of hot sauce. Jalapenos, Serranos, Garlic, and Carrots fermented for 2 weeks and then processed and strained.  It has a nice slow burn and has a very strong garlic flavor. On the left some peppers a friend gave me which I'm going to ferment with tomatillos and garlic for my next batch.  I'll let that on ferment for at least  a month.

 

26059.jpeg

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