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598

This flavor profile had been in my head for some time, so I thought: fuck it, let's give it a go!

Not really a looker, but it is a fucking trip. The flavor begins with a tangy sweetness before a wee bit of heat kicks in. It kinda has the consistency of a really thin applesauce and has a pear-esque profile although there is no pear used. I made a fresh batch of carnitas the day after I made this sauce, and holy smokes! This sauce is amazing with pork; amazing with (BBQ/ fire roasted) chicken - this will make an interesting wing sauce, and addition to baja tacos. It does not go well with paprikash at all, so that may give you some idea of the profile. Heat isn't what I had hoped for but it is detectable; I would estimate the SHU at about 50K-70K. No added sugar to the sauce outside of what was present in the fruit - pectin acts as my binder, as usual; pH at the time of bottling was 3.57.

Note: I added the vinegar toward the end of blending and before pasteurization - this addition was a mistake and it took some creativity to fix. The fresh squeezed lime juice will suffice it best.

SOAK (brine):

Yellow Reaper; Lemon Spice (Yellow Jalapeno); Lemon Drop; Yellow Bhut Jolokia (Ghost); Carrot; Yellow Onion; and Garlic

SAUCE:

Brine; Apple Cider Vinegar; Granny Smith Apple; Kiwi; Lime Juice; Lime Zest; and Moldon Salt

This flavor profile had been in my head for some time, so I thought: fuck it, let's give it a go! Not really a looker, but it is a fucking trip. The flavor begins with a tangy sweetness before a wee bit of heat kicks in. It kinda has the consistency of a really thin applesauce and has a pear-esque profile although there is no pear used. I made a fresh batch of carnitas the day after I made this sauce, and holy smokes! This sauce is amazing with pork; amazing with (BBQ/ fire roasted) chicken - this will make an interesting wing sauce, and addition to baja tacos. It does *not* go well with paprikash at all, so that may give you some idea of the profile. Heat isn't what I had hoped for but it is detectable; I would estimate the SHU at about 50K-70K. No added sugar to the sauce outside of what was present in the fruit - pectin acts as my binder, as usual; pH at the time of bottling was 3.57. Note: I added the vinegar toward the end of blending and before pasteurization - this addition was a mistake and it took some creativity to fix. The fresh squeezed lime juice will suffice it best. SOAK (brine): Yellow Reaper; Lemon Spice (Yellow Jalapeno); Lemon Drop; Yellow Bhut Jolokia (Ghost); Carrot; Yellow Onion; and Garlic SAUCE: Brine; Apple Cider Vinegar; Granny Smith Apple; Kiwi; Lime Juice; Lime Zest; and Moldon Salt

(post is archived)

[–] • 1 pt

A little heat huh, with a reaper and a ghost. Sounds like it might be more than a little or does the brining kill the heat somehow?

I'd still like to try it though it looks good. I usually make sauce out of smoked Thai, Poblano and jalapeño.

[–] • 1 pt

well, I must admit, with as much of the superhots that I eat, I think I have become a bit biased on my ability to judge SHU - what's not hot to me, is opposite of most.

That said, you're on to something. Determining SHU now is in how much water will it take before one is no longer able to detect 'heat' and I believe it was before, how much sugar (or sugar dissolved in water) does it take before one no longer detect heat and this output would determine the SHU (i believe this was all measure in PPM). In my observations thus far, the brine (i.e. 22%-24% salt water) does inhibit the ability of the capsaicin from binding to our receptors - I would imagine that this is due to the NaCl molecule binding to the capsaicin. The simple carbohydrate present in sugar also subdues the capsaicin (found in sugar, fruit, milk) - I would imagine that since sugar is added to drive down pH, this acidity helps to 'cut' the capsaicin which is an oil. So, it's not the fat in milk that drives the loss of heat as it were, but rather the carb that the oil binds to.

Some sauce makers will add chili mashes or flake to drive the heat back up after fermenting, and I will from occasion, but when creating novel recipes, I try to keep it as pure and simple as possible and go from there, since I can always add but never take away.

It's a great sauce, it's a trip in all sense of the emotion. Smoked Thai - an awesome selection; smoked jalapeño is another great one. Poblanos, Fresnos, pasilla, and durangos are my go-to for consummes, like i did today for barbacoa tacos. I wil smoke my yields as well - so far only cherry wood but it all turned out great.