That was my original thought, but the flakes are processed pretty heavily, and the flavor profile can change from being dried. It's like using dried peppers as opposed to fresh to make a hot sauce. Don't see a lot of people tossing dried ghost peppers or dried carolina reapers into their mash, ya know?
That was my original thought, but the flakes are processed pretty heavily, and the flavor profile can change from being dried. It's like using dried peppers as opposed to fresh to make a hot sauce. Don't see a lot of people tossing dried ghost peppers or dried carolina reapers into their mash, ya know?
Yeah the dried flakes are a different flavor profile, but I think you could get a lot of flavor out of them by soaking/rehydrating them in a mixture or neutral White vinegar and a little neutral oil that's emulsified with some sodium citrate (food grade emulsifier) to extract the flavor and capsaicin. The hydrated flakes can then be blended, milled or ground fine in a mortar and pestle to give the sauce some body and the rest of the flavors. I'd be careful of adding salt as sodium citrate will definitely add some saltiness to the mix as it is just another sodium salt after all.
I might have to try this as well since it does sound like a nice option to have for hot sauces.
let me know how it turns out. I'm legit interested in it as an alternative to the usual habanero or hatch chili sauces
let me know how it turns out. I'm legit interested in it as an alternative to the usual habanero or hatch chili sauces
I'm going to start with the Gochujang version since I have the prepared paste on hand. I will get some dried Gochutgaru peppers and fresh ones that I dry myself and try it from scratch too. The paste version is going to be a very small batch for now as I only have about 4 ounces of Gochujang on hand at the moment.
Morbo and you have a great idea. I've tried something similar and it came out amazing. Completely forgot about it till you mentioned it. The sauce/paste I used and always have a bit in my fridge is called chunjang which is a fermented black bean paste. Jajangmyeon is the most common dish made with it and it's watered down a bit to make it easier to be mixed. Traditionally just a bit of soybean oil is used to water it down. Anyway. Years ago I used to mix crushed Thai chili peppers in with it and then water it down a bit with rice wine vinegar so the flavor can disperse better. It does take weeks for the flavor to soak in but the heat can be felt right away
I almost wonder (call me crazy) if fish sauce added to the mash would kick it up and replace any salt additions?
I've tried a fish sauce that I put 5 drops of Mad Dog 357 hot sauce in. It was probably a bit too spicy as it was harder to enjoy the salty fish flavor when my tongue was on fire. I would usually just add it to my rice or noodles but I stopped using it completely when I noticed I would smell like fish sauce and garlic (from over fermented Kimchi) when I was at the gym. Wasn't too bad when I was hitting weight but after a few minutes in the sauna others would start to notice.
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