Hacker News Board Hacker News, browsed like a classic message board
Live data from Hacker News

El Fuego Viviente Chili Sauce

github.com

Post reply on HN
Print view View original

61–70 of 132 posts

Re: El Fuego Viviente Chili Sauce

#61

Post by aaavl2821 »

Matticus_Rex wrote: post #58
ASalazarMX wrote: post #15

Habanero chili is extremely hot but has a sweet, fruity flavor. I haven't tasted piri piri chili, but I'm sure this sauce is delicious. I'm kinda upset the chilis are deseeded, though.

I make craft hot sauces, and I stand by deseeding and depithing. If I want heat, I'll use a hotter pepper. Thai birds in particular carry most of the heat in the flesh, for example. The flavor difference from using flesh only is huge.

do you have any suggestions for hot sauces with serranos and hananeros that have been fermenting for ~one year? Read that some sauces ferment peppers for multiple years and decided to ferment for a while but they are pretty funky now...

Re: El Fuego Viviente Chili Sauce

#63

Post by DmenshunlAnlsis »

peanutz454 wrote: post #42
DmenshunlAnlsis wrote: post #25

Earlier quoted context omitted.

Habanero is delicious! My favorite hot sauce is “Inner Beauty” which is basically an emulsion of habaneros, yellow mustard, brown sugar, mango, orange juice, with some cumin and curry. It’s so good, especially on beef and chicken, but you have to like serious heat.

Sounds like something I will like to make at home. What is curry though?

Oh sorry, curry powder 1. It’s a mixed spice like “chilli powder” and it just works for this. Even better, here’s the recipe for this hot sauce!

Use gloves. Do not touch your face. Work fast.

http://www.foodthinkers.com/inner-beauty-hot-sauce/

Try it on meatloaf, a burger, or roasted some chicken marinated in it. Tooooo good!

1 https://en.m.wikipedia.org/wiki/Curry_powder

Re: El Fuego Viviente Chili Sauce

#64

Post by zcid »

peanutz454 wrote: post #42
DmenshunlAnlsis wrote: post #25

Earlier quoted context omitted.

Habanero is delicious! My favorite hot sauce is “Inner Beauty” which is basically an emulsion of habaneros, yellow mustard, brown sugar, mango, orange juice, with some cumin and curry. It’s so good, especially on beef and chicken, but you have to like serious heat.

Sounds like something I will like to make at home. What is curry though?

I assume in this case he is referring to curry powder which is a variable blend of spices commonly used in Indian curries.

It can however also mean curry leaves which come from a tree and are usually added to a recipe whole.

Edit: nm, it looks like he meant curry powder

Re: El Fuego Viviente Chili Sauce

#65

Post by sandGorgon »

Matticus_Rex wrote: post #58
ASalazarMX wrote: post #15

Habanero chili is extremely hot but has a sweet, fruity flavor. I haven't tasted piri piri chili, but I'm sure this sauce is delicious. I'm kinda upset the chilis are deseeded, though.

I make craft hot sauces, and I stand by deseeding and depithing. If I want heat, I'll use a hotter pepper. Thai birds in particular carry most of the heat in the flesh, for example. The flavor difference from using flesh only is huge.

Can you explain this ? Do seeds produce a bad flavour ?

Re: El Fuego Viviente Chili Sauce

#66

Post by craftyguy »

tmporter wrote: post #4

The idea of open source recipes on GitHub is so charming to me.

So, basically every recipe site ever? If a recipe is posted on the internet, then it is, by definition "open source." Or are you referring to recipes posted with permissive, copy-left licenses, or are you referring to something else?

Re: El Fuego Viviente Chili Sauce

#68

Post by BenjiWiebe »

toomanybeersies wrote: post #46

Interesting to see Github used as a recipe repository. Git does make a lot of sense I guess for recipes. Personally, I like my chilli sauce to be vinegar based. Kaitaia Fire [1] is my favourite. I'm not sure if you can buy it anywhere outside of Australia and New Zealand though. [1] https://kaitaia-fire-ltd.myshopify.com/

If you like vinegar-based, try Cholula. I'm really enjoying it.

Re: El Fuego Viviente Chili Sauce

#70

Post by pranjalv123 »

xasd4 wrote: post #69

That recipe crates the conditions for Botulism which is fatal. You can’t store low acid vegetables in air tight containers without boiling them or adding an acid. https://en.m.wikipedia.org/wiki/Botulism

Botulinum can't grow below pH 4.6, so to be safer, you could replace some of the water with vinegar, or pasteurize the garlic before adding it.
Post reply on HN