El Fuego Viviente Chili Sauce • Hacker News Board

Re: El Fuego Viviente Chili Sauce

#11

Post by exabrial » Mon, Jul 16, 2018, 11:10 PM UTC

Need an open source for Cholula sauce :D I replaced my ketchup with that to reduce my calorie count, and save a few $

Re: El Fuego Viviente Chili Sauce

#12

Post by exabrial » Mon, Jul 16, 2018, 11:14 PM UTC

Also... With fermented sauces, once you store it, should/could you pasteurize it?

Re: El Fuego Viviente Chili Sauce

#13

Post by solarkraft » Mon, Jul 16, 2018, 11:16 PM UTC

tmporter wrote: post #4

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

Less to me, because the product is the source. Github here is the way for distribution. It is a fairly nice medium for markdown files and without ads, but dedicated recipe sites have recommendations, comments and sometimes ways to directly order the ingredients.

Re: El Fuego Viviente Chili Sauce

#14

Post by jofer » Mon, Jul 16, 2018, 11:20 PM UTC

jofer wrote: post #9

leroy_masochist wrote: post #5

Do you think you'd lose any flavor/goodness if you strained it prior to bottling? If you have made a strained or more finely blended version of this were there any key learnings?

A big part of this style of sauce is the chunkiness. We used to make tons of these types of sauces growing up, and some things changed the flavor more than others. Leaving it a bit chunky is best for this style (with carrots/etc), i.m.o. Straining it changes the flavor the most, in my experience. It filters out the pepper skins, seeds, carrot bits, etc which add a significant portion of the flavor. I find it more ast…

Hmm... And on a side note, I just realized that the rest of the world does not use the term "sport peppers" the way I do (the exception being a couple of regional brands). I never thought of them as the peppers on a Chicago style hot dog... Today I learned!

Re: El Fuego Viviente Chili Sauce

#15

Post by ASalazarMX » Mon, Jul 16, 2018, 11:22 PM UTC

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.

Re: El Fuego Viviente Chili Sauce

#16

Post by arzt » Mon, Jul 16, 2018, 11:22 PM UTC

Could you post this to gitlab so the corporatists don't close source it? :)

Re: El Fuego Viviente Chili Sauce

#17

Post by zmmille2 » Mon, Jul 16, 2018, 11:22 PM UTC

tmporter wrote: post #4

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

I agree. I especially like the idea of branching recipes, being able to find spicier, sweeter, etc. versions of the main branch.

Re: El Fuego Viviente Chili Sauce

#18

Post by sanlyx » Mon, Jul 16, 2018, 11:23 PM UTC

jbob2000 wrote: post #3

Why github? You couldn’t just use pastebin? It’s a recipe! How much collaboration are you expecting to happen? Are you expecting people to file issues about your chili sauce?

Wouldn't that be great? If you think about it, it's surprising how GitHub's potential as a platform has been solely used for code up until now, taking into account that pretty much anything that can be represented as text may benefit from its "social coding" features.

Re: El Fuego Viviente Chili Sauce

#19

Post by s73v3r_ » Mon, Jul 16, 2018, 11:33 PM UTC

exabrial wrote: post #12

Also... With fermented sauces, once you store it, should/could you pasteurize it?

You could, but there's really no need. The salt used in the brine brings the PH to a spot which is really inhospitable to bad bugs.

Re: El Fuego Viviente Chili Sauce

#20

Post by ebikelaw » Mon, Jul 16, 2018, 11:40 PM UTC

jbob2000 wrote: post #3

Why github? You couldn’t just use pastebin? It’s a recipe! How much collaboration are you expecting to happen? Are you expecting people to file issues about your chili sauce?

I don't know why this is flagged. I'm honestly interested. Why not a bunch of other things, like Dropbox Paper or Google Docs?