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Motherfucker.
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Discussion Starter · #1 ·


Made from scotch bonnet and cayenne chillis. Also threw a bit of mango and papaya, black pepper, ginger, and salt into the mix.

Tangy with a nice amount of tongue-tingle. :yesway:
 
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Slow Money
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mango and papaya go unreasonably well in hotsauce :lol:, good call
 

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Motherfucker.
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Discussion Starter · #8 ·
Yup, it's quite thick, but not too thick :). Was aiming for more of a condiment style sauce than for a cooking sauce, although my girlfriend tells me her mom was using the jalapeño sauce I made as a marinade and a cooking sauce and that was of a similar consistency. :lol:
 

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Bro of Bros, Bro.
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That sounds very good!

I'm not a fan of hot sauces being cut with loads of vinegar. I like a really hot pepper cut with a fruit, or even carrots work pretty well.

Sounds like a good recipe, and I like the color and consistency.
 

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Motherfucker.
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Discussion Starter · #11 ·

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Premium Member
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That looks awesome, man. Did you add anything as a preservative, and if not how long does it keep?

I really need to try this.
 

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Motherfucker.
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Discussion Starter · #13 ·
That looks awesome, man. Did you add anything as a preservative, and if not how long does it keep?

I really need to try this.
Nah no preservative. I will be adding some though when I go into production and start taking orders. It keeps for around 3 weeks when refrigerated.
 
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