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Unfolding Nature Shop: Unfolding Nature: Being in the Implicate Order

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Viva La Picante: The Fresh-Made Q&A
    #25001806 -

I’ve always been a fan of the spicy stuff. Started out with some chili and Franks, never looked back. Recently I was regifted a very non-vegan “Pappy’s Moonshine Madness,” decent stuff if I must say. After a dry-spell this definitely rekindled my curiosity and on a whim I bought a 10-pack of scotch bonnets, never having eaten anything fresh aside from jalapenos. I always just used sauces. Tried one this morning and I thought it was delicious! Also learned quickly why you’re supposed to wash thoroughly and not touch your eyes.

At this point I’ve not a clue as to what to use these puppies for, so I got the bright idea to make my own sauce. I looked it up a bit and this is what I ended up doing:

-Med. saucepan w/ oil, heat and simmer a few minutes the (8-9)peppers, half a sweet onion, and about a tbsp of garlic puree
-Let cool & Process with 3/4c atualfo mangoes, <1/2c white vinegar, 1/2tsp cumin, 1/4tsp thyme, 2-3tbsp brown sugar, salt and pepper to taste, maybe 1-2tbsp molasses during processing, to thicken. (I’d probably just use less vinegar next time)
-Simmer 10-15 minutes, added maybe a tbsp or more of Pappys Moonshine Madness to balance out the sweetness.

I may be leaving something out but it turned out pretty good I think. Ended up with maybe 300-350ml of sauce. Had a religious experience with some chili earlier.


As for the Q&A portion - what kinds of chilis do you guys like to use and what kinds of flavours are they good for? I’ll order some reapers if I think the flavour sounds on point for what I like. Feel free to share recipes or critique my own, it’s my first shot after all.

I see there is a bit of a debate going over cooked and non-cooked sauces, what do you guys like to do?

How long is this sauce going to last? I’d be surprised if I didn’t eat it within a month but realistically how long should it last? Are there cheap, healthy ingredients in the way of preservation?


This thread can be for all things chili! Spice it up. Share thy sauce. One of my favourites is mixing sriracha and Frank’s stingin’ honey garlic. Good shit.

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Re: Viva La Picante: The Fresh-Made Q&A [Re: larry.fisherman]
    #25001842 -

I like habenero and chipotle  peppers. I made some suace with just vinegar, salt and peppers.

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Re: Viva La Picante: The Fresh-Made Q&A [Re: Crazy_Horse]
    #25002067 -

That would be good. The one recipe I used I found online and just did my own thing with it. I was thinking something simple like that next time with habaneros, I wouldn’t even know where to find chipotle peppers though. Not the best on flavour but they sometimes have the ghost chilis at the supermarket, or the little red thai ones which aren’t too bad.

Is it not kinda “vinegary” when you do it like that or no? I do like the idea of mostly using peppers ‘cause I know it’s just hotter from reading about good old sriracha. Maybe I could make a straight jalapeno base and basically just add in hotter ones as I go.

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Re: Viva La Picante: The Fresh-Made Q&A [Re: larry.fisherman]
    #25002192 -

That is how they make tabasco sauce. I guess it's a hot sauce not a picante sauce. Asante posted a thread in the culinary arts forum with a recipe. I hought dried ground peppers from a spice shop online. It was pretty good, but I usually just buy tabasco smoked chipotle sauce or sriracha,
https://www.shroomery.org/forums/showflat.php/Number/12661657

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Re: Viva La Picante: The Fresh-Made Q&A [Re: larry.fisherman]
    #25002395 -

I can't do spicy stuff, I love garlic though which isn't spicy but I just felt like sharing that.

Maybe I just haven't had spicy stuff prepared properly.


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Unfolding Nature Shop: Unfolding Nature: Being in the Implicate Order

Community > The Pub
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