food
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The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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Have you considered making your own? I have a good recipe for a habenero sauce and its pretty easy to make a ton of it. Ingredients can be obtained for $10 or less to make like a gallon of it
Mind sharing? That sounds lit.
Heres the recipe:
3/4 cups white vinegar
1 cup water
8-10 habeneros
1 or 2 carrots
1 Mango (optional but great for sweet heat)
4-6 cloves of garlic
Half an onion
Pinches of salt for flavor
Honey or honey powder (optional for sweet version)
1 red bell pepper (optional for flavor and more mild spice)
Steps:
Boom! You've just made Jew's Bobcat Sauce.
Note that this recipe will yield ALOT of sauce. Probably around 40 ounces. Scale down as needed. Ratio of vinegar to water can go up to 1:1 for more tang but never do more vinegar than water.
Thanks, I appreciate it.
No prob!
god i can taste that mmm
I'd really like to see your recipe, too. I've made chili oil before, but it was basically all heat and not super flavorful.
Sure! Just posted it above
Came here to say this. The hottest and nicest tasting sauce is gonna be your own, and it's surprisingly cheap to make
Agreed! Once you know how to make hot sauce you can also learn how to make salsas too. Great stuff to bring to parties or communist revolutions.
Do you jar it? I usually make fresh stuff throughout the summer but in smaller portions so I eat it before it goes bad
I like to ferment mine, let nature do the preserving for me and add that really smooth lactic acid flavor/aroma
your image is removed on hexbear fyi
You can see external images if you load them on the home instance through clicking the rainbow star (fediverse) button under the post (at least on desktop).
That might be the tallest jar I've ever seen lol
How do you ferment it?
You make a 3-4% brine, cut up your ingredients, and dump everything into a big jar with some form of airlock to let excess CO2 escape. Let it sit somewhere cool and dark for a week or two, stir or shake it up a little now and then, and when it smells like the good kosher pickles from the grocery store it's ready to throw in the blender with any last-minute spices or whatever.
You can also blend everything up at the beginning but imo it's easier to deal with a brine than a mash.
The Serious Eats page on it is a massive infodump but the main things to know are the salt concentration and the anaerobic environment
No its good as soon as you make it. Its vinegar based so it lasts a while if you store it after. Ill post the recipe in another reply
Ah, that makes sense. I use very little vinegar, I'm not a huge fan of it. I like lime juice for my acid
Edit: I'm talking about salsa though. I don't know why I thought I was making hot sauce lol
Lacto fermenting habaneros is a direct route to flavor town.