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Home made hot sauce

Went ahead and made a test run of hot sauce. Smoked/roasted an onion and some jalepenos at 300 for about 30 min. Threw in a few chuncks of burning barrel for smoke. Sweetest them in a bowl and then pulled the skin on most and deseeded. Mixed with water garlic lemon juice pickle juice and red wine vinegar. Haven't tried it yet, but it smells like a butthole burner. 


Large and Small BGE
Central, IL

Comments

  • saluki2007
    saluki2007 Posts: 6,354
    Its got some kick, but the heat is gone quick. Will be good to add to salsa or chili. 
    Large and Small BGE
    Central, IL

  • nolaegghead
    nolaegghead Posts: 42,102
    It's interesting how things like the terrior can favor the initial heat vs the latent, and vice versa.  That's my new favorite word so I can snoot-a-ly assign a term to what we all know, innately. 

    Seriously (somewhat fermented here), looks really good.  Try the lacto-fermentation some time.  You don't lose heat vs cooking, and a nice acidity that you'll recognize.
    ______________________________________________
    I love lamp..
  • saluki2007
    saluki2007 Posts: 6,354
    I will try that next time nola. I need to do something with peppers before they went bad and I dont have any kind of fermentation device. 
    Large and Small BGE
    Central, IL

  • lousubcap
    lousubcap Posts: 32,174
    For the next go-round; you can smoke them down (play with your BGE at sub-200*F) until dry, then fine chop them into a chipotle power.  Use to enhance the flavor of many a rub/sauce.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • Gulfcoastguy
    Gulfcoastguy Posts: 6,286
    Well I started fermenting some crema to use in a queso dip last night. It will only have 1 chipotle per cup of cream though. The recipe is on food network.com and is the one by Alton Brown.