stanley Report post Posted Friday at 12:22 AM 12 minutes ago, firstcoueswas80 said: You guys are a lot tougher than I am. Anything more than a mild jalapeno since this white boy into a panic. I love raising jalapenos but they're too dang hot for me. Born and raised in Kearny. I didn't even know I was white until I moved to Salt Lake City for school and saw all the white people walking around! Share this post Link to post Share on other sites
stanley Report post Posted Friday at 12:28 AM 21 minutes ago, trphyhntr said: Not enough details of what’s going on Mine is a pretty simple Tabasco copy. Just three ingredients: peppers, salt, vinegar. Ferment the peppers, then grind, cook/simmer, strain and test pH carefully for shelf life. I am VERY interested in what Hector has going on with the smoked habanero sauce/salsa!! I want that!!! 1 Share this post Link to post Share on other sites
Chef Report post Posted Friday at 12:58 AM As you can see, I had a ton of ripe habaneros to work with. I destemmed the peppers but kept the seeds. I wanted to try something different and decided to char the peppers, onion, two Roma tomatoes, and a couple of garlic cloves on the grill over pecan wood. Once everything had a little char (except the garlic, don't burn that or it gets bitter), I transferred it to a blender to liquify. I added: Fresh lime juice and white balsamic vinegar for acidity Tamari for umami and as a salt replacement A touch of extra virgin olive oil to attain an emulsion Cold water to achieve the viscosity I wanted It's amazing how much sweetness the habanero brought through. Don't get me wrong, since the seeds were still in this, it was fiercely spicy. When I make my next batch, I'll deseed the peppers for sure. 4 Share this post Link to post Share on other sites
Big or Bust Report post Posted Friday at 03:51 AM Great job salsa boys.... I'd be shitting for a week but I'd eat the piss outta it.... 2 Share this post Link to post Share on other sites
trphyhntr Report post Posted Friday at 04:05 AM 14 minutes ago, Big or Bust said: Great job salsa boys.... I'd be shitting for a week but I'd eat the piss outta it.... I am that’s the best part Share this post Link to post Share on other sites
firstcoueswas80 Report post Posted Friday at 02:00 PM 9 hours ago, trphyhntr said: I am that’s the best part Burns twice. I hate the second time. Share this post Link to post Share on other sites
n2horns Report post Posted Saturday at 03:40 PM On 5/21/2026 at 5:58 PM, Chef said: Tamari for umami and as a salt replacement Ah Chef - you just let out the super secret sauce about Tamari, you even linked it, now it will be out of stock!!!!!!!!!!!!!!! Share this post Link to post Share on other sites
muledeerarea33? Report post Posted 5 hours ago Bourbon marinated chicken from my grandpa's recipe years ago. bourbon, orange juice, soy sauce, brown sugar, molasses, chopped garlic, onion, salt and pepper….kicked up a notch….. with ginger, hoisin, and sesame oil. Served over a Jasmin rice with grilled broccoli and cheese. Share this post Link to post Share on other sites
