food
Welcome to c/food!
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.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
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
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.
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:
- Roast the veggies in a cast iron pan in the oven or on the grill
- Put roasted veggies in pot with vinegar and water, boil for 20-30 min (warning: boiling vinegar will cause some fumes so beware when opening lid of pot)
- Let boil cool a few minutes then blend.
- Add salt or more garlic for flavor if needed
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
Do you jar it? I usually make fresh stuff throughout the summer but in smaller portions so I eat it before it goes bad
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
I like to ferment mine, let nature do the preserving for me and add that really smooth lactic acid flavor/aroma
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
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
Lacto fermenting habaneros is a direct route to flavor town.
MAMA LIZ'S
CHILI OILLLLLLL
I used to like Elijahs Xtreme, haven't bought it in a while. Not sure if it's quite up to your standards but I really liked the taste and it was pretty damn spicy https://elijahsxtreme.com/products/ghost-pepper-sauce
Edit: it might be up your alley tbh, the random site I just pulled up put it at the same spice level as that danny cash you mentioned
LaoGanMa!
Not really ultrahot, but definitely ultra delicious.
A couple of drops of Dave's Insanity Sauce with salsa is always my go-to.
Edit: Not sure if there are extracts in there.
I like that thai sambal stuff. It's about half oil, half chili paste. It somehow remains savory despite causing me instant sweats and ruining a few hours of my following morning.
Matouk's Trinidad Scorpion Pepper Sauce.
Monoloco has a very hot sauce that's made without extract. It's only peppers, lemon, and garlic, so it adds not much else in terms of flavor. Otherwise theres YellowBird, which is very tasty and widely avaliable. Also check out https://heatonist.com/, they have a huge variety.
https://www.2angrycats.com/products/hero-sauce 2 angry cats Hero Sauce a really tasty, really hot sauce. has a rich, dark, almost smoky heat, but not smoky like charcoal. just great heat from red peppers. I add it to soups, tacos, eggs, etc
The Hot Ones last dab is mustardy and really good imo
Torchbearer garlic reaper is fantastic, the garlic flavor is really strong but you know exactly how that's gonna affect the dish so it's easy to use
I can also recommend just buying a bunch of habaneros/bonnets/reapers, throwing them in a blender with a little salt, and letting it sit on a shelf for a week until it smells like good pickles
I really like La Anita habanero extra hot
I like Melinda's naga jolokia sauce. It's pretty cheap with a slow burn.
I'm a big fan of bravado hot sauces.
I think their spiciest flavors are the Aka Miso Ghost Pepper, the Black Garlic Carolina Reaper, the Garlic & Arbol Moruga Scorpion, and the Ancho Masala Scorpion Reaper.
For something a step down I like their Ghost pepper & Blueberry as well as their Serrano & Basil.
Their bottles are about $12-$13 for 5oz. I wouldn't pay more than that tbh.
Melinda's
I really really like Secret Aardvark but that's only like 5/10 hot