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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 03-30-2013, 09:50 PM   #1
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Making Your Own Hot Sauce?

I'm wondering if anyone has made their own hot sauce before? I just happened to pickup some Trinidad Moruga Scorpion and Ghost Pepper seeds and was thinking about making my own hot sauce with them since I have a number of buddies that can have "anything" hot. Just wondering if anyone has any tips I can use?
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Old 03-31-2013, 12:25 AM   #2
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My buddy's dad makes a KILLER Malaysian/Cambodian/Laotian(?) hot sauce. I would buy it off him if I could.

I asked him for the recipe, and he said its simply chopped peppers, chopped garlic, and pan fry it in cooking oil (or chilli oil, if you have that).

The magic is all in the amount of each ingredient, so I guess it's up to your own experimenting.

The stuff he makes ends up looking similar to this chilli oil stuff you see at pho restaurants, but tastes exponentially better.
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Old 03-31-2013, 12:40 AM   #3
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My mom makes that sauce.

It is dangerous. I told her not to make it anymore. Seeing that picture made my mouth water in pain.
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Old 03-31-2013, 12:45 AM   #4
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My buddy's dad makes a KILLER Malaysian/Cambodian/Laotian(?) hot sauce. I would buy it off him if I could.

I asked him for the recipe, and he said its simply chopped peppers, chopped garlic, and pan fry it in cooking oil (or chilli oil, if you have that).

The magic is all in the amount of each ingredient, so I guess it's up to your own experimenting.

The stuff he makes ends up looking similar to this chilli oil stuff you see at pho restaurants, but tastes exponentially better.
My uncle makes that stuff too - we got him to make like 10 or 20 jars for us when he visited. I don't use the sauce but he adds scallops in there and it apparently makes it taste much better.
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Old 03-31-2013, 08:29 AM   #5
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^
My mom makes that sauce.

It is dangerous. I told her not to make it anymore. Seeing that picture made my mouth water in pain.
Yeah, when I tried my friend's dad's stuff for the first time, he told me its extra spicy because it's homemade. Ignoring him, I went ahead and added my usual amount, and boy, was that a mistake. I love spicy foods, so it was still damn delicious.

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My uncle makes that stuff too - we got him to make like 10 or 20 jars for us when he visited. I don't use the sauce but he adds scallops in there and it apparently makes it taste much better.
Sounds interesting. I would imagine it has a bit of a fishy taste to it.
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Old 03-31-2013, 08:53 AM   #6
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i make my own XO sauce for the past 10 years. i'll post up pictures. I shipped them to my friends also across the country.
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Old 04-03-2013, 05:34 AM   #7
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I fucken love hot sauces Murdoc hook some sauce and peppers up when your done

Was thinking of ordering some of those scorpion dried peppers and seeds myself
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Old 04-03-2013, 07:40 AM   #8
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Should of let me know, I would of picked some up for you. Found a company thats based in Oregon and had 6 of each of the seeds shipped to me for $28
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Old 04-03-2013, 09:03 PM   #9
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where did you buy from?

thought I saw a better deal on amazon
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Old 04-03-2013, 09:58 PM   #10
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Hi guys,, try Indonesian home made hot hot hoter sauce then any sauce you ever try, i make it with my own recipe:
- garlic 5 cloves
- shallot 10 pcs
- roma tomatoes 3 pcs
- 25 thai chili
- 2 tps salt
- 2 tps black paper
- 2 tbs brown sugar
- 1 cup canola oil

Saute them all together with low hit for 30 minutes untill soft,,
Put them in the blender then add 2 tbs lemon juice.

Then you have hot indonesian sauce, that we call it Sambal. This is only 1 of other type hot sauce in indonesia. You can get all the ingredien at any asian store or TNT market.
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Old 08-07-2015, 08:19 AM   #11
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I thought I would give this a bump since this year I'm finally able to grow a decent amount of ghost peppers. That being said I have this one bush in the picture and two smaller ones so with the peppers being so hot I don't have a clue what to do with so many.

Does anyone have any ideas on how to make a great hot sauce for wings? I've never done this before so I'm not really sure how to proceed.


This plant straight up scares me, it looks mean!!
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Old 08-07-2015, 09:39 AM   #12
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That being said I have this one bush in the picture and two smaller ones so with the peppers being so hot I don't have a clue what to do with so many.
Use them as a contest at the upcoming summer Revscene meet.
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Old 08-07-2015, 09:59 AM   #13
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Now that would be funny
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Old 08-07-2015, 01:24 PM   #14
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mm.. i love those peppers... i put ghost pepper in my chimichurri sauce. i also make my own asian hot sauce with tons of stuff, garlic, shallots, onions, black bean.

One other tip is saute everything without the black beans. Mash the soaked black beans up the mix it with the chilled mixture then press into a bottle cap lined with plastic wrap and now you have awesome chilli pucks that you can just throw into whatever you are cooking.. good for making sauces or stews.
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Old 08-08-2015, 10:45 AM   #15
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Anyone got recipes for chili oil's?

Particularly ones with garlic and shallots
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Old 08-10-2015, 09:48 AM   #16
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Vancouver man grows world?s hottest pepper

Vancouver man grows world’s hottest pepper

The Carolina Reaper is 400 times hotter than a jalapeņo and has been known to make people vomit.

It looks harmless, even cheerful, with its shiny red skin and soft green leaves.

But make no mistake, the Carolina Reaper is a weapons-grade pepper, the hottest in the world, and Marpole resident Brad Dodds has them growing in his backyard.

Dodds ordered the seeds “on a lark” from the Reaper’s inventor, the PuckerButt Pepper Company in South Carolina, and has been trying for two years to grow them. The first crop flowered, but didn’t fruit. But this year’s unusually warm spring and hot summer has Dodds’s four plants sporting dozens of little Reapers.

On a recent afternoon, Dodds let The Sun tag along as he and three friends sampled one for the first time.

It was a moment Dodds said he was both looking forward to and dreading, as the Reaper has a fearsome reputation. It is about 300 times hotter than a habanero and 400 times hotter than the average jalapeņo. The Internet is full of videos of people vomiting after ingesting the smallest of pieces.

Ed Currie, the South Carolina breeder who created the Reaper, said in a phone interview he will never forget the first time he ate one.

“I actually hallucinated ... It gives you an endorphin release kind of along the lines of getting high,” he said. “I got two of my friends to come over that evening for dinner with their wives and they took a bite and they both threw up.”

The people who handle the peppers to harvest seeds and make sauces typically wear two pairs of surgical gloves because the oil from the peppers will eat through a single one in about 10 minutes, Currie said.

So it was gingerly that Dodds picked the smoothest, reddest pepper he could find — about the size of a walnut — and cut it up carefully on a plate. Oil oozed slowly out of it.

He cut pieces roughly the size of quarters, but cut them in half after friends objected that they were too big.

“Holy shit,” he said after putting the first piece in his mouth. “I can’t feel the end of my tongue.”

But while there were a couple of coughs and a few tears, especially a few minutes in when the heat really started to build, the famed Carolina Reaper was no match for the four steel-mouthed men gathered in Marpole that afternoon.

“Not as hot as I was expecting. Way more flavourful,” Dodds said.

“Tastes like a smoked orange ... (but) way hotter,” said friend Vaughn Pease.

There may even be a silver lining in the Reaper’s aftermath. A study published in the British Medical Journal last month found consumption of spicy foods corresponded with lower mortality levels, independent of other risk factors.

This is part of the reason Currie, a former banker, started breeding the peppers.

“I found out when I was young I was going to die of cancer or heart disease,” he said, explaining there is a history of both in his family and the men, in particular, tended to die in their early 60s. “I didn’t want to die because I wanted to keep on partying.”

Currie gives some of his peppers to medical researchers looking into the health effects of capsaicin, which is what gives peppers their bite.

“I believe that capsaicin holds the key to killing cancer.”
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Old 09-09-2015, 12:18 PM   #17
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I finally ended up making my own hot sauce last weekend and damn its spicy



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Old 09-09-2015, 04:47 PM   #18
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What did you end up using in it? I'm a big fan of just peppers, salt, vinegar, onion, sugar, garlic.
Maybe some mango in there if you feel like getting a little sassy.
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Old 09-09-2015, 04:55 PM   #19
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Can of tomato's, garlic, onion, sugar and cider vinegar and the peppers of course with the seeds in. I'm really surprised how easy it was to make.
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Old 09-09-2015, 05:01 PM   #20
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The most delicious food is usually the most simple. Just gotta do it right.
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Old 09-09-2015, 06:20 PM   #21
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you used that whole bush?...looks fucking tasty with Chicken Wings.
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Old 09-09-2015, 06:25 PM   #22
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The most delicious food is usually the most simple. Just gotta do it right.
I agree, simple is better sometimes

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you used that whole bush?...looks fucking tasty with Chicken Wings.
not a chance, I used 6 big peppers and 4 smaller ones. I still have so many left I don't know what to do with them
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Old 09-09-2015, 06:31 PM   #23
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I wish you were closer to me. I'd come pick some up.
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Old 09-09-2015, 06:50 PM   #24
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okay, last time I was in Trinidad, my aunt and uncle made some pepper sauce out of the scorpion ... HOLY FUCK I WANTED TO KILL MYSELF. my mom, being the mom that she is, was like 'you can handle it' and proceded to put like 10 drops all over my plate of food. I've never had anything so hot in my life.

I bought a bottle of Carolina reaper hot sauce, but it's shitty -- commercial products aren't hot in the slightest compared to fresh homemade stuff.

I can just imagine how hot your stuff will be murdoc!

And yes, it was made simple only using like 3 ingredients -- the way a pepper like that should be!
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Old 09-09-2015, 07:09 PM   #25
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I agree, simple is better sometimes



not a chance, I used 6 big peppers and 4 smaller ones. I still have so many left I don't know what to do with them
eat em whole
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