Wayne Potgieter Posted January 9, 2020 Share One of my culinary passions is trying out different hot sauces. Here are some of the latest sauces. Eddy Gordo, Long Wheel Base, Gen and 1 other 4 Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted January 9, 2020 Share Saag, Eddy Gordo, gemmerbal and 1 other 4 Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted January 9, 2020 Share Long Wheel Base, Saag, gemmerbal and 1 other 4 Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted January 9, 2020 Share Saag, gemmerbal and Long Wheel Base 3 Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted January 9, 2020 Share And one of the hottest I have had. gemmerbal, Saag and Long Wheel Base 3 Link to comment Share on other sites More sharing options...
Long Wheel Base Posted January 9, 2020 Share Do you keep your toilet paper in the freezer? Wayne Potgieter 1 Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted January 9, 2020 Share Do you keep your toilet paper in the freezer?nope. You develop a tolerance for the heat over time and really can pick up quite a lot of flavours. I am not a fan of burning sauces that just burn you for the sake of burning. They have to have serious flavour behind them. This is without a doubt one of the worst I have eaten. It’s just savage and has no flavour at all. https://hotsaucedepot.com/da-bomb-beyond-insanity-4.html Long Wheel Base, gemmerbal, Eddy Gordo and 1 other 4 Link to comment Share on other sites More sharing options...
Pieter1 Posted January 9, 2020 Share Oh yes!! I love the stuff but I’ve started fermenting my own hot sauces. My favorite ferment atm is:800g fresh peppers (I use red/green Thai with 2-3 reapers mixed in for good measure)60-65g salt (I go halvesies with sea salt and Himalayan) 3 tbsp Chinese white spirit (You can use white rum but I don’t have any of the two so I leave it out)Garlic to tasteSichuan peppercorn to taste. Ferment in a warm spot for 3 days and then leave in the fridge. Mine is almost 4 months old and just keeps on getting better. I found most commercial super hot sauces have a chemical aftertaste. If you add some paprika powder to the sauce it takes it away. Wayne Potgieter, the nerd, Eddy Gordo and 2 others 5 Link to comment Share on other sites More sharing options...
mon-goose Posted January 9, 2020 Share think I've actually tried Da Bomb... it is hot Wayne Potgieter 1 Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted January 9, 2020 Share Oh yes!! I love the stuff but I’ve started fermenting my own hot sauces. My favorite ferment atm is:800g fresh peppers (I use red/green Thai with 2-3 reapers mixed in for good measure)60-65g salt (I go halvesies with sea salt and Himalayan) 3 tbsp Chinese white spirit (You can use white rum but I don’t have any of the two so I leave it out)Garlic to tasteSichuan peppercorn to taste. Ferment in a warm spot for 3 days and then leave in the fridge. Mine is almost 4 months old and just keeps on getting better. I found most commercial super hot sauces have a chemical aftertaste. If you add some paprika powder to the sauce it takes it away.i haven’t started with fermenting yet, but I do love making roasted fruit based sauces. I particularly like pineapple and habanero with a little reaper mixed in. Gave some to my Indian neighbour and he told me that white people are crazy. [emoji23] Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted January 9, 2020 Share I quite enjoy watching Hot Ones on YouTube as well. the nerd, bertusras and Readsalot 3 Link to comment Share on other sites More sharing options...
Flippa Posted January 9, 2020 Share Pick me, pick me! I try not to buy sauce because I'm invariably disappointed, but I have around 40 chili plants at home of different varietals that end up in my sauce jar from time to time. I use a very basic Portuguese chili recipe that I copied out of a recipe book a long time ago that works quite well and give lots of variation depending on the types of chili I throw in, as well as the vinegars and oils that I use. I have four varietals that are fruiting for the first time now, so I am unreasonably excited to make some sauce. Wayne Potgieter and gemmerbal 2 Link to comment Share on other sites More sharing options...
Pieter1 Posted January 9, 2020 Share i haven’t started with fermenting yet, but I do love making roasted fruit based sauces. I particularly like pineapple and habanero with a little reaper mixed in. Gave some to my Indian neighbour and he told me that white people are crazy. [emoji23] Hahaha! I once took a reaper with to our favorite Indian restaurant. The chef tasted it and also said we are crazy. But like you say you build up a tolerance and then chase the dragon. Orange Habs go well with tropical fruit. I used papaya, mango and pineapple for a hab sauce. Was damn good. How is that Secret Aardvark sauce. I see it popping up on a lot of hot sauce pages. Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted January 9, 2020 Share Hahaha! I once took a reaper with to our favorite Indian restaurant. The chef tasted it and also said we are crazy. But like you say you build up a tolerance and then chase the dragon. Orange Habs go well with tropical fruit. I used papaya, mango and pineapple for a hab sauce. Was damn good. How is that Secret Aardvark sauce. I see it popping up on a lot of hot sauce pages.its pretty good. It’s base is fire roasted tomatoes and habanero. So it’s quite complex. Can you get it in RSA? If not, I can get a bottle to you when someone heads back! Just pm me an address. My treat! Link to comment Share on other sites More sharing options...
Wayne Potgieter Posted January 9, 2020 Share Pick me, pick me! I try not to buy sauce because I'm invariably disappointed, but I have around 40 chili plants at home of different varietals that end up in my sauce jar from time to time. I use a very basic Portuguese chili recipe that I copied out of a recipe book a long time ago that works quite well and give lots of variation depending on the types of chili I throw in, as well as the vinegars and oils that I use. I have four varietals that are fruiting for the first time now, so I am unreasonably excited to make some sauce.which ones are fruiting? I tried to grow here but the climate is a little too cool. Link to comment Share on other sites More sharing options...
Pieter1 Posted January 9, 2020 Share its pretty good. It’s base is fire roasted tomatoes and habanero. So it’s quite complex. Can you get it in RSA? If not, I can get a bottle to you when someone heads back! Just pm me an address. My treat! Thanks Wayne. I’m not sure if you get it in SA. I have not seen it there. Sounds good! Link to comment Share on other sites More sharing options...
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