That's an excellent idea! Actually, in my next couple of videos I'm experimenting with using jerk style flavour combinations on foods from other parts of the world. Should be interesting to see the results. 😁
@@AdventuresInSnacking Try this 12 fresh scotch bonnet or habanero chiles -- minced 1 ripe mango -- peel, pit, mash (or substitute papaya) 1 cup cheap yellow prepared mustard 1/4 cup brown sugar -- packed 1/4 cup white vinegar 1 tablespoon curry powder 1 tablespoon ground cumin 1 tablespoon chili powder salt and freshly cracked black pepper -- to taste Done.
I made it using a slightly different technique. With Habaneros, Serranos, and Thai Peppers, but I ran them through a food processor first and fermented with just salt, no water ala the original Tabasco method. Then after adding the sugar and vinegar I sieved it. No cooking. Came out awesome.
Sounds good. I've used this method before too (but with different peppers). It makes a great sauce. I like to ferment in a brine as I find it easier to keep oxygen away from the peppers so they ferment cleanly. Occasionally, I have had a pepper mask go mouldy before it fermented. That shouldn't generally be an issue though, if the salt content is right.
Fermenting mash from the hottest peppers with brine only ( no vinegar) makes an intense but tolerable sauce, used sparingly . Good flavor from scorpion and chocolate bhutlah
Sounds delish! I love scorpion peppers. My scorpion plant hasn't produced many peppers this year though. I think I'll move it to a sunnier spot next year.
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Looking for another spicy recipe? Check out my flamin' hot Chicken sandwich: ruclips.net/video/CgY-OGoYE6U/видео.html
Would also recommend exploring hot sauce recipes - Caribbean style!
That's an excellent idea! Actually, in my next couple of videos I'm experimenting with using jerk style flavour combinations on foods from other parts of the world. Should be interesting to see the results. 😁
@@AdventuresInSnacking Try this
12 fresh scotch bonnet or habanero chiles -- minced
1 ripe mango -- peel, pit, mash (or substitute papaya)
1 cup cheap yellow prepared mustard
1/4 cup brown sugar -- packed
1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
salt and freshly cracked black pepper -- to taste
Done.
Nice one. I love some mango in a hot sauce 😊👍
1:44 thanks
You're very welcome! 😊👍
I made this a few years ago with scotch bonnets, fermented for 2 weeks and it was pretty great!
Great! I love sotch bonnets. Sweet fruity and nice and hot 🔥
What i do as an extra step is to pass it through a fine mesh strainer before bottling and I dry out the pulp for fermented paprika powder.
Good call. 👍 I do this with some of my sauces, too! 😊.
I made it using a slightly different technique. With Habaneros, Serranos, and Thai Peppers, but I ran them through a food processor first and fermented with just salt, no water ala the original Tabasco method. Then after adding the sugar and vinegar I sieved it. No cooking. Came out awesome.
Sounds good. I've used this method before too (but with different peppers). It makes a great sauce. I like to ferment in a brine as I find it easier to keep oxygen away from the peppers so they ferment cleanly. Occasionally, I have had a pepper mask go mouldy before it fermented. That shouldn't generally be an issue though, if the salt content is right.
Nice NOFX shirt!
Cheers! I've been a fan for many years. I'll miss seeing them live 😢
Fermenting mash from the hottest peppers with brine only ( no vinegar)
makes an intense but tolerable sauce, used sparingly . Good flavor from scorpion and chocolate bhutlah
&scotch bonnet
Sounds delish! I love scorpion peppers. My scorpion plant hasn't produced many peppers this year though. I think I'll move it to a sunnier spot next year.