I had a handful of fresh peppers that were going to go bad, and someone here suggested blending them up and adding them to another hot sauce to jazz it up a bit. Well, I picked up a bottle of Melinda’s original green label habanero sauce, and found it lacking, so I figured it’d be the perfect base for this experiment.
I blended up 4 habaneros, 5 scorpions, and 6 cloves of garlic in a bit too much vinegar (whoops), and after adding a bit of salt and a pinch of ground flaxseed for thickening, it turned out perfect in flavour and consistency, but was way too hot to use as-is. I mixed it with basically the whole bottle of Melinda’s and it mellowed it out to the point where it’s enjoyable.
Highly recommended if you need to use up some peppers and don’t have a dehydrator!
by DeliciousPumpkinPie
6 Comments
Well done!
Thanks for this.
I’m new to the hobby and it’s nice to be reminded I can take mine and use another hot sauce as a base
Double and Triple Blends have been used for Whiskies for a long time. I don’t see why a double blend hot sauce wouldn’t work.
Too hot to use as is?
I just made my first batch of all homemade and 75% homegrown hot sauce. I grew the tomatoes, (three types) scotch bonnets and cayennes and garlic. The only thing I didn’t grow was the onion. It’s the most delicious thing I’ve ever tasted. Good on you for trying it out yourself.
Next time, consider making hot sauce/puree ice cubes. After frozen, vacuum seal the cubes unless you plan on using them in a timely manner.