DC Mumbo Sauce

T.G · 08-31-2013, 05:04 PM

Sounds like a great recipe. I've winged together something similar before, never really bothered to write down the formula though. One major difference, rather than powdered ginger, I would shove a few fingers of fresh ginger through my juicer. Also done it with equal parts tomato paste and sriracha sauce.

Quote:

Originally Posted by pnoon

Next batch will have considerably more hot sauce and/or cayenne.
This recipe is good and sweet but no heat.

I can mail you a dime bag of dried ground ghost peppers if you want.

pnoon · 08-31-2013, 05:18 PM

Quote:

Originally Posted by T.G

Sounds like a great recipe. I've winged together something similar before, never really bothered to write down the formula though. One major difference, rather than powdered ginger, I would shove a few fingers of fresh ginger through my juicer. Also done it with equal parts tomato paste and sriracha sauce.

I can mail you a dime bag of dried ground ghost peppers if you want.

I'll skip the ghost peppers thanks.

T.G · 08-31-2013, 05:22 PM

Quote:

Originally Posted by pnoon

I'll skip the ghost peppers thanks.

pnoon · 08-31-2013, 05:34 PM

Quote:

Originally Posted by T.G

Too hot for my tastes.

I'll use Franks, tobacco, cayenne, or any number of chili powders.

T.G · 08-31-2013, 06:12 PM

Quote:

Originally Posted by pnoon

Too hot for my tastes.

Sure, straight up it's stupid hot. But diluted down and used sparingly, it's a unique pepper flavor that you can't get from anything else, and you can manage the heat more easily.

You've got about a quart of sauce there, a 1/16 to an 1/8 teaspoon would probably turn it up about where you want it and leave a distinctively unique flavor.

Quote:

Originally Posted by pnoon

I'll use Franks, tobacco, cayenne, or any number of chili powders.

That's hardcore. CC or NC? I hear Nicaraguan is hotter.

pnoon · 08-31-2013, 06:26 PM

Quote:

Originally Posted by T.G

Sure, straight up it's stupid hot. But diluted down and used sparingly, it's a unique pepper flavor that you can't get from anything else, and you can manage the heat more easily.

You've got about a quart of sauce there, a 1/16 to an 1/8 teaspoon would probably turn it up about where you want it and leave a distinctively unique flavor.

That's hardcore. CC or NC? I hear Nicaraguan is hotter.

OK. You can send me some.

Damn auto-correct. I meant tabasco.