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/ck/ - Food & Cooking

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9704364 No.9704364 [Reply] [Original]

I made hot sauce.

4 jalapeños
1 tomato
Half a white onion
4 cloves of garlic
Some chopped cilantro
Chili powder
Cumin
Salt
Vinegar
Blend that shit into a paste and cook the water out of it. Then add a cup of vinegar and cook it down again

Tastes like touchdowns, /ck/.

>> No.9704408

>>9704364

>jalapeños

I hate to start the thread with capsaicin tolerance wankery, but come on now...

>> No.9704422
File: 3.17 MB, 4032x3024, 20161218_143114.jpg [View same] [iqdb] [saucenao] [google]
9704422

>> No.9704424

>>9704408
Hot sauce is meant to taste good.

Heat is just heat. Doesn't taste like shit.

>> No.9704431

>>9704424

So wrong.

>> No.9704444

>>9704424
>Hot sauce is meant to taste good.
>>9704431
So wrong.

Southern US "Cuisine" in a nutshell.

>> No.9704458

>>9704422
Pickling shit is redpilled.

>> No.9704467

>>9704422
why do your canning lids have boners?

>> No.9704469
File: 148 KB, 222x293, jeez_bubs.png [View same] [iqdb] [saucenao] [google]
9704469

>>9704444
>food isn't meant to taste good.

>> No.9704473
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9704473

>>9704467

because it's hot

>> No.9704477

>>9704469
I think you missed the joke.

>> No.9704486
File: 41 KB, 600x656, you_shall_ride_eternal.jpg [View same] [iqdb] [saucenao] [google]
9704486

>>9704431
>>9704408
Go take a swig of Blair's and get back to us on the brilliant flavor.

>> No.9704508

>>9704424
But different peppers have different flavours. You missed out on the smokiness of chipotles or the fruitiness of habaneros. I think your technique and the other ingredients are good, but using chili powder and using only one type of (rather mild) pepper is the main drawback of the sauce.

>> No.9704515

What you made isn't really "hot sauce", it's a hot "sauce" for general use. Could work well as a marinade perhaps. AFAIK "hot sauces" tend to have fewer ingredients and focus more on the chili aspect.

>> No.9704525
File: 21 KB, 450x450, 8550a84a-80ea-4753-a3a4-67b5245fddcf_1.389ad8b2d298df5dd0b82010b3653323.jpg [View same] [iqdb] [saucenao] [google]
9704525

>>9704486
I'd drink pic-related with a straw if I could.

>> No.9704532

>>9704408
this.

>>9704424
>More heat makes it taste bad
u dumb

>> No.9704651

>>9704473
Where do you buy lids like that? What are they called? I assume they have a hole to let air escape?

>> No.9704688

If i saw this thread on any other board I would assume it was a little bottle of diarrhea

great website we got here

>> No.9704692

>>9704651
https://www.amazon.com/Masontops-Pebbles-Pipes-Mason-Fermentation/dp/B01N5EP6MA/ref=pd_lpo_vtph_79_tr_t_2?_encoding=UTF8&psc=1&refRID=R053W0RFHP9P7EB9RQRW

>> No.9704704

>>9704364
I know I'm gonna get shamed for asking this but if I hate the taste of cilantro what's the best green to add instead? Italian parsley? They sell papalo at the market in spring and early summer I think. Would that work? I've never tried it.Any suggestions?

>> No.9704741

>>9704692
Thanks! So is this mostly for stuff like pickling cabbage?

>> No.9704758

>>9704741

It's for pickling anything. Just choose whatever you want to pickle, select the right brine concentration, and go to town.

>> No.9705397

>>9704704
I also have that weird thing where cilantro tastes like soap to me. I don't bother substituting it tho, I just leave it out. Salsas turn out fine without it if the rest of your shit is on point.

>> No.9705410
File: 102 KB, 1200x900, watercress.jpg [View same] [iqdb] [saucenao] [google]
9705410

>>9704704

I'm going to blow your mind, but watercress and lemon grass.

This would give your hot sauce an additional peppery brightness.