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Old 12-14-2008, 07:15 AM   #11
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A simple way to tone the heat down is to add sour cream, depending on how you're going to use it. If you're going to use it as a topper, put a dollop of sour cream on top or beside the sauce.

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Old 12-14-2008, 07:26 AM   #12
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Since you're in Costa Rica, I assume that the pepper you used is the locally available panamanian pepper, or aji chombo. It is an extremely hot variety of scotch bonnet pepper which is grown in Costa Rica and Panama solely for making hot sauces. It's too hot to eat or cook with.

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Old 12-14-2008, 10:33 PM   #13
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Originally Posted by FincaPerlitas View Post
It's too hot to eat or cook with.
lol, but perfect for a sauce. or an anti-mugging spray.

reminds me of the old: new shimmer is a floor wax.
no, new shimmer is a dessert topping.
it's a floor wax, i'm telling you!
it's a dessert topping!

it's both!

The next time someone asks what you did this past weekend, squint really hard and say, "Why, what did you hear?"
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Old 12-15-2008, 11:08 AM   #14
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Originally Posted by gadzooks View Post
By "bonnets" I am guessing you mean "Scottish Bonnets," like habaneros. Anything using plural habs is going to be too hot. I know...I use them frequently. A mixture of habs and serranos should bring a strong man to his knees. Make another batch with no peppers, and mix the two. Good luck.

Technically they are Scotch Bonnets.

I would not add any dairy product to a sauce you aren't using right away. Ie, not for shelf/refrigerator storage.

It's easy enough just to make another half batch of the sauce without any peppers and combine them.
Less is not more. More is more and more is fabulous.
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Old 12-16-2008, 12:09 AM   #15
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Send it to me and start over!!
Mess with me and you mess with the whole trailer park!!!
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Old 12-16-2008, 12:25 AM   #16
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Isn't Hot Sauce too Hot an oxymoron???

Maybe you can make another batch using milder peppers (IE a milder recipe for a mild sauce) and then mix the two?? Maybe easier than trying to dilute it or tone it down.
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Old 12-16-2008, 05:27 AM   #17
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I agree with making another batch or doubling it only with out adding the peppers since you are trying to turn the heat down.
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Old 12-16-2008, 08:20 AM   #18
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Use it to flavor other bases like orange juice, vinegar, tomato, bell pepper purees and such. I make a habanero/orange juice sauce that's pretty good.
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Old 12-16-2008, 08:39 AM   #19
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I did something similar making salsa with habaneros and jalapenoes. I ended up using it as salsa "starter" adding a bit of it to not so hot ingredients.
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Old 12-16-2008, 11:30 AM   #20
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Originally Posted by Jeekinz View Post
Use it to flavor other bases like orange juice, vinegar, tomato, bell pepper purees and such. I make a habanero/orange juice sauce that's pretty good.
Now that's a fantastic idea, Jeeks!!!!!!..............you could pour some of your volcanic concoction into a couple of ice cube trays....freeze.....then add the frozen cubes to some freezer zip loc bags.....when you want to make stew, chili, beans, etc, or you need a rush or a zip in a meal pop in a cube or two......Here's to smoke coming out of your ears.........

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