"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 12-14-2008, 08:15 AM   #11
Sous Chef
 
Join Date: Oct 2007
Location: Houston TX
Posts: 503
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.
__________________

__________________
simplicity is offline   Reply With Quote
Old 12-14-2008, 08:26 AM   #12
Senior Cook
 
FincaPerlitas's Avatar
 
Join Date: Nov 2008
Location: San Jose, Costa Rica, Central America
Posts: 285
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.
__________________

__________________
FincaPerlitas is offline   Reply With Quote
Old 12-14-2008, 11:33 PM   #13
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,712
Quote:
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!

.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 12-15-2008, 12:08 PM   #14
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,256
Quote:
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.
jennyema is online now   Reply With Quote
Old 12-16-2008, 01:09 AM   #15
Sous Chef
 
smoke king's Avatar
 
Join Date: Mar 2008
Location: elkhorn, ne
Posts: 985
Send it to me and start over!!
__________________
Mess with me and you mess with the whole trailer park!!!
Bob
smoke king is offline   Reply With Quote
Old 12-16-2008, 01:25 AM   #16
Master Chef
 
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
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.
__________________
Maverick2272 is offline   Reply With Quote
Old 12-16-2008, 06:27 AM   #17
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,879
I agree with making another batch or doubling it only with out adding the peppers since you are trying to turn the heat down.
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 12-16-2008, 09:20 AM   #18
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
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.
__________________
Jeekinz is offline   Reply With Quote
Old 12-16-2008, 09:39 AM   #19
Sous Chef
 
JGDean's Avatar
 
Join Date: May 2006
Location: Northwest Florida
Posts: 540
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.
__________________
JGDean is offline   Reply With Quote
Old 12-16-2008, 12:30 PM   #20
Master Chef
 
expatgirl's Avatar
 
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,575
Quote:
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.........
__________________

__________________
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:26 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.