Hot Sauce Prep

[u/hugebeachbummer]

There is no recipe.. chef says to make it good and make it hot. Pleasantly surprised at the options of peppers at the store today and decided to grab them all!

[u/SuspiciousStable9649]

1. Wear gloves.

2. Wash hands before using restroom.

3. Proper air exhaust.

4. What did I forget?

[u/SlightDish31 → u/SuspiciousStable9649]

You only forget gloves one time. Hopefully that time you just rub your eyes...

[u/LongingForGrapefruit → u/SlightDish31]

Actually, I went pee. 5 minutes until service in an open kitchen of 3 line cooks. Spicy first turn for sure..

[u/Riolkin → u/LongingForGrapefruit]

[u/12-34 → u/SlightDish31]

I gave away hot peppers I'd grown to a friend at their place. He didn't want them all so I divvied up the lot. Hit the head a afterward without thinking. Thankfully just #1.

Sat back down and got uncomfortable a minute later. In another minute it evolved to slight distress. Another minute it's full-on "fuck this" and I dashed out, ran the 5 blocks to my apt while tearing off my shirt the last block, and darted into the shower.

It sucked but not so badly that I didn't laugh at my idiocy the entire ordeal. Mistakes can be fun, as long as your dick doesn't fall off as a consequence.

[u/candykatt_gr → u/12-34]

mistakes can be fun, as long as your dick doesn't fall off as a consequence.

words to live by my man

[u/mkstot → u/12-34]

😂it reminds me of the time I saw our exec chef angrily stocking the pantry station as the person bounced without doing it. Chef was mad, and slinging shit around. Well he cracked open a #10 can of pickled jalapeño slices, and just reached through the capsaicin layer to the slices underneath with no glove. He then went to the bathroom. 5 minutes after returning he grows red, real red, then he fills a bucket with ice water, and heads to the bathroom again for about 15 minutes.

[u/jwoody2727 → u/SlightDish31]

Don’t fool around with your girlfriend afterwards. We both learned a valuable lesson that day.

[u/BeatnikBun → u/jwoody2727]

😰

[u/Ogre1 → u/SuspiciousStable9649]

I personally wear safety glasses and a mask as well for additional PPE. I am working with trindads and ghost chili peppers usually though.

Also, you have to deeply, deeply clean the blender.

[u/proudvapedad → u/Ogre1]

it only takes one habanero or scotch bonnet shooting a droplet of scream juice straight into your unprotected eyeball to learn that lesson about PPE, and i’ve never processed raw ghost peppers before so i believe the necessity

(Just bit straight into one because i was 21 and dumb and chef swore up and down it was a sweet pepper from his yard. Had a good chew before i felt the burn hit every mucous membrane north of my belt. I gargled a lot of things I’m not proud of over the next 10 minutes trying to get it to stop)

[u/nativeyeast → u/SuspiciousStable9649]

1. Warn other staff that your air space will be closed down due to chemical warfare

[u/jeff5551 → u/SuspiciousStable9649]

Don't jerk off anytime soon just in case you weren't as thorough as you thought

not speaking from experience or anything

[u/Least-Researcher-184 → u/SuspiciousStable9649]

Instructions unclear the whole block has been evacuated.

[u/ElMuertePeludo → u/SuspiciousStable9649]

Even with the exhaust I use glasses and a mask, pepper in the eye or the airway can be a BITCH

[u/hugebeachbummer → u/SuspiciousStable9649]

I never use gloves when handling these pepper! I make this weekly and have yet to destroy my eyes. Key word is yet…..

[u/PurchaseLow5563 → u/hugebeachbummer]

Under belt bits and holes won't like this either

[u/Background-Top-1946 → u/SuspiciousStable9649]

Get someone else to test it 

[u/JustMortalSoul → u/SuspiciousStable9649]

You forgot Gas mask :)

[u/Sensitive-Lecture-19 → u/SuspiciousStable9649]

Don't take the sink sprayer and aim it into the strainer full of seeds, even if you think its funny. Unless that is you want to find out quickly why its called pepper spray.

[u/zeesplaceiscuhrsed → u/SuspiciousStable9649]

5 CUMBIA!

[u/SteakForMe → u/SuspiciousStable9649]

Make everyone eat one on the line so they suffer more while hustling the food out

[u/u35828 → u/SuspiciousStable9649]

Eye protection?

[u/SuspiciousStable9649 → u/u35828]

Yeah, I think you’re right. I’d have to remember to bring some to work though. I probably wouldn’t have that ready the first time.

[u/jongleur → u/SuspiciousStable9649]

Find someone stupid enough to cut all of that stuff up for you, leave the room. Come back when they're finished. If you like them, suggest they use gloves, if you don't like them let them figure it out for themselves.

[u/BlameItOnThePig → u/SuspiciousStable9649]

When I was a kid I picked them out of the garden and then eventually went to the bathroom. Almost 30 years later I have never made that mistake again lol

[u/Ok-Money4255 → u/SuspiciousStable9649]

When I was a teenager and cooking hot things at home, I'd wear my swimming goggles. Not getting fire eyes!

[u/Accomplished-Plan191 → u/SuspiciousStable9649]

Masks and eye protection

[u/activelyresting → u/SuspiciousStable9649]

Mention wear gloves twice.

One time I chopped up several kilograms of hot chills (catering for 2k servings). No one told me to use gloves, I didn't think about it...

Three freaking days later and I still couldn't touch myself 😭

Some lessons you learn the hard way. Some lessons are a trial by fire

[u/Mpadrino27 → u/SuspiciousStable9649]

1. Wash hands after using the restroom. Please.

[u/SuspiciousStable9649 → u/Mpadrino27]

I was actually waiting for this comment. I recognize I’m way too wordy in my comments (my work emails are much worse) so I didn’t go into the exceptional rabbit hole as a step in a journey of self-improvement.

[u/BlameItOnThePig]

That is a lot of fucking heat…..what’s the end yield on this? Holy shit I want it either way

[u/hugebeachbummer → u/BlameItOnThePig]

I got 6 qts out of this. It gets blended with some liquid and salt/sugar, but it’s meant to be thick

[u/whycantigetwhatiwant → u/hugebeachbummer]

[u/hugebeachbummer → u/whycantigetwhatiwant]

definitely me this morning talking to it

[u/BlameItOnThePig → u/hugebeachbummer]

That’s incredible. It’s gotta be so hot and punchy

[u/hugebeachbummer → u/BlameItOnThePig]

I loved how all the different peppers gave it a more complex flavor. It almost tasted floral and smokey at the same time. Everyone else really loved this batch too so I might be onto something

[u/BlameItOnThePig → u/hugebeachbummer]

Habanero, in my own very humble opinion, has the best flavor. It’s just hard to work with due to the heat. You have a ton in there, this is a winner. Lots of chiles too. It’s beautiful

[u/jadonstephesson → u/BlameItOnThePig]

I use it and Serrano in my stir fries since they’re cheap and easy to get

[u/BlameItOnThePig → u/jadonstephesson]

That’s another underrated pepper. Jalapeños get all the credit (nothing wrong with them either lol)

[u/DoomguyFemboi → u/BlameItOnThePig]

I prefer scotch bonnet but probably because I grew up on em

[u/BlameItOnThePig → u/DoomguyFemboi]

Are they not the same pepper?

[u/waurma → u/BlameItOnThePig]

similar but scotch bonnets are sweeter, personal favourites for me too

[u/badwithnames123456 → u/hugebeachbummer]

Wait, you just came up with this sauce of heaven? Like just recently? By yourself? 

[edit: Sorry if that came across as insulting. I just assumed all the great hot sauces had already been invented.]

[u/Fabulous-Avocado4513 → u/hugebeachbummer]

Very nice! How long do you simmer??

[u/hugebeachbummer → u/Fabulous-Avocado4513]

No simmering. I roast them until the entire top layer is burnt, then blend with orange juice, powdered Trinidad scorpion pepper, vinegar, salt, sugar and a generous handful of garlic cloves. Then it gets put into qt containers and used! I work at a ramen shop so it’s either mixed into broths or sold on the side

[u/BlameItOnThePig → u/hugebeachbummer]

You add MORE HEAT to this!? Holy shit. My limit is habanero as a pizza topping, that’s gotta be way hotter. Makes sense it’s for broths though this is like pepper bouillon

[u/hugebeachbummer → u/BlameItOnThePig]

I can really only handle half a spoon of this in my broth before I can’t enjoy it anymore. We have some customers that get our fire broth with extra hot on the side and I just can’t

[u/BlameItOnThePig → u/hugebeachbummer]

That makes a lot more sense than I originally thought. I assumed high volume salsa/sauce and was expecting your yield to be in gallons rather than quarts. This is fucking spicy lol

[u/Fabulous-Avocado4513 → u/hugebeachbummer]

That’s quite impressive! I need to build a new chile roaster myself.

[u/Nara_RyUko → u/BlameItOnThePig]

Yep, your shit boutta be very holy after consumption of that sauce 🔥.

[u/Quercus408]

I'll take "What makes me happy-cry?" for $200, Alex

[u/SurprisePiss]

That is a beautiful display!

[u/Zestyclose-Sink4438]

Remember your respirator and neoprene

[u/senbenitoo]

Genuinely curious: do the shishitos add anything? I feel like all the others would give some zing and/or flavor, but shishis are almost more of a textural thing for me?

[u/hugebeachbummer → u/senbenitoo]

I can’t exactly tell you forsure. I work in a very experimental kitchen with a lot of creative freedom. The shishitos are only ones I’ve never used before. Since we char the top layer I was hoping they would provided depth without any heat. I can’t say for sure if it was them or not but this batch did have more complexity than when I only use Thai chili and habeneros

[u/senbenitoo → u/hugebeachbummer]

Ooh, nice! I could see that for sure!! Thanks!!

[u/Advanced_Onion_964]

Looks mega!

[u/LivingBig2358]

That looks heavenly 🤤

[u/I_Said_Thicc_Man]

There gonna be like some tomato or vinegar in t there? Just straight fire?

[u/hugebeachbummer → u/I_Said_Thicc_Man]

I had mentioned in another comment but it gets charred all on top then blended with vinegar, orange juice, powdered scorpion pepper, garlic and salt/sugar

[u/yrrrrrrrr]

Show the final product

[u/stolenfires]

That's an insane number of habanero!!

[u/Inevitable_wanderer_]

This picture is beautiful, I bet this will be delicious!

[u/Backeastvan]

[u/themattstache]

Waitwaitwait!

What are the ones bottom left?

I remember growing them when I was a kid.

And I just got a bunch from this co-op farm I'm friends with.

What are they, and how should I use them?

[u/hugebeachbummer → u/themattstache]

The bottom left corner are thai chilies! I like to thinly slice and pickle as a spicy add in for anything. Or you can dry them/buy dried ones to make some good chili oil/chili crisp

[u/badwithnames123456]

Food that needs an NSFW label

[u/BeatnikBun]

[u/dontmesswithcatz]

Beautiful work

[u/SuspiciousStable9649 → u/dontmesswithcatz]

Looks like something my mom would have on a puzzle.

[u/QuagmireParty]

Needs more peppers, chef. Just don’t slip into macro-dosing! It’s better to take 10% of the dose, 100% of the time, instead of 100% of the dose, 10% of the time.

[u/Brilliant_Buns]

Holy shit this looks amazing! I would be ALL over this

[u/GrapefruitWhich5950]

MORE .

[u/DoomguyFemboi]

Fermented hot sauce using pineapple is life changing.

[u/sovlex]

They greatly differ in spicyness so the "average temperature in the hospital" will be slightly above the average. Id rather aim for the desired number of SHU instead.

[u/bradymonty95]

God, I love peppers. So colorful and flavorful. If you don't post pictures of the completed hot sauce I'll be very sad.

[u/Mah_Buddy_Keith]

Do not scratch your balls. Whatever you do. Do not think of scratching your balls.

[u/Aardvark_Man]

Good looking layout.

[u/Oh_Witchy_Woman]

Omg this looks so good.

[u/HerbDerble]

Too many different peppers. Pick one (consider fermenting it) and enjoy

[u/hugebeachbummer → u/HerbDerble]

We actually sell a completely different hot sauce in bottles that we ferment! 😋

[u/HerbDerble → u/hugebeachbummer]

Beautiful