Comments on: Leftover Cayenne and Arbol Chile Peppers = 50,000 Scoville Unit Hot Sauce http://www.tomatilla.com/2005/12/leftover-cayenne-and-arbol-chile-peppers-50000-scoville-unit-hot-sauce.html Cooking, Life, Books and Words -- sometimes with recipes. Wed, 28 Jul 2010 12:47:08 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: neil http://www.tomatilla.com/2005/12/leftover-cayenne-and-arbol-chile-peppers-50000-scoville-unit-hot-sauce.html/comment-page-1#comment-292 neil Tue, 13 Dec 2005 06:25:00 +0000 http://www.tomatilla.com/?p=357#comment-292 I'd be freezing some of that delicious sauce for when the weather turns cooler and a pick-me-up is in order. Just the thing. I’d be freezing some of that delicious sauce for when the weather turns cooler and a pick-me-up is in order. Just the thing.

]]> By: Owen http://www.tomatilla.com/2005/12/leftover-cayenne-and-arbol-chile-peppers-50000-scoville-unit-hot-sauce.html/comment-page-1#comment-288 Owen Fri, 09 Dec 2005 23:01:00 +0000 http://www.tomatilla.com/?p=357#comment-288 I have to admit I wasn't thinking about the aroma so much as the taste - particularly the lingering part of the taste. I particularly like hot sauces with long/lingering heat. The aroma is clearly more chilli/garlic than anything else. The taste is very good - lots of depth - and the heat hits hard pretty quickly and stays around.<br/><br/>By the way, all that stuff made about a cup and a half of a very thick sauce. I may thin it further with more lemon juice. I have to admit I wasn’t thinking about the aroma so much as the taste – particularly the lingering part of the taste. I particularly like hot sauces with long/lingering heat. The aroma is clearly more chilli/garlic than anything else. The taste is very good – lots of depth – and the heat hits hard pretty quickly and stays around.

By the way, all that stuff made about a cup and a half of a very thick sauce. I may thin it further with more lemon juice.

]]> By: the pragmatic chef™ http://www.tomatilla.com/2005/12/leftover-cayenne-and-arbol-chile-peppers-50000-scoville-unit-hot-sauce.html/comment-page-1#comment-287 the pragmatic chef™ Fri, 09 Dec 2005 18:59:00 +0000 http://www.tomatilla.com/?p=357#comment-287 So if I understand you, Owen, it was more for depth of flavor than aroma, right? My sense is that the aromatic qualities of the ginger would be masked by all that pepper on the nose, but it might lighten up the sauce a bit. <br/><br/>I just thought it was a really interesting choice, well done, sir! So if I understand you, Owen, it was more for depth of flavor than aroma, right? My sense is that the aromatic qualities of the ginger would be masked by all that pepper on the nose, but it might lighten up the sauce a bit.

I just thought it was a really interesting choice, well done, sir!

]]> By: Owen http://www.tomatilla.com/2005/12/leftover-cayenne-and-arbol-chile-peppers-50000-scoville-unit-hot-sauce.html/comment-page-1#comment-286 Owen Fri, 09 Dec 2005 18:01:00 +0000 http://www.tomatilla.com/?p=357#comment-286 Wow! Thanks for the erudite comments Thomas. The ginger was added because I felt it would make the flavor richer, but know I also know WHY!<br/><br/>I'm a big fan of hot sauces and have always wanted to start making my own - that's one of the reasons I kept planting peppers...<br/><br/>I did mix the two kinds deliberately, Thomas.<br/><br/>I also realise that this isn't as hot to my taste as I originally thought - I must have had a fair amount of oil on my hands from removing the stems from the dried peppers.<br/><br/>I tried the sauce yesterday in a very late supper to perk up leftover turkey, leftover noodles and leftover roasted vegetables - I used a quarter teaspoon and stirred it into the noodles and it perked the whole meal up nicely. Wow! Thanks for the erudite comments Thomas. The ginger was added because I felt it would make the flavor richer, but know I also know WHY!

I’m a big fan of hot sauces and have always wanted to start making my own – that’s one of the reasons I kept planting peppers…

I did mix the two kinds deliberately, Thomas.

I also realise that this isn’t as hot to my taste as I originally thought – I must have had a fair amount of oil on my hands from removing the stems from the dried peppers.

I tried the sauce yesterday in a very late supper to perk up leftover turkey, leftover noodles and leftover roasted vegetables – I used a quarter teaspoon and stirred it into the noodles and it perked the whole meal up nicely.

]]> By: Melissa CookingDiva http://www.tomatilla.com/2005/12/leftover-cayenne-and-arbol-chile-peppers-50000-scoville-unit-hot-sauce.html/comment-page-1#comment-285 Melissa CookingDiva Fri, 09 Dec 2005 16:44:00 +0000 http://www.tomatilla.com/?p=357#comment-285 All has been said regarding the -heat units-, and ingredients, so I won't go there :)<br/><br/>Althou I prefer raw/fresh hot sauces for a variety of reasons, I do continue to experiment and develop new sauces from dry peppers. Since we have access to a great quality and different varieties of peppers, I prefer to dehidrate them in our kitchen.<br/><br/>Have been planning to post on hot sauce,...but havent gotten around to cmplete the reaserch. Will do soon. Hugs!<br/>Melissa All has been said regarding the -heat units-, and ingredients, so I won’t go there :)

Althou I prefer raw/fresh hot sauces for a variety of reasons, I do continue to experiment and develop new sauces from dry peppers. Since we have access to a great quality and different varieties of peppers, I prefer to dehidrate them in our kitchen.

Have been planning to post on hot sauce,…but havent gotten around to cmplete the reaserch. Will do soon. Hugs!
Melissa

]]> By: Thomas Burbridge http://www.tomatilla.com/2005/12/leftover-cayenne-and-arbol-chile-peppers-50000-scoville-unit-hot-sauce.html/comment-page-1#comment-284 Thomas Burbridge Fri, 09 Dec 2005 15:48:00 +0000 http://www.tomatilla.com/?p=357#comment-284 Greetings Owen,<br/><br/>and I had you pegged as an Austrailian...<br/><br/>My venture into peppers began in 1996 for medincinal reasons. A few things about these peppers.<br/><br/>Caynne and Chile d'Arbol peppers, are members of the capsicum annuum family has a heat range from 30 to 60,000 heat scoville heat units. The actual heat of the pepper depends on how the plant is grown, when the pod was harvested and how the meal was prepared.<br/><br/>The main difference between the two peppers is how they interact with the palette. <br/><br/>Whether it was by luck or design (I tend to think the later after seeing the recipe), combining both peppers would make for a pretty good late cooking or mixing base sauce for a number of dishes. <br/><br/>To put 50,000 Scoville heat units into perspective, your average jalapeno pepper ranges from 2,000 to 8,500 heat units. <br/><br/>Tabasco brand ranges from 40,000 to 80,000 heat units.<br/><br/>Owens recipe would appear to be hotter due to the variety of ingredients especially, the ginger. Greetings Owen,

and I had you pegged as an Austrailian…

My venture into peppers began in 1996 for medincinal reasons. A few things about these peppers.

Caynne and Chile d’Arbol peppers, are members of the capsicum annuum family has a heat range from 30 to 60,000 heat scoville heat units. The actual heat of the pepper depends on how the plant is grown, when the pod was harvested and how the meal was prepared.

The main difference between the two peppers is how they interact with the palette.

Whether it was by luck or design (I tend to think the later after seeing the recipe), combining both peppers would make for a pretty good late cooking or mixing base sauce for a number of dishes.

To put 50,000 Scoville heat units into perspective, your average jalapeno pepper ranges from 2,000 to 8,500 heat units.

Tabasco brand ranges from 40,000 to 80,000 heat units.

Owens recipe would appear to be hotter due to the variety of ingredients especially, the ginger.

]]> By: Thomas Burbridge http://www.tomatilla.com/2005/12/leftover-cayenne-and-arbol-chile-peppers-50000-scoville-unit-hot-sauce.html/comment-page-1#comment-283 Thomas Burbridge Fri, 09 Dec 2005 15:13:00 +0000 http://www.tomatilla.com/?p=357#comment-283 Perhaps I can answer part of this question. Ginger, like garlic and other species of root veggies is naturally pungent. Meaning that the temp required to make the scent go airborne is at or near room temp. What this does in sauces, soups and other dishes is: <br/><br/>1. Spreads the flavor to the other parts of your tasting palette and, <br/><br/>2. Brings your scent receptors into the tasting experiance. You may notice how wine folks will smell the wine right before it's tasted.<br/><br/>Hot Sauces and Seasonings are my domain. I am more than happy to share what I know about the ingredients.<br/><br/>Cheers<br/><br/>Thomas Burbridge<br/>E.VP, General Manager, Head Chef<br/>Paper Chef Enterant<br/>Taste The Heat, Inc.<br/>www.tastetheheat.com Perhaps I can answer part of this question. Ginger, like garlic and other species of root veggies is naturally pungent. Meaning that the temp required to make the scent go airborne is at or near room temp. What this does in sauces, soups and other dishes is:

1. Spreads the flavor to the other parts of your tasting palette and,

2. Brings your scent receptors into the tasting experiance. You may notice how wine folks will smell the wine right before it’s tasted.

Hot Sauces and Seasonings are my domain. I am more than happy to share what I know about the ingredients.

Cheers

Thomas Burbridge
E.VP, General Manager, Head Chef
Paper Chef Enterant
Taste The Heat, Inc.
http://www.tastetheheat.com

]]> By: the pragmatic chef™ http://www.tomatilla.com/2005/12/leftover-cayenne-and-arbol-chile-peppers-50000-scoville-unit-hot-sauce.html/comment-page-1#comment-282 the pragmatic chef™ Fri, 09 Dec 2005 14:16:00 +0000 http://www.tomatilla.com/?p=357#comment-282 Sounds great, Owen. What made you think to put the ginger in it? I'm curious to hear what it does for the flavor/aroma. Sounds great, Owen. What made you think to put the ginger in it? I’m curious to hear what it does for the flavor/aroma.

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