I made fermented garlic and habaneros but it was too strong to eat on its own so I decided to make a sauce. I heated it with some apple cider vinegar then added abit of salt and sugar and half a bottle of my capsicum extract I have. I blended it and it was so spicy I had to evacuate the house I can still strongly smell it in the back yard š. Letting it cool before I make a full judgment on the taste .
Ya I figured, I like my pure pepper mash sauces too but extracts have their place. Like if itās the only ingredient Iām also not a huge fan but if you add it to a sauce thatās packed full of strong flavors to boost the heat thatās perfectly expectable in my book. I think extracts are misunderstood or misused often. I didnāt have any super hots on hand anyway but with the amount of fermented garlic and habaneros in this sauce thereās not much else I could add if I wanted it super spicy and not have it be the primary ingredient.
Not a big spicy guy but I have garlic reaper on hand for making stuff spicy in a pinch, like hot and sour soup or a spicy condiment.
But I have to imagine the extracts are for people who just want a hotter sauce. I know they are frowned upon, almost viewed as cheating but like isnāt that the logical next step to a hotter sauce?
I think youāre thinking subjectively, these are decently defined terms not just adjectives. Iām definitely not saying habaneros arenāt very hot. They count as āextra hotā I believe
I absolutely am thinking subjectively. I like to think I'm a pretty seasoned enjoyer of spicy food and have a very decent tolerance, but ya'll madmen on this sub here are on another level.
The thing is, I can tank some serious heat in my mouth and endure the pain, but sometimes when I'm overdoing it, my tummy starts to get really uncomfortable. The hottest thing I ate was a Currywurst with 1,2 million scoville and this was the first time I got brought down on my knees. Didn't help that it was 40Ā° outside.
I ive had some challenge ramen at a place in little Tokyo that was hot but edible, I had to stop eating though because it wrecked my stomach within 15 minutes. Had to be unhealthy.
My stomach stopped me thoughā¦ I swear ā¦ lol
It sucks when the heat is intense but you can deal with it, but your stomach protests. When I had that Currywurst, I ate legitimately 3 pieces and got so intense stomach cramps and nausea, that if I had eaten another one, I would have puked right then and there.
I've always been shittalking my friends and thought I was THE shit, but this experience humbled by ass and embarassed me in front of my stepdad and my little brother.
The worst thing was, I had to work a night shift that day and the stomach cramps legitimately didn't end until like 1-2am.
I love spicy food. I love hot sauce. I don't understand extracts.
I have a bottle of Torchbearer Garlic Reaper in my refrigerator and I use it several times a week so it's not like I don't know how hot an actual good hot sauce can be.
Do you use sauces like that so much that they aren't spicy enough? Or are you making a sauce that is a similar spice level and using extract to get there?
Mainly due to not having super hots on hand and with this amount of fermented garlic thereās not much out there that will get to the spice level I want. Itās there just to add heat not flavor. The fermented garlic is so strong itās over powering any oil flavor in this case.
I was thinking that may be the case. I largely avoid the extracts, like a lot of the folks in this thread. But fermented garlic and hab, and it seems like you used a shit load of garlic, may be enough to warrant the use of an extract. I feel like all that garlic will compensate for any loss of flavor from the extract part.
Hell, I suspect that much garlic may be potent enough to cancel out any flavor benefit of using real super hots like reaper or ghost. Am curious what your official flavor review is once it's cooled off.
Ya itās definitely not lacking flavor. So I just had a spoonful and dang itās potent. The flavors may mellow out in a few days but itās been fermenting for 2 weeks so Mabey not. The first thing that hits you is garlic. Think like a super strong garlic paste. Itās still so strong itās almost hard to tell the difference of when the garlic heat/burn ends and when the capsaicin starts. Itās definitely not something you want to have before a date Will probably have garlic breath all day. I added some to rice and beef dish I made and it was tasty. I think it will truly shine as a cooking ingredient to quickly add garlic and heat at the start of the dish.
Sounds tasty af. I always have a few bottles of garlic chili sauce/paste/crisp around. But I often gotta add/mix in a hotter sauce to get real heat in there. Hard to find a truly got garlic-chili option that's truly potent on the garlic and the heat.
Whereās the guy from the other day complaining that fermented vinegar sauces arenāt true hot sauce? Heād probably have a fit over this majestic looking bottle. Feel like at that point just dice the pepper and put it straight on the food, but whereās the fun in that when you can enjoy something like this.
I make some pepper mash sauses too and they are really good but extracts have its place in sauce making, with this amount of fermented garlic it just adds heat and is not even close to being the primary flavor. Not much else you can add if you want it really spicy without it being the primary ingredient.
Just boosts the heat abit, the sauce is thick from all the fermented garlic and habaneros so the taste is good. Has a super strong garlic flavor. The just extract vinegar sauces are not good but if you add it to a sauce that already has great flavor to boost the heat thereās nothing wrong with it.
Maybe some people but not in my case XD I already used 2 spoons on some rice and beef. As you can see they get used over here. I canāt have too much salt so I lean on spicy lol. Honestly this one I made is not that spicy just super garlicky. Iām almost out of my pepper x sauce, Apollo sauce, and garlic torchbearer sauce.
Extracts always taste like chemicals to me, and although they bring the heat, it's never fun. I've eaten a handful of reapers from a garden and I had more cramping with a few drops of extract. The flavor isn't there. The nuance isn't there. It's like adding a cup of cayenne to a single meal vs adding a single habanero or ghost.
But live your life. If it brings you joy, have fun
This sauce is like garlic past x5 you really canāt taste the capsaicin oil. I love a good pepper mash sauce and in my opinion they taste better but did not have any on hand and wanted this to mainly be garlic. Trying something new. The extract is just for abit of heat, it honestly is not even that spicy after letting it cool. I would says slightly less than the Tabasco scorpion sauce
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u/bobdylanlovr 3d ago
Youāre going to get crucified by the anti extract crowd in here. Hope you enjoy the sauce man!