Adding heat to sauce

[thillin]

What's the best way to add heat to a sauce without affecting the flavor too much? Hot sauces, chile powders, etc.?

 

[Plowboy]

What's the best way to add heat to a sauce without affecting the flavor too much? Hot sauces, chile powders, etc.?

If you want the heat but not so much the flavor from the pepper, you could probably use a chile powder from purely seeds. That's where a lot of the heat is and the flavor is mainly in the meat of the pepper. That's my logic, right or wrong.

 

[jpw23]

If you want the heat but not so much the flavor from the pepper, you could probably use a chile powder from purely seeds. That's where a lot of the heat is and the flavor is mainly in the meat of the pepper. That's my logic, right or wrong.

Thats the way to go:biggrin:

 

[bbqjoe]

Try a bottle of Holy Sh*t. No pepper flavor at all. Just pure unnecessary heat.

 

[The_Kapn]

If you want the heat but not so much the flavor from the pepper, you could probably use a chile powder from purely seeds. That's where a lot of the heat is and the flavor is mainly in the meat of the pepper. That's my logic, right or wrong.

Never really thought about it, but----
If that logic is sound, and it seems to be, the seeds and veins from Jalapenos should do the trick. :lol:

Interesting idea.

TIM

 

[Plowboy]

Try a bottle of Holy Sh*t. No pepper flavor at all. Just pure unnecessary heat.

Kinda like what Everclear is to liquor. Interesting.

 

[Plowboy]

Never really thought about it, but----
If that logic is sound, and it seems to be, the seeds and veins from Jalapenos should do the trick. :lol:

Interesting idea.

TIM

Depending on the size of the batch, very little habanero seed or vein would add a lot of heat without any flavor.

 

[chad]

Depending on the flavor profile you are after, dry mustard gives a heat that affects a different part of the mouth...also, hot hungarian paprika will give you a different heat.

 

[Rookie'48]

If its a sauce, I usually toss in a couple of japs or habs, uncut, whole, stems removed only & simmer for 20 to 45 mins depending on heat level wanted. For a powder, I don't have a clue.
Dave

 

[Smoker]

Just add 1 micro drop....

http://www.amazon.com/Daves-Ultimat..._4/103-8707491-7303835?ie=UTF8&s=gourmet-food

 

[Plowboy]

Depending on the flavor profile you are after, dry mustard gives a heat that affects a different part of the mouth...also, hot hungarian paprika will give you a different heat.

I wonder what Wasabi would do? I don't recall a lot of flavor from Wasabi, but a lot of heat.

 

[jpw23]

Just add 1 micro drop....

http://www.amazon.com/Daves-Ultimate-Insanity-Hottest-Universe/dp/B000BVY02M/sr=1-4/qid=1164589051/ref=sr_1_4/103-8707491-7303835?ie=UTF8&s=gourmet-food

We had to send a guy home after daring him to eat a teaspoon full of that stuff........blistered his lips, made him violently sick, threw up everywhere, not pretty at all:shock:

 

[Smoker]

We had to send a guy home after daring him to eat a teaspoon full of that stuff........blistered his lips, made him violently sick, threw up everywhere, not pretty at all:shock:

A teaspoon? I'm surprised he wasn't rushed to the hospital. I have seen someone get an asthma attack from just breathing that stuff in.

 

[qman]

A teaspoon? I'm surprised he wasn't rushed to the hospital. I have seen someone get an asthma attack from just breathing that stuff in.

Something like that happened to me once. I kept goading my local Chinese restaurant chef to make stuff hotter and hotter until one day he sent out a small bowl of hot sauce. I raised it to my face, took a deep breath, and promptly stopped breathing. We were at a family gathering in the restaurant, and my son called the paramedics. By the time they got there, I was ok, but I thought I was having a heart attack. Never did find out what was in that bowl.

 

[BBQchef33]

i use just one drop of the really crazy hot stuff..

Daves insanity, or devils revenge, or XXX... or any of the really nutzo hot sauces.. one or 2 drops gets diluted enuf not to change flavor but adds some heat.

 

[Kirk]

Here you go:
http://www.hotsauceworld.com/source.html
Almost pure capsaicin. The wrapper has a warning, the box has a warning and the bottle has a warning. It's not for flavor, just heat. They say a drop is enough to put some heat into 5 gallons of chili. Never tried it myself as I do not have a death wish.

 

[smokinbadger]

Of course it is possible to add heat, but at what point does this change from being the art of cooking to a chemistry experiment? I knew a guy who flavored his chili with a misting of pepper spray--the kind you use to ward off an attacker.

The idea of using seeds and veins sounds OK though.

 

[Plowboy]

I knew a guy who flavored his chili with a misting of pepper spray--the kind you use to ward off an attacker.

The idea of using seeds and veins sounds OK though.

Or you could make your own pepper spray. :wink:

Actually, I've heard of doing that to keep deer, rabbits and other critters out of the garden and hostas.

 

[Bigmista]

black pepper works for me. And some cayenne.

 

[frognot]

Or a drop or two of this stuff:

http://www.hotsauceworld.com/357maddoghot.html

Tried a little on a cracker & it put the hurt on me. Had some salsa made with a teaspoon added. Definitely kicked the heat up a notch.