Made a batch of a more Asian inspired sauce with my home grown Orange Scotch Brains peppers. I turn large quantities of superhots into a mash of 50/50 peppers and vinegar by weight and then let it age for 6-12 months. I've used it fresh before and it just doesn't come out as good. I don't know why, but it's just much better if you give the mash plenty of time to mature. So I'm just starting to turn some of last years harvest into sauces.
This one is about 60% mash and includes black garlic, red miso, pineapple, ginger, passion fruit juice, honey and some other spices.
My heat scale is probably skewed from most people because of my tolerance. Probably less so in a group dedicated to hot sauce, but I'd give this a 4-5 on the heat scale. A person with a more average heat tolerance would probably give it between an 8-10.
Taste turned out incredible. The umami of the miso and black garlic shines through nicely and compliments the sweet and tartness of the pineapple and passion fruit very well. The heat and natural fruitiness of the peppers plays nicely and doesn't get lost in the mix either. Which can be the hardest part of making a good sauce from scratch. Because the peppers should ultimately remain the star.
I'll hang onto a couple of bottles and the rest will end up in the hands of other growers and chili heads I've met over the years. Might even share some with some of my employees. It's not intolerably hot like some of the sauces I add my tincture and dried chilis to in order to kick up the heat.
by Superhot_Coffee
