Dave's Photo & Travelblogue

Photo shoots. World travel advice. Tips on Munich & environs.

Roasted Garlic Habanero Hot Sauce

So, I’m out of Blair’s Death Sauce, at least the “less strong” varieties like Salsa de la Muerte that are usable straight over food. I decided to try my hand at some hot sauce of my own. For those that know the habanero, it’s one of the hottest peppers in the world, 50-100 times hotter than a jalapeno. Here are the ingredients of my sauce:

Habanero Garlic Hot Sauce Ingredients

List of ingredients for Roasted Garlic Habanero Hot Sauce:

  • 20 habanero peppers
  • 1 jalapeno pepper
  • 3 rawitt chilis
  • 1 large shallot (not pictured in photo!)
  • 1 head garlic
  • 1/2c white vinegar
  • 1/2c water
  • 1/3c lemon juice
  • 2tsp brown sugar
  • 1tsp roasted cumin
  • 1tsp salt

I halved and then roasted 3/4 of the habaneros (seeds and all) along with the jalapeno and the peeled garlic cloves. This was done in the oven, maybe around 350°F for 15-20min until lightly browned. Then everything went in the blender including the remaining (uncooked) habaneros. Roasting supposedly reduces the heat a bit (nooo!), and I also wanted to keep some fresh habanero flavor, so I left 1/4 of the habanero pods raw & unroasted.

Here’s the final result:

Finished Roasted Garlic Habanero Hot Sauce

The flavor is amazing! Perhaps because it’s so fresh, and hasn’t been processed as much as your average store-bought hot sauce. Due to the high acid content with vinegar and lemon juice, I suspect this will keep for a very long time (months or more). Although I am a bit concerned that it could grow mold eventually. I’m also looking for some pH test strips to check the acidity, as this will tell how safe an acidified food is. I suspect it’s in the mid to low 4’s, making it long-term shelf storage safe, but for now it’s in my fridge.

If you do give homemade hot sauce-making a try, let us know here! Until then I recommend Blair’s Death Sauces. Available in Germany at www.importladen.de. My favorite is Salsa de la Muerte, as most of the hotter ones have to be diluted – I like to drizzle my food with sauce.

Happy tasting, and don’t numb your tongue too much!

Posted 10 years, 12 months ago at 2:12 pm.

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What is this Sauce of Death?

Blair’s Death Sauce is one of my favorite hot sauce brands. It’s got real flavor, despite being very hot (which hardly any chili sauce can achieve). The sauces range from warm (Sweet Death) to outrageous (Ultra Death – see YouTube clip) to the hottest food ever: pure capsaicin extract.

I plan to bring a bottle of Death Sauce with me on my round-the-world trip. Which kind should it be? Currently I’ve got these babies sitting around:

Death Sauce Collection 1

I was debating about Salsa de la Muerte (Spanish-speaking export version), After Death, or perhaps Stronger than Death. I don’t want to bring one so hot that no one can do more than taste a drop on a toothpick. Of course, if Blair could comp me a bottle of Golden Death (and could get it into Europe despite the volcano), I’d gladly share the newest member of the family with those I meet around the globe…

Hot Sauce lovers, Chiliheads, lend me your taste buds… which sauce do YOU think I should take around the world with me?

Death Sauce Collection 2

For those interested in how the photos were taken, see the setup below:

DSC_9232_sm

The first picture featured here was taken with a red gel on the off-camera strobe with the umbrella. The second was taken without gels. In both cases I used a “puffer” on the camera’s flash to soften the light.

Posted 11 years, 7 months ago at 3:44 pm.

2 comments

Porch Breakfast Season

It’s that time of year again, when those of us in the northern hemisphere can enjoy breakfast and a latte macchiato on the porch! I’ve also included a few tips on how to make the finest latte macchiato ever.

Porch_breakfast

Blair’s Death Sauce is fantastic on eggs. This one is the tasty Pure Death, but I recommend Salsa de la Muerte – in my opinion, it is Blair’s best mix of flavor and heat!

Latte macchiato tricks I’ve learned:

  • Get a Bodum coffee French press. Pour in hot milk and froth it by pumping the coffee screen up and down for 30 seconds. [insert dirty joke here.] This foam will be very strong and float as its own layer for a long time (>30 minutes… however long it takes you to drink the coffee). Pour the milk/foam into the glass now.
  • If you want a separate layer of coffee and milk for presentation (or to take good photos), pour the coffee (in this case a double espresso shot) slowly through the foam using something with a spout, like a mini restaurant milk pitcher. If you use a normal cup, coffee will spill all down the side unless you pour fast – which would destroy the layer effect.
  • Sprinkle some sugar or cacao powder over the top of the foam. Use a cocktail spoon that has a straw-tube as its handle, so you can stir with the spoon end and drink your coffee through the straw.

Eventually I plan to do a photo shoot of a latte macchiato in the making. However I’m still waiting to get my second flash (a Vivitar) back after repair. At the moment I do NOT recommend that you ever buy any Vivitar product! Their customer service is basically non-existent. The people in India answering the phone are unhelpful, and the local US division (where I sent the flash) has yet to acknowledge receipt (though I have a tracking confirmation they did). Probably I wasted $125 on that flash. /end mini-rant

So… assignment time, let’s see those latte macchiato photos? Alex and Walt, I’m looking to you guys… hehe.

p.s. a nice German expression: “Kaufst du billig, kaufst du teuer.” This means, if you buy cheap, you are really buying expensive. In the end you’ll throw out the cheapie product and buy the high-quality item, spending even more than if you’d bought the expensive one to start with.

Posted 11 years, 8 months ago at 11:32 am.

4 comments

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