NFT: Any tips on how to sweeten a homemade hot sauce?

not tomato sauce but died tomatoes, a can of them could do, dilutes it, and doesn't hurt the taste of the chili. Adds to it.

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Sweet n Low?

jelly.

The sauce can be both sweet and searingly hot simultaneously. Adding sweet doesn't tame the hot.

The only way to reduce the heat is to dilute it with more neutral ingredients. I've never made hot sauce, but perhaps bell peppers would work.

Sugar will only increase the hotness

Butter will help tame it

You could also buy the big can of whole tomatoes and use the juice out of it to dilute it

He knows a thing or 2 about spice.

I've seen him do it many times on his myriad of cooking shows.

It really depends on what is in it to start with. Mine had Cider Vinegar, so I added equal parts Light Brown Sugar & Apple Cider Vinegar. I added about 2 cups of each to a 1 gallon batch of Habanero Sauce. It tamed it pretty well.

like Jim says, you need to dilute it down otherwise it's still going to be damn spicy.

The alternative? Use it more sparingly.

I assume this was not for home use...

In comment 11934802 CRinCA said:

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I assume this was not for home use...

smshmth runs a restaurant in Jersey. His recipe for clam chowder is great.

Any possibilities of posting that?

Either white or red works depending on my mood. Love them both. And as an aside, Rhode Island clam chowder ain't bad either. Sorry for kinda millering.

In comment 11934830 montanagiant said:

Quote:

Any possibilities of posting that?

smshmth posted it here in the first place, so I guess he won't mind the reposting. The comments are his, not mine (and all good). It may seem like a lot of food but I'm usually cooking for at least 10 when I make it.

1/4 lb. Unsalted Butter
1/4 lb. Diced Bacon
1 Large Spanish Onion diced (about 2 cups)
3 Stalks Celery diced
3 Cloves Garlic minced
3/4 Cup Flour
1 56oz. Can Chopped Clams (with liquid)
3 Cup Clam Juice/broth
2 Tbs. Chopped Fresh Thyme
2 tsp. Fresh Ground Black Pepper
1/4 tsp Cayenne
Salt (careful now clams & bacon are salty)
6-8 Fat ears of Jersey Corn (cut off the cob)
2 Cups Heavy Cream

This is a fairly quick chowder, but when it's done, if you let it sit on the back of the stove for an hour or so, before eating it, it will be even better. Letting the chowder sit, is what is called 'Curing' the chowder.

Melt butter over medium heat, and add bacon. Cook until bacon begins to become crisp. At this point you can remove the bacon and use it to garnish the chowder, or leave it in - (that's what I do)
Next add onions, celery & garlic, and sweat it in the hot fat until the vegetables soften a bit.
When vegetables have sweated and are soft, lower heat add flour directly over vegetables. begin stirring immediately to form an even roux (this is the lazy way of doing it) Stir vegetable/roux for about a minute and a half to cook off flour a little.
Next slowly stir in clam juice/broth, being sure to stir into the roux constantly so that it is smooth ( and you don't form little dumplings)
Add in canned chopped clams & liquid stirring until smooth,
Raise heat to medium/low and season with fresh thyme, salt, black pepper & Cayenne. Stir in corn, and bring chowder to a simmer for about 20 minutes, just enough time to cook the corn & cook off raw flour taste.
Remove from heat, stir in heavy cream & come back in a hour.

We're up to our armpits in the best clams in the world and you guys are using canned?

The kind you use will depend on what you are looking for. Tomatoes, vinegar and/or lime juice. I don't know the rest of your ingredients so it's tough to say.

I do a tomato based hot sauce that I have all of the measurements so I no longer have to adjust. It started as a ketchup base so I used to add more to cut the heat but then the ketchup flavor was too strong so I had to add more sugar and water. I know it may sound strange but adding the water and then cooking it out would help.

Thank you for reposting!

You did just make a hot sauce, right? It's not a chili or anything else? If that's the case, it's a condiment. You only use as much as you need.

You can always just make the same sauce without the bhut jolokia and cut your sauce.

Just one of my culinary misses living out here.

Dungeness crab rocks but I miss NE seafood like you would not believe. Even cheap ass garbage bluefish from back in the would rock my world right now.

Btw

to cut the heat in my hot sauce that I made from Scotch Bonnets. It tasted great. You have to puree everything in the blender and then boil all the ingredients together. If it's too hot, add more pureed peaches. If too sweet, add more pureed chilis. You could probably use any kind of fruit, but I like the sweeter types, like pineapple, strawberry, etc.

It's not rocket science.

In comment 11935021 CRinCA said:

Quote:

Just one of my culinary misses living out here. Dungeness crab rocks but I miss NE seafood like you would not believe. Even cheap ass garbage bluefish from back in the would rock my world right now.

There's no such thing as cheap-ass garbage bluefish. They've been discovered, and fish markets are getting upwards of $6/lb for them now.

I used to have a hard time giving them away (and I catch plenty of 'em). Before, I'd smoke them and turn them into a fish spread and give 'em away that way, now I have friends and family asking me to set them aside a fresh bluefish if I have any left.

Clam chowder really is another animal with fresh clams. I'm sure the recipe is fine, but if you can get your hands on them (if you're anywhere near the NE that should be yes), and don't mind picking out a few shells, you will be rewarded with a much better product.