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The TSC Hot Pepper Challenge
- Thread starter Spider
- Start date
I'm thinking the chip, but the Satan's Toe is made here in St. Louis, so maybe that?Great job Matt! So whats your next challenge?
Start with the chip... if you're good with that, then go for the toe. Did you watch my toe video?
And welcome to the club!
OpusX
TSC’s Master of Warp Cores, Alchemy, Ale, & Cider
I still have a spare 2020 chip, if you can't manage to find one.
YES! It was insane! I will start with the chip!
Let me look around and I'll let you know. Thank you!
If you do the toe first the chip would be a breeze.
Bought these while I was out today. Anyone tried them yet? 
Those look tasty!
Smokin Ed is the guy who produced the Carolina Reaper. Should be good, because he knows what he’s doing.
The website fives it 3 stars of heat out of 5. So it shouldn't be too hot.
Here’s my sauce collection:
Tony, what’s your collection look like?
Anyone else keep a stash of more than just a couple bottles?
OpusX
TSC’s Master of Warp Cores, Alchemy, Ale, & Cider
My goodness....
. Based on that I'm much more in the "couple bottles" category. I have probably 4-5 very hot sauces currently (with several commons from gifts that should just be binned for space) I try to keep within the clutter tolerance of the wife unit.
use them as a base for wings, then tweak with the good stuff! I mainly use Valencia & butter for my wing base, then add whatever strikes me at the time to spice it up.
I'm definitely in the just a few bottles category. And at least a couple of those are pretty mild but great flavor.
I did go ahead and finish off the hotsauce I'd had fermenting. Last night marked 4 weeks and it was well past its peak activity. I also roasted up about 3/4 cup of garlic cloves and tossed those in with the fermented stuff. Turns out peppers do go through a hand crank food mill very well so I got the food processor out and turned it into this.
That had half a cup of the brine and half a cup of white vinegar added. Just keeping it pretty standard this go around. So after simmering for a few minutes I pressed to through a wire strainer and got a nice smooth sauce that still has some body to it. Initial taste test on a tortilla chip seemed kinda mild in the flavor department but it does have a solid kick. Smells pretty great too.
And no thats not all I got. I have another bottle thats at least 50% bigger thats also full and a bit extra beyond that.
I did go ahead and finish off the hotsauce I'd had fermenting. Last night marked 4 weeks and it was well past its peak activity. I also roasted up about 3/4 cup of garlic cloves and tossed those in with the fermented stuff. Turns out peppers do go through a hand crank food mill very well so I got the food processor out and turned it into this.
That had half a cup of the brine and half a cup of white vinegar added. Just keeping it pretty standard this go around. So after simmering for a few minutes I pressed to through a wire strainer and got a nice smooth sauce that still has some body to it. Initial taste test on a tortilla chip seemed kinda mild in the flavor department but it does have a solid kick. Smells pretty great too.
And no thats not all I got. I have another bottle thats at least 50% bigger thats also full and a bit extra beyond that.
woodpusher
TSC’s International Man of Meh
Slap a CBL "post-shave" label on it and you'll find out quickly if anyone has been dipping into your aftershave stash!...
...
Great job Kyle! Now take all the solids that got strained out, and dehydrate them to make seasoning!
Most of my jars are still moderately active. My small jars with fruit in them are not, and my one jar that's just ghost peppers is not either. But the bubbling is just one stage of fermentation, and flavors will continue to evolve. Some folks keep their ferments going for 6-12 months. Tabasco ferments their mash for 3 years.
I'm fine with 1-2 months, and will be making mine soon!
Most of my jars are still moderately active. My small jars with fruit in them are not, and my one jar that's just ghost peppers is not either. But the bubbling is just one stage of fermentation, and flavors will continue to evolve. Some folks keep their ferments going for 6-12 months. Tabasco ferments their mash for 3 years.
I'm fine with 1-2 months, and will be making mine soon!
Can’t wait to taste it, bring chips on Saturday LOL