Tabasco Chipotle

[sespach (Steve)]

I had a great pepper sauce that was sitting on the table next to the salt, pepper and sugar at Mother’s Restaurant in NOLA.  It’s a clear vinegar sauce with peppers floating in it. I grew a few Tabasco peppers this summer to make a sauce like this.

Anyone have a recipe which might fit the Mother’s style?

I might take the peppers and stuff them into some white wine vinegar and let them steep to see what happens.

[redbeerman]

@jeffy

@redbeerman

I make my own chipotles.  If I need to add the flavor to something, I grind one up and add it in.  I use mesquite for the smoke and jalapenos grow like weeds, so I figured I would just do my own.  I smoke them raw and then dry them out.  I’ve done it for a couple of years now and have been able to do about a years supply each year.  Only problem is, they are becoming quite popular around my house, so the supply may not last as long as it did when I first started out.  My house salsa has them in it and chicken or shrimp in a chipotle cream sauce seems to be a crowd favorite around here as well.  Using them dried takes the vinegar out of play.

That sound really good.  Do you cold smoke them or roast/smoke them?  I may try this with poblano peppers, one of my favorite ingredients.

I smoke them around 180, then dry them at 225 for 6 hours or so.  I have done poblanos and habaneros as well, but the jalapenos seem to come out best.  Poblanos are sometimes not spicy enough, it really depends on the growing season.  This year was the first year in a while where my poblanos had some heat to them.

[bluesman]

@robert

@bluesman

I’ll have to pick up a bottle of this sauce the next time I see it.
Do they sell it at major food chains?

Yep. I’ve seen it at every chain down here. I love the stuff. That and Valentina Hot Sauce are staple condiments in my house.

OK…I’ve seen this brand before.  Thanks!

[ryang]

Valentina is my go to hot sauce.  I’m a big fan of this:

but I can’t get it here in CO.

Chipotle tabasco is very delicious too.

[riverrat]

@redbeerman

I smoke them around 180, then dry them at 225 for 6 hours or so.  I have done poblanos and habaneros as well, but the jalapenos seem to come out best.  Poblanos are sometimes not spicy enough, it really depends on the growing season.  This year was the first year in a while where my poblanos had some heat to them.

How long do you smoke for?  Just do a big pile on a grate, or put them in a bowl of some sort?  I have a few peppers that need preserving very soon, and a smoke/dry cycle on the egg sounds like a winner!

Oh, and if anyone wants a discount from the Tabasco store, they just sent me an email about a $5 on $30 purchase or $20 on $90 purchase discount.  PM me for the code.  Not sure if it would be proper to just post it anywhere, but a pm seems fine to me.

[bluesman]

Since we’re on the topic of hot sauce’s.  This is a good one that has alot of flavor…but be gentle with it…

or else…

[ehall11_cox.net (EHall)]

This stuff is awsome too

http://www.amazon.com/Texas-Champagne-Hot-Pepper-Sauce/dp/B0001GDDGQ

[euge]

+1 to the Valentina

We keep a big 1 liter bottle of the Valentina on the break room table. It’s more similar to the taco bell sauce in that it has quite a bit of cumin in it. Similarity ends there. It will creep up on you though. Packs a nice kick.

No ones brought this condiment up- Sriracha. I bring four 17 oz bottles at a time to work. My colleagues call it “chinese ketchup”. It’s very potent but very tasty on just about anything.

[redbeerman]

@riverrat

@redbeerman

I smoke them around 180, then dry them at 225 for 6 hours or so.  I have done poblanos and habaneros as well, but the jalapenos seem to come out best.  Poblanos are sometimes not spicy enough, it really depends on the growing season.  This year was the first year in a while where my poblanos had some heat to them.

How long do you smoke for?  Just do a big pile on a grate, or put them in a bowl of some sort?  I have a few peppers that need preserving very soon, and a smoke/dry cycle on the egg sounds like a winner!

Oh, and if anyone wants a discount from the Tabasco store, they just sent me an email about a $5 on $30 purchase or $20 on $90 purchase discount.  PM me for the code.  Not sure if it would be proper to just post it anywhere, but a pm seems fine to me.

I spread them out on a grate and smoke them for about two hours, then dry for about six or until they are totally dry.  If you leave moisture in them , you open up the possibility of molds forming.

[theoman]

I’m almost through the bottle uthirsty brought me. Yep, excellent stuff. It goes on everything.

If you’re ever on the east coast, go find a bottle of Uncle Brutha’s #9. Holy crap. A friend gave me a partial bottle of the stuff before he left the country and I’ve hated him ever since.

[chumley]

I’m kind of partial to the garlic Tabasco sauce.

[pawtucket_patriot]

I really like the Chipotle Tabasco sauce too.  The green sauce is another favorite.  This cafe I used to go to in Nashville served buffalo feathers: lightly floured bite-sized chunks of chicken breast, deep fried, and tossed in the green sauce.  So good!

[rabid_dingo]

Here is my favorite, I just discovered their website. I wonder if they’ll ship. I have not found it outside
of Mexico.

http://www.salsascastillo.com/productos/picantes.html

[tschmidlin]

@euge

No ones brought this condiment up- Sriracha. I bring four 17 oz bottles at a time to work. My colleagues call it “chinese ketchup”. It’s very potent but very tasty on just about anything.

Good stuff.  I like Tapatio sauce as well, Cholula is good too!

My kid’s like Melinda’s on just about everything.

[mrnate]

@euge

+1 to the Valentina

We keep a big 1 liter bottle of the Valentina on the break room table. It’s more similar to the taco bell sauce in that it has quite a bit of cumin in it. Similarity ends there. It will creep up on you though. Packs a nice kick.

No ones brought this condiment up- Sriracha. I bring four 17 oz bottles at a time to work. My colleagues call it “chinese ketchup”. It’s very potent but very tasty on just about anything.

We have it, but for some reason I’m not a big fan. I think maybe the texture seems wrong to me.

[pawtucket_patriot]

I love sriracha. It’s good on its own but it can also be incorporated into many other Asian-style sauces. Yum!