There are many things in this world that are addictive, but hot sauce is not one I mention often. But hot peppers are addictive, and as a southerner, I’ve always craved hot peppers for breakfast, lunch and dinner. “.Despite this failure, red peppers were an immediate success in Europe and quickly spread throughout the world. You can also search to buy spicy sauces.
What is the history of Hot Pepper Sauce?
The history of chillies goes back about 100,000 years, with the first chillies being cultivated in South America about 6,000 to 7,000 years ago. This shows that chilli was one of the first plants cultivated by man. It was only with colonization that it arrived in Europe, where it is said that Christopher Columbus thought he had discovered a new type of black pepper, hence the name “pepper
What is Hot Pepper Sause & How to associate with another Spiciness Sause?
One particular type of chilli, the hot pepper, is high in capsaicin. Capsaicin doesn’t actually make the pepper spicy, but it does create the sensation associated with spiciness and causes the mouth to perceive the pepper as fiery. These compounds interact with a special protein in the body called TRPV1, which sends heat signals to the brain.
Habanero Peppers
If like me, you’ve recently been exposed to habanero peppers without proper hand protection, you’ll have had the sensation of fire before you eat them. In other words, it’s not a matter of taste. You’d think so even more if you had pepper on your hands while going to the bathroom.
Euphoric Dopamine
- Surprisingly, it is this burning sensation in the mouth that leads to an addiction to hot sauces and spicy foods. The burning sensation on the tongue triggers the TRPV1 protein, which transmits the response to the brain, releasing pain-relieving endorphins and euphoric dopamine. In fact, it’s a natural high.
- Not only do we want to get more of these sensations, but we may, like the author, demand a higher level in order to get a greater response. That’s why some people’s earlobes start to sweat, or their noses twitch like a jet when they swallow a curry, but they remain convinced that the food is wonderful. It really is, I thought. I was in the heat of the seventh turn.
Homemade Hot Sauce
Now I’d like to share with you, dear readers, my love for chillies and hot sauces. From time to time, I will share with you some interesting facts about chillies, as well as a simple recipe for a homemade hot sauce that has enriched my life.
Tabasco Peppers
Hot sauces were commercialized in the 19th century, first in Massachusetts, and then reached a historic high when Edmund McCraney began growing Tabasco peppers on Avery Island in my home state of Louisiana. The resulting Tabasco sauce is still grown on the same island today. Some 150 years later, I grew up at a time when Tabasco sauce was as common as salt and pepper on the dinner table. Now I like to make my own hot sauces, but Tabasco is essential for Cajun-style dishes like gumbo and jambalaya.
New Emergence
The hot sauce market has seen the emergence of new rivals such as Sriracha (which is also tasty and unique) to compete with the big brands. There are also many small-batch variants with names like Devil, Hell, Volcano and Lava. And there are always new, stronger chillies to torment us. To date, my favourite pepper, the Habanero, doesn’t even make the list of the 25 hottest peppers.
Tosti Roasted Pepper Chutney (mild)
I started making my own hot sauces when I was working as a cook at a hostel called “Earth Lodge” in Guatemala. The original recipe base I developed there has become a popular hot sauce on the table to this day, although many other recipes have been created in that small kitchen. The results are as follows.
Raw Food Chutney
This recipe came about because my wife, Emma, and I (1) didn’t have an oven and (2) wanted to incorporate more raw food into our diet. We stripped away from a few ingredients, eliminated the cooking process, and created a basic recipe that has lasted to this day. It’s a spicy sauce and I look forward to it when friends and family visit. Emma, who is from England, knew very little about spices when we met, but now she loves this sauce so much that she jars it. This version is much spicier than the roasted version, but the roasted version has a nice flavour component that the raw version lacks.
Organic Pepper
Again, it starts with about a dozen different peppers, mostly jalapenos and habaneros. I had this variety in my garden this year, but I also tried a variety of other peppers that have long been popular in this area. The main ingredients for the recipe are half an onion, three or four cloves of garlic, and a carrot.
Roasted Chili Sauce
As with the roasted chilli sauce, these ingredients are placed in a food processor and liquefied with vinegar (we like to use homemade apple cider vinegar), a little oil, water, and spices. Lately, we’ve been adding a few pinches of peppercorn to add a smoky, spicy touch.
Seasonal Ingredients
Sometimes I experiment with seasonal ingredients, such as mangoes and pineapples in Panama, or peaches and tomatoes in North Carolina. Fresh herbs are also a nice addition. Honestly, you won’t get as excited about the flavour as you would with regular hot sauces.
Health Benefits
- Chilli peppers have many health benefits, especially when eaten raw. Many of the beneficial components they contain are paradoxically lost when exposed to high temperatures.
- Bell peppers contain far more vitamin C than citrus fruits. This vitamin C has anti-inflammatory properties that boost the immune system and relieve arthritis and joint pain.
- Capsicum can also improve blood circulation, can be used topically to treat muscle pain, and surprisingly, can help with intestinal problems.
- Capsaicin has also been shown to fight cancer by making prostate cancer cells commit suicide. The most obvious, and sometimes unavoidable, is the clearing of the sinuses.
Fermented hot sauces
Recently, I have been experimenting with fermenting hot sauces to get both the nutrition of raw foods and the probiotics of fermented foods. I think it’s great that hot sauces are now considered healthy and actually catching up with the dragon. Fermented hot sauces are extra hot because they are just pepper, salt, garlic (optional), and water.
Saltiness
It all starts with saltwater. This is a mixture of 1 cup of pure water and 1/2 tablespoon of sea salt. I doubled this amount because I was using a lot of hot sauce, but this ratio gave me enough saltiness to ferment it well. I heated the brine to dissolve the salt in the water, then let it cool before adding it to the chilli (to avoid killing the good bacteria).
Fermented Hot Sauce
I make my fermented hot sauce in quarter-sized mason jars. I cut the chilli into very small squares and added a little more than half the jar. (The smaller the squares, the more concentrated the chilli will be). Two thinly sliced garlic cloves add flavour. When the brine has cooled, pour it over the diced chillies.
Breathable Cloth
Cover the neck of the jar with a breathable cloth to prevent insects from getting in, and at the same time let the chutney ferment for at least 3 days on a kitchen table out of direct sunlight with air. After the second day, if all goes well, the sauce will start to bubble. During this time, stir it twice a day.
Fermented Mixture
Then, liquefy the fermented mixture in a blender or food processor. If you strain out the remaining pepper flakes, you will end up with a watery sauce like Tabasco, but I prefer to leave the pepper flakes in, as it makes for a creamier sauce and adds some spiciness.
Fermented Chorizo
The list of ingredients for fermented chorizo is much shorter (which is usually a good thing), but fermentation has the magical power to not only maintain the health benefits of natural probiotics but also enrich complex flavours. Indeed, I’m “excited” about this hot sauce. My last batch scared others away and I left everything behind, but it definitely means more to those who are prepared for something like this than Scoville points. This is delicious.
Benefits
Above all, it requires attention. A small drop, or even a toothpick, can make a big impact. The smoky, peppery flavour of the sauce makes it ideal for seasoning soups and stews with spicy or earthy notes.
Sauce for Egg Dishes
- It also makes an excellent sauce for egg dishes. But the heat is too low and it doesn’t spread as well as it should. However, if you mix 100% hot bread with another seasoning, the flavours become more intense and very interesting. I tried it with tomato sauce and eggs and it was delicious. Yes, I’m one of those weird people who like hot ketchup.
- The amount of heat and smoke is noticeable. So take both into consideration when deciding where to put 100% of your pain. It goes well with many different dishes, but both have a strong flavour that can detract from the quality of food.
Conclusion
How can you not love a label that calls a spoon a spoon, like a 100% bread chutney? You get exactly what you see. This is an interesting topic. Even if you’re not a fan of hot sauces, this sauce is one of a series of hot sauces that are a lot of fun to show off (and laugh at your own bitterness, bwahaha). Since this sauce is not consumed in large quantities at one time, it is also very cost-effective and keeps people entertained and laughing.
Final Words
A 100% spicy pain sauce that showcases all the power of the habanero. At its core, there’s a peppery flavour. So, if you’re looking for a hint of habanero and pepper, Pain 100% is the one for you.
