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the_selling_blues_man
05-13-2009, 08:58 AM
I have several sauce recipes that I like to make. What are your favorite ways to kick-up the heat level? I don't want to overwhelm the flavor of the sauce but want to increase the bite.

glued2it
05-13-2009, 08:59 AM
Red pepper works best for me.:msn-wink:

Joneser
05-13-2009, 10:26 AM
Chipotle Chili Powder or Cayanne (Red Pepper)

Chargrilled
05-13-2009, 11:22 AM
I like mixin a couple TBS of Habanero sauce (however hot you want) with some turbinado sugar and add to the BBQ sauce, :drooling:

Kingudaroad
05-13-2009, 05:42 PM
For a unique flavor and heat, wrap a few fresh habanero peppers in cheesecloth and let them simmer in your sauce until you reach the desired heat.

pvt_pyle_o_que
05-13-2009, 06:22 PM
I LIKE RED PEPPER TO "KICK IT UP A NOTCH *BAM*":wings: I LOVE LOTS OF FLAVOR WITH JUST A TOUCH OF HEAT, LIKE GOOD BOURBON, SMOOTH, THEN :wow:

peculiarmike
05-14-2009, 09:16 AM
Or - try adding some adobo sauce from a can of chipotles.
Or - try some Hatch chile, red or green, your taste.
Or - it goes on and on ....................................

SmokyOkie
05-14-2009, 11:02 AM
Tiger Sauce (http://www.simplycajun.com/index.asp?PageAction=VIEWPROD&ProdID=294)

the_selling_blues_man
05-14-2009, 01:18 PM
Habanero will kick it up all right. I tried that one with an entire pot of chili one time. I put in one very small peper to kick up the heat and made the stuff so darn hot no one in the family would eat it! I think I will start with the white pepper suggestion.

yes - the selling blues man + habanero = chicken!


I like mixin a couple TBS of Habanero sauce (however hot you want) with some turbinado sugar and add to the BBQ sauce, :drooling:

SmokyOkie
05-14-2009, 03:39 PM
White pepper will do more to add flavor than it will to heat it up.

White pepper is a little milder than black pepper.

A jalapeņo is about 3500 Scoville units of heat. A habanero is about 400,000 Scoville units of heat, or about 100 times hotter.

Red pepper flakes are easy to add as much as you want. Just remember to let it simmer a little bit before you taste it. It takes a bit for the heat to come out of the chilis.

BA_LoKo
05-14-2009, 07:03 PM
Also keep in mind that red pepper flakes will not affect your flavor either. In my experience, it's for heat only, and doesn't add or change the flavor at all.

TX Sandman
05-16-2009, 02:31 AM
Tiger Sauce (http://www.simplycajun.com/index.asp?PageAction=VIEWPROD&ProdID=294)

I mix that into ground beef for hamburgers sometimes. Good stuff.


For a unique flavor and heat, wrap a few fresh habanero peppers in cheesecloth and let them simmer in your sauce until you reach the desired heat.

If you don't want to use habs, just start with a jalapeno. Poke a few slits in the sides and fish it out after it's done the job.

yakdung
05-16-2009, 11:55 AM
Try "Sriracha HOT chili sauce" this can be found in the Asian section of your market. Be careful a little goes a long way and it will blow your underware off if you are careful :roflmaoha0:.
http://www.huyfong.com/no_frames/sriracha.htm

Good luck,
Yakdung

the_selling_blues_man
05-16-2009, 04:17 PM
I think I will start with a combination of white pepper and ground red pepper flakes and see how it goes.

SmokyOkie
05-16-2009, 07:50 PM
Louisianna style hot sauce ( frank's, Crystal pure, Llousianna, etc) will give you heat in small increments.

Sriraccha is great. The garlic in it goes well with about anything as well.

chadd17
05-16-2009, 08:57 PM
Try some Texas GunPowder http://www.sucklebusters.com/