Looking for Cholula hot sauce recipe :-) pequin and arbol

13 years ago

Anyone with a recipe for hot sauce that compares to Cholula? I have just started growing Chili de Arbol and Pequin Peppers...the 2 that are in Cholula.

From the Cholula bottle the main ingredients in order are:

Water - check

Peppers (pequin and arbol) - check

Salt - check

Vinegar - not sure what kind to use, white? cider?

Spices - hmmm... ill have to work on that

Xanthan Gum - check

So... anyone here that likes Cholula as much as I have that have tried a copycat recipe?

Sort by:Oldest

Comments (10)

Phildeez
13 years ago
I have no idea about cholula, but I prefer cider vinegar for most hot/pepper sauces, unless they are asian influenced, then I will use white or rice.
sjon
13 years ago
They don't sell that stuff here where i live...
But if you send me a bottle i will happily analyze its contents for you ;)
Related Discussions
Let's Make Hot Sauce Discussion
Q
Comments (87)
I make a lot of refrigerator salsas, and use little vinegar, mostly Goya Bitter Orange juice, like is used in the Oaxacan habanero salsas. This is my current favorite. 2-cups dried Numex Suave Orange habaneros 5-dried Ghost peppers 1-small onion, sliced thin 2-medium carrots, sliced thin 6-cloves garlic, smashed 1-teaspoon white pepper 1-tablespoon table salt 1-1/2 cups Goya Bitter Orange juice. 1-cup water, maybe more Put liquids in blender, add salt and white pepper, and all dried chilies. Process until smooth. Do this first so they can start reconstituting. Preheat oven to 425 and place rack in next to highest position. In a large bowl, toss chopped onion, carrots, and garlic in a little olive oil. Spread parchment paper on a baking sheet, and spread veggies evenly over it, place in oven, and roast for 20-25 minutes or until some charring takes place on the onions. Remove, and let cool for five minutes. Pick up parchment paper, and funnel veggies into blender and process until smooth. You may have to add more water if it gets too thick Taste for seasoning, and store in fridge. This lasts me about a week or so. You can also use fresh habs and ghosts sliced in half and roasted with the veggies, but it does require a good vent hood on your stove. Damn, forgot to add the pic...
...See More
HELP!!! My Hot sauce is to hot. What to do?
Q
Comments (20)
There is a Carolina Cayenne listed above(developed in the U.S.A. 100,000-125,000)that gets in the range the add says. When I grew it ,it was hotter than regular Cayenne but I only grew it once. There are probably tons of hybrids/developed cayenne types out there that are in all different heat ranges. I was refering to Cayenne in general. Maybe it was my growing conditions but in general , I don't think Cayenne peppers pack that much heat. I haven't grown them in a while. I use mostly C.Chinense,Baccatums and Pubescens for my powders and rubs heat. Annuums I use mostly for flavor.Especially Chile Negro , Poblano and Cascabel. For short intense bursts of heat a lot of the Frutescens do the trick. I grow a lot of Pubescens too. They'll fool you though. They have all 3 kinds of Caspaicin in them so they feel hotter than they are. They hit up all the receptors in your mouth. I'm more into using several types of peppers to blend together to get the taste and heat i want. I'm growing several strains of 7 Pot,Trinidad Scorpion ,Nagas and Bhuts this year with a couple seasoning type peppers to mellow them out. I guess if the growers are using a similar strain to the Carolina Cayenne type for their powder it could reach up to 125,000 units. I've just never had a Cayenne that I thaught was anything to write home about as far as heat goes. I did like yellow Cayenne better than the other ones for taste when I grew them a few years back. I've grown several different ones.Regular assorted Cayennes,Long Slim,Long red,Yellow,Carolina,Thomas Jefferson,African,Purple,Super,Orange,Golden,Turkish,Picante,Portugal,Processing and sweet.
...See More
Pequin Hot sauce and combos
Q
Comments (11)
There are many styles . But principal thing is to have a proper pH and do it with BWB canning method when cooked. It depends also on how HOT you want your sauce ? Do like other flavoring fruits (peach, pineapple ..)? , spices , salt, sugar ? Here is how I do it: --- Add red or yellow/orange bell pepper( 3 to 1 with habanero, by weight). Cut deseed the bells. Just pull the stems off the hot peppers. -- wash, and cook in 50/50 water/vinegar.(simmer in low heat for an hour) -- Use a hand/stick blender and blend right in the pot. -- put through a strainer (like rice strainer; not to big not too small mesh. you want to get rid if the seeds skin and hard pulp). What you will end up will be a creamy smooth sauce. Optionally you could've added garlic, sugar, salt, any herbs spices you like. I dont. To me hot sauce is it; a spice of its own. As filler, you can add some fresh tomatoes , carrots, along with the bells. I dont. I want my sauce to be just PEPPER sauce, hot and sweet. I once made a fruity one with pineapple juice instead of water.. Alternatively you may want to use bottled lemon/lime juice as acidifier. I like vinegar.
...See More
srirracha hot sauce
Q
Comments (13)
Funny you should bring this up. I made a stuffed shrimp dish for dinner las night, the recipe called for sriracha. Now I have to tell you I have every hot sauce known to mankind in my cupboard but not this one. I wondered why the recipe would call for a particular type of hot sauce, thinking it must be different, I went out and bought some. I love it, great hot sauce, lots of kick without the vinegary taste !
...See More
willardb3
13 years ago
You're never going to reverse engineer Cholula.

Make your own sauce, you can buy Cholula.
clones2
Original Author
13 years ago
Oh - I will DEFINITELY be making my own sauces - I am growing a fix of 15 varieties of chili and sweet peppers.

I bought and am growing the de arbol and pequins specifically to make something as close to Cholula as I can since it's my favorite.

I think its the vinegar sweetness with the spice that does it for me. Thanks.
Phildeez
13 years ago
Dont hold back on the sugar, then. Vinegar is not that sweet on its own, if you ask me.
wasabiflux
13 years ago
I haven't tried to replicate Cholula, but chiles de arbol and pequins are two of my favorite dried chiles. Cholula is definitely made with the chiles dried, then rehydrated and pureed. You should experiment with toasting them (or not) before rehydrating, as that changes the flavor significantly.

I could've sworn there was also garlic in Cholula, but I thought that had to be listed in the ingredients separate from "spices."
sjon
13 years ago
I suggest first making a sauce without any spices. Getting the right consistency and salt, acid (maybe sugar) balanced is the first step.
If you get it right, you'll have a great sauce to start with.
Start with a 'brine' consisting of water, vinegar and salt. Get this brine to taste right as it will be the flavor base.
Then add the peppers which you can roast beforehand and remove seeds if need be (never tasted cholula so i don't know if they toast the peppers and if they include seeds).
Simmer this softly until the peppers are softened and you will have created a 'mash'.
Then puree this.
I don't know if the sauce is strained.
Modify the thickness with xanthan gum (if needed). Personally, i don't like messing with thickeners as they can add an unwanted taste.
If you get this down, you can experiment with spices.
Most of all have fun!
ironwill74
11 years ago
Cholula succeeds at being an excellent sauce IMO because they DON'T add sugar. Mexican food tastes terrible with sugary sauces. Save the sugar for the strawberry margarita. I am going to try powdered pequin and arbol tonight to see if I can get close.
Armageddon
11 years ago
I think i have a pequin plant growing in 1 of my misc gardens i have never tasted that line of pepper yet but i will here in a couple weeks i will try and snap a couple photos as they ripen to get a few others incite of what it is or could be it was from a mystery pack .
Darylltx
11 years ago
I have lived in Tucson and now live in San Antonio; Choulula is the only hot sauce I put on eggs. It is made for eggs. I grow piquin peppers too , but just dry them and pop the pods in a dish when I need them. My favorite cayenne sauce is trappey's red devil sauce; so mild you can drink it straight.

Looking for Cholula hot sauce recipe :-) pequin and arbol

Comments (10)

Phildeez

sjon

Related Discussions

willardb3

clones2
Original Author

Phildeez

wasabiflux

sjon

ironwill74

Armageddon

Darylltx

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Looking for Cholula hot sauce recipe :-) pequin and arbol

Comments (10)

Related Discussions

clones2Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

clones2
Original Author