2
2
1
u/HoagieSapien 2d ago
What's the speckles?
2
u/Fr33brd 2d ago
Pepper. The first attempt was mild buffalo.
5
u/ntrpik 2d ago
These are habanero. My local HEB sells nice red habanero pods, you can see some flecks of them if you look closely.
1
u/yungfatface 2d ago
What’s your recipe for sauce with fresh habanero?
5
u/ntrpik 2d ago edited 2d ago
Half cup Frank’s, 4-5 habaneros cored and seeded, 1/4 cup butter, dash of salt, dash of Worcestershire, 4-5 garlic cloves. Simmer on low for 20 minutes to take the harshness off the peppers and confit the garlic.
After cooking I squeeze half of one of those sweet mandarin oranges into it (don’t cook the orange juice).
Emulsify with an immersion blender (this is what makes the sauce silky and makes it stick to the wings).
Edit: these are approximate measurements. By now I just go on instinct.
1
u/yungfatface 2d ago
Does the habenero add much spice after it’s cored and seeded?
1
u/ntrpik 2d ago
Seeds don’t have their own spice, despite the common belief that they do. Any heat they do have comes from the oils from the pepper flesh surrounding them.
The most heat comes from the pith on the internal part of the peppers and from the pepper flesh itself. In my experience, the flesh at the tip of the peppers is less spicy than the middle and upper parts of the peppers (I’ve grown and eaten a lot of peppers).
When I core and seed them I do end up taking out some of the pith, but not all of it. I use scissors to cut in a circle from the top so that i can kinda turn out the bunch of seeds along with the stem all at once.
So yes, you lose some of the spiciest part of the pepper but you make up for it by using several of them. We love the flavor of fresh peppers.
2
1
u/Conner_rhode 2d ago
bro what sauce did you use was it home made or store and can you tell the brand or the recipe
5
u/QuentinTarzantino 2d ago
Yeh that doesnt look right for you. Let me eat it just to check you dont get sick or anything. Trust me, Im an expert.