Leftover sliders are great for lunch. What’s your slider sauce recipe you pour on top when you make them?
Sliders
- Thread starter Webb
- Start date
I use some Hoff and Pepper's smokin ghost pepper Ketchup ,mustard, and some mayo...
But, Hoff and pepper closed up last year. so I'm almost out of my favorite ketchup. So I gotta find some new stuff.
But, Hoff and pepper closed up last year. so I'm almost out of my favorite ketchup. So I gotta find some new stuff.
Just grow some ghost peppers, or even easier, buy some dehydrated and add some to a decent ketchup.
Marc's comment on ghost pepper ketchup for me thinking and I'd bet that some of my atomic chipotle powder mixed with mayo would be fantastic.
I still have some you sent me. Will have to try sometime
The only sliders I have ever had were either Krystals or White Castles. Krystals had mustard - White Castles don't
- Thread Starter Thread Starter
- #7
Mr Hill, are you solemnly stating you’ve never eaten ham and Swiss on rolls with a mustard butter sauce that is baked? And you’ll probably tell me you haven’t eaten corn cakes at Jimmy Kelly’s.
I've been saving up seeds of a bunch of peppers. Ghost. Chile, reaper, habanaro, and jalapeno. Growing them for about 2 years now. I'll have grind some peppers up and make my own red stuff.
If you haven't yet, try dehydrating what you don't use during the season.
BIL loves hot sauce, but doesn't like canning anything. He dehydrates all of his excess hot peppers and then uses them to make hot sauces one bottle at a time throughout the year.
I air dry em out. Then grind some up to make a bottle full to sprinkle on my dinners. I do need to invest in a dehydrater.
- Thread Starter Thread Starter
- #11
Try drying them in a smoker next time you do a brisket or pork butt.
That's what I do when making my "atomic chipotle" powder. A day or two before our first killing frost, I pick whatever hot peppers are left and throw them on the smoker. When they've smoked for a few hours, I put them on the dehydrator and then grind to a powder. Usually a mix of jalapeno, habanero, lemon drop, cayenne, and Calabrian. Mix is always a little different from year to year, but is always much hotter than standard chipotle.
Here are a few pictures starting with post #2728. https://woodbarter.com/threads/random-pictures-thread.45949/page-137#post-771380