If you can get one pepper and let's say for arguments sake assume that this pepper is 1 500 000 SHU. How much sauce could you actually make from one such pepper?
I would personally remove the seeds to improve my seed bank. How would this influence the amount of sauce you could make?It would have to be a reasonably strong sauce, but not overbearing.
Is there a general rule of thumb for how pepper sauces are made in regards to the SHU levels they achieve?
Best Answer
Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor. Also, given that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup.