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National Pepper Association Fund Raiser Auction
Master Oil and myself are having an auction for some of Master Oil's Hot Sauce.
When I called Ron tonight, I had just made up a batch of chilipetin pepper hot sauce and thought it would be fun to get something going here on the National Pepper Association thread.
We had a lot of good conversation about what's going on with boat racing, building props, etc. Then Ron liked my idea and told me the only thing really going great in his garden is his peppers. Then he said maybe we could make a challenge. I think that is a great idea, but to start this thing off, this is what I'm offering. I have three four ounce jars of freshly made and canned chilipetin pepper sauce. It is a pepper generally graded around 7thor 8th hottest in the world (although there are a number in the same grouping of heat indexes). It is known by a number of different spellings. Chilipetin, chilipitin, chilipequin, chilepequin, petin and a couple of others I forget.
It is very small, takes awhile to pick enough to make and can a batch, and only grows mostly in southern Texas and Northern Mexico. Therefore, 99.9 percent or maybe greater odds than that will never have an opportunity to taste this truly unique pepper sauce. It is unlike any other sauce you have ever tasted. Hot is hot. I don't make sauce to taste hot. You burn out your taste buds. Why then even eat anything but boiled meat if you can't taste? My sauce will give you a bite, and if you are not used to hot sauce, or start out with too much on a chip, you will be sweating and dipping your tongue in cold milk. But if you use it responsibly, you will find it to be the best tasting hot sauce you ever tried. I like Louisiana Hot Sauce, and it is good.....very good. But this one is different in taste because Louisiana Hot Sauce still uses the standard peppers in their own unique formula. Same thing with Tabasco. Tabasco is one of the best hot sauces with the greatest history ever. But it's still based on the same basic peppers as a base.
Chilipetin's they say have a nutty flavor. I don't know. When I read wine reviews about a particular wine having a nutty flavor with hints of blackberry and a side of spearmint followed by a chocolate finish, I think these food and wine writers are just out to impress one another. I never had any kind of these thoughts when tasting wine, and I don't about the peppers. All I know is that this may be your only chance to taste on of the most delicious hot peppers in a sauce that will only be as hot as you want it to be. You can use a little or a lot. A very little will give you the flavor without the "sucking in air" too help cool down reaction. And it's really not bad because unlike some peppers, it's hotness falls off rapidly. I read somewhere that "petin" in the Nuatal or some indian language refers to quick or fast and means that the heat will soon be gone.
So here's my plan. I will offer three....not one.....but three jars to be auctioned off. The top three bidders will each receive a jar. All you need to do is offer up your bid here on this thread. Ron will set the time limit. The contributions will be made to BRF however Ron says, and when he gives me the go ahead and addresses to ship, I will send them out. I proposed this to Ron and he liked the idea. We may even get a pepper sauce competition going later. Ron said he had a good batch of peppers to use. This sauce was cooked and canned in a hot water bath, so you can set it in your pantry for however long you want before you open it up. After that, keep it in the fridge. It's only chemical hot, so don't worry about your fridge temp.
ADD: I didn't show the vinegar because I only took one picture of that and didn't realize that the autofocus passed through the glass measuring cup and clear vinegar and it was out of focus. In the next to the last picture that is uniodized kosher salt and pepper floating on top.
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Originally Posted by Master Oil Racing Team
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