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Sauce

Doc Hogs Suck Sauce

A spicy hot sauce made with habanero, Fresno, ancho, pasilla peppers, vinegar, water, salt, sugar, lemon, onion, tomatoes, and black pepper.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 27,047 recipes mention both. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Doc Hogs Suck Sauce

Ovenbroil (high)

Ingredients

Directions

Prepare

  1. Combine ingredients in a blender with the exception of the dried ancho and the pasilla pepper.

Char the dried chiles

  1. Hold ancho chile over a flame, keeping it a few inches above so it doesn't burn too much (a little burn is good), for about 90 seconds, turning to heat evenly.

  2. Stick the pasilla pepper in the oven on broil (high) for about 10 minutes.

Blend

  1. Put the ancho and pasilla in the blender and blend away.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pepper + lemontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Pepper + tomatotop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + tomatotop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Lemon + tomatotop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together4,592 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Pepper + oniontop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Habanero peppers
Provide the sauce's main heat and fruity pepper flavor.
Fresno-style peppers
Add bulk, moisture and a milder pepper flavor to the sauce.
White vinegar
Adds acidity that brightens the sauce and helps preserve its fresh flavor.
Chopped tomatoes
Add body, moisture and sweet-acidic flavor to the blended sauce.
Sweet white onion
Adds savory sweetness and body to the sauce.

The step that matters

Charring the dried ancho and pasilla peppers. Heat that is too intense or too long will scorch the chiles and make the sauce bitter. A light char softens the skins and deepens the smoky flavor, so keep the chile moving and watch it closely.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (pepper, vinegar, sugar, lemon, tomato):

  1. Capsicumbetter flavor fit
  2. Cucumberbetter flavor fit
  3. Okrabetter flavor fit
  4. Onionthe original

Fit is the average pairing score against pepper, vinegar, sugar, lemon, tomato. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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