• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Chris Amirault

The Last Bottle of Inner Beauty Real Hot Sauce

71 posts in this topic

Chris was kind enough to send me some of the Inner Beauty that he made and it was quite good. It has been about 7 years since I had the real version, so it's tough to know exactly how similar it is, but as soon as I smelled it I remembered the old Inner Beauty. I finally gave it a try and it was very flavorfull. Reminded me just like Inner Beauty. The one thing is I don't think it was as hot as IB, but I could be just wrong about that.

Anyways, I finally got all the ingredients and am going to give it a try tomorrow. Thanks Chris!

Share this post


Link to post
Share on other sites

My pleasure, Taylor. Do report on your results.

I seem to remember that Inner Beauty had two different strengths, didn't it? In any event, I've definitely scaled the heat back from my wicked-pissah-hot preferences to just wicked-hot. Guests, children, you know. Maybe I need to make a WPH batch next.....


Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Share this post


Link to post
Share on other sites

Gee, Chris, I know how you must have felt about that last bottle of IB. Soup is my favorite comfort food. Before my #1Boy had to leave last year, he made me lots of soups, a different one every day, for months. Once he was gone, he told me to look in the freezer. Wow! There was a tiny army of small plastic containers, each with a different bit of soup ensconced in it's translucent uniform, little soldiers- all waiting in formation, to comfort me. Well, it was like this, I woudn't share one bit. At first I only had one cup every week, then on my birthday I ate 3 different cups in one day! Each time I had a cup of soup, I remembered his face over the steaming bowls, and his hours in the kitchen, making soup was how he busied himself while I slept after radiation therapy. Finally, when there were only a dozen or so left, I just ate them, anytime that I felt like it. There was one day that he had achieved the peak of mushroom barley soup meals, I had scraped the pot from it; he had even saved a cupful of THAT one. The soldiers lasted one week more. I just ate and felt forlorn, and ate and felt loved. If you can't get more of something, I think that it's just better to eat and enjoy at will, and then enjoy the memory.


More Than Salt

Visit Our Cape Coop Blog

Cure Cutaneous Lymphoma

Join the DarkSide---------------------------> DarkSide Member #006-03-09-06

Share this post


Link to post
Share on other sites
My pleasure, Taylor. Do report on your results.

I seem to remember that Inner Beauty had two different strengths, didn't it? In any event, I've definitely scaled the heat back from my wicked-pissah-hot preferences to just wicked-hot. Guests, children, you know. Maybe I need to make a WPH batch next.....

Alright, I literally just finished making it and, as of now, have only smelled it and had a small taste of it.

Firstly, Inner Beauty did have two different strengths, but your version was the hotter one as I believe the two versions were Inner Beauty Hot Sauce and Inner Beauty Real Hot Sauce.

As for my sauce, I am pleased with it, but I must admit that I think yours might have been a bit more flavorful and a bit more comparable to the original. Mine is definitely hotter, which isn't a surprise as I used 16 Habanero Peppers and did not seed them at all.

The recipe I tried to use was the one from the Serious Eats website. I used:

16 peppers (took stems out but kept all seeds in)

1/2 cup of White Vinegar

A tiny bit less than 1/2 cup of canola oil

1/2 cup of pineapple juice

a little less than 1/4 cup of OJ

1 fresh mango chopped up into parts

a bit less than 1/4 a cup of honey

A bit less than 1/4 a cup of molasses

About 1/8th a cup of brown sugar (I wanted to use more but my sugar was rock hard and a pain to get out)

A bit more than 1 cup of the cheap yellow mustard (I think I should have used a bit less than 1 cup here)

A Tablespoon of each of Cumin, Chili Powder, Curry Powder, Turmeric, and All Spice, along with some pepper and salt.

Chris, your hot sauce looked a tiny bit darker than mine, which I think had to do with the mustard I used. Also, I did not cook my ingredients and just took all those ingredients and threw them in a blender.

Anyways, this was a lot of fun. Given that I now have about 40 ounces of hot sauce, I probably won't try for another batch for a while, but if anyone wants to try some of mine, I'll be happy to send some over. I just need to get a smaller jar to send.

Share this post


Link to post
Share on other sites

I'm wondering how the flavor of the homemade sauce changes over time, and if the way it potentially changes depends on how it's stored......anyone?

If it doesn't change much or improves, I might just go for a full batch and let it hang around (I've never tried Inner Beauty, but I'm a hot sauce fiend :biggrin: ). If not, I'll figure out hot to scale down, but I'd rather not do that if it's not necessary- handling scotch bonnets is not my favorite kitchen activity!

Share this post


Link to post
Share on other sites
I'm wondering how the flavor of the homemade sauce changes over time, and if the way it potentially changes depends on how it's stored......anyone?

If it doesn't change much or improves, I might just go for a full batch and let it hang around (I've never tried Inner Beauty, but I'm a hot sauce fiend  :biggrin: ). If not, I'll figure out hot to scale down, but I'd rather not do that if it's not necessary- handling scotch bonnets is not my favorite kitchen activity!

My first fear was where the hell I would store this and how long it would last. I do believe that it will last for a while no matter what, but I do have a plan to ensure that.

As a wine drinker, I own one of those wine cork pump stoppers. Just a rubber cork type thing that you put in your half bottle of wine and then pump it to get all the air out. Since I had a finished bottle of wine laying around, I washed it out and poured my sauce in there and the plan is to use one of those corks and pump it every time. Doing this, the sauce should literally last a lifetime.

By the way, using the cooking latex gloves made handling the habanero peppers like handling anything. I just bought a huge supply of them for cooking and think that they were well worth the money ($18 for 300). Here's the ones I got: http://www.amazon.com/gp/product/B000FKJPD8

Share this post


Link to post
Share on other sites

The flavor does change but not in a bad way, and it's pretty subtle, fewer bright notes at the top but still deep and long. The sauce I made above in Sept has been doing fine on the shelf, and based on the very long life of the open IBs I had down through the years, I don't expect any problems with the homemade stuff.


Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Share this post


Link to post
Share on other sites

I did a side by side comparison of Chris's and my hot sauce. I must admit, Chris's is better. I am pretty sure it is because I used too much mustard, which covers up some of the other great flavors the sauce has.

Share this post


Link to post
Share on other sites

Another way to get to Chile-Heads  home page,

Mark's home page

You should really check out his barbecue photos.

or

email Mark at    mstevens@exit109.com

This brought back some fond memories. See 9th Semi-Annual Concord BBQ/Hotluck in the Photo Gallery. It's been a few years, so perhaps it's time for another hotluck. I think I have an unopened bottle of Inner Beauty floating around. We could do a taste comparison with homemade versions. I also have a bottle of the original (made in Belize) Melinda's. We could do a comparison with the Costa Rican version.

Jim

Share this post


Link to post
Share on other sites

Well that's pretty darn cool! Or hot as the case may be

1 person likes this

Share this post


Link to post
Share on other sites

My current favorite (and I have many different brands) is Dirty Dick's Hot Sauce. 

Tried it side-by-side with a bunch of others and it was the clear favorite.

Share this post


Link to post
Share on other sites
On 01/12/2016 at 11:20 AM, Chris Amirault said:

I gave up hope for sating my Inner Beauty jones long ago... until this morning!!

 

Now *that* is customer service done right. :)

1 person likes this

Fat=flavor

Share this post


Link to post
Share on other sites
On 12/1/2016 at 10:20 AM, Chris Amirault said:

Well how about this! 

 

I gave up hope for sating my Inner Beauty jones long ago... until this morning!!

Screen Shot 2016-12-01 at 9.11.48 AM.png

So what's the report? Does it taste like the original? And are any of the same people involved or did someone just buy the rights to the name (or steal it)? Also, is it meant to be like the IB Hot Sauce or the IB Real Hot Sauce? The two had different flavor profiles, not just heat levels. Any info greatly appreciated, since I was also a HUGE IB hot sauce fan (especially the Real Hot Sauce). 

2 people like this

Share this post


Link to post
Share on other sites

My memory is not as good as yours, I fear, but it seems to be based on the IBRHS. It's very good, to be sure! I went through one bottle quickly but am saving the next. When I crack it open I'll report back. 

2 people like this

Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Share this post


Link to post
Share on other sites
1 hour ago, Chris Amirault said:

My memory is not as good as yours, I fear, but it seems to be based on the IBRHS. It's very good, to be sure! I went through one bottle quickly but am saving the next. When I crack it open I'll report back. 

 

And how does the new one compare to your homemade version?

Share this post


Link to post
Share on other sites

I am so impressed - You've already received and finished one bottle?! That is some true hot sauce love right there. Glad they have rebooted the brand.


"The main thing to remember about Italian food is that when you put your groceries in the car, the quality of your dinner has already been decided." – Mario Batali

Share this post


Link to post
Share on other sites
On 9/16/2007 at 5:39 PM, Chris Amirault said:

Well, it took a few months, but my habanero plant finally bore enough fruit to make a batch of ersatz Inner Beauty. Here's the recipe, which looks like this in the bottle with a few left-over chiles:

gallery_19804_437_12210.jpg

I've not yet done a side-by-side, but they're pretty darned close. I'd love comments on the recipe, particularly from those who've had the elixir that is the subject of this topic.

 

I wouldn't mind trying Chris' recipe but the link doesn't work any more. Can anyone provide a link or pm me a copy of the recipe?

 Thanks.

Share this post


Link to post
Share on other sites
1 hour ago, Susie Q said:

 

I wouldn't mind trying Chris' recipe but the link doesn't work any more. Can anyone provide a link or pm me a copy of the recipe?

 Thanks.

 

I think it's this one:  Inner Beauty Hot Sauce Knock-off

1 person likes this

Share this post


Link to post
Share on other sites

Posted (edited)

Thanks. The link wouldn't work for me. My fiancé is a pepper head so I wanted to surprise him with this. I'll have to also get a commercial bottle of the sauce just to compare.

 

Edited to Add:  One of the original questions posed was what do you believe you have the last of. I'm sure there are other private stashes out there but I have two cases of original formula Campari. I use the new formula for parties.


Edited by Susie Q (log)
1 person likes this

Share this post


Link to post
Share on other sites

  • Similar Content

    • By HoneyMustard
      Pennstation's Honey Mustard taste so good, but they don't sell it in stores like Big Boy Frisch's sells their tartar sauce.

      I am assuming they buy it in bulk from a certain name brand. Does anyone know what that brand is or at least a similar Honey Mustard recipe?
    • By Darienne
      Pannukakku has become a new favorite in the McAuley household. (LCBO Food & Wine, winter season 2016).  We've been using Maple Syrup...made with DH's help in a local sugar shack...but the recipe actually calls for birch syrup.

      Does anyone know where to buy it in Ontario?  Any grocery stores carry it?  Specialty stores?  Toronto? What about in the Cambridge/Kitchener/Waterloo area?
       
      Thanks.
    • By cyalexa
      Salsa Para Enchiladas  
      3 ancho chiles
      2 New Mexico chiles
      2 chipotle chiles
      1 clove garlic, sliced
      2 TB flour
      2 TB vegetable oil
      1 tsp vinegar
      ¾ tsp salt
      ¼ tsp dried oregano
      2 cups broth, stock, or (filtered) chili soaking liquid
      Rinse, stem and seed chiles. Place in saucepan and cover with water. Bring to boil. Cover and remove from heat and let soften and cool. While the chiles are cooling, gently sauté garlic slices in oil until they are soft and golden brown. Remove the garlic from the oil, with a slotted spoon and reserve. Make a light roux by adding the flour to the oil and sautéing briefly. Drain the chilies and puree them with the garlic slices and half of the liquid. Strain the puree back into the saucepan. Pour the remainder of the liquid through the sieve to loosen any remaining chili pulp. Add the roux to the saucepan and whisk to blend. Add the rest of the ingredients to the pan, bring to a boil then and simmer 15-20 minutes. Taste and add additional salt and vinegar if necessary.
    • By JAZ
      In this topic on sweet potato salad, Jaymes said (about mayonnaise):
      I have to disagree: while some cooks here in Atlanta use it, most that I know prefer Hellman's. I certainly do. Duke's is oddly sweet -- halfway to Miracle Whip, in my opinion -- and I can pick it out immediately in things like tuna or potato salad when it's used. If I were faced with the choice of Duke's or nothing on a sandwich, I think I'd have to choose the latter.
      Am I missing something? Do people really like Duke's? Are there other brands worth trying?
    • By Jambalyle
      Hi!
      Before we launched our project, I followed Melissa's remodel thread (congrats Melissa) and links to other kitchen remodel threads and I am continually awed by the inspiration and recommendations offered by the eGullet community during those projects. I want to get a piece of that action during our remodel.
      Demolition began on June 20, with an estimated 6-month project duration. The impetus for our remodel was the addition of a master bedroom and bath to transform our tiny 2 BR 1 BA into a modest 3BR 2BA. In addition, we are transforming and expanding the back of the house to create a "great" room that will combine a new kitchen, dining and family room.
      I will post plans and initial pictures in a subsequent post to give everyone a sense of the scope of our project. But first...
      Yesterday, we met (again) with our kitchen designers and appliance people to hammer out our appliance wants, needs, and desires. Here is where we netted out:
      Range – Wolf 48” R486C (6 burner, grill), w/ Island trim (is trim necessary?)
      Hood – Independent 27” x 54” Incline INHL54SS (w/ heat lamps)
      Blower – Independent CFMR1400 (external)
      Dishwasher – Miele Platinum edition G2150SCSS
      Microwave – GE Monogram 1.0 CF Stainless ZEM200SF
      Refrigerator – GE Monogram 42” built-in Stainless w/dispenser – ZISS420DRSS
      Beverage Center – GE Monogram 24” Stainless ZDBC240NBS (we're not willing to pay $600 more for privacy glass feature!)
      Sink – Franke 30”x18”x9” Stainless under mount
      Anyway... we would love to get some reaction to our selections before they hit the SOLD key on the cash register! Thanks! -Lyle
      PS: I know the Wolf is wimpy at 16,000 BTU per burner, but are there other reasons I should reconsider?
  • Recently Browsing   0 members

    No registered users viewing this page.