Episode 8 : Hot Sauce Judging

In one of Glutton for Punishment's most talked about episodes, Bob survived the Hatch chili-pepper eating competition - and even came in second. Bob's pain and perseverance really touched a nerve, or several. Ever in search of a bigger chili pepper high, Bob will train to become one of the official judges at the famed Austin Hot Sauce Festival. His ultimate task is daunting: he'll have to taste over 400 different hot sauce entries in just a couple of hours! In order to hold his own amongst the judges and save face in front of over 15,000 attendees, Bob will need to develop his tasting palate to detect subtle differences in aroma, heat and flavor, while faced with the sheer volume of volcanic spices. Will he survive this fiery challenge or go up in flames?

Recipes:

Molcajete Salsa

Compliments of Leonor Banos from Oaxacan Tamaleo Restaurant in Austin, Texas

Ingredients:
Serrano chilies
Tomatillos
Garlic
Salt
Water

Directions:
1. First, dry roast the chilies, tomatillos and garlic on your comal.
2. Then, grind up your ingredients in the molcajete one component at a time.
3. Finally, add water as needed until mixture achieves a good consistency.

Pork Tamales

Compliments of Leonor Banos from the Oaxacan Tamaleo Restaurant in Austin, Texas

Ingredients:
Pork
Masa
Molcajete Salsa
Banana Leafs

Directions:
1. First, stew pork and shred by hand.
2. Next, mix the salsa with pork proportionally (half and half).
3. Then, press a flat disk of masa on your banana leaf with a tortilla press.
4. Next, place a small scoop of pork/salsa mixture in the middle of the leaf.
5. Finally, fold the leaf into a rectangle and place in steamer for 45 min.

Salsa Borracho Rojo

Compliments of Jill Lewis, creator of Austin Slowburn Chili Pepper Products

Ingredients:
6 roasted tomatoes with liquid from roasting
6 roasted tomatillos with liquid from roasting
3 garlic cloves
3 tablespoons chile ancho, chipotle, guajillo puree
5-10 Thai chiles (Fresh)
½ cup cilantro leaves
¼ cup 100% blue agave silver tequila
2 teaspoons salt
juice of a fresh whole lime

Directions:
1. Place all ingredients in a food processor and blend to desired consistency.
2. You can adjust any of the ingredients to your particular taste.

Roasting Tomatoes and Tomatillos:
1. Place in baking dish add enough water to cover bottom pan ¼ inch deep.
2. Roast under broiler till top of tomato starts to turn black. Turn them over and roast other side the same.

Chile Puree:
1. Soak 6 each of the different dried chiles (stems removed) in water for 30 to 60 minutes.
2. Place chiles in food mill.
3. Crank food mill over bowl till you get everything out of the chiles. Only skins and seeds remaining.
4. With spatula scrape the puree from bottom of mill. There may be extra puree left over.

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