Hot Pepper " Angine de Piment "

AI imagined it, we made it: Make your own  " Angine de Piment " hot sauces at home

Last April, we published an AI-generated hot sauce concept honoring a legendary Quebec band.

The result: thousands of likes, massive engagement, but above all, an avalanche of comments accusing us of "bullshit" and claiming these sauces were impossible to make.

Challenge accepted. Human creativity will always surpass the machine. Julien and the team hit the kitchen to turn this virtual concept into a very real product—entirely by hand, with no industrial processes. Want to prove the skeptics wrong?

Here are the exact step-by-step recipes to recreate your own sauces at home!

Recipe 1: L'Angine Blanche (Scorpion & Sesame Emulsion)

A rich, creamy, and vegan sauce that packs a serious punch with its Scorpion pepper, while maintaining a velvety texture thanks to aquafaba.

Ingredients:

• 400 g potatoes (or cauliflower)

• 300 g canola oil

• 300 g water

• 250 g boiled white onion

• 200 g white vinegar

• 200 g aquafaba (chickpea liquid)

• 125 g garlic

• 100 g lemon juice

• 100 g tahini

• 50 g salt

• 50 g white sugar

• 30 g garlic powder

• 8 g Scorpion pepper powder

• 2 g xanthan gum

• Poppy seeds (to taste)

Instructions:

1. Cooking the bases: Boil your potatoes (or cauliflower) and white onions until tender. Blanch your garlic cloves to mellow out their bite.

2. The extraction: Collect 200 g of aquafaba by straining a can of chickpeas. Pro tip: keep the chickpeas, toss them in spices, and roast them in the oven for a snack.

3. The initial blend: In a large pot, combine your boiled onions, blanched garlic, aquafaba, garlic powder, tahini, lemon juice, water, vinegar, salt, sugar, and Scorpion powder.

4. The emulsion: Submerge your immersion blender into the pot and blend at high speed. While blending, pour the canola oil in a thin, steady stream to create the emulsion and thicken the sauce. Add the xanthan gum to stabilize the mixture.

5. The textured finish: Remove the blender. Add your poppy seeds and mix them in manually with a spatula so they don't get crushed.

6. Bottling: Carefully pour the liquid into your container using a funnel.

Recipe 2: L'Angine Noire (Umami Depth & Chocolate Habanero)

A dark, complex, and earthy sauce. Black garlic, mushrooms, and activated charcoal create an intense visual and taste identity.

Ingredients:

• 600 g water

• 400 g apple cider vinegar

• 400 g shiitake mushroom soaking water

• 300 g roasted onions

• 200 g dried shiitake mushrooms

• 175 g soy sauce

• 150 g Chocolate Habanero peppers

• 150 g brown sugar

• 125 g maple syrup

• 110 g black garlic

• 100 g balsamic vinegar

• 50 g dates

• 25 g canola oil

• 25 g molasses

• 20 g black pepper

• 20 g salt

• 10 g activated charcoal

• White sesame seeds (to taste)

Instructions:

1. Rehydration: Soak your shiitakes in water. Once rehydrated, collect 400 g of this umami-rich broth and set the mushrooms aside.

2. Roasting: Roast your onions in the oven until beautifully caramelized.

3. Combining liquids and solids: In your pot, combine the roasted onions, canola oil, black garlic, dates, Chocolate Habaneros, maple syrup, brown sugar, molasses, apple cider vinegar, water, and shiitake broth.

4. The dark blend: Start blending everything with an immersion blender. Add the balsamic vinegar, soy sauce, salt, pepper, and activated charcoal. Blend until you get a smooth texture and a deep black color.

5. Visual contrast: Just like with the white sauce, remove your blender and stir in the white sesame seeds manually with a spatula.

6. Storage: Simply pour your sauce into a large jar or an airtight glass container while it is still fluid. Let it cool down, then place it in the fridge.

Once your bottles are filled, let the flavors rest for a bit. AI imagined it, we tested it, and now you’ve cooked it. All that's left is to bring it out at your next dinner party to shut up the skeptics. Over to you!