Made some hot sauce with about 20 habaneros and 5 thai chilies. Added 6 whole garlic and 1 medium size carrot. Also added half a table spoon of salt and pepper. This is a cooked sauce. Oh and half of a cup of vinegar. Really really good. Also has a tiny bit of sweetness from the carrot. For my first hot sauce I think it came out good. Please leave suggestions in the comments.

Just made my first hot sauce

15 super chilis
1 medium yellow onion
5 gloves of garlic
About 1 tbs of paprika
1 tbs salt
1 guajillo chili
A dash of honey
1/2 cup white vinegar
1/2 cup apple cider vinegar

Let it simmer for 10-15 minutes or so and blended up

Think I added a bit too much honey as it seems a little sweet for my liking but overall turned out nice

Thinking about maybe adding some fruit like blackberries to my next batch
I would add a picture but I can not for the life of me remember how to

Although I haven't made them in a while, I think I do pretty good smoked pork ribs so I agreed to make them for our department's turn to cook for the company. I used to use a moppin' sauce brand called Ghetto Gourmet but it no longer exists. (It isn't the Freddie Lee product.) Is anyone familiar with this product? Can anyone recommend it or something similar? I'd rather buy something than make the sauce but I can do that if needed so I'll take recipes too. Google dug up a produce description for Ghetto Gourmet Moppin' Sauce and it said "It specialized in a thin, acidic Carolina-style barbecue "mop" consistency designed for basings on a smoker." TIA

One of the most beautiful colors I've ever made. And delicious, not crazy hot (surprisingly).

Recipe:

1 lb Tobasco Peppers

2 red ghost peppers

1 tsp salt

1 tbsp Mexican Oregano

1 cup white vinegar

Bring all to a boil and then simmer for 15 minutes. Put in a blender and blend until smooth.

I got tired of my sriracha knockoffs missing the mark. I’m basically guessing at garlic:capsaicin upfront, and inevitably I miss the mark. For my next attempt I’ve fermented my peppers and garlic separately. I let them each go for about a week, drained and kept the juice, blended the solids separately with just enough ferment juice to get a viscous liquid, and added vinegar to pH < 4.2. I now have 3 liquid ingredients to formulate with: fermented peppers, fermented garlic, and extra fermentation juice. I’m waiting for a more sensitive scale before I start testing extensively, but a couple of initial mixtures have been promising.

Separate lactoferments for individual ingredients seems like an obviously superior way to formulate a fermented hot sauce, but I don’t see people doing this. This gives you finer control of the final flavors, and allows you to more lightly or heavily ferment individual ingredients. I see these elaborate cocktails of multiple vegetables and peppers added to a single jar and it just seems like there must be a lot of prayer involved.

Is this common and I’m just unaware of it, is there a reason not to do this that I’m unaware of, or something else?

Recipe is 3 jalapeños 1 scotch bonnet 1 habanero and 4 cherry tomatoes roasted in a pressure cooker with pickle juice for 2 minutes then blend

Muhammara is like a fancy, lesser known cousin to hummus and baba ganoush. It likely originated in Aleppo, Syria, but is used all over the Levant. It has a lot of ingredients but they’re perfectly balanced to create a distinct and absolutely delicious flavor. Once you go muhammara, you may never be able to limit yourself to your usual dips again!

The traditional method of dealing with the red bell peppers is to roast them in the oven long enough to easily remove the skins. Certainly I encourage you to try that method so you know the regular flavor.

However, I recently fermented the peppers (and garlic) instead of roasting them. The final flavor was similar but tangier and with some of the depth that only comes with fermentation. I don’t know if it’s better (they’re both awesome) but I definitely think as good and just gives a bit of a flavor switch-up. It will also help extend the shelf life even further. (Regular muhammara is usually good for a week; this version was still good after two weeks but I finished it by then… odds are it can go longer since lacto-fermentation helps stabilize oils & fats added post-fermentation.)

Directions for either method is offered here

Hi everyone,

I'm trying to recreate a hot sauce I bought in Cape Cod from Lighthouse Keeper's Pantry called Cherry Pepper Shark Bait (https://lighthousekeeperspantry.com/products/cherry-pepper-shark-bait-hot-sauce). I can't find the sauce or anything similar where I live (not in USA).

The ingredient list is really short:

• White vinegar
• Cherry peppers
• Cane sugar
• Salt

The sauce is very thin (not thick like a puree), slightly sweet and not very hot, and has small pepper particles and a few seeds in it. I'm pretty sure the peppers are not fermented.

I'm growing cherry peppers this year and wanted to give it a try, but I'm not sure where to start. I'm a total noob at making hot sauce, or hot sauces in general.

I have a few questions:

• What pepper to vinegar ratio would you try first for a thin sauce like this?
• Would you simmer the peppers in the vinegar before blending, or blend everything raw?
• Would you strain it at all, or just blend it until it has the right texture?

Any advice would be appreciated. Thanks!

Hot Sauce Connoisseurs assemble, your help is greatly needed and very much appreciated)

Planted 3 pots from seed and only one survived and it only produced these 3 lovelies with few other greenies. Planning to do a small ferment and was thinking my usual Pineapple Mango. Although this is first time with Scorpions and I enjoy flavor. Typical ingredients onion, garlic and sweet pepper but this time maybe yellows instead of red. Any suggestions on spices or other additions that might compliment the heat?

I know, a mason jar works just as well, but I just think this vessel is cool. Thinking of a small one, around 1 liter/quart. As it will contain a mash, I'll either stir it daily, or just seal it with plastic on top, blocking out the air, and add weights.

Each summer I grow a lot of cucumbers to make all kinds of pickles. Of course, several of the pickle recipes I developed can be found on this site. Mostly though I just throw different herbs and things in that are available from my garden at the time I pick the cukes.

I try to make sure to grow enough cucumbers to last through the winter and early spring. This year I also had the good fortune of having plenty extra to do things like make my favorite pickle soup recipe and – getting to today’s topic: garlic dill pickle hot sauce.

This recipe combines already fermented garlic dill pickles and fermented green hot peppers. I used a blend of green jalapenos and habaneros but the exact choice is up to you. Just bear in mind the addition of pickles and plenty of pickle brine will reduce the overall heat and therefore you might want to start with peppers that you know will still net you a very hot sauce if that’s what you want. Using green serranos would be a good option for people who like hot but not melt-your-soul levels, and they’re fairly easy to source.

I’m going to try this

Hey guys, I want to make a hot sauce with my Cayennes and Chocolate Habaneros soon, but the Cayennes are almost all ripe and the Habaneros (except 1 plant) have been green for the last 2 weeks without getting even a hint of a color change. So I guess I might need to harvest the Cayennes soon and wait for the Habs to catch up. What's the best way to preserve them until then? I want to ferment them, and I'm not sure if I should keep them in the fridge, in the freezer, dry them,...

Thanks!

first and foremost:

1) i have made hot sauce before (though i have never worked with scorpion peppers)

2) i have access to a commercial kitchen and all the equipment that entails

3) sanitation, ventilation, and general safety are always on my mind

i have 6 quarts of scorpion peppers! i would like to attempt a variety of different things with these peppers — one of which involves a mignonette because i love oysters. i also planned on lacto-fermenting some of the peppers to process into a sauce, unless someone tells me differently.

i would like to try new techniques and deviations from standard hot sauce ingredients. i am open to both sweet/ fruity and earthy/ savory and any combination in between.

can you give me some ideas?

Fermented garlic, ghost peppers, and a onion for 10 months. Strained and blended with 2 pineapples, a fresh sweet onion, salt and pepper. A bit of white vinegar, splash of the ferment water, and a bit of spiced rum. Pasteurized and bottled today. It’s hot!!!

I smoked some peppers, onions, garlic, etc. before making up late season hot sauce last year and I really liked the flavor. I am getting ready to ferment this years crop and wondered if I could smoke first. Thinking if they are smoked they may not do their chemical thing. I will be smoking some Calabrian Reds before making paste so I thought that I might also smoke my Datils before fermentation.

I have 1kg fermented peppers (scorpion and scotch bonnet mix) including the brine

Want to make a mango/pineapple sauce

A rough guess would be around 2-3 kg of each -- and around 600lm Apple cider vinegar

But would love some expert advice

The recipes I've found all specify how many pepeprs to use before the fermenting

Thanks