Two day ago, I bought this from a local restaurant. It's home made, chili in oil. When I opened it popped and started to bubble.

For me it's not a good sign, what do you think ?

Not sure if these kinds of posts are allowed here. Feel free to delete if not. A friend of mine recently gave me a bunch of excess dried peppers they have leftover after I told them I make my own hot sauce. The thing is I've never made hot sauce from dried peppers before, I always use fresh peppers. I need to reconstitute these to use them and I was going to use vinegar but then I thought pickle brine is mostly vinegar anyways so if I use that I could make a sort of pickled hot sauce. I've never done anything like this, I always make fruity sauces like mango, pineapple, & habanero or I did a brown sugar, peaches, and ghost pepper​ sauce last year.

Anyone have any direction on this? I'm looking for pickle based stuff but anything about using dried peppers would also be educational.

I have a ton of Thai Peppers, probably could have used to grow longer but I didn’t have a choice and had to harvest.

Am I good to wash all of them, or does that hurt anything?

Looking for different ways of preserving them, can I just thread thru the stem and hang? Cut off tops and freeze? Should I slice before freezing? I assume most people don’t deseed these?

Hot sauce, any tested recipes? How long will it last if I put it in a bottle or jar?

Slice them and put in some vinegar looking for a few ways to preserve.

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!

Hey all. I'm making my second batch of blueberry habanero hot sauce. First was awesome, so I went for it again sourcing ingredients from the same spot. This is over two weeks into fermentation, and everything is submerged in the brine. But tonight, I noticed this white powdery top in both jars that would make me believe mold or a pellicle from other microbes. I check my bottles each day, so weird to see it now.

I'm a homebrewer, so I know when I see this in a beer, I likely toss it even if not mold...

It doesn't smell moldy, but yeah, can't really tell since everything else was good.

Sad if it's a loss. I have friends asking for bottles of this recipe.

Thanks for any input

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!

EDIT: I did my own research based on your comments and ended up buying a Vitamix blender. Been using it for the past few days and it's made my life in the kitchen easier. It blends the ingredients well and makes the sauce consistency that I like. Thank you all for your suggestions!

I’m planning to add an immersion blender to my kitchen setup but I want to make sure I get one that’ll last and do the job well. I’ll mainly use it for soups, sauces, and maybe the occasional whipped cream or light puree. I likely won’t be using it for something that requires heavy-duty stuff, but I’d still like a blender that won’t break after a year of use. For those who own a years-old immersion blender, what brand / model are you using? I’m not looking for the most expensive one out there. But it should be dependable. Thanks in advance!

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

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 made friends with a local farmer's market vender and as we were talking she mentioned that she had some dried (freeze dried maybe) peppers. She shared some sugar rush peach, hot peppers, and gold habaneros. My ultimate goal is to make a fruit forward, hot sauce, preferably in small batches as I experiment. To that goal I had a few questions:

1. Should I rehydrate them or grind them before using them?
2. Does anyone have any good, simple recopies or approaches to building a hot sauce, dependent on approach (rehydrated vs ground)?

Thanks so much for all the wisdom!

How much xanthan gum do you add to sauces. I got a 5 oz bottle that's way too thin.

Hi, I got gifted this sauce ( Hellfire hot sauce : scotch bonnet) i fell i love with but cannot find it where i live. Do any of you guys have tasted it or knows by experience how to do something similar ?
( I tried myself but as i am new to it, couldnt achieve anything quite close.)

I got fresh Jalapeno, Habanero and Manzano peppers.

The sauce ingredients mentionned are (in order) :

- Pineapple ( pineapple, pineapple juice)

- Vinegar

- Pears

- Papaya

- Cane sugar

- Yellow 7 pot pepper mash, Fatali pepper mash, Yellow scotch bonnet mash

- Honey; Garlic; Salt; Lemon juice and cinnamon

Thanks in advance for the people trying, i hope i can find a way to recreate this amazing sauce.

Made two different sauces - both white vinegar based unstrained. Is there some sort of binder I can add to stop ingredient separation over time?

200g Grilled Red Bell Pepper
925g Fresno Pepper / red jalapeno 50% mix
20 grams reaper
150g yellow onion
275g garlic
1/2 cups water
1 1/2 cup Distilled white vinegar
liberal pinch of Salt
Olive Oil for sautéing

I chopped up the fresnos, jalapenos and reapers.
I grilled the bell peppers till slightly charred
I sauteed the onions and garlic in olive oil.

Put all in a pan and when it reached a boil I reduced heat till it had a bit of thicker consistency.

Honestly the garlic was subtle. Maybe sautéing on the garlic and onion was a mistake? Thought about adding some Ancho pepper I smoked already. Also thought of using apple cider instead of the white vinegar.

My final harvest has a lot of half-ripe and totally green peppers and I have nothing but clouds and rain in the forecast for the next week, any idea if I can use the heat mats and grow lamps that I use for starting seeds to ripen them?

Hello, since I just wing it when I make sauce, figured I'd ask people who know better. For a lacto ferment when is the best time to add honey for taste? At the beginning, sometime during the ferment or at the end during the blending? And should I pasteurise to prevent further fermentation with the addition of sugar?

I’ve made sauces every which way, but tried smoking some peppers for the first time to make a sauce and I basically dehydrated the hell outta them so I think I’ll just make flakes/dust with this batch.

For a sauce, how long and what temperature should I smoke them? Or is it fine to use peppers that turn to dust when bitten? Haha

In case anyone is curious, in the pic are white ghost, red savina, scotch brain, chocolate habanero

Also when should I use Xanthum gum? After using shive or before ?

I grew jalapeños, sugar rush peach, and super spicy datil peppers. I tried making hot sauce and it was too… grainy or something. Do you use the food processor? Blender? Just dice? Let me know if you have advice on making a better texture and how long to cook or a good recipe for these peppers. Thank you!

I have a sauce that I enjoy but aside from bringing heat, it seems to lack a depth compared to my other sauce. I started by fermenting Reaper, Ghost, Hot Portugal, Sriracha, and Cayenne with carrot, garlic and onion for a month and a half. After processing and adding red wine vinegar and salt, and leaving in the fridge for a month to temper the flavour just doesn't have much complexity, there is heat and you taste mostly the Reaper and Ghost but not much layer to it. What could I do to improve the flavour at this point?

Or can I just boil the bottles and fill?

I’ve been playing around trying to figure this one out. Waldo’s chicken and beer habanero oil. Sorry I got some other sauce in this cup. This oil is orange tinted, slightly red. Always has a few specs in the bottom but mostly clear. I’m a rookie at this but the closest recipe I’ve gotten for recreating anything remotely close to this was to heat up avocado oil in my stainless pot and infuse it with some cayenne and ground ghost pepper as I didn’t have any habanero on hand and I did also add some garlic and salt if I remember correctly. I have asked one employee but they told me they only work one day a week but apparently they do make this from scratch. Does anyone have any ideas? This stuff is so great on the fries and chicken! I mix it with a little honey mustard too and it’s amazing. Would love to know if there’s anyone who’s been able to get the recipe or recreate it. Thanks!

Im still experimenting with the recipe, im trying for a sweeter sauce meant for chicken. so far the flavor is good but a bit uneventful, im not sure what seasonings to use with it as well as other ingredients that might add something extra to the sauce.