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Gixxer 03-13-2013 04:23 PM

Homemade hot sauce recipes
The wife makes a habanero sauce that is really awesome. Habaneros, jalapenos, onions, garlic, pineapple, peaches, vinegar, salt, sugar. Fruity, savory, not too sweet. I need to get with her for the actual recipe.

What are you guys making?

Tiber_Brew 03-14-2013 12:00 AM

Yeah, hot sauce!

My last one was a tomato based chipotle sauce. I used Bhut Jolokia, Aji Amarillo, Chipotle, Cayenne, garlic, tomato, vinegar, pickling salt, dash of cumin, and xangthan gum (for consistency).

Turned out great! I didn't make enough. I'm still getting the hang of hitting my desired volume. I strained out the pulp and seeds after I boiled it to get a nice smooth sauce, but lost a lot of volume in doing that.

This stuff is great on tacos, pizza, in a bowl of chili, etc.


BadMrFrosty 03-14-2013 01:49 PM

I posted this a while back but cant find the thread. Anyway, this is a f**king hot sauce :-)

Makes about 1 litre / 34 ounces

400g / 14 ounces tomatoes, finely chopped
6 Naga Jolokia chillies, finely chopped
4 Scotch Bonnet chillies, finely chopped
4 Habanero Red Savina chillies, finely chopped
3 Red Cayanne chillies, finely chopped
5 Red Birds Eye chillies, finely chopped
5 Cloves of garlic, minced
3 Medium carrots, finely chopped
2 red onions, finely chopped
5 tbsp tomato purée
Distilled vinegar
Olive oil
1 Million SHU Capsaicin extract

1 Heat 2 - 2.5 tablespoons of olive oil in a shallow pan
2 Slowly cook the garlic, onions and carrots until soft
3 Add the chopped chillies and cook for 5 mins or so.
4 Add the tomatoes, tomato purée and season with salt. Cook for 5 mins
5 Add enough vinegar to the pan so that it just covers the rest of the ingredients. Increase heat and bring to the boil
6 Take off from the heat and transfer everything into a blender. Blast until blended into a smooth sauce like consistency.
7 Add back to the pan and bring back to the boil
7(b) At this point the madmen should add several drops of the extract. This will make the sauce burn like crazy and should only be attempted by professionally trained idiots.
8 Once boiling, reduce heat. Cover and simmer for 20 mins
9 Transfer sauce into sterilised jars and seal with the lids immediately
10 Can be eaten straight away but its best to leave for a couple of weeks in the fridge.

This makes a extremely fiery but also balanced sauce that starts with a acidic kick, quickly followed by a fruity sweetness before leaving the parting gift of a complete mouth and throat burn. The combination of different chillies as well as the addition of the extract mean that no part of the mouth is safe from the sauces relentless fire.

Gixxer 03-14-2013 06:12 PM

Yea Mr Frosty... That hot sauce looks like brutality!!! I could make that for guests at the home that I don't like!!!

Jayhem 03-14-2013 06:19 PM

I make a really flavorful Garlic Pepper sauce.

Quantities are not exact but it doesn't really matter too much:

1 full head of garlic
3 large tomatoes
12oz of tomato sauce
2 carrots
1 yellow onion
3 cups of chopped hot peppers of choice (I like habanero, Bolivian chili, sereno chili, jalapeno, depending on heat desired)
1 Tbsp chopped thyme
3-4 cups of apple cider vinegar
1 tsp salt (optional)

Blend in blender for 2-3 minutes to get it as well pureed as possible.

Simmer on med-low heat for 30 minutes or until thickened enough to liking.

Funnel into sanitized beer bottles and cap as you would homebrew!

Store up to several years. Refrigerate after opening and use wine cork to seal up after each use.

I have some I made 3 years ago and it is still great!

hoppyhoppyhippo 03-14-2013 07:20 PM

While I'm sure it will be terrible, I've had some habenero's pickling/fermenting for 3 years. If it works out I'll have insane hotsauce. I'm sure it won't though.

Gixxer 03-14-2013 09:43 PM

I have pickled some habaneros with jalapenos and cowhorn (cayenne family) peppers... The jalapenos disintegrated, but the cowhorns and habs held up nice. My pickling recipe is simple, 50-50 cider vinegar and water, a tiny pinch of salt and sugar.

Tiber_Brew 03-14-2013 11:40 PM

I'm working on a new hot sauce recipe. If it turns out, I'll post it up here with my ingredients and volume. Maybe some tasting notes, if I can adequately do so.

bellmtbbq 03-15-2013 01:21 AM

I'm going to have a five gallon barrel run into the ground by the summer. I'm going to go Tobasco style and grind up a half bushel of mixed peppers, vinegar, and garlic, and age it for a year.

Should be really exciting!

Tiber_Brew 03-17-2013 04:42 PM

Here's my latest recipe. It turned out fantastic. It's only kind of hot, around 2 or 3 out of 10 on my scale. If I had to guess, I'd put this in the 15,000 - 30,000 SHU range. I'll share my recipe and rough process. Hopefully we can get this ball rolling on the hot sauce forum!

Tiber's Sleeping Ghost Hot Sauce

Yield: (2) 5 oz. jars

1 Roma tomato
3/4 cup white vinegar
3 Ghost peppers (Bhut Jolokia)
8 Aji Amarillo peppers
2 Habenero peppers
1 tsp pickling salt
1/2 tsp minced garlic
1/8 tsp xangthan gum (for texture)

Cut the stems off the peppers. If you are using dried peppers like I did, you must rehydrate them. Put your peppers in a bowl and pour boiling water over them and wait 15 minutes or so. They should be soft and flexible by then. Save the water for later.


Put all the ingredients in a food processor and run for several seconds or even minutes. Measure the pH with test strips or a pH meter. It should be between 3.0-4.5 pH for safe storage. If the pH is high, add a little more vinegar, run the processor again, and remeasure.

Once you have your puree, simmer it on the stove for about 20 minutes or until desired consistency is reached. I save the water that I used to rehydrate the peppers to add to the boiling sauce. This way I can make sure the mixture is cooking properly, while not letting it get too viscous. Let cool and put into a sanitized food storage container and let sit in the fridge at least overnight. The longer you keep your puree stored, the more heat the liquids will absorb (to an extent, of course). I usually leave mine in the fridge overnight. Sometimes a week or two. See what you like the best.

When you are ready to separate the sauce from the pulp & seeds, you'll need to prepare your equipment. Sanitize your sauce jars, lids, and drippers (if you use them). I sanitize a spatula and use that to help with the straining part. WEAR GLOVES. Seriously. I can't tell you how many times I've wiped the sweat off my brow after a day of handling peppers only to be followed by hours of burning and pain on my whole face. Or worse yet, scratch an itch on your eye.


Next you're going to want to strain the pulp & seeds from the puree. I use a cheap coarse strainer, which does very well. I have tried using a fine strainer, and that was miserable. Strain into a (sanitized) cup or container that you can use to pour carefully into bottles. Using a funnel may help, but I've found that it clogs up too much. Use a spatula to help push the sauce through the strainer. Discard the pulp and seeds, or use them for something else.


Pour the strained sauce into bottles slowly. Fill to within a half centimeter or so from the top. You'll get something like this:



You'll notice the one on the right is filled to the top. I'm going to use this sauce today, so that's OK. The other one I will commit to aging in the fridge.

You can also use shrink wrapped plastic seals for extra appeal. Makes a great gift for the pepper head in your family. Or keep it for yourself.


Hot sauce gets better with age. I like to make several bottles, use a few immediately, but keep a couple for long term tasting. Keep refrigerated if you use vegetable ingredients and/or if your pH is above 4.5. If you're not sure, refrigerate anyway.

Tasting notes:
This sauce has a slow creeping burn that builds for up to 10 minutes before it finally stops getting hotter. The burning lasts for about another 15 minutes at most in normal doses. The texture and consistency is perfect for a general purpose hot sauce. It brings ample heat with great flavor. It has a slight fruitiness to it, complimented by a robust sharpness that's hard to describe. (Sorry, I don't know hot sauce as well as I know beer.) I would consider adding a tad more garlic, maybe some dried onion and perhaps a dash of cumin.


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