Homemade hot sauce recipes

HoppyDaze said:

Nice! I could have shot a few dozen quail a couple weeks ago while elk hunting, grouse too

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shot the new firepower?

edit:Weird, "shot" initially showed up as ****

I must have typed **** originally.

Had this stuff before, hoppy? Good stuff...

I did at a local BBQ joint; it was good . I've never had a bottle though. May have to pick one up.

I've got a bottle of the habanero sauce. No heat at all. Spiked it with some Primo pepper paste I made earlier in the year, now it hits the spot.

I've tried the aardvark. I though it captured the fruitiness of the habeneros well and was just about the right amount of heat for splashing on eggs.

Secret aardvark sounds like a sex toy.


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Oh crap this stuff is hot. I suggest if anyone makes this, halve the habeneros. The flavor is so freaking great, you'll wish you could eat it by the spoonful.

Mango Habanero Prune hotsauce.

8 Habaneros (mostly yellow), seeded
4 red chili peppers
4 mangos
10 dried prunes
8 garlic cloves
4 large carrots
3 Tbsp sugar
1/2 Tbsp salt
1/2 medium onion
3 Tbsp cider vinegar
Juice from 1 lemon

Put peppers, garlic, carrots, and prunes in saucepan, cover with water, simmer for 10 minutes.

Use a slotted spoon, transfer the stuff above to food processor, plus 1/2 cup of devil water from above. Add the onions. Puree to the consistency you like. I am putting it in hot sauce bottles, so I wanted it smooth. That took about 60 seconds in the FP. If you want to eat it like salsa, or you like chunky, pulse a bunch of times.

Final pH was 4.05. I put in mason jars and processed in a water bath.

Nice write up PP, looks awesome 👍

That looks (and sounds) great passedpawn..... I have a TON of Habenaros in the freezer and need to take some time to make a new batch of hot sauce. Gonna try this one for sure. I also have a bunch of peaches in the freezer.... might try a second batch of the exact same thing with peaches in place of mangos...... or in addition to the mangos.....

Made a habanero mango hot sauce in April of 2013 that's still almost too damn hot. But I can't stop eating it....

Made this up today.....vinegar, fire roasted tomatoes, carrots, habaneros, onion, sugar, garlic, salt...

Was looking for flavor with a gentle heat punch, and I think I nailed it...

I read all the way back through this thread the other night...... made me hungry for some hot sauce. I have bags and bags of peppers in the freezer...... And, I have almost all of my fermenters full - maybe this weekend!

Seeing some great sauces here!

Here's my second most recent batches bottled. Fermented homegrowns with tomoato, onion, garlic, brown sugar on the left, mango habenero on the right:



I don't have any pictures of the final bottled product, but here I'm beginning to make a "super hot" sauce from some peppers that a fellow HBT'er sent me via mail (thanks, HoppyDaze):

Tiber_Brew said:

Seeing some great sauces here!

Here's my second most recent batches bottled. Fermented homegrowns with tomoato, onion, garlic, brown sugar on the left, mango habenero on the right:

I don't have any pictures of the final bottled product, but here I'm beginning to make a "super hot" sauce from some peppers that a fellow HBT'er sent me via mail (thanks, HoppyDaze):

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That looks like trouble, enjoy! Be careful

HoppyDaze said:

That looks like trouble, enjoy! Be careful

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I diluted the super hots a bit with some roma tomatoes and some brown sugar. It has awesome flavor with still impressive heat. Friends are loving it!

Pepper season begins.
Cayenne
Caribbean Habanero
Lemon Habanero
Yellow Daisy Cutter
Yellow 7 Pot
Trinidad Moruga Scorpion
Chocolate TMS
Jonah 7Pot
Star of Turkey
Jolokia
Chocolate Jolokia
Manzano
Ricotto
Carolina Reaper
Yellow Brainstrain
Bubblegum 7pot
Scotch Bonnet Ministry of Agriculture
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Cleared some space in the freezer this weekend - Peach/Habanero BBQ sauce. Not super hot..... just a slow gentle burn. Peaches, Brown Sugar and Honey for sweetness. Great on Ribs and Chicken.

Hey, I just found a jar of habaneros that I smoked & dried well over 10 years ago. They look fine, but I want second opinions - think they are OK?

I'm sure they're fine to eat but they've probably lost flavor. Might want to grind them down into chili flakes or a powder for dry rubs.

I opened the jar to take a sniff - about maced myself!

They still smell like spicy plums & raisins. No physical sign of degradation. I will make my beer 'n molasses BBQ sauce soon to see.

I got this SFRB of superhots for $10. I can share my source if anyone is interested. Enough heat for gallons of sauce. Even better, dehydrate and make into powders.

HoppyDaze said:

I got this SFRB of superhots for $10. I can share my source if anyone is interested. Enough heat for gallons of sauce. Even better, dehydrate and make into powders.

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Nice. Is that from Baker's? Also, what is "SFRB?"

Looks like my Reapers will fruit this year before the snow falls again. We have such a short growing season up here, so it's a struggle to get any kind of harvest to speak of.

Tiber_Brew said:

Nice. Is that from Baker's? Also, what is "SFRB?"

Looks like my Reapers will fruit this year before the snow falls again. We have such a short growing season up here, so it's a struggle to get any kind of harvest to speak of.

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Not Bakers...never Bakers, just say no to Bakers.

Small Flat Rate Box

HoppyDaze said:

Not Bakers...never Bakers, just say no to Bakers.

Small Flat Rate Box

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Who ships that, then?

HoppyDaze said:

I got this SFRB of superhots for $10. I can share my source if anyone is interested. Enough heat for gallons of sauce. Even better, dehydrate and make into powders.

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Please share... Please!

https://www.sicmanshotpeppersandpowders.com/Products.html

enjoy...we should do a sauce swap this fall.

There are plenty of other legit vendors at The Hot Pepper forums....in the Marketplace.

HoppyDaze said:

I got this SFRB of superhots for $10. I can share my source if anyone is interested. Enough heat for gallons of sauce. Even better, dehydrate and make into powders.

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How many ounces did you get for the 10.00?

HoppyDaze said:

I got this SFRB of superhots for $10. I can share my source if anyone is interested. Enough heat for gallons of sauce. Even better, dehydrate and make into powders.

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That place is just north of me.

BTW, I've got habs and cayennes coming up now.

Thanks for the lead- I ordered some for us. I have a few small red hot peppers (loco peppers), and a couple ghost peppers coming. It's already fall-like here, though, and so I brought the ghost peppers in and put them in my little heated pad with a green house set over it, to try to keep them warm enough and humid enough.

@Tiber_Brew - I will be asking you more questions about hot sauce and fermented hot sauces! The lacto pickles are fermenting nicely, and the sauerkraut is just about ready to package. Hot sauce will be my new frontier.

Yooper said:

@Tiber_Brew - I will be asking you more questions about hot sauce and fermented hot sauces! The lacto pickles are fermenting nicely, and the sauerkraut is just about ready to package. Hot sauce will be my new frontier.

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I'd be happy to help. I'd like to try your pickles when they're done.

My Carolina Reapers are flowering now, and all 4 plants are full and green. I'm hoping to get a decent harvest so that I can make lots of various sauces and store for the winter.

Question: I made my mash and put an airlock right away. After few days i got kham yeast on top. M y Question is :

1. What depends of quantity and quality of kham yeast (circumstances )????
2. What if i put airlock on top and dont let the air go in, and then i get mold on top of mash. I have to open jar to remove it ??? Then i will let oxygen in .???
HELLLLLPPPPP

Khan yeast is caused by too much air exposure or too little salt. What you want to ferment your mash is the existing wild yeast that is already on the veggies. I rarely even rinse the veggies before processing unless there's obvious dirt on them. Use at least 4% salt by weight and you should be fine

Question, i have experience with wine making and its also the same process, but we , to prevent mold we pput a little bit of brimestone in mash so we ca stiri twice a day without getting a mold ,,does anybody try it .

Getting some ripe pods
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matew90 said:

Question, i have experience with wine making and its also the same process, but we , to prevent mold we pput a little bit of brimestone in mash so we ca stiri twice a day without getting a mold ,,does anybody try it .

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Interesting use of the ancient word for sulfur. Where are you from? I gather you are not in an English speaking country. But yes "brimestone" would certainly inhibit mold growth. Sulfur is a potent fungicide. I would be interested in some of the hot sauce recipes from other countries, ours in the U.S.A. are usually rather "bland" by most standards.

It's all about pH levels and sanitation. Lime juice, vinegar and salt are your friends

This one is a fatty: Lemon Habanero. Garden is loaded with these
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Yesm m from Croatia. When we are making wine we put a 10 g of sulfur in 50 kg mash ..so im thinking puting about 1 gram of sulfur for 2 kg of mash,,a little bit stronger then reccomendent but it just way to protect the mashfrom O2 and lowering PH. Then you can freely every da open the fermenter and stir without getting mold.


QUESTION: My mash s staying for three days and fermentation didnt start, can the onion or garlic or some other ingredient slow down the ferment ??

matew90 said:

QUESTION: My mash s staying for three days and fermentation didnt start, can the onion or garlic or some other ingredient slow down the ferment ??

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Yes, Allium plants particularly garlic has incredible microbial activity and can inhibit fermentation. The addition of garlic increases the organo-sulfur compounds. Garlic contains allinase which turns in to sulfur compounds in solution. Which is why garlic gives you bad breath. Your addition of elemental sulfur, in combination with the sulfur containing compounds in the allium could be responsible for it not starting fermentation. Keep stirring, some of the sulfur compounds will be released which might allow fermentation to begin.

Please share your Croatian hot sauce recipes, I am very interested in seeing what other cultures homemade recipes contain. Thank you for sharing.