Homemade hot sauce recipes

CreamyGoodness · Oct 10, 2014

Tiber_Brew said:
This. Or fresh jalapeno, tomato, or something else fresh.

Hmmm... now Im wondering if adding my "cold sauce" to post strain post ferment product wouldnt be a good thing too...

CreamyGoodness · Oct 10, 2014

Tiber started a thread a while back about what everyone thought about a hot sauce forum here at HBT. At the time, I said that such a thing should only be pursued if the effort was minimal.

I'm really coming around to the idea of a hot sauce forum here... if for no other reason than the methods of fermentation and the recipes are so varied.

HoppyDaze · Oct 10, 2014

Or just a Hot Pepper section since there's so many ways to cook with heat!

Tiber_Brew · Oct 10, 2014

There's already a section for cooking/pairing, but I feel that growing peppers, sauce recipes, fermentation methods, and more could easily occupy (warrant) its own forum segment. As in the case with our friend Creamy here, I think the forum would have much more support than the current numbers show as people become intrigued by the discussions.

DougK · Oct 10, 2014

Tiber_Brew said:
There's already a section for cooking/pairing, but I feel that growing peppers, sauce recipes, fermentation methods, and more could easily occupy (warrant) its own forum segment. As in the case with our friend Creamy here, I think the forum would have much more support than the current numbers show as people become intrigued by the discussions.

Maybe expand it a little to include any food that is fermented such as sauerkraut and fermented pickles as well..

Tiber_Brew · Oct 10, 2014

DougK said:
Maybe expand it a little to include any food that is fermented such as sauerkraut and fermented pickles as well..

I'm not opposed to that...hell, I've got gallons of kraut, asparagus, mushrooms, and brussels sprouts fermenting and canned right now. Yum.

Tamarlane · Oct 11, 2014

Bottled up those sauces I started three weeks ago. Fermented three weeks, added a bit of vinegar and puréed with a stick blender. No boil no strain.

ImageUploadedByHome Brew1413031253.350232.jpg

Here is the sriracha-style sauce - just Thai chilies, garlic, sugar and vinegar.

ImageUploadedByHome Brew1413031330.207787.jpg

The habanero sauce. Habaneros, sweet onion, garlic, sugar and just a touch of vinegar to loosen it up. This one ain't no joke.

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bottlebomber · Oct 11, 2014

CreamyGoodness said:
In other news welcome back, bomber.

Tiber_Brew said:
I'm not opposed to that...hell, I've got gallons of kraut, asparagus, mushrooms, and brussels sprouts fermenting and canned right now. Yum.

Hold on, wait. You are fermenting mushrooms?? You've got my attention.

I just bought two bags of Brussels sprouts from Costco for pickling, was thinking of running them through the kraut juice though and throwing in a few sliced habaneros. "Frog balls".

Tiber_Brew · Oct 11, 2014

bottlebomber said:
Hold on, wait. You are fermenting mushrooms?? You've got my attention

Hell yes. Lacto-fermented crimini mushrooms are criminally awesome. I halve or quarter them depending on size, rinse, toss with some lacto starter, add to jars with mustard seeds, sprig of thyme, dill, garlic, and some shallots. Top off with salt brine. Ferment for 6-8 days. It doesn't take long. They get kind of soft, but the flavor is great. Cook with them, or like me, you can just eat half a jar at a time with a fork.

Tiber_Brew · Oct 11, 2014

bottlebomber said:
I just bought two bags of Brussels sprouts from Costco for pickling, was thinking of running them through the kraut juice though and throwing in a few sliced habaneros. "Frog balls".

I've found that it takes quite a bit longer for brussels sprouts to ferment. I like them whole, but maybe halving them would speed it up? Mine aren't ready until 3+ weeks, unlike kraut which is done around 10 days.

HoppyDaze · Oct 12, 2014

You guys talked me into it. And since this thread is already off track

Fermenting crimini mushrooms, Brussels and green beans. Mixed in onion, garlic, picking spice and cayenne pepper flakes

ImageUploadedByHome Brew1413167032.352832.jpg

Cheesy_Goodness · Oct 13, 2014

A few weeks ago I ran some various peppers through a blender, added kraut juice and salt, and let it ride.
This past weekend I strained it and got about a cup of liquid. I tossed a few cloves in a sauce pan and added a bit of pectin to give it some body, but I don't think I did it right. It's settling at the bottom of the bottle, which I was hoping to avoid. Tastes delicious though.

I picked up some more peppers this weekend to start fermenting. A few jalapenos, a few serranos, and a few red pod looking things.

Creamy I feel your pain, because I did the same f$*(ing thing you did. The red peppers ended up being bell peppers that went into stirfry last night.
Always wanted to try a green hot sauce...

Dominic1920 · Nov 8, 2014

Can you make homemade hot sauces from powdered ingredients? Chili powder is cheaper than fresh ingredients, but every time I tried it its disappointing. Has anyone tried it and had better results than I have?

Tiber_Brew · Nov 11, 2014

I've added some chili powder to sauces before, but I've never made a sauce solely from powders. I can't imagine that'd be any good. I try to include at least one fresh variety of peppers and/or fresh vegetable ingredients if using dried peppers, and I've stopped using powders all together.

HoppyDaze · Nov 11, 2014

I have fresh powders that I made from my organic super hot chilies. This will definitely do the job for adding flavor and heat for the sauce if all other ingredients are fresh. Crappy store bought chili powder is not even the same thing as far as I can tell.

HoppyDaze · Nov 14, 2014

Made this Habanero Jelly last night. Can't wait to try it.

bob1852 · Nov 15, 2014

HoppyDaze said:
Made this Habanero Jelly last night. Can't wait to try it.

Mix that 1:1 with bourbon and use as a glaze on grilled chicken wings or thighs.

HoppyDaze · Nov 15, 2014

Thought about using it for a hot wing glaze. Bourbon?

bob1852 · Nov 15, 2014

http://sportsmansnews.com/2013/10/wild-game-recipe-hot-bourbon-glazed-quail/

HoppyDaze · Nov 15, 2014

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

bottlebomber · Nov 15, 2014

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

shot the new firepower?

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

HoppyDaze · Nov 15, 2014

I must have typed **** originally.

bob1852 · Nov 16, 2014

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

HoppyDaze · Nov 16, 2014

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

scarekrow · Nov 16, 2014

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.

mathin · Nov 16, 2014

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.

bottlebomber · Nov 22, 2014

Secret aardvark sounds like a sex toy.

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passedpawn · Jan 1, 2015

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.

bottlebomber · Jan 1, 2015

Nice write up PP, looks awesome 👍

Braufessor · Jan 1, 2015

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.....

Homemade hot sauce recipes

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