Homemade hot sauce recipes

[Staestc]

I have a bunch of Habaneros gifted to me from a guy at work. I need to read this thread b

 

[Staestc]

PS. I would like to add mango or peach to my sauce if any of you can point me to a recipe on this thread. May not be able to buy either of those that are decent this late in the year though.

 

[HoppyDaze]

I posted a pineapple habanero recipe I think.

 

[unionrdr]

We enjoyed this hot peach salsa from a shop on the strip in Berlin, OH. Amish country. It had peaches & tomatoes in it, besides the other usual players. But in amounts that complimented the peaches. Great on tacos & burritos.

 

[bob1852]

PS. I would like to add mango or peach to my sauce if any of you can point me to a recipe on this thread. May not be able to buy either of those that are decent this late in the year though.

https://www.homebrewtalk.com/showpost.php?p=5072494&postcount=27

 

[unionrdr]

Dammit. I just put a splash of the super hot Peppa sauce on one of my sloppy joe sammiches. Guess I got some on my finger & wiped my right eye...the bell's palsy side. Dang, that burns! Just a small splash on my sammich, & it's a heat that builds in short order, but not that bad in small splashes.

 

[odorf]

mods, this is borderline spam, but it is for the American Cancer society
if against the rules, feel free to buy some then delete

Buddy of mine.


This Missouri boy had to come down to Louisiana and show them how to make Louisiana Hot Sauce! Took World Champion award for Novice Division, Louisiana Style Hot sauce with my Ghost of Bubba's Bayou Burn at the Louisiana Hot Sauce Expo. Also took Second in Novice Carribean Style sauce with my Jamaican Jammin Juice, and 3rd in Novice Fruit Based sauce with my Goblin Apple Goo. A Trifecta for Death Spiral Pepper Sauce Company!

[​IMG] Ramping up Hot Sauce Sales - Relay for Life in March!
American Cancer Society Relay for Life for our High Plains Division has been moved up to March this year, so we are now in our full-bore "Go For It" Fundraising campaigne. This is Golden! This is a Tri-Fecta for you: 1) Donation to American Cancer Society 2) Yummy Hot Sauce 3) Tax Deductible! This is the list:

DEATH SPIRAL PEPPER SAUCE COMPANYTHIS IS A NOT-FOR-PROFIT COMPANY DESIGNED AS A FUND RAISER FOR THE AMERICAN CANCER SOCIETY. THE FOLLOWING IS A LISTING OF PRODUCTS:

1) Red Peppah Sass: Medium Hot sauce made with red ripe jalapenos and red bell peppers. Makes a good enchilada or burrito sauce.
2) Yucatan Red: Hot sauce, Classic Habanero sauce made with habaneros, tomatoes, garlic, and onions. Excellent Mexican style sauce.
3)Jamaica Jammin Juice: Hot sauce, habanero, mango, mustard, garlic & onion. Style found throughout the Caribbean Islands.
4) Le Sangre Del Pequeno Diablo: Hot sauce made with Ghost peppers, tomatoes, garlic, and onion. Similar to Yucatan Red, but not with the habanero flavor.
5) Ghost of Jerry Garcia: Hot sauce made with ghost peppers, strawberries, and onions. (I'm a Dead Head - what can I say?).
6) Drool of Cerberus: Extremely hot sauce. Ghost peppers, pineapple, peaches, onions & garlic. (lots of ghost peppers in this one!)
7) Ozark Habanero Peach Butter. Peaches, habaneros, onions. Made in 2 levels of heat, either Hot or Medium Hot. (specify heat level)
8) Habanero Special Reserve XXX: EXTREME HOT! This is basically habanero jam!
9) Goblin Apple Goo: HOT – Made with green habaneros, Granny Smith Apples, onions, garlic. Sweet and tart, with that habanero tang.
10) Magma Creep Geist: HOT – Made with Ghost peppers, mango, carrots, onion, garlic. Nice touch on chicken, Chinese food, fish – similar to a Caribbean type.
11) Geist Cherry Bomb – HOT – Made with Ghost peppers, tart red cherries, onions, garlic, molasses, balsamic vinegar, honey, Pinot Noir wine – sweet, tangy, smoky & hot!
12)Bubba's Bayou Burn - fermented Louisiana style habanero sauce. 5 ounce $5, 12 ounce $8
13)Bubba's Super Bayou Burn fermented Louisiana style Ghost pepper sauce. 5 ounce $5, 12 ounce $8
14) Ghost Pepper Salt: Fresh Ghost Pepper integrated into Natural Sea Salt. 50 ML vials.
15) Smoked Ghost Pepper Salt: Smoky Ghost Pepper integrated into Natural Sea Salt. 50 ML vials.
16) Habanero Pepper Salt: Fresh Habanero Pepper integrated into Natural Sea Salt. 50 ML vials.
17) Smoked Habanero Pepper Salt: Smoky Habanero Pepper integrated into Natural Sea Salt. 50 ML vials.
18) Garlic Ghost Pepper Salt: Garlic and Freash Ghost Peppers integrated into Natural Sea Salt. 50 ML vials.

19) Yellow Ghost Pepper Powder. Dehydrated Yellow Ghost Peppers, most seeds removed, ground down to powder. 35 ML vials.
20) Red Ghost Pepper Powder. Dehydrated Red Ghost Peppers, most seeds removed, ground down to powder. 35 ML vials.

All of the sauces are available in 1/2 pints for $5, and #2, 3, 4, 6, & 11 are also available in full pints for $8. Salt is $2 per vial. Powder is $6 per vial.

Shipping: For 3 jars or less, shipping is $10, for 4 to 6 jars shipping is the cost of a medium flat rate USPS box ($12.65) more than 6 jars we have to look at a large flat rate box.

My address:

Robert Skrivan
102 Jacob Lane
Ellisville, MO 63021

Proceeds from sales go to American Cancer Society. Our family is a Team in the local Relay For Life event for American Cancer Society. I do not have a Pay Pal account - they are very anti-firearm, and were unhappy with my other dealings as a buyer/seller/trader in militaria. I accept personal checks, money orders, or good old folding green stuff. The best way is to send a personal check made out to the American Cancer Society – that way, American Cancer Society will send you a receipt you can use as a tax deduction.

 

[ultravista]

Anyone have a tried-and-true recipe for Nando's Hot Peri-Peri Sauce?

 

[HoppyDaze]

Early start on peppers this year. I'll probably have pods for folks who want them in the fall

View attachment ImageUploadedByHome Brew1455516996.942450.jpg

 

[ultravista]

Early start on peppers this year. I'll probably have pods for folks who want them in the fall

When did you start w/seeds? I started mine in early January and my plants are nowhere near the size of yours.

 

[passedpawn]

Hey guys! My chilis are just turning red now, and habs are starting to form on my plants. I at one of the chili's this wkend and HOT. Anyway, I'm pretty excited to harvest soon and make some sauce.

 

[HoppyDaze]

Early start on peppers this year. I'll probably have pods for folks who want them in the fall



When did you start w/seeds? I started mine in early January and my plants are nowhere near the size of yours.

Started germinating on Jan 5th. I use a heat pad and some dome for germinating. I think the tent is making a huge difference this year. There's way more light and it's much warmer. Ideal conditions for peppers. Plus I've added an automated watering/feeding system with a pump that fills and circulates the tray with water/nutes for ten minutes a day and then gravity drains it back down into the reservoir. I also added an overflow so I don't have to worry about the tray filling all the way up ad flooding over. Using this system, the plants get fed at the exact time every day, the temp is constant, there's a fan for food airflow. I think all these variables contribute to the early success of the plants. I recommend a similar system if it's something you think you'll continue to do over the years.

 

[HoppyDaze]

Hey guys! My chilis are just turning red now, and habs are starting to form on my plants. I at one of the chili's this wkend and HOT. Anyway, I'm pretty excited to harvest soon and make some sauce.

Must be nice to have a year around growing season. Congrats!

 

[passedpawn]

Must be nice to have a year around growing season. Congrats!

Yea, I'm stoked. I thought the habs were never going to produce. Tomatoes are going crazy too. I started from seeds that were pretty old, wasn't expecting much.

 

[Staestc]

I'm itching to get an early start on chilies and tomatoes this year too, and it's supposed to be 80 degrees here today! But this is north Texas and I know we can have all the trees in bloom in Feb and get a massive snowy cold front in March, so I guess I will have to hold off a bit. I need to prep the plot I grow them in anyway!

 

[HoppyDaze]

 

[benco]

I emailed sicmans, he said there fresh pods will be ready in a month or two.

 

[Tiber_Brew]

I just recently got all my seeds started indoors. It's still snowing hard here with a good two feet on the ground still. I'm not growing any super hots this year, but I do have a couple interesting varieties. Anyone have any experience with Datil, Yatsufusa, or Hungarian Hot Wax peppers?

 

[HoppyDaze]

I have several Datil plants this year...they are awesome. Great fruity flavor with lots of heat! Don't expect much production, this is a pretty late start for a C. Chinese variety like that.

 

[Tiber_Brew]

I'll see how the Datil does in our short growing season here. The seeds were free from a family member in FL, so if it doesn't produce much, I'm not too worried.

 

[Fedora]

Guess I'll jump in here. I just made my first batch of hot sauce using home grown, dried jalapenos and some store bought cayennes. I'm gonna let it chill in the fridge for a couple days before I strain and bottle it.

Hopefully it tastes good. Not looking for massive heat.

 

[passedpawn]

I had a ton of chilis, cooked them with some vinegar in a pressure cooker for a few minutes, pureed them and eating them on crackers with sour cream at the moment. Delish. I grew these chilis from seed.

 

[passedpawn]

Habanero plants are full of peppers. Just waiting for them to turn orange, then I'm make some proper sauce. Maybe another habanero mango, which was awesome the last time I made it.

 

[Yooper]

I need some help!

A couple of months ago, I took about three scorpion peppers, two ghost peppers, and a bunch of habaneros, along with a couple serranos. I blender-ized them, added some garlic and onion and a dab of honey.

Now that it's fermented out, it's HOT. Oh, I don't mean it's hot- I mean the military can use them as a nuclear weapon.

For one batch about a month ago, I fermented some tomatillo salsa (salsa verde) from tomatillos at the Mexican market in S. Texas, and added a tablespoon or so of this pepper paste, and it was fantastic.

I'm thinking now about fermenting some carrots and making a "Marie Sharp's" Belizean sauce (my favorite).

But I need help to know what to do with a quart of this fermented pepper mash. I haven't strained it yet, so I know there will be a lot less. But it's so HOT that a little will go a long way.

I'm back in the Northwoods and don't have access to things like mangoes, at least not yet, or cilantro but I want to get started on at least one or two hot sauces.

The paste (did I mention it is HOT????) has some distinct tartness from fermentation, and I don't want it overly vinegar-y, but am not opposed to adding some vinegar if needed.

 

[passedpawn]

Yea, I'd cut it with vinegar. It'll be a lot easier to strain that way too. The solution to pollution is dilution. I'm no expert though. Looking forward to other comments.

I use a pressure cooker and then immersion blender to make instant hot sauce. Might not produce nuances you get from fermentation, but you can go from raw peppers to a simple hot sauce in a bottle in about 15 minutes. Maybe for pilot batches

Add sliced peppers, cover with cider vinegar, about 3 minutes at 15psi, remove lid when pressure is gone, blend, strain.

 

[Yooper]

@Tiber_Brew has told me to cut it with vinegar as well, and I'm good with that for some of it for sure.

I'm going to get a little batch of sauerkraut going today, and I use some of the liquid from sauerkraut to start pickles and pickled carrots. I love the flavor from these fermented veggies, and will also get some kimchee going again once my Korean pepper flakes come from Amazon.

 

[Tiber_Brew]

I can think of three options, Yoop.

1. Vinegar
2. Juice of some tropical-type fruit (pineapple, mango, etc.)
3. Tomato sauce

Or, bonus option #3: give it to Tiber

 

[HoppyDaze]

make a monster 16 quart batch of hot sauce, can it and give away as gifts..I usually give away most of my sauce because I make so much

 

[beergolf]

I need some help!

A couple of months ago, I took about three scorpion peppers, two ghost peppers, and a bunch of habaneros, along with a couple serranos. I blender-ized them, added some garlic and onion and a dab of honey.

Now that it's fermented out, it's HOT. Oh, I don't mean it's hot- I mean the military can use them as a nuclear weapon.

For one batch about a month ago, I fermented some tomatillo salsa (salsa verde) from tomatillos at the Mexican market in S. Texas, and added a tablespoon or so of this pepper paste, and it was fantastic.

I'm thinking now about fermenting some carrots and making a "Marie Sharp's" Belizean sauce (my favorite).

But I need help to know what to do with a quart of this fermented pepper mash. I haven't strained it yet, so I know there will be a lot less. But it's so HOT that a little will go a long way.

I'm back in the Northwoods and don't have access to things like mangoes, at least not yet, or cilantro but I want to get started on at least one or two hot sauces.

The paste (did I mention it is HOT????) has some distinct tartness from fermentation, and I don't want it overly vinegar-y, but am not opposed to adding some vinegar if needed.

I boil,up some sweet bell peppers ( red, orange or yellow) in some vinegar, blend that up and start adding you super hot sauce to taste. Works great. You can dial in the heat level you want.

 

[HoppyDaze]

I boil,up some sweet bell peppers ( red, orange or yellow) in some vinegar, blend that up and start adding you super hot sauce to taste. Works great. You can dial in the heat level you want.

plus carrots, onions and garlic