Homemade hot sauce recipes

[Tamarlane]

Also picked up 2 lbs of red Thai chilies - thinking of making a sriracha-style sauce with those


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[benco]

I just read the whole thread. I'm going to have to make some of these sauces. I finally got a good pepper crop this year. I usually make tomato based sauces for chips. Also a while back I bought some smoked ghost pepper powder. This stuff hurts! I like really hot stuff, but this stuff gives me the drizzling sh!ts!

 

[HoppyDaze]

They are butt burners for sure!

 

[benco]

I made some this morning. I hope turns out ok.

 

[Dominic1920]

I made some this morning. I hope turns out ok.View attachment 225222

What is it? Habaneros? Looks delicious and deadly.

 

[Gixxer]

Wow! I have not kept up with this thread, and now sixteen pages later? I need to go through em...

 

[benco]

What is it? Habaneros? Looks delicious and deadly.

It's all habaneros except for a few jalapeño and Serrano.

 

[Tiber_Brew]

Has anyone ever tried or heard anything about this stuff? I was thinking of giving it a shot for lacto-starters for my next batches of fermented hot sauce.

 

[HoppyDaze]

I've wondered the same. But if you have still have fermented sauce on hand that would be the best starter IMO if you haven't cooked it of course

 

[HoppyDaze]

Here's my fermentation. Should I lose the liquid at the bottom?

 

[HoppyDaze]

 

[Tiber_Brew]

Here's my fermentation. Should I lose the liquid at the bottom?

That's normal.

Did you use a starter, or is that naturally occurring?

 

[HoppyDaze]

Wild yeast

 

[Tiber_Brew]

I bottled my latest batch of fermented hot sauce recently and it turned out fantastic. I ended up trying the no-boil method with lots of vinegar. I just about doubled the volume with the vinegar and it tastes amazing.

 

[HoppyDaze]

Back to a smaller jar with an airlock

 

[bottlebomber]

Finally made some today. This is my process of juicing the peppers and then recombining them with salt. It's worked really well for me the last few years. I keep wanting to make some sauce with just the psychotically hot pepper nectar, but haven't. I used about 75% cayenne chilis with a 25% blend of yellow morugas, bhuts, Trinidad scorpions, and mushroom peppers. Really hot stuff. Then to be silly I poured a little liquor off the top of Chef Rex's sourdough starter into the pepper mixture. Then it went into the pantry where it will at some point hopefully explode into my wife's eyes. Then I put some carrots, celery, and tomatoes through the juicer. It's like V-8 for satan. Cheers


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[Tiber_Brew]

looks tasty

 

[CreamyGoodness]

So a few weeks ago I was trolling the manager's special shelf at the supermarket and saw these gorgeous little multicolored peppers for $0.99 for I think it was a half pound. Fantastic! Being careful to wear gloves I chopped them up, added garlic, pulsed down to a pulp and then salted and weighed it down in the jaw and allowed it to ferment for two weeks. After that time, I removed the pretty cap of white mold, strained out the pulp, weighed and added an equal amount of white vinegar.

Nice vinegar punch, nice pepper flavor, nice tang from the ferment! The problem?....

.....

.....

Sigh...

They were miniature bell peppers.

#epic fail

 

[Tiber_Brew]

Dude. That sucks.

 

[DougK]

Finally made some today. This is my process of juicing the peppers and then recombining them with salt. It's worked really well for me the last few years. I keep wanting to make some sauce with just the psychotically hot pepper nectar, but haven't. I used about 75% cayenne chilis with a 25% blend of yellow morugas, View attachment 227991View attachment 227992View attachment 227993View attachment 227994bhuts, Trinidad scorpions, and mushroom peppers. Really hot stuff. Then to be silly I poured a little liquor off the top of Chef Rex's sourdough starter into the pepper mixture. Then it went into the pantry where it will at some point hopefully explode into my wife's eyes. Then I put some carrots, celery, and tomatoes through the juicer. It's like V-8 for satan. Cheers


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Let me see if I understand your process....

You first juice your peppers, keeping the pulp in the container you will ferment the mixture in, mix the juice back into said container with salt and a sourdough starter, and then ferment?

 

[HoppyDaze]

Let me see if I understand your process....

You first juice your peppers, keeping the pulp in the container you will ferment the mixture in, mix the juice back into said container with salt and a sourdough starter, and then ferment?

Good question. I am confused about that as well

 

[podz]

The problem?....

They were miniature bell peppers.

#epic fail

That'll teach you to do quality control!

 

[CreamyGoodness]

Yeah Im wondering if I should toss it or if it has some application...

 

[mathin]

Yeah Im wondering if I should toss it or if it has some application...

Might be good tossed with pasta or as a pizza base sauce. Maybe as relish on a hotdog or burger... Or along side a nice steak?

 

[CreamyGoodness]

Might be good tossed with pasta or as a pizza base sauce. Maybe as relish on a hotdog or burger... Or along side a nice steak?

Well its liquid and not mash and has a vinegar base... these would have been good suggestions though if it were still in mash form...

Also a question for the hotsauce experts... can I use dried serranos exclusively in a sauce or is that a no no for any reason?

 

[bottlebomber]

Let me see if I understand your process....

You first juice your peppers, keeping the pulp in the container you will ferment the mixture in, mix the juice back into said container with salt and a sourdough starter, and then ferment?

Correct. I dump the pulp into the container and then pour the salted pepper juice over it and salt the top. The sourdough was a new twist this year, usually I will put a little kraut juice but I've also just let it ferment naturally. The reason I started doing this was out of necessity because I was making so much that I found hogging them through the juicer was just faster, but in the end it made a product that I was happier with.

 

[bottlebomber]

Well its liquid and not mash and has a vinegar base... these would have been good suggestions though if it were still in mash form...

Also a question for the hotsauce experts... can I use dried serranos exclusively in a sauce or is that a no no for any reason?

Blend a few habaneros into it

 

[CreamyGoodness]

In other news welcome back, bomber.

 

[Cheesy_Goodness]

Yeah Im wondering if I should toss it or if it has some application...

Some of the best hummus I've had incorporated red bell pepper. Might be worth a shot.

 

[Tiber_Brew]

Well its liquid and not mash and has a vinegar base... these would have been good suggestions though if it were still in mash form...

Also a question for the hotsauce experts... can I use dried serranos exclusively in a sauce or is that a no no for any reason?

Blend a few habaneros into it

This. Or fresh jalapeno, tomato, or something else fresh.