Homemade hot sauce recipes

[matew90]

I see some bubbles today maybe it is the best to ferment only chillies and salt.
I sent everything i do

Simplicity is the ultimate sophistication
Leonardo da Vinci

 

[flipfloptan]

I guess you could call it hot sauce or hot brine. Just canned 8 quart glasses of first jalapeno harvest this year.

In about 6 months the liquid from the canned jalapenos will make the best "hot sauce" brine for pork chops.

February pork chop grilling party is the best party of the year!

 

[HoppyDaze]

February pork chop grilling party is the best party of the year!

There's something you don't hear every day

 

[HoppyDaze]

Harvested some pods today and started a ferment
View attachment ImageUploadedByHome Brew1441591716.817031.jpgView attachment ImageUploadedByHome Brew1441591730.533529.jpg

 

[matew90]

omg,,what an lactobacillus activity, white is good ... how we arange that you send some of the seeds in CROATIA
my inventory: red savina
scotch bonnet
scorpion moruga
bhut jolokia
habanero red
habanero orange
cayenne
red christmass bell

 

[HoppyDaze]

That's just salt

 

[Dominic1920]

I like doing the salt layer myself hoppydaze. It keeps it sanitary, inhibits infection, allows gas escape, then you mix it right in to season it.

 

[HoppyDaze]

I like doing the salt layer myself hoppydaze. It keeps it sanitary, inhibits infection, allows gas escape, then you mix it right in to season it.

I didn't do it right. Your mash is more of a paste. Mine was just chopped veggies and the juices absorbed the salt. There's no crust but it's fermenting and smells great.

 

[Dominic1920]

I didn't do it right. Your mash is more of a paste. Mine was just chopped veggies and the juices absorbed the salt. There's no crust but it's fermenting and smells great.

I was thinking your peppers look a little coarsely chopped. Do they break down to a liquid consistency or remain chunky like that?

 

[HoppyDaze]

The fermentation does not change the consistency...I usually make a sauce later on and I blend it down then. I like having the chunks to put on my eggs and potatoes.

 

[Dominic1920]

The fermentation does not change the consistency...I usually make a sauce later on and I blend it down then. I like having the chunks to put on my eggs and potatoes.

Sounds good to me! Eggs cry out for a good hot sauce, no matter how you make 'em.

 

[matew90]

a little sugestion do not put onions in too big ratio with peppers,,taste weird,,it is thich, hot ,, but weird

Question : im in doubt should i mash my pappers in food mill before fermentation or chop it on smaller piesec and then put something for weight ??

GImme your pros and cons , + and - sides,,judgeing to your experience,so i can easily deacide ??? Im doing third fermentation and every time i mash it in food mill till now

thanks guys

 

[Dominic1920]

a little sugestion do not put onions in too big ratio with peppers,,taste weird,,it is thich, hot ,, but weird

Question : im in doubt should i mash my pappers in food mill before fermentation or chop it on smaller piesec and then put something for weight ??

GImme your pros and cons , + and - sides,,judgeing to your experience,so i can easily deacide ??? Im doing third fermentation and every time i mash it in food mill till now

thanks guys

I agree, I don't like onions in my hot sauce either. Garlic however, I can't get enough of it. I completely mash my peppers in a food mill until smooth and liquid. I never tried coarsely chopping it. I do like the look of Hoppydaze mixture in the photo he posted above. Maybe he can answer your questions, I'm listening too.

 

[matew90]

Sorry,,i mean do you procesing your mash before fermentation , im scared of mold

 

[Dominic1920]

Processing your mash prior to fermentation may eliminate air pockets, make smaller surface area for infection, so will help with preventing mold growth in my experience.

 

[matew90]

But on blog they told me it is bigger posibility to get mold then ?

 

[richbrew99]

Sauce I made with yellow 7 pot brain strain, yellow scotch bonnet, yellow ghost and peach ghost. Added a little honey, vinegar, garlic and salt.

View attachment 1442230874831.jpg

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[Dominic1920]

But on blog they told me it is bigger posibility to get mold then ?

I don't know matew90, I think if properly airlocked and using sanitized equipment, kept from too long exposure to air movement, then some mold growth can be eliminated. Others here may have better answers.

 

[richbrew99]

But on blog they told me it is bigger posibility to get mold then ?

Keep everything submerged in brine and you should be ok. I just use a baggie with water in it to keep everything under the brine. I rough chop when I ferment and then run through a food processor after. Thehotpepper.com has lots of info to help out.

 

[HoppyDaze]

or a piece of cabbage on top to help submerge everything. I bought these off amazon and they work great on top of a piece of cabbage to keep the mash submerged. They are a bit overpriced for chunks of glass, but I figured I'll have them forever and I do a lot of fermenting. They are great paper weights too. Actually, now that I think about it I'm going to return those and just use shot glasses. LOL

The cabbage will almost definitely have some mold on it...simply toss it.

 

[richbrew99]

Sauce I made with yellow 7 pot brain strain, yellow scotch bonnet, yellow ghost and peach ghost. Added a little honey, vinegar, garlic and salt.

I dehydrated the mash and processed into this spice powder. I forgot to mention above that I also added some pineapple in the pepper mixture. The powder is really good, had some sprinkled on some chicken tonight.

View attachment 1442708648161.jpg

 

[Dominic1920]

Very cool, richbrew. Did you have to pulverize it after it came out of the dehydrate to get it to the powder constancy? How does it taste? I bet it would make a nice rub.

 

[richbrew99]

Very cool, richbrew. Did you have to pulverize it after it came out of the dehydrate to get it to the powder constancy? How does it taste? I bet it would make a nice rub.

Just used a coffee grinder, mixed in a little garlic and celery salt. It tastes very good, sprinkled some on a chicken breast. It does pack a punch so this bottle will last awhile. Need to do some research on anti-caking.

 

[unionrdr]

I have more peppers than I can use for a couple batches of beer. So I looked up recipes for pepper sauces. This vinegar-based one looks interesting, & is very Southern. I'll be using ghosts, fatalli's & scorpions. https://ourdailybrine.com/southern-pepper-sauce-recipe/ It also seems from the list of videos on youtrub that the way y'all do it is common & accepted practice. I gotta do this & come up with a hellfire hot sauce the Devil would cringe at the sight of...

 

[HoppyDaze]

Harvested some pods today and started a ferment
View attachment 301609View attachment 301610

Only fermented for a couple of weeks because I had some mold growing. I need an air tight vessel or that will continue to happen.

So I decided to make a sauce out of the mash tonight.

Added:
3 cups chopped pineapple
2.5 TBL brown sugar
3.5 cups water
.75 cups white vinegar
2 TBL lime juice

Soft boil for 15 minutes, blended to desired texture, simmer 40 minutes.

View attachment ImageUploadedByHome Brew1442986335.253697.jpg

 

[unionrdr]

Well, I wanna make a small recipe that uses 3 ghosts, but torn between the carrots kind & tomato stuff. With cilantro, sweet onion, garlic, salt-n-pepper, white or cider vinegar. Then a batch with two handfuls scorpions, with some ghosts & fatalii's. Same seasoning I thought?

 

[nutty_gnome]

The peppa sauce article was interesting. I need a low-salt hot sauce and that looks like it could fit the bill very nicely!

 

[unionrdr]

Does look good for a quick-n-easy, all purpose sauce, doesn't it? Might just try that one too. Wanna make at least two different sauces. * I showed my wife the peppa sauce article, & she said she's been wanting to make something like that! She also saved some small, 8-10oz square rum bottle sorta shaped ones from lemongrass/olive oil with man-made fancy corks! Cha- ching! Guess i'll be makin' peppa sauce while waiting on the mash tomorrow?!

 

[jmcquesten]

I have some fresh Trinidad (i think maruga) Scorpion peppers if anyone is interested.

 

[unionrdr]

Yeah, thanks btw! I'll be making peppa sauce with'em & the left-over ghosts & fatalii's. Should be...interesting on some black-eyed peas & greens...