Homemade hot sauce recipes

[matew90]

Guys. I have made my first lactofermented hot sauce by instruction given on this blog. Thank you very much

i have a question... My hot sauce ismaybe to salty or acidic. How can i make it little less acidic. I put 4% of salt in my mash and that it ??
Help help

 

[HoppyDaze]

Very good question. My ferments always end up too salty for my tastes. Curious to see if someone has a suggestion.

 

[nutty_gnome]

Started some Southern Peppa sauce tonight.
Contents:
A bunch of searingly hot long skinny peppers,
a bunch of thicker, finger length peppers with heat and flavor from the indian grocery;
a jalepeno in each jar and 3 cherry hots as well.
One jar is straight apple cider vinegar, the other is 80% rice wine vinegar and 20% apple cider vinegar.
No garlic - I forgot to get the cloves ready. If it needs it, I'll get some of that minced garlic in a jar and add it later.

 

[unionrdr]

I was gonna make mine yesterday, but brew day was a series of unfortunate events. so it'll get done today to use up some super hots in cider vinegar & chopped garlic.

 

[Rhumbline]

I'm currently fermenting my first batch. I split it and did half with vinegar to use immediately. Since it was going into the fridge I relied on the vinegar to preserve it and put very little salt in.

The recipes I've seen say that if you are using whey for fermenting, you don't need nearly as much salt because the fermentation begins very quickly.

As for ones that are already too salty, I might try diluting them with white wine or fruit juice.

My batch was
Mango
Papaya
Scotch bonnets
Garlic
Onion
Cinnamon
Cloves
Allspice
Nutmeg

I am not straining the vinegar batch, but I whirled the hell out of it in a food processor.

 

[bob1852]

I quit making hot sauce because I finally realized I don't use as much of it as I thought I did.

I still have lots of stuff that I made 2-3 years ago...

 

[unionrdr]

We've got 3-8.5oz lemon/olive oil bottles that're square with a short bottle neck & colored like Coke glass. Fancy man-made corks that fit tight. I'm still debating on whether they need to be refrigerated or not, seeing as how the vinegar isn't diluted?

 

[Rhumbline]

They probably don't need refrigeration, but if you have the room, it's cheap insurance.

 

[DesertPunk1981]

Just got this mix in!

View attachment 1443205526859.jpg

 

[unionrdr]

Oh yeah, love hot peppers! When I cut up 2 ghost chiles for the boil yesterday, I put'em in those little 3oz bathroom cups I use to weigh hops & such. Had to get a whiff, & noticed a bright, fruity aroma laced with fresh citrus. Soaking bottles in PBW to get'em a lil cleaner & ghope the labels come off. Will have to make the peppa sauce tomorrow. At least I'm getting things cleaned up after brew day yesterday. The smooth yellow ones in there look like the original African fatalii's? Interesting flavors & aromas from super hots...:rockin:

 

[DesertPunk1981]

Honestly I ordered a mix. The guy that sent them said the mix will contain: Jonahs, Chocolate Morugas, Brown Ghost, Chocolate Douglah, Yellow Seven Pot, etc, etc...

Buy I haven't even started to separate them or see exactly what there is.

 

[unionrdr]

That looks like the same mix yooper showed. Same place? I know the ghost pepper store has all the 7 pots, chocolate this & that, etc as well.

 

[slym2none]

It's almost a shame that these super-tasty peppers are too hot for most people to handle. Even your basic habanero has great flavour hiding underneath the dragon.

Almost... I guess if I didn't like heat so much, I'd never know, though, would I?

 

[unionrdr]

Hm...another hot pepper beer name? A fireman would get this one, " Breath of the Dragon". Yeah, there's a lot of heat, but that bright, fruity flavor with a splash of fresh citrus is good.

 

[HoppyDaze]

Little harvest from last night.

 

[matew90]

Beautiful like they are not real,, habanero yellow??

 

[HoppyDaze]

Jonah 7pot yellow, or some version of....peppers are easily crossed.

 

[Rhumbline]

OK, so this one isn't being fermented, just mix and eat.

Watermelon
Prickly Pear fruit
Big handful of fresh mint leaves
shallots
garlic
small can of chipotle peppers in sauce (didn't have anything fresh
juice of one lime
salt to taste

sample tasted great!

 

[unionrdr]

The wife & I just put up these three 8.5oz bottles of the Southern Peppa sauce. Each bottle contains 3 ghost chilies, 2 red fatalii, & 4 Trinidad scorpions. Filled up with barely-boiled cider vinegar. Oh yeah...hot stuff! They smelled like chili with vinegar in it. This should be good! The bottles formerly contained lemon olive oil. I liked the shape & the Coke bottle-colored glass. Man-made cork stoppers fit tight too. * Had to go back & add the 3 cut up cloves of garlic to each one that I forgot.

 

[beergolf]

A quick batch of Habanero hot sauce.

Habaneros, yellow bell peppers, garlic and some vinegar, a little salt. Boil until soft and into the blender. Did the same last year but used red bell peppers.

Red poblanos in the foreground just because it looked cool.

 

[unionrdr]

Nice color. My peppa sauce is ready...gotta try a drop or two. That stuff is gonna be evil hot!

 

[beergolf]

Nice color. My peppa sauce is ready...gotta try a drop or two. That stuff is gonna be evil hot!

I bet it will be real hot with the peppers you used. Be ready for some good burn.

 

[unionrdr]

I know that's right! But the interesting part is the red African fatalii's. The ghost pepper store was right about " pepper connoisseurs" loving them for their flavor. They smelled like chili when we were chunking them up to put in the bottles. Besides super hots typically having a fruity/fresh citrus sort of thing going. Makes me wish I'd had a pot of chilli going to put some in.

 

[Control_Tech]

I've been reading through this thread and enjoying it. Now I have to learn more about the fermenting of the peppers for sauce.

Can anyone direct me to where I can learn more about it. It was mentioned several times in here, just water, salt and maybe sugar with the peppers to ferment. Just leave it open to air or what? Can it be that easy?

Thanks for any advice.

 

[richbrew99]

I got most of my info from thehotpepper.com.

 

[HoppyDaze]

The wife & I just put up these three 8.5oz bottles of the Southern Peppa sauce. Each bottle contains 3 ghost chilies, 2 red fatalii, & 4 Trinidad scorpions. Filled up with barely-boiled cider vinegar. Oh yeah...hot stuff! They smelled like chili with vinegar in it. This should be good! The bottles formerly contained lemon olive oil. I liked the shape & the Coke bottle-colored glass. Man-made cork stoppers fit tight too. * Had to go back & add the 3 cut up cloves of garlic to each one that I forgot.

Those are purdy. It looks to be just chili infused vinegar? What do you put it on? Or do you actually pull the fruit out?

 

[unionrdr]

Yeah, it's a southern thing. You pour the infused vinegar on greens, black-eyed peas, etc. When the vinegar gets low, just heat up some more & top off & let sit. But this stuff, I'm sure should be used by the drops.

 

[HoppyDaze]

Yeah, it's a southern thing. You pour the infused vinegar on greens, black-eyed peas, etc. When the vinegar gets low, just heat up some more & top off & let sit. But this stuff, I'm sure should be used by the drops.

Cool. I've done this with oil and soy sauce.

 

[unionrdr]

They also add, as an option, 1tsp pepper corns as well. I didn't happen to have any. Others even add salt or sugar.

 

[HoppyDaze]

View attachment ImageUploadedByHome Brew1445397361.871815.jpgView attachment ImageUploadedByHome Brew1445397376.520476.jpgView attachment ImageUploadedByHome Brew1445397387.623526.jpg

I have a ton of peppers. Going to have to tone it down next year lol