Homemade hot sauce recipes

[user 211287]

Applescrap.....REALLY nice sauce there!!!!

Im working on a black sauce atm. Still putting the list together.

 

[Braufessor]

Join the garden thread, would be awesome to see what you are up to! Amazing harvest.

Where is this garden thread you speak of?

 

[applescrap]

Where is this garden thread you speak of?

https://www.homebrewtalk.com/forum/index.php?threads/576301/

Hope you join. Would love to see what you are up to!

 

[bob1852]

Had a few thai chilies left over so decided to get a lacto ferment going...

View attachment 645210

Turned out sooooo good. Very hot, but right at that level where you just want more...

 

[bob1852]

Next project....

Pineapple, habanero, onion, bell pepper.

 

[z-bob]

I made Alton Brown's Silky Salsa Verde recipe - https://www.foodnetwork.com/recipes/alton-brown/silky-salsa-verde-7415725 - a couple weeks back and we LOVED it. Delicious on grilled fish, chicken, pork belly, veggies - I used a roasted Poblano because I had one instead of the pepper he called for; otherwise made it pretty much as written. I have a bunch more tomatillos now and am gonna make it again and can it. I know it will change things a bit with the cooking but I think it's still gonna be great.

Also have a FarmSteady recipe going for fermented tomatillos/peppers/onions/cilantro - once it's fermented you blend it up with some vinegar, gonna use our home-brewed apple cider vinegar. Hope that one is tasty too.

A storm destroyed most of my tomatillos this year, but I gave a lady at my church 4 extra tomatillo plants in early June and she got a bumper crop; she gave me 10 pounds of 'em Sunday. I've used half of those to can some salsa verde, and it turned out really good. I'll make more with the rest of them this weekend. I think I posted my USDA salsa recipe here earlier: 5 pounds tomatoes, 2 pounds jalapenos, 1 pound onions, 1/2 cup white vinegar, 1/2 cup bottled lemon juice, 3 tsp salt, 1/2 tsp freshly-ground black pepper. I just substituted tomatillos for the tomatoes. Simmered until the peppers and onions were soft, and blenderized it all with a stick blender until mostly smooth. Processed in a boiling water bath for 15 minutes. I got 8 pints, with a little left over.

 

[user 211287]

Just got this cooked down. Im shooting for a almost black sauce with mid to upper heat. Nice amount of sweetness too.

3 Aji Panca deseeded
3 Big Brown Bhuts mostly deseeded
1 Dragons Breath mostly deseeded
3 Tbs Minced red shallot.
2 Tbs PickaPeppa
2 Tsp Maple Syrup
1 Tsp Molasses
2 fancy cloves crushed
3 All Spice crushed
Pinch of thyme from the garden
Dash of ginga powda
1/2 Tsp sea salt
2/3 cup Water
1/3 Cup Red cane vinegar

Added 3 pealed black garlic cloves at the very end to minimize cooking it as much and kill the heat.

Allow to cool, blend and set in the fridge for a few days.
Adjust acidity with Chinese Shanxi (Shuita brand) black vinegar.
Blend again, strain and bottle.

Come up with a name
Abyss?

And yeah it seems pretty hot but the sweetness fools you for a moment. Its not cooled or blended yet. Just got done with a pretty hard simmer to get it all nice and soft.

 

[user 211287]

Its rainy atm and nearly impossible for my old cam to get an accurate color but.....It sure is tasty

 

[Staestc]

Its rainy atm and nearly impossible for my old cam to get an accurate color but.....It sure is tasty

Sounds and looks amazing!

 

[user 211287]

Even without the Pickapeppa, i think the rest of the recipe would be great with lots of supers and chinenses. I think black garlic is my new favorite item for hot sauce. I got a pound of peeled 120 day for around $25 on Amazon. Flavor is sorta like a garlic flavored raisin or date. Cloves are quite sweet and chewy.
https://www.amazon.com/Peeled-Black-Garlic-Kosher-Certified/dp/B00NR6ZJIM

You can probably do this without the Shanxi vinegar. Black rice vinegar is common but this is not made from rice. I had to go to one of the hard core Chinese markets to find it. Shuita brand 5yr aged. Not too expensive at markets but it is on Amazon.

 

[user 211287]

Started a simple bonnet ferment also. Just quartered Dreadie and TFM peppers, 3.5%ish brine and a starter culture. Took the pH down a tiny bit with a tbs vinegar on top. This will be a faster ferment. A couple weeks at room temp then turn it into a mash to finish in the fridge.

 

[bob1852]

a starter culture. Took the pH down a tiny bit with a tbs vinegar on top.

I should've done that with mine....

Barely showing any signs after 4+ days.

Can you save starter culture in the fridge like sourdough? Any need to wake it up?

 

[HoppyDaze]

Even without the Pickapeppa, i think the rest of the recipe would be great with lots of supers and chinenses. I think black garlic is my new favorite item for hot sauce. I got a pound of peeled 120 day for around $25 on Amazon. Flavor is sorta like a garlic flavored raisin or date. Cloves are quite sweet and chewy.
https://www.amazon.com/Peeled-Black-Garlic-Kosher-Certified/dp/B00NR6ZJIM

You can probably do this without the Shanxi vinegar. Black rice vinegar is common but this is not made from rice. I had to go to one of the hard core Chinese markets to find it. Shuita brand 5yr aged. Not too expensive at markets but it is on Amazon.

Have you looked into getting seeds or finding a way to grow black garlic yourself? I would be interested ...

 

[HoppyDaze]

I should've done that with mine....

Barely showing any signs after 4+ days.

Can you save starter culture in the fridge like sourdough? Any need to wake it up?

https://smile.amazon.com/Caldwells-...18300&sprefix=starter+culture+,aps,259&sr=8-9

 

[Braufessor]

Can you save starter culture in the fridge like sourdough? Any need to wake it up?

Someone can correct me if I am wrong..... but, I believe it is best to start each ferment from scratch as opposed to "repitching" a previous ferment brine. I did this a couple times with kraut and was never as happy with subsequent batches. Something about the stages of fermentation imparting different flavors as different microbes dominate different stages of the ferment. I guess you could compare it to trying to repitch yeast blends in beer.... from one beer to the next, the proportion of microbes gets out of whack and it does not do the same thing.

I use these and keep them in my fridge for months until I need them. I generally only use about a half packet per 1/2 gallon or so..... Figure it is a good way to get the ferment off on the right track rather than totally relying on Mother Nature. I use about 2.5-3% brine probably with peppers, 2% with kraut and the like. I fill a jar with veggies, dump the starter powder in, and fill with brine.... figuring the brine will kind of wash the starter throughout as the jar fills. I don't "wake up" the starter packets in any way.

https://www.amazon.com/Cutting-Edge...lacto+fermented+starter&qid=1570824080&sr=8-4

 

[user 211287]

Have you looked into getting seeds or finding a way to grow black garlic yourself? I would be interested ...

No room to grow garlic and black comes from a fermenting process under controlled heat/humidity. Not feasible to make it myself. You can get 90 day also a little cheaper. I tried one from Soulmate off Amazon. Its was good but the price wasnt much better than the one i just got.

 

[user 211287]

One of the great things about a starter is you can pasteurize/sterilize whatever you plan to ferment first. That will kill wild yeasts/bacteria just like using campden in a must. Add your brine and culture starter. Chance of kahm yeast plummets.

Ive pasteurized a hot sauce and had it ferment on accident so im certain it works if lacto is somehow introduced later and pH is not too low. Im also certain that Caldwells or Cutting Edge provide a big head start. My last cayenne ferment was smelling sour within a few days but for stuff like kraut/kimchi its not needed at all. I can make sour cabbage in no time.

If you want to try a cheaper source of a culture look for Farm House Cultures probiotic drinks. A bottle is around $5 and you only need a few tbs to kick start a ferment. They have a couple flavors but you are not going to taste a couple tbs of it in a 2 quart ferment anyway.
https://www.farmhouseculture.com/gut-shots

 

[user 211287]

I should've done that with mine....

Barely showing any signs after 4+ days.

Can you save starter culture in the fridge like sourdough? Any need to wake it up?

Did you start with bottle water? Ive used tap water but Absopure steamed/distilled is great for ferments. If you want minerals use pink salt. Tap water is usually high pH also. Some like Dasani and Aquafina are pretty low to start.

 

[Braufessor]

Did you start with bottle water? Ive used tap water but Absopure steamed/distilled is great for ferments. If you want minerals use pink salt. Tap water is usually high pH also. Some like Dasani and Aquafina are pretty low to start.

+1...... I use RO water for all of my ferments.

The use of starters is also nice as I tend to just stockpile peppers in the freezer until I need them.

 

[bob1852]

Did you start with bottle water? Ive used tap water but Absopure steamed/distilled is great for ferments. If you want minerals use pink salt. Tap water is usually high pH also. Some like Dasani and Aquafina are pretty low to start.

I used distilled or ozonated bottled (can't remember which)....I know it was chlorine free...

It's been a bit chilly in the house, too. I'll check it again tonight as it appeared there was a bit more activity/cloudiness this morning.

 

[user 211287]

My last 2 ferments i started with Cutting Edge, Absopure and a tsp of sugar for a quart+ of brine. Latco B will tear into that tiny amount of sugar at light speed. One i used straight sea salt and the other was 50/50 pink/sea salt.

If you want really good salt for ferments look for Korean sun dried sea salt but you will pay a premium for it. Not insanely priced but its not cheap.

 

[user 211287]

I just got 6gals of Niagara distilled water. The pH is a claimed 6.1 and the stuff is cheap. Under $1/gal in 6 packs.
https://www.niagarawater.com/wp-content/uploads/2015/09/2019-English-WQR_061719-HR.pdf

Waiting on my Dr Meter pH meter to arrive before i "mash" the bonnets but the brine sure smells sour to me. Not a spec of mold or kahm yeast on it either.

 

[Kickass]

We bottled a fermented hab, pineapple, and ginger hot sauce. Next time I won’t ferment the pineapple, the sweetness doesn’t come through after fermentation. I’ll add it post fermentation when I bring everything to a boil.

 

[user 211287]

My favorite way to use pineapple is just fresh juice or grilled slices then blended. Add both after cook down. Ferments eat all the sugar out and adding late preserves color.

If you just go hot enough to pasteurize then color is fine. Yours looks great.

 

[Braufessor]

My favorite way to use pineapple is just fresh juice or grilled slices then blended. Add both after cook down. Ferments eat all the sugar out and adding late preserves color.

If you just go hot enough to pasteurize then color is fine. Yours looks great.

Thoughts on using a sous vide to pasteurize jars of hot sauce with things like fruit juice or carrot juice added?

 

[user 211287]

Gave the bonnet ferment a quick spin in the bullet the other day before tossing it in the fridge. Flavor is awesome too. Nothing but peppers, salt, water and a couple TBS of vinegar sofar.

 

[user 211287]

Processed and pasteurized my Scotch bonnet ferment from 10/11/2019. Pretty damn hot for a bonnet sauce too. Sure puts Gracies or Marie Sharps to shame in flavor.

 

[applescrap]

I need help from my hot sauce masters. I tripled the batch and idk if it didn't boil long enough or if the large ampunt stilled boiled off the same as small amount. Meaning I would need to adjust water down for bat h size. Used 6 cups water to 3 vinegar and was thinner than thicker. Tastes good. Made freaking 10 cups of sauce. Ugh. Hiw watery is too watery? I dont think its ruined, used xanthan gum. Thanks.

 

[user 211287]

Take a couple cups out and reduce it. If you like the results do the rest. Keep the temp as low as possible to achieve the reduction.

 

[applescrap]

Thanks so much. Appreciate all your help, it looks similar to your sauce above and its spicey enough so hakuna matata I dont love making it, just enjoying it. I really enjoy the hm sauces. The roasted poblano was great, with garden peppers. This is just the basic jalopeno sauce again. Just a little onion and garlic. I like that it only provides heat not flavor, making it versatile.

Take a couple cups out and reduce it. If you like the results do the rest. Keep the temp as low as possible to achieve the reduction.