Homemade hot sauce recipes

[BRGriffith]

So this thread is really cool. Made my first hot sauce last evening - pretty simple jalapeno pineapple. Flavor is great, a little sweet and just enough heat. Would be perfect for something like fish tacos.

15 jalapenos
5 serranos
2 cups chopped pineapple
5 cloves garlic
1 tsp salt
1 Tbl sugar
2 cups white vinegar

 

[kaffeenjunkie]

Ten pounds of red jalapeño turned into Louisiana and Sriracha.
Let the jalapeño lacto ferment and let them sit for three months.

 

[kaffeenjunkie]

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

Black garlic is fermented/slow cooked garlic.
https://www.thespruceeats.com/black-garlic-4165384

 

[HoppyDaze]

yer fremented/slow cooked garlic

 

[BRGriffith]

I think I'm going to like this new hobby. Made another one with Habanero and peaches. Nice color. This stuff tastes like liquid sunshine. .. Which is ironic since we got about 4 inches of snow today.

I've noticed that my first sauce sperates a bit in the container. Any tips on how to keep it all together?

 

[imasickboy]

I've noticed that my first sauce sperates a bit in the container. Any tips on how to keep it all together?

Xanthan gum works.

 

[HoppyDaze]

fruit pectin works also...gives it a bit of a gelatin texture that's quite nice.

 

[BRGriffith]

Awesome, thanks guys. I'll give that a try

 

[user 211287]

Just a FYI if anyone here liked PexPeppers sauces he is getting out if the hot sauce biz. The good news is he has posted the recipes for several of his sauces in grams. The recipes are listed on his website along with his last sauce creation.

I loved his Taco Fuego. Best ripe jala sauce i ever tried. Get some really hot ripe jalas for this like the Zapotecs. Taco Fuego had some nice heat for a jalapeno sauce.

 

[imasickboy]

Just a FYI if anyone here liked PexPeppers sauces he is getting out if the hot sauce biz. The good news is he has posted the recipes for several of his sauces in grams. The recipes are listed on his website along with his last sauce creation.

I loved his Taco Fuego. Best ripe jala sauce i ever tried. Get some really hot ripe jalas for this like the Zapotecs. Taco Fuego had some nice heat for a jalapeno sauce.

Link? Can't find what you're talking about.

 

[user 211287]

https://www.pexpeppers.com/recipes/

 

[imasickboy]

https://www.pexpeppers.com/recipes/

Cheers! Thanks!

 

[catdaddy66]

I've been using a sauce that was made from the start of summer. Still has great heat and a tbsp in a large bowl of soup is perfect for flavor and heat.

 

[user 211287]

Sweet Thai style chile sauce im still working out the details on but it will be something like this.

3/4 cup vinegar (rice or cane)
1/4 cup water
1 cup sugar
2 semi spicy red bell peppers or a ripe Anaheim (deseeded)
4-5 Joes Long Cayenne peppers
1" piece of ginger pealed and chopped
1 small shallot (golf ball size) finely minced
1 TBS minced garlic
Blend then simmer all the above except the sugar for about 10-15min
Add the sugar and reduce the heat for a few more minutes.
Thicken with tapioca starch and water slurry if needed

1 TBS lime juice after sauce has cooled

Most recipes are mainly just sugar, vinegar, peppers and garlic. My favorite sweet sauces like this though have ginger. Tabasco really nailed it with their Sweet and Spicy. Linghams is REALLY good, cheaper but not easy to find at normal markets. Its also a fair amount hotter than the Tabasco version. There are even cheaper ones like Mae Ploy but it just does not thrill me like Linghams. Mine will have far less sodium than any of them. Im still trying to decide how much i want to use or if i want to use some Redboat for the sodium.

 

[user 211287]

Super hot ferment. Mostly Scorpions, Death Spiral and Korean sun dried sea salt. 2-3 TBS of champagne vinegar to lower pH a tad and 1 tbs of homemade kraut juice to kick start it.

 

[NeilMac]

A spicy little mix

 

[HoppyDaze]

Hot sauce made from fermented peppers is so much better than made with fresh....and it's not close

 

[user 211287]

Ive had some great sauces that were not fermented but if you really like stuff like Louisiana cayenne or Tabasco your just wont get the same "tang" from only vinegar. I got a couple bottles of the Tabasco Family Reserve and it blows away the regular or any Louisiana hot sauce ive tried. A combination of the longer ferment and white wine vinegar makes a huge difference. That scotch bonnet ferment i did is better than Marie's or Gracies too.

This stupid hot ferment is for a mash i can save. A few TBS of it to quart batches of sauce will be a good heat boost. I will make it the same way as the bonnet. Ferment for a month, blend into a mash with just some of the brine and let it continue in the fridge. Just like kimchi continues to ferment in the cold so will the mash. The pH just needs to drop enough first and get a good lacto culture thriving.

Ive been saving my Joes Long Cayenne again this year. Last years batch failed because i was too light on the salt. So i upped the salt and bought some Korean sun dried sea salt. Its about $10/kilo but i can get it cheaper at my market too.
https://www.amazon.com/Natural-Premium-Salt-Kimchi-Brining/dp/B00KNGFG2I

 

[popquizkid]

Sweet Thai style chile sauce im still working out the details on but it will be something like this.

3/4 cup vinegar (rice or cane)
1/4 cup water
1 cup sugar
2 semi spicy red bell peppers or a ripe Anaheim (deseeded)
4-5 Joes Long Cayenne peppers
1" piece of ginger pealed and chopped
1 small shallot (golf ball size) finely minced
1 TBS minced garlic
Blend then simmer all the above except the sugar for about 10-15min
Add the sugar and reduce the heat for a few more minutes.
Thicken with tapioca starch and water slurry if needed

1 TBS lime juice after sauce has cooled

Most recipes are mainly just sugar, vinegar, peppers and garlic. My favorite sweet sauces like this though have ginger. Tabasco really nailed it with their Sweet and Spicy. Linghams is REALLY good, cheaper but not easy to find at normal markets. Its also a fair amount hotter than the Tabasco version. There are even cheaper ones like Mae Ploy but it just does not thrill me like Linghams. Mine will have far less sodium than any of them. Im still trying to decide how much i want to use or if i want to use some Redboat for the sodium.

I like the idea of using some Redboat in a sauce like this.

 

[501irishred]

So I started a batch of assorted peppers (to ferment) about 3 days ago and so far there does not seem to be any activity. Anything I can do to inoculate it or help it along in some other way? I just used a 3% sea salt brine.

 

[user 211287]

Using 3% is a bit low unless you also included 3% of the pepper weight also. I use homemade kraut or kimchi juice as a kick starter. I use a tiny bit of vinegar with low pH bottle water to get the pH in a better range. My tap water pH is high and its best to avoid chlorine when possible. You can also use a little lactic acid from brew shops to adjust your starting pH if you want to avoid vinegar.

 

[HoppyDaze]

what pH levels are we shooting for?

 

[user 211287]

Well, my tap water is over 8 pH. Niagara purified and distilled are less than 6. I only add about 1 tbs of vinegar per quart of distilled water.
https://www.niagarawater.com/wp-content/uploads/2015/09/2020-English-WQR_062920-HR.pdf
Im not shooting for a exact pH to start the ferment. Just helping it get to its final pH faster. The sooner the pH drops the less chance of kahm or mold. Neither can survive in low pH and high CO2.

Finished ferment i want to be 3.6 pH or less. The lower the better. Lacto B will basically go dormant around 3 pH or a little lower but virtually nothing else will survive once it hits 3.6 pH. Ive got kraut that is so sour it will make you pucker.

 

[Braufessor]

First ferments of the year underway with plenty more peppers on the way. Half gallon jar each of Pueblo, Serrano and Escondida peppers.

 

[Braufessor]

So I started a batch of assorted peppers (to ferment) about 3 days ago and so far there does not seem to be any activity. Anything I can do to inoculate it or help it along in some other way? I just used a 3% sea salt brine.

Personally, I use these veggie starter cultures in all my ferments..... I look at it like brewing beer. Sure, you can ferment it "naturally"...... but, I prefer to get it kicked off with the exact microbes I want and get it off to a quick start. I use about 1/2 pack in each 1/2 gallon jar. RO water. 2.5-3% brine on peppers. 2% on kraut and other mixed veggie ferments.
https://www.amazon.com/Cutting-Edge...fermentation+vegetable+starter,aps,213&sr=8-3

 

[user 211287]

Caldwells and Cutting Edge cultures both work. GutShot probiotic drinks work as a starter. I almost always have homemade kraut/kimchi on hand. You will never taste a couple tbs of kraut juice in a finished pepper ferment.

Yesterday my Easy Fermenter lids w/pump arrived. Failure rate when going under a 3.6% brine has been too high without a vacuum environment. I lost my entire long cayenne ferment last year in my E-jen. Its still not the best idea to go under 4% with peppers and some other veggies. Unless you can get the ferment going fast, get the pH down and greatly reduce the oxygen in your container.

 

[Braufessor]

Caldwells and Cutting Edge cultures both work. GutShot probiotic drinks work as a starter. I almost always have homemade kraut/kimchi on hand. You will never taste a couple tbs of kraut juice in a finished pepper ferment.

Yesterday my Easy Fermenter lids w/pump arrived. Failure rate when going under a 3.6% brine has been too high without a vacuum environment. I lost my entire long cayenne ferment last year in my E-jen. Its still not the best idea to go under 4% with peppers and some other veggies. Unless you can get the ferment going fast, get the pH down and greatly reduce the oxygen in your container.

The Easy Fermenter lids/Pump are the best. I have not had a single ferment with Kahm yeast or mold since I started using them. I have tried EVERY type of fermenting lid and vessel - they are the best, hands down.

 

[odorf]

Death Spiral is fermented hot sauce

 

[user 211287]

Ripe jalapeno jelly. No salt added. Just vinegar, my peppers, organic sugar, fresh lime juice and pectin.

 

[user 211287]

Mostly Joes long cayenne with 5 Numex Orange Spice ferment. 1 TBS of cider vinegar and 2 TBS of spicy kraut juice.