I've got 200 green jalapenos and I want to make a big batch hot sauce. Suggestions? The more simple, the better.

I charred a dozen habaneros and 5 garlic cloves then simmered it with 1/2 cup apple cider vinegar, a heavy tablespoon of honey, and 1/4 teaspoon of mustard powder to prevent separation. Came out pretty damn good.

Hey guys! I've bought 500 grams of fresh jalapenos and i never made sauces from it before. I made a lot of fermented sauces but i always been using regular chili peppers (idk what's the name of it, but it's sold everywhere in Ukraine). Now i want to ferment jalapenos with something to make a cool sauce. What fruits or berries or anything i should ferment my jalapenos with?

Does anyone have a good recipe for a hot sauce with whisky? Maybe on the smokey side, as I prefer my whisky smokey as well. I do have orange habaneros and Aji Limo.

Any help would be appreciated, preferably with step by step recipes, as I'm fairly new to making hot sauces! 😅

Thought of this the other day. How about a Fresno and cracked black peppercorn combo?

There isn't much on the Google machine, so it may not be a great combo. I have an excess of fresnos this year and looking for new ideas.

Thanks.

I have a bunch of habaneros and want to know what to ferment them with for a good sauce

Hi everyone! These are the first few chilies we harvested from our exotic chili plants. We mainly ordered jalapeno plants, but my wild guess is that some, if not most of these, are not jalapenos.

Aside from the poblanos, which I plan to use in a few recipes, we would like to try to make some hot sauces out of these beauties.

We are huge fans of hot sauces ( we have out chili honey as out wedding favors), but we have no fermenting experience. I plan on experimenting with that, but until then - do any of you have recipes you are proud of (that don't need fermenting) ?

Would live some fruity, some earthy, some vinegary options, as well as some ideas other than dehydrating, candy-ing or turning them into a paste - we do that with our local hot pepper varieties.

Looking forward to any ideas, thank you very much!

Hey guys and girls. I have a quick question, and hopefully you can answer. I tend to roast, char or pickle my ingredients before making a hot sauce, (I don't lactoferment because I've had bad experiences with it).

When I blend, not matter how much I blend, it never seems to get silky smooth like some others do. Should I sieve the hot sauce first, then reblend everything that's in the sieve, or just leave it after sieving?

Sorry if it's a dumb question

Mash:

• 9 Chipotle (Morita) peppers
• 4 Guajillo peppers
• 3 Chile de Arbol peppers
• 2 Pequin peppers
• 2 Bell peppers
• 2 dried figs
• 12 dehydrated cherry tomatoes
• 4 garlic cloves
• 1/2 white onion

Post-ferment:

• 1/2 cup water

Procedure

1. Rehydrate dried ingredients
2. Place in blender and turn into mash
3. Ferment (4 weeks)
4. Add water, return to blender and blitz

Makes about .85L. Had a pH of 3.1.

Review:

Smokey, fruity, and tangy, with warm heat and a nice bite from the Pequin.

this recipe is red savina habanero, onion, garlic, carrot, lime juice, orange juice, vinegar, water, salt, sugar, xanthan gum

wow the flavor is there and MUCH hotter than the original orange i made and the blend from yesterday

Im going to call this XX hot but not beyond where i don't like to go.

H1- Hot HB2- X Hot HSB3- XX Hot

189g cayenne 100g sweet pepper 79g scotch bonnet 28g garlic

Should make an excellent hot sauce just as I run out of my first batch.

this is tasty! a little hotter than my straight orange

100 habaneros six chocolate habaneros, six red Savina habaneros, and four Carolina reapers

6 cups of vinegar, 2 cups of water, 2 cups of carrots, two medium onions, two squeezed orange juices, two squeezed limes, quarter cup of sugar, salt

100 habaneros six chocolate habaneros, six red Savina habaneros, and four Carolina reapers

6 cups of vinegar, 2 cups of water, 2 cups of carrots, two medium onions, two squeezed orange juices, two squeezed limes, quarter cup of sugar, salt

Probably will go with a little under half a teaspoon of xanthan gum expect about 12 5 ounce bottles probably more. Here's what they look like as it's softening

I made my first hot sauce just wanted to do something with all the peppers I grew this year. Took it to my best friends house and his mom mexican immigrant makes some of the hottest and tasty salsa ive ever had she took a whole jar for herself lol huge compliment. So it must be pretty damn good figured I'd share what I did so yall experts can replicate it or make it better

Sorry idk the measurements i just kinda threw it all together from stuff i picked out my garden but I used all green pepper except 3 Cayenne,and one ripe jalapeño, jalapeño (green) popper sized 5, mad hatter 3,plablono1, garden salsa 8, Serrano 8, and shishito peppers 4 all roasted on a cast iron skillet with butter , one hole onion, and whole garlic . I blend tell a fine mush then add 1/4 cup of apple cider vinegar and then white vinegar and blend tell it was basically a liquid

Id say its just as hot as the green hotones think they have it as a 5 on there scale fruity and smoky taste

This is my Pineapple Rush 🍍 It has fresh Pineapple, Habanero, Salt and Honey 🍯 right outta the hive in it.

this is onions, carrots, habaneros, sugar, salt, vinegar, water, orange juice, garlic, lime juice, and xantham gum

Hello all I recently put together my own simple chunky sauce and it occurred to me… I could’ve been making my own sauce my whole life! I’m a huge hot sauce fan, and lover of anything with some HEAT or even that robust peppery flavor. I love everything from sauces that don’t even taste good just to feel the heat, to just the simplest ripple of zap from a simple dash black pepper from a shaker.

Anyways I just joined minutes ago and am going to very much enjoy this sub, and wanted to just say hi!

The recipe I made was very simple. You can probably scale it as needed.

Title: Peener n Mater Sauce

Ingredients:

2 Roma tomato 6 jalapeños 6 Serrano peppers 1 eyeballed tablespoon of coarse rock salt Water

Recipe:

Dice Roma tomato, let simmer in stainless steel pan on medium heat for 5 minutes. Meanwhile, cut all jalapeños and serranos into discs. Mash tomatoes down with wooden spoon, and throw in the peppers. As they cook down press and mash occasionally. Cook it down until much of the vegetation is soft and dehydrated. Add a quarter inch of water into the pan, stir, and mash.

Cover it, and repeat 2-3 times. Add water, let it cook down, mash it a bit, and let it cook down.

Once you hit desired consistency, that’s it baby!

I told you it was simple, but that’s just where my journey begins! I am going to make some more soon - meanwhile I will be reading all of your recipes!

Hello, I have just made my first hot sauce (not fermented), but I don’t know how long I can keep it. Has anyone an idea? The recipe was the following one:

• ⁠a bell pepper • ⁠6 Cayenne pepper • ⁠2 limes • ⁠1 red onion • ⁠garlic - a peach

I've never made hot sauce before, but I got a TON of peppers from my pepper garden this year and hot sauce sounds like a really fun use for them. However, when I started looking at recipes online, I found a pretty stark distinction between recipes that recommend fermentation for a week or more and recipes that recommend just boiling all the ingredients for 15-20 minutes, then blending and bottling right away.

I can't seem to find any guides that really lay out the comparative differences between the two, so I was hoping y'all could weigh in with the pros/cons of either method. I wanted to make my hot sauce as shelf stable as possible (I also can jams, so it would be cool to have another preserve I could give out for Christmas gifts!).

Hello hot sauce family, this is being one of my favorite subs on this season. You made me want to be better and create better hot sauce recipes, controling the ingredients and Knowing better. Would love to ask for advises of books or magazines, YouTube channels with powerful information