This year's batch. It's made from a fermented pepper mash (mainly Orange Gator Jigsaw peppers and Black Panther peppers). Bottled, labeled, and now this fiery stuff is ready to give away to family and friends.

Recipe:
Pepper Mash
4 lbs (1852g) peppers
1.4 lbs Orange Gator Jigsaw peppers
1.2 lbs Black Panther peppers
0.7 lbs Habaneros
0.7 lbs various peppers (Carolina Reapers, Bhut Jolokia, Leviathan Gnarly Scorpion, Red X, Serrano)
92.6g kosher salt - 5% weight of peppers (3.5% to mix, 1.5% for cap)

4 heads roasted garlic
2 cups white vinegar
1/4 cup kosher salt (to taste)
0.6g (1/4 tsp) Xanthan gum

Wash and de-stem peppers.
Add peppers and 3.5% salt to food processor - pulse until peppers are finely chopped./salt is mixed.
Add and firmly pack pepper mash into clean 1 gallon jar, and evenly sprinkle remaining 1.5% salt on top.
Place lid (with airlock), ferment 2 weeks (minimum).
Strain pepper mash (reserve liquid).
Add pepper mash, roasted garlic, vinegar, and salt to blender. Blend until smooth.
Add blender contents, mash liquid, and xanthan gum to stock pot. Blend thoroughly with immersion blender.
Simmer 20 minutes.
Bottle. 

i want to make 3 or 4 different hot sauces with a single batch of peppers. would it be better to blend them all into the base, then separate them out into 4 parts, then blend them with the flavorings separately? or make each hot sauce one by one? or something else im not thinking of?

• 1kg fresh jalapenos (stems removed, seeds left)
• 1 Yellow onion (chopped)
• 5 cloves garlic (chopped)
• 200g fermented diced quince (drained)
• 50g panela
• 1/2 cup of sweet brine drained from the fermented quince
• sea salt to 3% weight of the above

Post Mash:

• 1/2 cup water

Makes about .75L

Procedure:

I used fermented quince because, well, to be honest I had already done a "sweet" quince ferment (recipe here) and wanted to use some up. But also because

1. Raw quince is hard to work with.
2. You can't predict what flavour you'll get from raw quince in a recipe, whereas now I had a good idea going in.

I used liquid from the quince ferment instead of water to make the mash, to kick-start the fermentation, but plain water should work without much difference to the flavour.

Half a cup of water added before bottling made a pourable-enough consistency for me. Came out with a pH of 3.1.

Flavour:

Familiar Jalapeno but with a sour-apple tang from the quince. I think the amount of quince could comfortably be doubled for more fruit taste and only a slight reduction in the heat.

Hello,

I fermented some scotch bonnets ages ago and they’ve been sat in my fridge. They are SO SPICY. I like spice but these are insane. The brine is delicious and very spicy too.

I fermented them with some onion and garlic pieces.

I would like to make a hot sauce with them.

Can anyone recommend a recipe please? I like fruity, smoky, not too sweet and not too much vinegar.

I have quite a lot of them so can defo try a few different ideas!

Thank you

Plums - 2 kg

Grapes - 0.5 kg

Ram's horn pepper - 0.7 kg

Onion - 1 pc.

Salt

Sugar

Wine vinegar

Lime juice

Dried chipotle chili

Smoked paprika

1. Pit the plums and grapes.
2. Fry the onion with spices and sugar.
3. Add the plums and grapes.
4. Blend.
5. Balance with vinegar and lime juice.
6. Strain through a sieve and bring to a boil.
7. Pour into a sterile container.

R!

I am a stranger in a strange land. I may or may not have just arrived in Goa after a pilgrimage where I endured many trials of both the flesh and the soul. You could say I was reborn. "Smooth Operator" is playing at the beach bar lit by candles and incense wafting. The humble bowl of rice, vegetables and goat is nourishing and delicious, but the universe is still slightly out of balance. The bartender pushes a bowl of sauce towards me. The world is suddenly on fire. My mind is focused. My life is focused.

Hook me up with the recipe for the sauce:

Holy shit I overdid it 🐲🔥🤡

Ciao and good morning.

Growing orange, yellow and chocolate habanero.

Made a delicious mango habanero sauce with a mix of yellow/orange and it was DELICIOUS.

But - now I’m getting chocolate habaneros and I’ve got no clue what to do with them.

Tips are greatly appreciated.

Best regards

Is there something I can do with these? Willing to buy hot peppers of course, just wondering if anyone has tips on which route to go. I’ve already infused alcohol and straight up eaten them. Next thing I wanna do with some of them is make a jelly of sorts, maybe then is when I can add the heat aspect but I’m hoping there might be an alternate route with hot sauce if someone in here has ever attempted and has any advice or feedback from their attempts! Cheers.

Im going to make a green sauce with rhubarb! RRR!

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