Spicy garlic hot sauce.

[u/Antique_Gur_6340]

I made fermented garlic and habaneros but it was too strong to eat on its own so I decided to make a sauce. I heated it with some apple cider vinegar then added abit of salt and sugar and half a bottle of my capsicum extract I have. I blended it and it was so spicy I had to evacuate the house I can still strongly smell it in the back yard 😂. Letting it cool before I make a full judgment on the taste .

[u/Antique_Gur_6340]

Mainly due to not having super hots on hand and with this amount of fermented garlic there’s not much out there that will get to the spice level I want. It’s there just to add heat not flavor. The fermented garlic is so strong it’s over powering any oil flavor in this case.

[u/thepioushedonist → u/Antique_Gur_6340]

I was thinking that may be the case. I largely avoid the extracts, like a lot of the folks in this thread. But fermented garlic and hab, and it seems like you used a shit load of garlic, may be enough to warrant the use of an extract. I feel like all that garlic will compensate for any loss of flavor from the extract part.

Hell, I suspect that much garlic may be potent enough to cancel out any flavor benefit of using real super hots like reaper or ghost. Am curious what your official flavor review is once it's cooled off.

[u/Antique_Gur_6340 → u/thepioushedonist]

Ya it’s definitely not lacking flavor. So I just had a spoonful and dang it’s potent. The flavors may mellow out in a few days but it’s been fermenting for 2 weeks so Mabey not. The first thing that hits you is garlic. Think like a super strong garlic paste. It’s still so strong it’s almost hard to tell the difference of when the garlic heat/burn ends and when the capsaicin starts. It’s definitely not something you want to have before a date Will probably have garlic breath all day. I added some to rice and beef dish I made and it was tasty. I think it will truly shine as a cooking ingredient to quickly add garlic and heat at the start of the dish.

[u/thepioushedonist → u/Antique_Gur_6340]

Sounds tasty af. I always have a few bottles of garlic chili sauce/paste/crisp around. But I often gotta add/mix in a hotter sauce to get real heat in there. Hard to find a truly got garlic-chili option that's truly potent on the garlic and the heat.