I’ve been working on this one for a couple of years not to crazy on the color. I may have let the fruits ferment a little too long. But the taste is pretty good,fresh pineapple,mango,Jamaican mushroom pepper, honey. Thinking about adding a splash of pineapple juice next around let me know what you guys think and always open to suggestions

I ended up liking this way more than I thought. Initially only eating on pizza (most preferred) to enjoying on just about anything. Got the right amount of heat to flavor ratio.

The current lot, looking for more kick but with the flavor, what do you suggest.

My top 3 Scotch bonnet (In container behind the hot ones), Melinda ghost pepper, not the wing sauce one Hot ones buffalo, taste like hooters tmi.

My wife's top 3 Mango habanero Spicy garlic Ghost pepper

I followed this recipe: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/spicy-serrano-hot-sauce/ It has a slightly earthy taste that I don’t love. Any ideas for additions to make it tangier and sweeter?

So I like fermented peppers but the acidity is too much for me.

Is there a smart way to then reverse somehow the acidity when you use it while still getting a good taste? (baking soda I guess would work but for the taste it would be horrible). Thanks

frank's red mango habareno is very tasty and has a kick! it is not super super hot but sometimes you just want to enjoy the food or sauce you are eating. you should all give it a shot. amazon is where i got my huge container of it

I haven't found a retailer that sells this outside of their website but this might be the most flavorful sauce I've found. Crazy good and the heat kicks like a mule. Anyone else tried this one?

https://mrsdogs.com/products/mrs-dogs-dang-hot-pepper-sauce

What am I missing? 4 of these I bought yesterday- yes I use them lol

My secret Santa this year is from a Thai family and I want to get him some hot sauce. For reference, we're working away and only have access to pretty stodgy institutional food with zero spice. My go to is Marie Sharp's Belizean Heat, but his tolerance is higher.

Any recommendations to make boring food "Thai hot"?

Anyone mess around with any homemade Thai hot sauces like the green chili seafood sauce and the Isan style with the toasted rice powder? If you haven’t, you should give them a try. I’m lucky because my wife makes them really well and she and her friends are starting a business where they will be selling them

Their flavor is so much richer than the orange ones you usually see. A bag of those beauties makes enough hot sauce to wipe out the whole neighborhood.

I’m autistic,and I have always been nervous/afraid of spice in food. (To the point where I couldn’t even do table pepper because it had pepper in the name) Recently I’ve been wanting to branch out into hot sauces to overcome that fear, but I don’t know where to start. This sub was suggested to me and y’all seem pretty knowledgeable based on the wide array of posts of folks collections and individual bottles I’ve looked through. Is there a hot sauce y’all recommend for ‘getting into hot sauce’? (Thank you in advance for any suggestions y’all might provide, and I’m sorry if my question doesn’t fit. I read the rules and checked over the megathreads to make sure and this seemed like where I should put it but I might have missed something.) Edit to say: Thank you to everyone and their very generous suggestions! The closest Buffalo Wild Wings is a cool 2 hour drive away, so I’ll have to make that an event. I’m going to hit up the Taco Bell when I get the chance, and I’ll explore some other options from the many y’all shared. I’ll be sure to update y’all when I do start trying things!

So much so the Yucateca is going in the garbage. Theres so much more depth of flavor in the left one.

https://preview.redd.it/xumef03u754e1.jpg?width=1872&format=pjpg&auto=webp&s=d74e883be887e70dd410e44bdf77189eb7f46e2f

The flavor's almost right, I just wish the sweetness hung around more. The spice level isn't quite doing it for me either. I tend to prefer sweet sauces over smoky sauces. I enjoy the acidity of a vinegar base

What yall got?

Hi all, it's good to finally get to post here. I've lurked here for a while now and been wanting to show off my sauces but never really had enough to justify it.

All pictured except the Naga Chilli and Tabasco were delivered to me this week. I'm looking forward to cracking some of these open soon.

I’m fine with habaneros—not entirely, but my stomach and mouth tolerate them very well.

However, I have a sauce made from pure Trinidad Scorpion Moruga with a bit of vinegar added for preservation.

While I enjoy using a few drops here and there, it has a strong numbing effect, particularly on the tip of my tongue, which can last over 15 minutes. It feels like it’s "destroying" my tongue (not in a harmful way), but overall, it’s less enjoyable than habaneros.

Additionally, I can’t use this sauce generously. The most I’ve managed is about 10 drops, and it’s extremely hot—slightly painful on my tongue and a bit overwhelming, as it somewhat masks the overall flavor of the dish (enough to diminish the enjoyment).

That said, the flavor of the pepper itself is absolutely incredible. It’s the best taste I’ve ever experienced with hot peppers—insanely delicious.

My sister picked this up for me during a trip to Alaska…anyone had this before?

Update: my friend found it in his Amazon history. It’s called Ajibasco, leaving this post up as a recommendation.

This is a long shot, but if anyone can help me it’s you guys.

A couple weeks ago, I had dinner at a friend of a friend’s house. He had this hot sauce that was one of the best I ever tasted. I forgot to write down the name though, and I cant find it anywhere. He’d run out, and since he didn’t like it very much, didn’t commit the name to memory.

Here’s what I know: it’s from South America (I want to say chile or Colombia but I’m not totally sure), and isn’t sold in the US to my knowledge (he said he got it online). It has a very simple name, one word and I think “ají” is part of it. The logo is just a some peppers on a yellow background. The shape of the bottle was like Crystal or Louisiana, long with a very narrow bottleneck.

I know this sounds like the most generic hot sauce in existence. Very simple, and I know “ají” just means pepper and is probably in the name of hundreds of hot sauces in Spanish speaking countries. But man this stuff was so good. Kind of tasted like extra hot Valentina, but more vinegar-y. I don’t have my hopes up but if someone knows what I’m talking about, that would make my day.

Loved the whole line up. Very fruit forward and amazing flavors. Not super hot spicy but still got a kick!

Definitely for black pepper lovers, need help with a title. Tastes like liquid pepper have need using it on everything! Almost gone already

"Black death?"

2 TBS whole peppercorn 2 ghost pepper dried Grind in coffee grinder

0.5 cup white vinegar 1 TBS balsamic

1.5 TBS pink Himalayan salt 0.125 tsp tarragon dried

Combine all and simmer for 15 minutes with lid on

Blend then strain into bottle discarding the paste