I would love to make a batch of hot sauce for him for Christmas! Anybody got a favorite recipe? Spicy but he wants flavor!!!

Looking for a copycat recipe or something similar. Any help?

Ingredients listed any suggestion on ratios ?

https://paiafishmarket.com/product/magic-sauce/

Newbie here, just put together my first batch of sauce. Got into a rhythm along with canning some other stuff and popped my woozy bottle tops into the boiling water to sanitize. The reducers are completely warped. Am I screwed? Do I need to buy new tops or can the top be used without the reducer?

Feeling like an idiot, lol.

Edit: spelling

3kg jalapeños and 2kg hot chili, all frozen.

Any ideas? I was planning on fermenting the hot lemons with pineapple and mango.

FIL gave me a trash bag full of ghost peppers and Carolina reapers. Was smoking some chicken for football so figured, why not smoke the peppers too.

Smoked the peppers then let them cool and took the seeds out. I caramelized some onions with cumin and paprika and salt. Threw in the juice of one lime that I had zested on the thanksgiving turkey. Splash+ of ACV and white vinegar(enough to make the bits float). Immersion blended all of that then poured into this jar.

It's spicy for sure, but tolerable and has great flavor. This was a spur of the moment hot sauce attempt, and. I didn't measure anything.

Open for criticism, tips tricks ect.

I also took the seeds and put them in old walnut ketchup (homemade woo sauce) bottle with 50/50 acv white vinegar.

Early Thanksgiving family dinner tonight, with enchilada casserole as the main dish. Bringing four of my own hot sauces. Maybe hot salsas, really - I just ground them and left the solids, and didn't strain them out. All of them were fermented in 2.5% salt by weight, calculated from the total weight of peppers and water, and then added 1/4 cup cider vinegar per quart after they were finished and blended

From left to right:

Sweet Italian peppers with onion and garlic. Very mild. Italian frying peppers and shishito peppers, with onion and garlic. A little zing to it. Ripe red or mostly ripe jalapeno peppers, nothing else. Has the heat you'd expect from jalapenos. Serrano and Fresno chilies, with onion. and garlic. Substantially hotter than the jalapeno, but not painful.

These all came out really good to my taste. Tonight we'll see what mom, the kids, and their partners think about it.

Hello there

So I made a sauce today and I wanted to know how I can judge how long it will last. This is my first time making a sauce I intend to use over the span of 2 weeks.

It's highly acidic, using a cup of spirit vinegar AND a cup of lemon juice. It has very little sugar, just one flat teaspoon worth. It has almost no water, just about 1/3 a cup was added because I used it to mix in corn starch. It has garlic, naturally. It was cooked at a rolling boil for almost 5 minutes. And I stored it in a reused chutney bottle that is very thick and has a metal cap which I sterilised by pouring boiling water from a kettle in it and leaving it for a minute or so and shaking it.

With all this, I believe it will have a relatively long life. I am, however, very new to this and would like some advice. Because I made a bottle of this sauce that was just slightly different (used about a 1/3 less lemon juice) and it lasted all of 2 days between me and my family, but when I picked it up on the third day after it was left out in the 30C heat and saw there was a tiny bit left, I opened it and it popped and was a little bubbly so I tossed it.

I'm not sure why this happened, any advice is appreciated

A big pile of end of the season peppers: ghost, datil, 7pot and peach reaper. It's a scorcher. 3 week mash then added acv, ginger and shallot

Five separate ferments started yesterday: Datil peppers, very ripe jalapeño peppers, fatelli peppers, Maldavian heart orange peppers, and Maldavian Lemon peppers. Each has shredded carrot equal to about 10% of the chiles and 2.5% pickling salt by mass of the total solids mass.

I also have a completed beautiful red Fresno pepper ferment that I did last month.

I'm doing each pepper separately and very simply so I can assess the flavor profile of each pepper by itself. Will probably do some blending for the final sauces, and add in other components at that time (citrus juice, garlic, shallots, other fruits, etc.).

Would love to hear other folks' advice on what to do with these ferments, especially from people who've worked with these varieties in the past.

Base recipe found at allrecipes.com, Added many more SB peppers, spices of my own, fruit of my own. Plugged it into chatgpt to get revised amounts of other ingredients and ingredient suggestions. makes 4 cups, excellent flavor, 7/10 heat. Recipe in comments.

https://preview.redd.it/z10f5t2htx1e1.jpg?width=658&format=pjpg&auto=webp&s=e3a774bc5cf7797185b288db50544c7ce156188c

Featuring my train pin

I absolutely love the flavor of MD357 sauce, buts super HOT. I use it all the time, but like a drop or two at a time. I’ve been making hot sauces for years and have several favorites of my own, but I’ve never been able to even come close to the flavor they produce, even when using the same ingredients as best as I can tell. There’s something they are doing to that sauce to give it an amazing rich flavor and I’m dying to figure out their process. Not so I can copy it, but so I can produce similar flavors in different kinds of sauces - especially some less hot. Does anyone have any idea what their secret might be?

Got some of those fancy lid things and made my own labels for fun!

The title says it all. My local breakfast joint scratch made the best hot sauce I've ever had. They recently sold to new owners and the chef took his recipe with him. I've never made my own hot sauce before but the void that's been left has encouraged me to do whatever it takes to get my fix.

The hot sauce was a perfect balance of sweet, tangy and zesty, and a bit of heat; I would say heat level was around 4/10. Very flavorful. Consistency was pretty smooth with the only discernible texture being seeds. Somewhat gelatinous, like it wouldn't pour out like liquid but rather took a few shakes of the bottle to get things going. Red-ish in color.Pics attached for reference.

Would greatly appreciate any help on my journey to recreate this beautiful sauce.

But everything I read says yeast floats, not settled like an unshaken snow globe….. it smells acidic and vinegary not moldy.

So I just did my first batch of fermented hot sauce. Fermented it using the bag method. After a five week fermentation I blended all the ingredients and the pH was at 4.2. I then added vinegar and brought the pH down to 3.5.

I boiled my hot sauce bottles for 15 minutes but then I forgot to spray them with starsan after. I sprayed all my other equipment and I sprayed the lids but I didn’t spray inside the bottles. Think they’ll be fine?

Recipe:

• 2 Cups White Distilled Vinegar

• 1 Cup ACV

• 1 Cup Water

• 1 tbsp Honey

• 4-5 Peaches

• 15 Peach Ghost Peppers

This hot sauce has a nice level of sweetness from the peaches and honey, but packs the heat with the ghost peppers coming from behind!

https://preview.redd.it/g561wlb9be1e1.jpg?width=3072&format=pjpg&auto=webp&s=5ac83d4034451616cebbcc02e35234abb71aa1fa

I made and fermented a pepper mash, then added equal part white vinegar to make a sauce. While it's plenty hot, it doesn't have a great depth of flavor any more. It just tastes like spicy vinegar, maybe I added too much. What can I add to add a depth of flavor? Salt?

Looking to pick up a dehydrator to make some spice out of leftover pulp. Anyone purchased one recently the recommend?