Red grapefruit

Jalapeno.

Serrano.

Garlic etc

ACV or Kosher salt

Tastes great, but as you see, it's a bit chunky. How do I get a more typical hot sauce texture? I've already ran it through a sieve twice.

I’m thinking of using about 25 birdseye green thai chilis, green onion, garlic, soy sauce, lime juice, sugar. Leaving out the fish sauce. Does anyone have recommendations for this?

I want it to be a universal sauce, even use it on things such as eggs.

Hello all!

I have some Hot Fajitas getting ready to pick.

Any good sauce recommendations on the garlic side?

I have never made hot Fajita sauce.

Hi guys, do you know the actual science behind the hotsauce getting "milder" or less hot after a week or so of making it? Im thinking vinegar but im not sure and i dont know the actual science behind it. Any advice to control and keep the hotness or i just need to calculate the fall.

Sorry if my english is not perfect.

I never use it all when blending everything and feel bad just dumping it. I know it’s basically salt water, but it’s salt water with flavor!

Any recommendations? This is from fermenting regular habaneros if that makes any difference, so it has some decent heat

I really like Cry Baby Craig's. I have my home grown pickled habaneros all set so I'm looking for any successful attempts for guidance.

There is no tang. Just straight heat

In the early 2000’s Buffalo Wild Wings had a different medium sauce then they do now. It was more tangy, creamy than the one they have currently. I know it’s a long shot but has anyone found a hot sauce that comes close to it or maybe a copy cat recipe?? Thanks!

So sorry for the noob question. I was gifted 3 chilli plants for my birthday and one is just starting to grow chillis.

I’d love to make a fermented sauce but know I need several chillis at the least.

My question is - once the chillis are ready to pick (as they won’t all be at the same time), what is the best way to store them? I read on here that freezing may remove some of the kick. What is the ideal method to retain flavour and spice?

Hello,

I attempted to make hot sauce one time a little bit over a year ago. It used 5 or maybe 6 ingredients.

Habenaro peppers Garlic Vinegar Sugar Salt And maybe olive oil (I don't remember if I included this)

I knew I prefer less vinegary tasting hot sauce so I added a bit less vinegar than the recipe called for. This made my hot sauce a bit too thick to pour and it still tasted extremely vinegary.

I want to make hot sauce again this weekend and I have a few ideas on how to make it taste less vinegary and was wondering if any of these would work.

1. Substitute vinegar with apple cider vinegar.
2. Use 50% vinegar and 50% juice (lemon, orange, or pineapple)
3. 50% vinegar 50% water to dilute it.

Will any of these solutions work or is there something better to try? The ratio doesn't have to be 50/50 if you think 65/35 or something else will work better please suggest it.

My concern is it won't last as long if there is less vinegar because it works as a preservative. That is one of the reasons I suggested lemon juice as an option to fill in for the lack of vinegar. Since it will also work as a preservative. My concern is it will make the hot sauce too sour.

I’ve made lots of salsas with my food processor and that’s been fine. However, I’ve gotten into making sauces lately but the processor, magic bullet, or immersion blender don’t blend it as smooth as I’d like it to be. It comes out way too thick and slightly chunky so bottling it is almost impossible and if I strain it, it’s way too watery.

I’ve heard the vitamix will just blast everything into oblivion and it comes out smooth but I don’t really want to (or can) drop that kind of money right now.

I have a friend that has a vitamix base but doesn’t know where the top is… not sure how they lost such a crucial piece of equipment.

So I can either look for a comparable blender that doesn’t cost as much or buy the jar. The vitamix brand jar is as much as other entire blenders. Is an off brand jar ok or would I need to get the vitamix brand to get the best experience?

Not sure which way to go here so any input is much appreciated.

Hey everyone, I sell a homemade sauce called Female Rage. I always bottle while hot and fill bottles to the top, but after capping and inverting, the sauce level almost always goes down to the shoulders of the bottle once it cools. It drives me crazy! For context, I bring all ingredients to a boil with vinegar and then blend. I’m thinking I may need to let the sauce cool more, but I still want to bottle while hot. Any thoughts?

I normally use ghost chilli's

Need help making a non fermented hot sauce with habanero and Fresno. I got no fruit but I got honey. I also got lots of spices don’t know what I’m aiming for, I guess a more all around sauce. Any help is appreciated!

On a recent trip to Napa Valley I had this hot sauce at Charlie’s Restaurant in St. Helena. I thought it was delicious. I bought a bottle but when it’s gone, I’d really like to recreate it. Any recommendations on a recipe? Many Thanks!

Got this very spicy carolina reaper sauce from austria, it's very concentrated, have some tortillas that I want to eat with some hot sauce, any ideas?

I’m wanting to get into the chilli growing game with the aim to produce a super hot and more mild sauce at harvest. I live in Australia so the weather is usually pretty warm, mild winters, good sunlight.

Currently I am leaning towards three varieties

1. Jalapeño - mild and versatile
2. Scotch Bonnet - fruity and hot
3. Ghost Pepper - superhot

Looking for any advice on whether these are good picks for versatility. Will these make some killer-tasty sauces? Should I add another milder chilli?

Any advice for a first time grower is much appreciated, new to the sport and want to get a solid foundation :)

My first sauce ever! I made it with the recipe of Chili Pepper Madness and here are the ingredients:

3 1/2 ounces chopped habanero peppers seeds/innards included 1 ounce chopped carrot 1 ounce chopped garlic 1/2 ounce chopped shallot 1 cup distilled white vinegar 1/4 teaspoon sweet paprika 1/4 teaspoon dried oregano 1/4 teaspoon sea salt 1/4 teaspoon black pepper

I love this sauce and I would like make a fermented version of it. Do you guys have any tips on this? Can I just make it with the same ingredients or should I change ratios or add different ingredients?

Thanks in advance!

I was given this hot sause recipe that shows the ingredients but not the amounts of each item. Any thoughts/help would be greatly appreciated. The ingredients are Chile de Arbol, Pasilla, japones, pumpkin seeds, sesame seeds, cumin, garlic, onion, chiplote in Adobe sause, fresh habanero, kosher salt, lime juice, apple cider vinegar and water.

Anybody have any thoughts or experience, freezing peppers before either fermenting or further processing them?

I wonder if freezing and breaking the cell walls allows more flavor? That is just a hypothesis.

This weekend I did a red and green thai chili sauces that are fermenting, and I froze the peppers first then thawed. They were a little less nice to work with as they were kind of mushy, but I’m hoping it might allow a little more flavor to be extracted.

Recently purchased a fermenting jar and have been looking to make some hot sauce. I know that you can run into lots of problems with preservation and such and am looking for a beginners guide to making hot sauce. Any good video recommendations welcome.

First time sauce maker here. Imade a batch of franks hot (copycat) & it turned out great, but I've got some habeneros aswell I'd like to turn into something.

I've looked at a few recipes online and have a decent idea of what I'd like to do with them but my question for y'all is, should I de seed them?

I love spicy food & use hot sauces regularly with meals but I want to make something edible, if I use a dozen habeneros for a sauce without de seeding will it be too spicy?

Appreciate the help in advance thanks

For New Years I ordered some Mason Jars and fermentation lids with the goal of making some hot sauces. What are my next steps? Follow set recipes? Try my own with zero experience? I grew some Carolina Reapers, Ghost Peppers, and Habaneros last fall that are in the freezer. Can these be used? Any advice welcome!

I used the search function but can't really land on one i liked so let me get some ideas collected here.

Hi, I’m new in this making hot sauce world, sorry if my English isn’t good, the recipe I use was:

60 grs sweet orange chilli 31 grs of habanero (just 5 grs of seeds) 31 grs onion 45 grs garlic (6-7 big gloves) 150 ml white vinegar 1 lemon juice 0.5 tablespoon of salt 1.5 tablespoon of brown sugar 1/4 tablespoon of xantana gum 0.5 tablespoon of mix pepper

All to the blender, I keep it cold, I got it for two weeks now and still good.

It’s a medium hot sauce, it’s come good on sandwiches and ribs.

The pink without black spots was before the pepper.