Ok, so first, I was under the misinformation that pepper seeds increase the heat level because of the capsaicin on them, but apparently it’s not significant enough to matter?

Before reading a bunch of posts here, I’ve been making hot sauces, keeping the seeds in, & blending it all up (I have a vitamix so they are sufficiently pulverized). My husband & I taste them & they don’t taste bitter or woody at all so maybe I cooked the bitterness out 🤷🏼‍♀️ or will the hot sauces become bitter as they sit? Trying to figure this all out for future sauces. Thanks!

Parents have a white guava tree that's dropping tons of fruit so decided to try making some sauce. Used about 8oz of fresh guava cores, 3 oz white onion, 1 jalapeño (I deseeded, but you do you), 3/4 a green bell pepper, 4 cloves of garlic, 1/2 tbspn whole coriander seed, about 120ml of white distilled vinegar and a dash of salt. Making a fermented version as well, bit wanted something fresh for tacos tonight. Fruity, tangy, and a just a little spicy. I think it came out well.

Any Expert That Knows About This Type of Tabasco??? I Know is Just an Overated Bottle But Inside Any Difference??

1st year fermenter here, so not much experience at all but I just wanted to get Some insight from others. The couple fuzzes look like mold and the chalky white stuff I’m assuming is yeast byproduct. Side information, the jar has been under an airlock for a little over a week of fermentation. Is there any way to save this, i.e. scoop out problem spots and continue forward? I do need to weigh the peppers down so they don’t sit at the surface.

The other day someone placed a link to a YouTube vid for a basic hot sauce recipe by using only peppers, vinegar and salt. Boiled it in a pan, strained it and bottled it. Anyone know that link?

I’ve been trying to find peppers besides jalapeno and habanero from stores nearby without much luck. One store I went to had dried hatch chiles and I thought maybe I could use those and rehydrate them. Seems feasible, but will it turn out ok?

I asked a cook if he'd want to try a hot sauce if I decided going through with making some he said he would. So I'm trying to find a recipe that would go good with this extract that I'm using as a additive/base and with YouTube having so many different recipes with out saying the ratios I don't know how to go about it fully. Any suggestions?

EDIT: The Extract I'm using is called Maddog 357 plutonium No.9

Also it would be silly of me to give a chief hot sauce without informing him but we was already talking about his hot sauces that has ghost peppers Carolina reapers and Trinidad scorpions along with some hybrid he made and that's how extracts came into play because he used his hot sauce for wings and id be doing the same when I figure everything out I appreciate the concerns

I made my first fermented hot sauce, tastes great and I've experimented with mixing with fruit and then pasturizing after - pineapple, mango etc. - all good results with scotch bonnet and red chilis. I am using vinegar in all of my sauces, I used a small amount on day 2 of 7 of fermenting as per a tutorial and added fruit at the end.

I am just struggling to get a good pH reading so worried about this aspect. The strips are not giving me a confident reading since my sauces are bright red or orange anyway so the strips just show that, even when I wipe away any excess with kitchen tissue.

I'd like to know that my sauces are safe for consumption and storage. I don't really want to spend £60 so any cheaper recommendations for this?

Also when do you have to pasturize? I read that it's not always necessary, especially if you want to fermented properties.

I also don't know much about "bottle bombs"

Any kick start advice from more experienced folk would be appreciated.

I have quite a few unripened habaneros. I’ve read they have a more earthy, grassy flavor. Anyone have experience making hot sauce with these?

I bought some dried ghost peppers to spice up my normal habenero hot sauce because for some reason the Habs here in Virginia are nowhere near as hot as the ones I'm used to getting in Florida. So I figured why not make a batch with just the ghost peppers. Added some tomatoes,fresh onion(normally use dehydrated),garlic,salt and honey. Can't wait to see how it turns out.

Hi.

So i have a batch of habaneros that i be making a sauce out of it. Last time i did that i had my apartment as if it was pepper sprayed. Since i don't have anything that would suck up all the fumes, open windows don't help much, my question is: any ideas how can i make them without caughing from all them fumes?

Wondering what unique ingredients you all have used, either for flavor, color, or both. I used sorrel in a green batch this year- it brightened the color and added a slight citrus edge without being too sour. I’m considering lemongrass, as my in-ground plant got pretty big this year- but contemplating fermenting the stalks first.

Hello guys!

I got some hot peppers as a gift and want to make a hot sauce with them.
I want to make it without fermenting, as that side is a different story.
The problem is that I don't have any guidance on how to make it. I cleaned the stem and left some peppers with the seeds for the heat.
I identified the following peppers: bird-eye chili, hot Hungarian wax pepper, and serrano(I might be wrong about them). The skin of the deep green ones is very thick and hard with a pungent smell.

What works best with the peppers I got? I wanted to try to make something with mango. I got 380g of cleaned chilies. I did not add the birdseye as it was very hot, I want to keep them if the end product is not spicy enough and add a couple of them. What should I do with the rest of them?

https://preview.redd.it/at9wibwnaxyd1.jpg?width=2048&format=pjpg&auto=webp&s=5e63014943ebf866cdffaf43e8de1b9f601ce843

https://preview.redd.it/sst55awnaxyd1.jpg?width=899&format=pjpg&auto=webp&s=0656be9698e86076f490485720e351b58ccca0a3

Rocoto & Cayanne peppers about 1.5 kg altogether, 1 Brown Onion, 1 Red Capsicum, 4 Roma Tomatoes , 0.5 bulb of Garlic, dried oregano, apple cider vinegar, fresh basil.

Boiled the peppers, onion, capsicum & tomatoes in boiling water. Peeled the tomatoes and blended everything together in a food processor. Added some of the water for balancing thickness.

is there a noticable difference in taste ?

Hi all! I just strained my first ever hot sauce. I had about a pound and a half of organic peppers; a mix of jalapenos, cherry peppers, and Portugal peppers. I blended them up with 2/3 a cup of water and two heads of garlic. Let it ferment for 2 days, added 2/3s a cup of apple cider vinegar. Let it ferment for 6 more days, then blended again and strained. The heat is very prevalent, the flavor is mild, so I'm debating ways to add flavor to it (any suggestions on that will be greatly appreciated!).

The main issue is that it is INCREDIBLY thin, like practically water. I'm looking for ways to thicken it. Possibly thinking of adding a little sugar and then simmering it to get some of the water out, my only concern is if cooking it would ruin it?

I received all of those peppers, and I'm looking to make some hot sauce, maybe one fermented and one not fermented. Could you redirect me to some good recipes ?

I've already tried once a fermented sauce but it was really disgusting..

Hey guys. I just got about a pound and a half bag of ghost peppers from a co-worker. I want to make a savory hot sauce that's not just heat. Any suggestions? I've never worked with ghost peppers before, but off the top of my head I'm thinking:

5 roasted ghost peppers

3-4 cloves garlic

A whole red onion

2 red bell peppers

4 tomitillos

2 tbs paprika

1 tbs kosher salt

2 tbs Black pepper

1 tsp sugar

Roast all peppers and vegetables in the smoker before hand.

Any and all advice or input is welcome, thanks

Can you nice people please recommend a really good resource book for fermenting for hot sauce? I was so looking forward to my first fermented hot sauce and I had to chuck it due to Kahm. I’m very downhearted and scared to try it again. My non-ferments have been yummy.

Started a new fermented sauce today. Last of the ghosts, reapers, and habs from the garden. With pineapple and green onions.

Had a couple pieces escape the glass weights is this jar no good now

what’s the diff between boiling in vinegar vs straight blending it and putting vinegar later ? Any diff in taste or texture or consistency ?

If it’s an issue I’m just screwed bc I don’t know what else I’d put the mash in. I guess I can transfer to a 1 or 2qt jar and burp, but I wanted the airlock so I could forget about it. I assume the CO2 would just push it out by tomorrow.

This is more than my setup last year, but it’s not too dissimilar and I had pretty good results. Just wondering what you all think. Thank you!

Saw some older posts but nothing super clear so wanted to ask.

What is your opinion on adding ground spices to your ferment?

I have a sauce I’m working on but I need to use a ground spice mixture that I assume I can just add in with the salt to the brine and dissolve it.

This is a pre-packaged spice blend so it has salt. A little worried about it coming out too salty but also don’t want to cut the brine salt percentage in case it doesn’t impact the salinity as much as I think.

Advice appreciated!

Also when should I use Xanthum gum? After using shive or before ?