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Hot sauce

ValentineBane
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Thread created on 04:33:18 - 19/09/22 (2 years ago)

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Last replied 21:52:10 - 26/09/23 (1 year ago)

What's everyones hot sauce they been using since the Sriracha shortage? I'm now on my last bottle.
Ive been using El Yucateco Hot Sauce it has the right heat and long lasting burn. Only bad thing about it is that it's in a small ass bottle for the price.
Mr-Fixer
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Posted on 13:50:30 - 19/09/22 (2 years ago)
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I make hot sauce that will allow you to see around corners but flavourful not just straight burn in n out.
Kajal
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Posted on 20:28:41 - 19/09/22 (2 years ago)
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Mr-Fixer [447734]
I make hot sauce that will allow you to see around corners but flavourful not just straight burn in n out.

how do you make it? i tried roasting our home-grown ghost peppers once to make a sauce but the ventilation in our kitchen isn't great and i thought my soul was on fire
Capgros
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Posted on 20:44:37 - 19/09/22 (2 years ago)
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Mr-Fixer [447734]
I make hot sauce that will allow you to see around corners but flavourful not just straight burn in n out.
Kajal [2542083]
how do you make it? i tried roasting our home-grown ghost peppers once to make a sauce but the ventilation in our kitchen isn't great and i thought my soul was on fire

I make it with fermentation in salted water, lacto fermentation, takes a while, but it's by far superior than anything else, and you can keep it forever.

Something like this:

https://www.feastingathome.com/fermented-hot-sauce-simple-and-delicious/
Kajal
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Posted on 21:05:21 - 19/09/22 (2 years ago)
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Mr-Fixer [447734]
I make hot sauce that will allow you to see around corners but flavourful not just straight burn in n out.
Kajal [2542083]
how do you make it? i tried roasting our home-grown ghost peppers once to make a sauce but the ventilation in our kitchen isn't great and i thought my soul was on fire
Capgros [2088627]
I make it with fermentation in salted water, lacto fermentation, takes a while, but it's by far superior than anything else, and you can keep it forever.

Something like this:

https://www.feastingathome.com/fermented-hot-sauce-simple-and-delicious/

right on... i've done lemon pickle this way but never tried hot sauce... i wonder if it'll work with frozen ghost peppers? hmm
Tuxington
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Posted on 21:06:15 - 19/09/22 (2 years ago)
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Mr-Fixer [447734]
I make hot sauce that will allow you to see around corners but flavourful not just straight burn in n out.
Kajal [2542083]
how do you make it? i tried roasting our home-grown ghost peppers once to make a sauce but the ventilation in our kitchen isn't great and i thought my soul was on fire
Capgros [2088627]
I make it with fermentation in salted water, lacto fermentation, takes a while, but it's by far superior than anything else, and you can keep it forever.

Something like this:

https://www.feastingathome.com/fermented-hot-sauce-simple-and-delicious/

This is super useful, thank you!

In regards to strength, what kind of peppers do you use? And how many? The article states a lower Scoville pepper was used. I've started growing some carolina reapers and was wondering how to go about this without dying.
Capgros
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Posted on 21:51:54 - 19/09/22 (2 years ago)
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Mr-Fixer [447734]
I make hot sauce that will allow you to see around corners but flavourful not just straight burn in n out.
Kajal [2542083]
how do you make it? i tried roasting our home-grown ghost peppers once to make a sauce but the ventilation in our kitchen isn't great and i thought my soul was on fire
Capgros [2088627]
I make it with fermentation in salted water, lacto fermentation, takes a while, but it's by far superior than anything else, and you can keep it forever.

Something like this:

https://www.feastingathome.com/fermented-hot-sauce-simple-and-delicious/
Tuxington [2571279]
This is super useful, thank you!

In regards to strength, what kind of peppers do you use? And how many? The article states a lower Scoville pepper was used. I've started growing some carolina reapers and was wondering how to go about this without dying.

You can use what you want and like, for me, it depends what I have growing, this year a mix, some softer sweeter chilies, a bit of habanero and black olive chilies, I like it hot, but not too hot. For the rest I put some onion and garlic, after the fermentation I might add some herbs, although I like it fairly simple.
Capgros
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Posted on 21:54:26 - 19/09/22 (2 years ago)
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Mr-Fixer [447734]
I make hot sauce that will allow you to see around corners but flavourful not just straight burn in n out.
Kajal [2542083]
how do you make it? i tried roasting our home-grown ghost peppers once to make a sauce but the ventilation in our kitchen isn't great and i thought my soul was on fire
Capgros [2088627]
I make it with fermentation in salted water, lacto fermentation, takes a while, but it's by far superior than anything else, and you can keep it forever.

Something like this:

https://www.feastingathome.com/fermented-hot-sauce-simple-and-delicious/
Kajal [2542083]
right on... i've done lemon pickle this way but never tried hot sauce... i wonder if it'll work with frozen ghost peppers? hmm

Should work yes. Shouldn't matter for the fermentation, as long as they are not dried I think, although I never tried it with dry peppers
Kajal
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Posted on 22:21:41 - 19/09/22 (2 years ago)
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Mr-Fixer [447734]
I make hot sauce that will allow you to see around corners but flavourful not just straight burn in n out.
Kajal [2542083]
how do you make it? i tried roasting our home-grown ghost peppers once to make a sauce but the ventilation in our kitchen isn't great and i thought my soul was on fire
Capgros [2088627]
I make it with fermentation in salted water, lacto fermentation, takes a while, but it's by far superior than anything else, and you can keep it forever.

Something like this:

https://www.feastingathome.com/fermented-hot-sauce-simple-and-delicious/
Tuxington [2571279]
This is super useful, thank you!

In regards to strength, what kind of peppers do you use? And how many? The article states a lower Scoville pepper was used. I've started growing some carolina reapers and was wondering how to go about this without dying.

nice! we planted reapers this year but only got one... i guess we're saving it for a special occasion :P
CHINGADERA
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Posted on 22:43:09 - 19/09/22 (2 years ago)
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tapatio and cholula are always available in my home

Imagine simping for a female, ever. #freehaha_noob
Eric28371
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Posted on 23:06:37 - 19/09/22 (2 years ago)
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Still have the sriracha at my house one or to bottles left >:). Also I use Lao Gan Ma Spicy Chili Crisp Hot Sauce its good afk just add a bit of soy sauce to it and booooom

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Tuxington
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Posted on 02:07:30 - 20/09/22 (2 years ago)
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Mr-Fixer [447734]
I make hot sauce that will allow you to see around corners but flavourful not just straight burn in n out.
Kajal [2542083]
how do you make it? i tried roasting our home-grown ghost peppers once to make a sauce but the ventilation in our kitchen isn't great and i thought my soul was on fire
Capgros [2088627]
I make it with fermentation in salted water, lacto fermentation, takes a while, but it's by far superior than anything else, and you can keep it forever.

Something like this:

https://www.feastingathome.com/fermented-hot-sauce-simple-and-delicious/
Tuxington [2571279]
This is super useful, thank you!

In regards to strength, what kind of peppers do you use? And how many? The article states a lower Scoville pepper was used. I've started growing some carolina reapers and was wondering how to go about this without dying.
Kajal [2542083]
nice! we planted reapers this year but only got one... i guess we're saving it for a special occasion :P

Ha! Well I'll just have to wait and see how mine turns out. I'm new to growing things and ran into some issues initially, but things are growing well so far (indoors).
Mr-Fixer
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Posted on 03:22:56 - 24/09/22 (2 years ago)
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I cut my hot sauce with tamarind paste but I load mine out with onion, garlic, ginger, star anise, cinnamon sticks, bay leaves, pepper corns, cumin, salt, n a few other things ( trade secret lol ) i also let it age for quiet a while as well in the bottle, making sure cutting all the stem off the chilli cause the stems make it bitter. and I always use a variety of peppers to add depth to the sauce. and I blend all the spice in eg the cinnamon sticks etc I never remove them.

Last edited by Mr-Fixer on 03:23:42 - 24/09/22 (2 years ago)
MunkyBone
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Posted on 15:21:42 - 24/09/22 (2 years ago)
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Sriracha shortage?

I swear a couple of my local shops have a stockpile.

☕☕☕ Coffee, my source of life and power! ☕☕☕
CaleHenry
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Posted on 01:57:11 - 05/10/22 (2 years ago)
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Mr-Fixer [447734]
I make hot sauce that will allow you to see around corners but flavourful not just straight burn in n out.
Kajal [2542083]
how do you make it? i tried roasting our home-grown ghost peppers once to make a sauce but the ventilation in our kitchen isn't great and i thought my soul was on fire
Capgros [2088627]
I make it with fermentation in salted water, lacto fermentation, takes a while, but it's by far superior than anything else, and you can keep it forever.

Something like this:

https://www.feastingathome.com/fermented-hot-sauce-simple-and-delicious/
Tuxington [2571279]
This is super useful, thank you!

In regards to strength, what kind of peppers do you use? And how many? The article states a lower Scoville pepper was used. I've started growing some carolina reapers and was wondering how to go about this without dying.
Kajal [2542083]
nice! we planted reapers this year but only got one... i guess we're saving it for a special occasion :P

One will be enough for a good sauce. Add in some other peppers. Mango habanero hot sauce is one of my favorites, and using a reaper is even better.

I found I produced more when planted in a gallon pot rather than the ground, but my growing season isn’t quite long enough.
CaleHenry
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Posted on 01:58:59 - 05/10/22 (2 years ago)
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First We Feast - Hot Ones sauces are more than a fad, spendy, but tasty
Ripley
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Posted on 02:11:13 - 05/10/22 (2 years ago)
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Kajal [2542083]
right on... i've done lemon pickle this way but never tried hot sauce... i wonder if it'll work with frozen ghost peppers? hmm

Yes, as long as you include some non-frozen peppers with them to get the process started.
-O-MR_thunder
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Posted on 20:57:52 - 13/10/22 (2 years ago)
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make your own check this out https://youtu.be/J389AqPFYNg
Barclod
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Posted on 02:52:35 - 15/10/22 (2 years ago)
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Cholula is the only got sauce for me
PharmaGod
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Posted on 21:52:10 - 26/09/23 (1 year ago)
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Tabasco has a great Sriracha alternative. I like it better.

I should probably be ashamed of my large hot sauce collection. I use too many different sauces to name.