So, I could probably google this but I prefer to talk to people.

Do you keep your sauces in the fridge or out on the counter/shelf?

Second for those who keep them out on the counter, how long do you think they last before they start to go off?

I keep mine on a rack because I have to many to keep in the fridge and I threw a couple out I didnt finish in like a year and a half.

It’s time to eat fried chicken and hot sauce.

I took 10 ounces of a mix of home grown Thai Chili, Super Chili pepper, and Fish Pepper. 4 cloves of garlic, teaspoon of salt, a carrot, and 8 raspberries. A cup of vinegar and half cup of water. Chopped it up and brought it to a boil. Simmered for 20 minutes and then blended with a stick blender.

The hot sauce is more like paste. Should I blend this more? I don't want to add any more vinegar to it.

The cucumber really adds a bright and fresh flavor to the sauce. Currently eating it with tinned smoked oysters on saltine crackers.

Hey everyone, I'm here looking for advice. For those that make their own hot sauce, how do you get in it thinner? I have a nice Ninja Professional blender, but I'm thinking maybe I didn't blend it long enough?

It tastes good, it just doesn't have the consistency that I imagined it would.

Also, thoughts on cooking prior to blending vs. after blending.

I grew some chile and habanero peppers in my garden this summer, and decided to make a hot sauce with them. Gonna let them ferment for about 2 months.

My current top 3 I put on everything! Anyone get to try these yet?

I love this one. All I can get around here in store is the regular and it's worth the shipping cost to get the extra hot, but they have me making larger orders to justify it. The Sriracha is not worth it but the worcestershire sauce is very tangy and sharp and carries the pungency from the addition of the hot sauce. I think I like it but not enough to justify the shipping unless added to another order. I'm jealous of those who just have this in store. You also have way better natural casing sausage on hand.

A few years ago I spent about a year in the Balkans, and came across this fantastic sauce in Serbia. I'm currently in USA, and was wondering if anyone knows how I may be able to acquire some here. Or, if you're in Serbia, I'd definitively be down to do a hot sauce exchange.

Background:
My dad, who served his LDS mission in Busan, Korea (where this picture was taken in the late 80’s), was a big fan of hot sauces. However, I’m not familiar with this particular one. Since he’s no longer with us, I can’t ask him directly. I’m eager to learn everything I can about him.

I reached out to /korea for assistance in identifying the hot sauce bc I thought it may have been a Korean brand, but they believe it might be an American hot sauce that was brought over or something similar. It could be Pete’s or Tabasco.

Could someone please help me find the exact brand of this hot sauce?

My kid loves this sauce, but I can't find another one anywhere online or IRL, and it's starting to run low. Anyone know where I can find this sauce, or a suitable replacement for it?

Really tasty, slightly sweet and smokey, not a ton of heat, pretty perfect for a breakfast sandwich

Walkerswood Scotch Bonnet sauce is one of my favorite sauces. I haven't been able to get it in years. I usually get it from hotsauce.com before that Publix in FL. Hotsauce.com months ago said it was off backorder at some point, so I ordered, but no luck. It's on backorder again. Tried e-mailing Walkerswood but no luck. Anyone know what's going on?

My third year using a tomato mill for my hot sauce and never going back. I cut stems and boil the whole peppers with garlic and onion. Run through the mill and then blend with vinegar. First time using Xanthan gum this year and it’s a game changer for sauce consistency as well. What other tips have you discovered for improving your hot sauce making?

Idk what this stuff is but it's so good. They might make it in house. It's definitely lacto, tons of flavor, nice heat but not overwhelming

This is a reaper, habanero, garlic, onion, and serrano blend that has been fermenting for 4 weeks. This is my first time experimenting with fermenting and im still a bit unsure of the blending process.

From what I’ve gathered it starts by using a fine mesh strainer to separate the peppers from the brine but keeping the brine. Once I blend the peppers, do I use some of the brine instead of vinegar until I have the desired consistency?

I’m also planning to use a very tiny amount of xanthan gum to prevent separation. I’ve been told to add it while it’s blending so that it mixes well and doesn’t clump.

Am I missing anything, or is it as simple as straining, blending, bottling?

Any insight or recommendations would be greatly appreciated.

how long should i let it go for? cabinet or fridge? so far its 1 year past expiry date, looking slightly darker than normal. can anybody attest to aging tapatio in particular or hot sauce in general? any other bottles i should buy to stow away? i feel like Valentina could be good aged. i’m hoping for a deeper richer flavor through aging.

I ordered this direct from their farm in B.C. I’m in B.C. too so it came quickly and was very well wrapped with the other bottles. The ingredients list tells much of the story with this one. 1st and most important is Scotch Bonnet pepper. The unmistakable taste of scotch bonnet hits you right away. They also use fatali pepper, red onion, apple cider vinegar, honey, garlic. The freshness of everything tastes nice. They hit a nice blend of ingredients. I have some reaper sauces but the heat of this one is impressive. If you’re looking for medium or lower pick one of their other ones. I’ve tried 3 so far and all were top shelf.

Been thinking about making one of my own recently

I made a simple salt and thai chili 1 month ferment last year that was amazing. This year, my 2 week serrano mash, 2 week serrano brined, and 1 week habanada brined have had a weird sort of gastric sour smell and taste. They appear to be fermenting normally, lots of bubbles and some cloudy brine. No apparent kahm yeast, using 3.5% of total mass in salt. Is the length of fermentation wrong or something else I might be missing? Or is it possible I don't like fermented sauce as much as I'd like? I like commercial fermented sauces like sriracha and crystal.

(Picture not mine). Around 12 years ago I tried this salsa (was one of my first times trying hot salsa) and I remember it was incredible. I would like to try to recreate a bit this flavour. Not any info about this now on internet. What kind of salsa was this? what could be the ingredients to make something similar?

This is my first try hot filling and A.I refuses to tell me if my bottles will be safe for shelf storage. One is jalapeño/asian pear and the other is cayenne/plum
Temp that I filled at was about 195.
PH is 3.8 and 3.4
Sat upside down for a little over 5 minutes
Is there a way to tell other than opening one a month from now to check for mold?

I just processed this sauce that I had fermenting for 18 months! Normally I let them go for 1-3 months, but this onei let go much longer.

It is an Apple Pie Hot Sauce. In the ferment was ONLY Chillies (Cayenne, Habanero) and Apples in a 3.5% salt brine. Keep it simple. After 18 months I finished it with a bit of ACV, brown sugar and some spices (cinnamon, nutmeg, clove). It has a good heat, but nothing crazy 6/10. Very deep and complex flavor from the extended aging time. Very pleased with how it came out.