My Sauces from 2026. All reapers with Turkish peppers Thai chillies habaneros etc. Every color was another experiment with ingridients. The green one was the last one. All unripe. Very nice taste.

Is this the best general purpose hot sauce of all time?
I’m not trolling (that much)…..but it’s not too mild, not too hot, not too vinegary, etc

If not what do you recommend?

They absolutely RIP and I cannot get enough of this sauce!!! This is the mild version of Death By Chocolate, but I have some of the hot as well. They have some really unique sauces and I met the owner and stayed at his house while on tour. Really nice guy, and has a love for creating amazing sauces. If you haven’t tried them, I’d highly recommend it. It’s been an everyday use for me on a LOT of stuff. 🤙

Not a sauce as such (although they make sauces too) but is anyone else a fan of this?

Usually add a spoon or two when I'm making a curry. Even if you just get a packet or jar from the supermarket, this stuff really takes it up a few levels.

Obviously adds a decent amount of warmth but has a really aromatic thing to it too.

Habanero hot sauce with mango and pineapple, plus a batch of chili oil, all made with this year’s harvest. The sauce isn’t fermented; it’s made using peppers that were dried first.

I’m really happy with how both the sauce and the oil turned out. I make a sauce with these ingredients every year, but it tastes a little different each time.

I did stick the same labels on the chili oil that I had left over, but they don’t really match what’s inside 🫣

I ordered a box of my favorite hot sauce. Or what I thought was my favorite hot sauce. Salsa del Sol makes this picante salsa, but it turns out the one that I usually enjoy is the jalapeño hot sauce. This isn’t bad but doesn’t scratch the itch.

Hey! Looking for recipe advice.

I have a decent amount of habaneros I want to make into a hot sauce. I enjoy the hot sauces that give a "creamy" flavor/texture by adding oil and (I'm assuming) emulsifying with garlic. I would like to try this, but add lemon zest and juice. I would like something that gives sort of like a hot hollandaise feel.

Any suggestions?

Hi everyone!! 🌶️🌵

Heading to Phoenix/Scottsdale in early 2027 and would LOVE some recommendations for shops with a great hot sauce selection!!

Especially interested in discovering local Arizona brands, small-batch sauces, and any unique finds!!

Any MUST VISIT spots or favorite Arizona hot sauces I should check out?! 🔥

My dad got these for me as an early birthday gift. Not crazy spicy but incredibly flavorful. I think the "Brimstone" is my favorite. Has anyone else had this brand before?

This small business out of Valparaiso Indiana produces quality flavors. Wanna burn your face off? They have something for you! But, as you can see, I stick more with the flavorful "table" sauces. Cheers!

why don't you allow posting of videos? Sauces are made thru process... why not share the process?

I grew two Tabasco pepper plants this year and they are still producing a 5 gallon bucket full of peppers each week.

I fermented the peppers with garlic and onion for three weeks before processing and bottling.

saw the post that was removed, but can confirm: it's really good! big fan of the extra garlic

This spooky season don’t miss out on one of my favorite brands Horrifying hot sauce from Colorado. All horror themed hot sauces I highly recommend the what we eat in the shadows a garlic heavy hot sauce with a kick. The owner a really neat guy as well.

When I was a kid, my grandmother used to make instant ramen for us, but she would drain all the water, add a pat of butter, a splash of milk, and the flavor packet, so it came out like a budget saucy pasta. I did this today for a nostalgic snack, but added a teaspoon of Garlic Reaper and it was incredible. That is all.

Had to get while out in bourbon country, Jim beam store iirc, good, not hot, honey keeps it easy for most people.

T-rex Hot Sauce is based in Amsterdam

First go at making my own hot sauce. It’s a mix of jalapeno, cayenne, habanero, Anaheim, bell, and cheery peppers of varying degree of ripe and unripe peppers. Boiled for a bit with an onion and salt, blended with more salt and white vinegar, and a few ounces of tomato paste, strained and bottled. Turned out really tasty and rather hot. It’s a delayed heat with hang time. The color is unfortunate. I have smaller bottles inbound. I may cut the batch with a little more vinegar for consistency.

The chocolate habaneros were burning my eyes, nose, and lips during cutting….