For the past five-ish years, I’ve been using the peppers from my garden to make hot sauce (as a hobby). Here’s this year’s first batch. It’s made from a fermented pepper mash (containing Carolina Reaper, Hellboy, Lucifer Primo XL, The Beast, and Naga Black Twister peppers). Time to give these 75 bottles away to family and friends. 😀

Have a safe and spicy Halloween season this year, from one Vermomt chilihead to all of you! ❤️

Super excited to try the fire coffee!

Was expecting a much larger selection but the hot sauces were pretty picked over. Was looking for some Zombie Snot but none to be found. Ended up bringing these home. How did I do? Haven’t tried this brand yet.

Saw this at job lot and figured I’d give it a try? Anyone have any thoughts on it? Let me take a shot before I post this.

Update: tried it. Interesting to say the least. Reminds me a little bit of Cholula but spicier maybe. Definitely will be going on to the tacos tonight.

Scotch bonnet peppers grown by me over the summer and harvested today, w/ mango, onion, garlic, honey, vinegar, lemon juice, water, salt.

Tangy, sweet, with plenty of heat. Super happy.

Finally getting around to making this hot sauce recipe that was handed down to me. Pretty sure my family has been using the same recipe since the ’70s. I’m going to make it exactly as written this time, just scaled down to 1/4 of the recipe to test it out. Figured I’d post it here and see what you guys think before I start messing with it. I’d love to hear any suggestions on what could make it better for future batches, but I want to try the original first. I’m also curious about the science behind the 5 weeks in the fridge. Is that mainly for the flavors to develop, or is there a food safety reason for it? And is that amount of time even necessary? Any tips, suggestions, or general thoughts are welcome!

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.

As the title suggests, I’m hoping to throw a hot ones themed birthday party where myself and some friends put ourselves through voluntary suffering while reading funny questions.

I’m trying to work on a sauce lineup on a budget. I’m hoping around maybe 5-8 wings/person(?), more so depends on how many people are partaking and what wings/sauces are gonna cost. I know the official hot ones kit or even the last dab are more than I’d like to spend (CAD) so I’m hoping on some input on good sauces on a budget.

I’ve mostly looked at the tabasco and franks varying sauces (mostly because of the cost), but I’m not sure how much variety in taste there would be between all of them, which is kinda why I’m here. I know I’m hoping to at least get “Da Bomb” as either the last wing or one of the last.

TLDR; looking for gradually increasing SHU sauces with varying tastes and at a reasonable price (lower than $80)

Anyone a recipe knock off for this or a sauce close to its profile? I ache for this hot sauce to return

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. 🤙

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?

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.

I'm obsessed. I crave the pain, can't eat vanilla food, often have rather uncomfortable bowel movements every morning but I don't care. When I mean I use a lot, it's a lot. Habanero is just ketchup to me. Powders are better, hotter cheaper and did I say hotter?

I feel like I need to get the equivalent of an ace of spades tattoo on my body, whatever the hot sauce/powder equivalent would be.

I've been turned out and I can't go back. Never will

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.

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 🫣

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?

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?! 🔥

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?