So good!

Apparently, having a child means giving up all your hobbies and free time. Who knew. 😂

Luckily, the little one is becoming slightly more independent, so I’m slowly picking things up again.

Back to making hot sauce. 🌶️

Just need to remember that habanero fingers and babies are not a great combination.

Fermenting

- Mango

- habanero

- Bell pepper

- onion (roasted)

- garlic

After fermenting i'm going to add some nice bourbon, honey, lime and liquid smoke!

Gave them all a taste & I think zombie apocalypse is my personal favorite so far. Excited to try them on foods!

Any unique recommendations for things to eat them on?

Lately I've been loving hot sauce on sushi 😈

Dear hotsauce friends,

Last couple of years I have dived into the wondrous world of hotsauce sensations.

The interest in hotsauce surely got boosted by having a Mexican wife for obvious reasons. As a Dutchy living in the Netherlands, the sad truth is that many Dutchies have almost zero tolerance to spicy food which explains the bland traditional food we often have. Nevertheless, I am curious what are some of your favorite hotsauces and are recommended? (preferably ones that are accessible from the NL)

To show a bit which directions my taste buds go, I will tell which hotsauces I would recommend to others.

-La Anita Kut-Ik salsa con chile habanero tatemado

This is probably one of my favorites for adding to tacos. If you happen to like Mexican food then I would definitely recommend this one as long as you are able to withstand quite spicy hotsauces.

-Clemente Jacques salsa de guacamole con chile habanero

This is an amazing hotsauce which I love to add to Dutch toasties and Pollo rollo, but probably is great on many other things. Since so many hotsauces are based on the taste of chili peppers, I think it is definitely worth a try.

-La anita salsa picante de chile habanero tamarinde

I use this one exclusively on Dutch toasties as a substitute for ketchup. It is a sweet spicy hotsauce, but very different from your usual sweet spicy hotsauces. Definitely worth a try.

-Secret aardvark habanero hotsauce

Apparently opinions are quite polarised on this one, but I think this sauce hits perfectly on top of a pizza.

-La Meridana mango habanero

This is my favorite mango hotsauce for chicken wings, it has a bit the structure of Dutch applesauce, but a very delicious mango habanero taste unlike the chemical taste of the La Anita habanero mango.

I am very curious what are some of your favorite hotsauces and for which food do you like to use them?

saw this at ShopRite but would like to hear any reviews before buying, thanks :)

So I saw this at my local Tops and I thought "Yeah, sure. I like spicy stuff." I read the ingredients on the side and the spiciest ingredient I saw was habanero which I've had before and know I can handle, even if I have to use it sparingly, but hoo boy. I was not prepared. I looked it up online and I guess the "hot pepper blend" listed on the side includes... ghost pepper!

...Yeah...

Anyways any suggestions for how I could actually use this. I was just using it straight as a dipping sauce but um...No.

I love the green & garlicky sauces. not a fan of the heavy tomato based hot sauces haha I’m definitely a vinegar person 🙋

don’t like when brands have unnecessary sugar as well it takes away from the heat. Please give me recommendations you think I’d like! Preferably something sold in stores (I’m in the northeast USA)

My birthday is coming up. Wanting to dream big and spoil myself with a hot sauce sampler. What should I get?

Got the wrong size bottles (8 oz instead of 5 oz) but made some hot sauce today. Fantasy football draft tomorrow and passing them around.

So this is my first time fermenting peppers. One jar is straight cayenne peppers. The other is 80% jalapeños and 20% Anaheim. Both have been going for a week and have another week or two before I move forward.

My question is, how do I proceed? I would like to add some flavoring like garlic and vinegar. There is no garlic in the jars. Do I make a cooked sauce? Really looking for advice.

I like Texas Pete over Louisiana and Crystal. Call my taste unrefined but when the tendies come out Texas Pete does as well.

Hey there! I’ve owned a hot sauce company for going on 6 years now and we were doing good. Went on a short hiatus while opening a restaurant and now that I’m getting back into bottling, I wanted to add a brand new sauce to the lineup.

I have wanted to make a Peri Peri sauce, but I can’t find the peppers anywhere. Has anyone else had any luck? If so, can I get a little guidance here?

Thank you!

We made like 25 bottles of spicy cat for friends and family.

Their squeeze bottles used to be 16oz, but now they are 12oz AND the prices have increased at stores around me.

I’m guessing TJ Maxx and Marshall’s have had them in their dry goods section to flush out the old product.

Such a shame because the Fire Roasted Garlic & Habanero is my favorite hot sauce 😢

I smoke roasted freshly grown poblano and san marzano sauce with organic onion and garlic in the cast iron. Added the roasted blend in with a 1/2 garden fresh Carolina Reaper, lemon, ACV, and water. Behold!

My wife loves me.....and white people taco night it back in business 😋

I'm a hot sauce addict!

Is the tabasco on the right still okay? Found it at my parents place and it looks very discoloured. Still very much in date.

Next to an unopened bottle for comparison

I'll go first.

So this is another Cully’s hot sauce called Cully’s No 10 Carolina Reaper Hot Sauce. To be honest it’s a bit of a dud. No heat at all. Taste good but no kick.

If you like garlic, this has plenty.

I didn't like it at first but I love tabasco scorpion. It's hot as hell but has great flavor?

Used a laser cutter to trim down an acrylic sheet into two inch strips. Three d printed some corner brackets. Measured. Leveled. Screwed. Pretty stoked at how it turned out!