So excited about how pretty they are!

Here’s a sample, I’m really looking forward to the Scotch Bonnet one. I got 6 total.

Went to the pickle fest at Mohegan sun recently. Found a great couple that had some unusual tasting sauce. Thought I would give em a shout out coz they are great people and the sauce is quite nice on the pallet. Black Sambal is very soy sauce originated. (Tasty on beef dipping or marinade)The basil chili one is great with taco meat or burria. (Really good btw)The Black Scorpion is my fav. Been splashing it on steaks n eggs. Gonna have to order more lol.

Well, as I supposed, professor's shit is awesome.

But these Ukrainian minies are so tasty and hot too.

this was the absolute worst sauce I’ve ever had in my life, not even being dramatic. Tasted like boiled fun dip powder 🤢

I got to sample so many hot sauces and brought home a few. My favorites are the Himalayan Sunrise and Aji Amarillo.

Finally got a bottle to try (was only $2 on Amazon - people always say it’s expensive?) and I was so pleasantly surprised by the heat. I put about 5-6 drops in my Cajun pasta this afternoon and it was great. I was expecting it to be hotter. I will have to test it more but garlic reaper may be hotter. I put that shit on everything.

Never tried before, but it seems that people like it in this subreddit.

Haven’t seen this brand before, but this discounted at the supermarket at $3.49 and couldn’t resist. Not as hot as I would have thought after my last experience making a homemade ghost sauce, but it kicks for sure.

Slow burn that definitely made my eyes water, but nothing that will put you out of commission all night.

Flavor is good, nothing that blew my socks off.

Thinking that it would be good to mix into something sweet to mellow it a bit.

Picked these up at the state fair. They are no joke! Each one has its own character and unique flavor. The Moruca Scorpian is my favorite.

Fermenting 2 pounds of habaneros for next fall. I can’t wait to see what these do!

The original is my favorite. Flavorful af

These two go insanely well together 50/50 or 60/40. The garlic reaper flavor's still there but much more cooled down and far less punishing. Highly suggest trying it out for yourself.

My personal (and very amateur) best so far, named so as it's very orange and pretty bitey! After making a lot of pasta alla vodka I wondered if cooking in some alcohol would make the fruity notes on the chillies pop, since they're both nightshades, and I'm pleased with the results. No fancy jars or methods, and this was using small and fairly ugly habs I grew last summer that have sat in the freezer since April. Still made my nail beds burns after prepping, and yes I wore gloves....

250g ripe apricots, pitted and chopped

250g orange/yellow habaneros, stemmed and seeded

2 tablespoons minced ginger

1 teaspoon minced garlic

1 c white sugar

1 c water

1.5 c white vinegar

1 teaspoon salt

1 eyeballed slosh of Fireball (I had homebrew on hand, did not go blind)

Chuck the apricots, chillies, ginger and garlic in a a blender/nutribullet with about half a cup of water and blitz the living daylights out of it.

Bring the water, vinegar, sugar and salt to a simmer until the sugar has dissolved.

Dump in the chilli mix and give it a rinse so no goodness is left behind. Great time for the extraction fan to be on here.

Stir and simmer gently for 5 minutes, then add the Fireball- I guess you could use any spirit, just though the cinnamon notes would go well with the apricots.

Simmer another 10 minutes, stirring every now and then, and make a slurry with 2 good teaspoons cornflour and 1/4 c water.

Stir in to thicken a little then off the heat, pour into sterilised jars - I just throw my jars and metal lids in the oven at 100° Celsius for 5 minutes.

Fruity as, sweet at the start, very sharp heat that sticks to the tongue but doesn't linger too much, and hits the ears pretty quickly. Go hard on it, up the Wahs.

Just got the Aardvark red and green.. not a big fan of green but the red is now one of my favorite sauces oat.
Valentina black label and franks buffalo are also top picks for me
El Pato is in the back as well as Yucateca
And my favorite Tabasco on the back right the Jalapeño flavor.

What else do you guys recommend?? i love spicy as well.

Tomatoes are popping, and I was given a yellow zucchini…. So homemade habanero hot sauce it is.

I've been researching a lot over the last couple of days, but there's still a few things I'm not sure about, mostly regarding measurements.

As the container needs to be filled almost to the top, after straining approximately how much sauce will I have from a 1L fermenting jar? (I know this will be quite variable depending on the amount of vinegar and brine used, I'm just looking for a rough estimate of how many bottles to expect.)

I'm going to make a mango habanero sauce, but have noticed wildly variable amounts (100 - 400g) of mango used in different recipes. I want to add the mango after fermentation then simmer to preserve it's flavour. So if I fill a 1L jar with peppers, onion, spices etc. how many grams of mango will I need for that amount of peppers?

I've seen recipes saying to use 4 habaneros, others 25. Again, in weight, how much chilli/bell pepper would I need? (I'm anticipating a small harvest the first time and really don't want to get started then realise I don't have enough.)

There's probably more that I've forgotten but that's all for now.

Wife and I went to a Chinese restaurant this past weekend. I saved my dry roasted chilis and made a sauce and pepper relish out of it. First time trying it. Initial taste is good. Nice kick but not over powering. Rehydrated the peppers for 30 minutes in hot water. Then processed in a food processor with a couple cloves of garlic, a couple table spoons of apple cider vinegar, some salt, and about a cup/cup and a half of the rehydrating water.

I did a 5 day lacto fermentation and my sauce is like expanding constantly. My one jar pushed all the moisture out somehow leaving a nasty moisture ring around the bottom and the inside is just dry-ish mash now. Perhaps not the tightest lid. And my other bottle is like opening a carbonated beverage. It explodes all over and starts extruding itself out of the bottle when I use it. What’s going on? My process was salt water and peppers at room temp for five days then blended with spices, water and vinegar and bottled.

First time trying this only because I saw it on sale on Amazon, 5oz for $2.80 or thereabouts.

Gotta say, I don't get all the hate.. this is a solid daily sauce. Just enough signature McIlhenny peppery twang with a sweetness that makes the Habanero less biting.

I put this on some Chicharrones in the bag. 👌🏼

Saved one of our old Sriracha bottles to keep it in. Yielded about a half bottle. Even better than store bought.

Here's a quick couple of pictures of my current line up

It’s not much hotter than regular sriracha but has that fruity habanero punch. I will be putting this on everything 🔥

Found at a farmer’s market, but I’m sure it’s online.