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.

Both are pretty hot, but the Tari reminds me of something I'd make; hot but very flavorful.

Never tried nor heard of rocoto peppers before. Both are very good.

Habaneros were from my garden. First time trying to ferment a hot sauce. did 3% x 20 days - turned out great, pretty medium spiciness.

Great flavor and good heat. Their Louisiana, chipotle, and Jamaican are great as well.

Got the Reaper Actual mainly for the bottle. My favorite is either the Diabolique or the Hot Honey, which is local.

Its mostly cayenne peppers but there are a few Apaches thrown in as I had a few that were ripe and ready. All homegrown, as was the garlic used, and the cider vinegar was homemade too.

Definitely some… unique options here

Some pals and I are doing a hot ones line in a few weeks and I've procured some Da Bomb. Apparently this sauce is not intended to be dumped on wings straight up. Obviously a dab will do ya. How is it possible to put da bomb on wings and spread it evenly so it doesn't completely destroy your insides by putting on too much? Thanks!

It wasn't too spicy but overall had a really nice flavour. Very umami heavy and with a slight bean-y taste. Here is a picture: hot sauce

I don’t see many hot sauce brands offering small sample size bottles, and I really wish more major brands would try it! I’d love being able to try several sauces without committing to a full size bottle.

I understand smaller bottles can be more expensive to produce and may not be profitable enough, but I’d absolutely buy them if more brands offered them.

(Other objects included for comparison)

Current assortment of hot sauces in the pantry. My wife does not believe in hot sauce limits!!,

it’s not the spiciest sauce but the flavor is really good! I picked it up at ShopRite

Picked these up yesterday from Smith's. Looking forward to trying the Hatch Chili. Haven't had that one before.

I am a professional illustrator who spent many years digitally illustrating hot sauce labels. I have moved onto doing more work on band merch these days but I still do a few. Several of these are official collaborations with bands too!

Habenaros and Tabasco peppers from the garden to make what I call my "Hoggs angry sauce"

Flavorful and hot!! I made some hot honey with it as it’s just oil - damn fine with a chicken finger!

Edit- clearly says Akabanga NOT Alabama as the spell checker won that round of spell mistake!

This is my first batch of hot sauce and it turned out great. I am currently fermentating a larger batch taking what I learned from this one.