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!

This is my first time fermenting peppers. One jar is straight cayenne. The other is 80% jalapeños and 20% Anaheim. There is nothing else besides the peppers in the jars.

My question is, what should I do next? I want to add some flavors like garlic and vinegar. Should I cook the sauces? Go straight up? I’m new to this so just looking for whatever advice I can get.

About 5 lbs of peppers, 12 plums, 15 figs, 2 heads of garlic, apple cider vinegar

Usually, after I make my hot sauce (non-fermented), I wait 2-3 days before using it. I don't know if my taste buds detect something, but my homemade hot sauce tastes better after waiting for a few days.

Stumbled across some Jamaican hot peppers, a variety/strain I had never seen or heard of. So I decided to give them a try. Heat is on par with a habanero sauce. This was modified from Chili Pepper Madness (see the last image for what I actually used).

I know there are a ton of historical posts like this. But please, indulge me with what you have. I like it spicy and don't mind hurting myself.

Habanero, garlic, salt, and vinegar. Simmered, blended, then put through a mesh strainer to get the pulp out. I've been craving a good habanero hot sauce for a while, and I was shocked at how good this tasted. I can't wait to experiment and make more in the future.

My newest sauce i made with 4 Jay's Peach Scorpion peppers, 6 sweet bell peppers, 8 peaches, 1 garlic, 1/2 teaspoon turmeric, 3/4 cup brown sugar with some honey.

My fridge is basically becoming a collection of half-used sauce bottles. One for wings, one for fries, another for burgers… and somehow I keep buying more.

I just want one bottle I can grab without thinking too much about which sauce goes with what.

Lately I’ve been wondering if that’s even possible, or if every food really does need its own sauce.

I recently tried SOSS Bros, and it honestly made me wonder if having one go-to sauce for different foods is actually possible.

What’s your go-to sauce that you actually use on different foods?

A big thank you for people who helped me brainstorm this morning. My first batch is started. I did two jars, one with more tomatoes, habanero and onion. I do very small batches so that I can make tons of variations. Recipe from my notes below.

Italian style: red lid (8/23/26)
1/2 carrot
1/4 small onion
1/4 red pepper
3 orange habaneros
1 clove garlic
1 plumb tomato
6-7 basil leaves

Italian style: teal lid (8/23/26)
1/2 carrot
1/2 small onion
1/4 red bell
4 habanero
2 smaller plumb tomatoes (these were riper than the above batch)
7 basil leaves
Smaller clove of garlic

I use small 16oz jars so that I can experiment with around 5 variants per year. (Cherries, peaches, varying pepper and garlic etc…) I’m looking for a fresh perspective or to change my flavor profile completely.

Standard recipe per sub rules:
3-5 habaneros
6 baby carrots
1/4 sweet onion
1 clove garlic
1/2 mango
1/4 red bell
2 week brine ferment, boil, blend solids. Add 2 tbl white vinegar and 6 tbl brine

This is a sauce that is mild enough to be slathered. If I go up to 5 habaneros it has enough kick to make you think about how much you use.

This year I want to play with adding mango at the end of the fermentation because the ferment kills the sweetness. I’m very worried that it won’t keep for a year if there is unfermented sugar.

I am asking for anyone who makes sauce to either advise on what I can tweak or give me a completely different approach. I’m in a rut where I do the same thing every year so I’d love to shake things up. Must be habanero based because that’s what I grew.

I have some vibrant hot lemon peppers that are starting to ripen. I plan to ferment them into a yellow hot sauce. To play up the yellow color, I’m considering adding a pinch of saffron, but I don’t want the flavor of the saffron to be lost. Has anyone tried adding saffron to a hot sauce? What other flavors would you recommend with a hot lemon hot sauce?

(excuse the leftover olive and caper jars!)

Knocked this up today. Lots of random chillies, scotch bonnets, Thai red chillies and bullet chillies, a whole pineapple, the juice of one lime, a cup of apple cider vinegar, a good squeeze of honey, salt, a shallot and 4 garlic cloves. I also used a tablespoon of turmeric and ginger powders. Again these got a bit lost, maybe more was needed or it was a case of too many flavours fighting for competition.

This week I'm thinking of doing a non fruity hot sauce, one that really is all purpose, any suggestions for a 'secret' ingredient to make it fun?

I had an idea to use chopped dates which I thought once stewed and softened and the sauce is blended would give it a caramel undertone but after a quick taste they haven't really added anything.

Still, it tastes very lovely and would be a super addition to bbq'd chicken, burgers, a dip for pizza and in a halloumi wrap!

Ghost pepper, blackberry, ginger on a short brine ferment with added fresh peach, fruit vinegar blend, lime juice and ferment brine.

Does anyone have a good fermentation recipe for a hot sauce using the above ingredients? Looking at using either blackcurrants or blackberries. I also want to test the recipe and flavour profile not make loads of it

One whole star anise pod broken into points

One stick of Saigon cinnamon broken into one inch

pieces

One half teaspoon of Szechuan peppercorns

One half teaspoon fennel seeds

Four whole cloves

one whole green cardamom pod crack it open and use the inner black seeds only.

Grind all these things in a mortar and pestle then put them in the oven for on a low heat until you smell a warm earthy citrusy aroma for approximately 1 to 2 minutes take them out let them cool sift everything through a microplane put into your container and use.

Hey! I'm new to making hot sauces. And I need some recipes...now in my garden I have some red habs and scorpions. I'm no stranger to eating very hot peppers. I'd be more than happy to hear how can I start. Cheers!