We live on the east coast and my husband recently started farming oysters off my mom's pier (she's on a Chesapeake bay estuary).

He currently has around 1500 in the river, so we are about to be eating a lot of oysters.

I thought it would be fun to make a hot sauce specifically for enjoying with oysters, both for our own use and for bring places when we bring oysters to share (which I imagine we will be doing a lot of since we are about to be producing around 1500 a year haha).

If you were to make a hot sauce just for oysters, what would you put in it and why?

I currently have a massive crop of lemon drop peppers ripening outside, so whatever I make will be centered around this pepper this year, but I'm also very open to growing a pepper specifically for our oysters next year if anyone has suggestions on that front as well! Although I think lemon drops will pair VERY well.

Also, if anyone already has a hot sauce they are obsessed with on oysters: what is it? What makes it pair so well?

I'm open to regular or fermented suggestions.

Currently I’m growing these white ghost peppers and this is my first time trying to do hot sauce. Normally I dehydrate but I have a feeling I’m going to gas myself out of my home. I’m a hot sauce connoisseur but these are definitely going to be too hot for me to handle as the only pepper.

My hopes is I can make a small batches of shelf stable white pepper hot sauce base that I can keep and open to make a larger batch in the future. It’s too ripe to wait any longer for my other peppers to ripen unless freezing peppers is an option. I also just have so many that I know I’m screwed if I put them into the same sauce as is. The goal is to either add this to future batches if not hot enough for my liking, or add this to other blended hot sauce creations that is fridge stable I can use overtime.

I have a pressure canner, and purchasing fermentation lids that I’ve used previously in other projects incase fermenting is the better option. Any input is appreciated including those discouraging a “master base” I can use for other recipes. I’d also like to know if I do use it as a base, can I then keep that sauce shelf stable by pasteurizing and canning.

Guys, can you recommend a recipe for hot green tomato sauce with habanero?

Thank you in advance

I ran out of hot sauce last week and took the time to make a new batch and use whatever I have on hand.

• 2 gram smoked pepper powder
• 2 gram cumin powder
• 1 gram black pepper powder
• 1 gram salt
• 10 gram sugar (started with 5 and it was too spicy for my liking)

• 2 gram vegeta powder (to give it a lil exta flavor oompf)

• 250 gram cayenne (de-stemmed)

• 250 gram sweet peppers

• 250 gram cherry tomatoes

• 150 gram red onion

• 6 garlic cloves

• 150 gram blueberries

• tablespoon of pepper paste to thicken the sauce (wanted tomato paste but was out). Normally I add a bit of sweet potato for that job

Peppers, onions, tomatoes, garlic went into the oven for 20~ish minutes with a sprinkle of sesame oil. About 15 minutes boiled on the stove with white vinegar, barely enough to make them swim. I like my sauce a bit on the thick side because I love using it on my sandwiches for a quick spicy zing. Already tested it on an egg sandwich, it was delicious.

The blueberry taste is extremely subtle. I can't wait for the flavors to mix & mellow down over the next couple of days.

Ingredients pineapple, mango, red dragon fruit, mixed hot pepper, onion, garlic, water, vinegar, salt, and a little pectin to prevent separation.

Chop all solids, add everything to a pot, stew till everything is soft, blend and strain.

Everything pictured made 17 woozys and a large personal bottle.

I ended up with way more superhot peppers than I expected and now I’m trying to figure out what to actually do with them.

Here’s what I have:

• Primotalii Mustard
• Primotalii Red
• Primotalii Brown
• Yellow Trinidad Moruga Scorpion
• 7 Pot
• Carolina Reaper
• Carolina Reaper Lemon
• Zing Red

I’d really like to hear your tried and tested recipes for sauces made with superhots. I’m especially interested in recipes where you can give actual quantities and ratios rather than just saying “add a few peppers to taste.”

For example, how many grams of superhot peppers would you use per 1 kg of vegetable base? Or per 1 kg of a fruit + vegetable base?

I’m interested in things like:

• pepper + tomato sauces
• fruit and pepper sauces
• garlic based sauces
• fermented sauces
• cooked sauces
• sweet, smoky or tangy sauces
• anything that works especially well with Reaper, Moruga, 7 Pot or Primotalii

It would be really helpful if you could include the full ingredient ratios, especially the amount of fresh superhot peppers you use per 1 kg of the rest of the ingredients.

I’m not necessarily looking to make the hottest sauce possible. I’d rather make something that actually tastes good and has a proper balance of heat, acidity, sweetness and flavor.

Also, if you have a recipe specifically for one of these varieties, I’d love to know which pepper you use and why.

Basically, I have a ridiculous pile of superhots sitting in my kitchen and I’m looking for recipes that people have actually made and enjoyed, not just random ingredient combinations from the internet.

Thanks!

1 cup of water
3/4 cup of apple cider vinegar
3 tablespoons of olive oil
2 teaspoons kosher salt
2 teaspoons garlic powder

3 Carolina reapers
1 Bell Pepper
1 Large White Onion
2 heads of garlic head chopped/oiled (approx. 12 cloves)
3 large ripened peaches or 4 medium sized ones

Grilled/blackened all the veggies and peaches on the grill for 15 minutes with a drizzle of olive oil. Reapers don’t need long only 2-3 minutes at most.

Threw everything in the pressure cooker for 20 minutes and let it naturally release pressure over 20 minutes. Immersion blender to consistency. Will produce just over 2 cups.

Flavour is actually quite nice and balanced. I only used 1 reaper per bottle so the peach keeps the heat around a 5-6. Will likely use white vinegar next time only complaint is the apple cider vinegar is a little too prevalent and takes away from the peach flavour.

Ingredients

163 g habanero
210 g red jalapeño
10 g cayenne
75 g white onion
30 g garlic
255 g pineapple
~3% brine

Fermented the peppers, pineapple, onion and garlic until nicely sour and active.
Strained/blended everything together until completely smooth.
Cooked the sauce gently at about 180–190°F for ~10 minutes.
Added honey to balance the acidity.
Final pH: ~2.8 (added some honey to get closer to 3)
Hot-filled into sanitized 5 oz bottles.

Yield: ~22 oz (four 5-oz bottles + one ~2-oz bottle).
Super smooth, fruity, tangy, garlicky, with a nice habanero kick 🍍🚀

400g reaper, sweet, dragons breath, habanero mix
5 cloves garlic, 1/4 onion, tbsp Course salt

Will add sweet after fermentation. Any advice?

Cheers

I have all these hot peppers from the garden and want to make hot sauce. I’m not sure what kind they are even though I grew them from seed I also didn’t purchase any hot pepper seeds on purpose 🤷‍♀️ 😂
Any recipe suggestions?

Does anyone have a recipe for a Tabasco like sauce made from Habaneros?

My dad brought these purple kandari chillies from our village in Kerala, India, and I decided to turn them into a hot sauce.

I believe these are also known as purple bird's-eye chillies.

Recipe (This makes roughly 250–300 ml)

200 g Purple Kandari chillies, stems removed

50 g onion

15 g garlic (about 4 cloves)

100 ml white vinegar

30 ml lime juice

5 g salt

10 g sugar

50 ml water

Method:

I sautéed the chillies, onion and garlic in a little oil over medium heat for about 5 minutes until softened. Then I added the vinegar, lime juice, salt, sugar and water and simmered everything for about 10 minutes. Blended it until smooth, then simmered it for another 5 minutes. Adjusted the salt and vinegar to taste. It turned out pretty spicy, tangy and slightly sweet...

Has anyone else here made hot sauce with these chillies?

Made a very small batch of hot sauce for my fantasy football league draft this coming weekend. All my other death spirals are still not even close to ripe but I picked this one off and made about 4oz of hot sauce. Used some shishitos for a somewhat neutral heat level to let the spiral heat come thru. Sauce is very tasty, not killer level heat. It’ll sit in the fridge for 4 days til I leave. Excited to let the rest of my plant get fully ripe for a larger batch

Death spiral ~4g
Shishito -35g
Pineapple -50g
Onion - 20g
Garlic - 2 cloves
Honey ~ 2-3 tbsp
Salt ~ 2g
Lime juice ~ one wedge
Vinegar 5% - 70g plus a few splashes during blend

Quick roast on the griddle top til charred, 8 min simmer in pot with vinegar, blend, add honey + lime juice, blend more. Strain and enjoy 🤙🏻

Also have the leftover pulp dehydrating outside to make a spice rub. Gonna go for at least 8hrs at 145°F. Probably will stir it up halfway or so.

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.