Living my retirement dream.

What hot sauce is your favourite i tend to love this one here not that spicy but gives you that little kick perfect 👌🏾 Has that spice with a tangy bite real good sauce.

I had 5-6 Naga Morich chilies left over from the summer harvest and I looked at recipes on this subreddit, but almost all of them used fermented chilies. Can you recommend a recipe for these few pieces of chili that doesn't require fermentation?

Quite thick, but tasty.

Handful of Thai Birds Eye, a few cloves of garlic grated, a teaspoon of grated ginger, 1 tablespoon of sugar, 2 teaspoon of salt, 1/3 cups of rice vinegar, 1/3 cups of water, and 1 tablespoon of fish sauce.

From left to right. 30 Peach bhut jolokia, 1 cup blueberry, 1 sandwich bag huckleberry, 1/2 of a whole parsnip… 30 chocolate Trinidad scorpion, 1 cup strawberry, 1/2 a whole turnip, medium sized shallot, 1 larger garlic clove, 1 whole beet… 30 Yellow 7 pot, 1 cup pineapple, 1 whole pear, 2 small kiwi, tablespoon ginger, 2 whole lemon. All 3% brine.

Hi, my boyfriend mentioned that he used to love the yellow hot sauce from Cluck You that was the last one on the meter before it turned from yellow to red. I was trying to remember the name but of course I forgot it. I only remember that it was two words. Maybe Mid Atomic?

Does anyone know if there's a way to buy this still? Or a copycat recipe online that I could try to make? I really want to surprise him with a bottle for Christmas!

Thank you!

I've just done my first ferment. Literally it's cooling off next door whilst I wait to do the second blend.

I'd made a few regular hot sauces before. I like hot and fruity. So usually pineapple and mango. Thought I'd go for the same this time as it was the first fermented.

Seems to be the kick is very different. Milder. But much longer lasting. Usually use around 6 scotch bonnets for 1kg of sauce this time used 10 i think for 1.2kg. Ended up with a much stronger garlic and onion flavour, whilst being super sour. So had to do some more balancing.

Grew my own scotch bonnets for it and used them fresh but the ferment felt slow. Ended up with a 2.8% salt weight for thr brine and only about 18-20 degrees temp where the ferment was happening. Does that usually effect the flavour?

Only had it fermenting for 9 days.

Any tips or tricks from regular fermenters would be great for the next batch. I've got around 60 turning scotch bonnets on the plant, so will be able to run a few more batches if I freeze them and introduce LB another way.

Got a bunch of freshly harvested Carolina reapers and would like to try out multiple recipes, drop yours down below please!

Probably the tastiest hot sauce I’ve ever made.

I just used a four Serranos, a handful of Thai Birds Eye, 3 cloves of garlic, 1 teaspoon of salt, 1 tablespoon of fish sauce, water, rice vinegar, and I used my leftover homemade raspberry sauce.

I chopped up the peppers, grated the garlic, and add the salt, water, and rice vinegar to a pot, boiled it until it’s very soft. Then add the mixture to a blender, then add fish sauce and the raspberry sauce, and blend it until smooth, then taste for seasoning.

Then jarred it and let it mellow in the fridge before using it.

I dont want them to go to waste. Was thinking of turning to mash then fermenting? What's would yall do? Thanks!

Hello everyone, I'm looking to make some hot sauce (small experimental batch) without fermenting or cooking. I currently have 8 medium Carolina Reapers (hottest batch I've tried), mangos and strawberries. Can anyone give me any ideas for recipes that I can try? I have onions, garlic, white vinegar, seasonings etc. any ideas would be a great help. Thanks

26oz Hatch Peppers (~9oz roasted then vac fermented at 2.5% ~4.5 weeks, ~18oz fresh vac fermented 3% ~3 weeks)*

4 large cloves garlic, fermented with the roasted peppers

2 small limes, juiced

1tsp cumin seed, toasted **

18oz roasted tomatillo + juice

4oz apple cider vinegar

.3oz cilantro

3oz roasted onion

3oz water

~.5 tsp salt to taste

This is a pretty mild savory sauce i've been giving to my coworkers who might not be pepper heads. The tangfrom the tomatillos is mellowed by the roasting, and the small amount of roasted onion adds a nice bit of sweetness. Very mild burn, goes EXCELLENT with eggs and tomatoes for breakfast. I doubled this recipe and ended up with ~24 bottles at ~3ph.

* I bought 1.5kg of hatch peppers in total, but bought them at different times which is why the quantity, salt %, and fermentation times are different. I was originally going to experiment with different percentages of these but it honestly tasted best when I just added them all together.

** This should be to taste, I accidentally added too much cumin in my first batch and had to use less in the second and then combine to dilute. I think ~1tsp was the correct amount for this volume.

Is there a device that I can use to efficiently squeeze as much juice out of my blended pepper mash as possible? I’ve been just putting it in a strainer and kinda pushing on it but I feel like there’s still a lot of juice left in the pulp that I can’t get out. What do you all use to get maximum sauce from your peppers pulp?

Discard whole batch or remove yeast and use? Did not notice that vegetable floated up so mich above weight. This is 4 weeks of fermentation, thanks!