Hot sauce

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I'm as White as rice in a glass of milk on a paper plate in a snowstorm and I love hot sauce.

Sriracha, Tapatio, Valentina, and Cholula are all normie-tier but still delicious.

I prefer actual flavor, so I don't really fuck around with the boutique "Super Duper XXXX Ass-Blaster!" stuff that you see on Hot Ones.
 
So I finally finished up my latest batch of hot sauce.

The mash was a mix of serrano and green habanero peppers with a 5% saline solution fermented for a little over a week in the garage. After that, I chucked it in the blender and put it back in the jar to cold ferment in the fridge for another week and a half or so.

Pulled it out and blended it again, then passed it through a chinois. Also roasted some tomatillos and shallots and juiced a dozen limes and put that in the blender and also passed it through the chinois and added it to the sauce

Added some pineapple juice, white wine vinegar, commercially prepped Carolina reaper mash, honey and about a half teaspoon of xanthan gum to keep everything in suspension and it all went into the blender jar and this is the result:

1000005118.jpg

The finished product is mildly sweet and quite tart, with grassy and floral notes from the peppers and pineapple. Punchy lingering heat that doesn't kill you and would likely go very well with pork, poultry and fish. It tests out at about 3.5 pH so it'll keep at room temp.

Will be starting something else tomorrow.
 
Nice. I have some serranos that have been fermenting for a week and this is giving me ideas. I usually use jalapeños or habs, never tried serranos before.

Pineapple and lime it is.

Got some red jalapeños on the go too, may just blend them up as is with some vinegar and brine and see how that turns out.
 
JuanLee said:
Nice. I have some serranos that have been fermenting for a week and this is giving me ideas. I usually use jalapeños or habs, never tried serranos before.

Pineapple and lime it is.

Got some red jalapeños on the go too, may just blend them up as is with some vinegar and brine and see how that turns out.
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Serranos are like jalapenos on roids. Stronger "green"/grassy flavors and significantly more heat. Great with white meats and plays nicely with strong acidity and sweetness.

Also, I picked up about two pounds of habanero, an orange bell pepper, a bag of carrots and a bag of frozen mango for my next sauce batch. Shooting for a very sweet, fruity and floral sauce with an absurd bright orange color:

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The expression of the lady shopping for carrots as I damn near emptied the tray of habaneros at Publix was hilarious. She asked what I was making and we ended up talking about making hot sauce at home at some length, lol.
 
Sorry to double post, but I can't edit my previous one. Anyway, habanero/carrot/orange bell pepper mash is on the way:

1000005146.jpg

This combination is an old standby so I know it'll be super sweet and floral (especially after finishing with apple cider vinegar, pineapple juice, agave nectar and mangos) while also bringing lots of lingery heat.

Also, the color is going to be absolutely lurid.
 
WhatInTheActualFuck said:
Sorry to double post, but I can't edit my previous one. Anyway, habanero/carrot/orange bell pepper mash is on the way:

View attachment 8461433

This combination is an old standby so I know it'll be super sweet and floral (especially after finishing with apple cider vinegar, pineapple juice, agave nectar and mangos) while also bringing lots of lingery heat.

Also, the color is going to be absolutely lurid.
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Looks kinda similar to a marmalade of some kind, do you plan to put it through a food processor once it's ready?
 
Valstrax said:
Looks kinda similar to a marmalade of some kind, do you plan to put it through a food processor once it's ready?
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It's going to ferment for at least a week and then yes - it goes into the blender. After that, I pass it through a chinois and add my finishing ingredients
 
Blended up the fermented chillis today.

Serrano, lime, pineapple, and
Red jalapeño, passion fruit and pomegranate.

Got some chili crisp on the go too but that's for a different thread.

Gonna ferment some habs next for a fortnight or so as the loquats in my garden are about to ripen, and loquat hot sauce is next level good.

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I eat hot shit so often that carolina reapers taste mild, it kinda sucks. Habaneros are delicious, they have a very floral creamy flavor, and they're not that hot. In terms of hot sauce I currently adore though, Last Dab Apollo. Tastes great on chicken.
 
So my last batch of peppers had some seeds float up and start growing fuzz, so I had to toss it. Undeterred, I've started up with brewing it's replacement:

1000005182.jpg

If you look closely, you can see the airlock lid already starting to be blown off the jar by the fermentation, even just two hours in.
 
WhatInTheActualFuck said:
So my last batch of peppers had some seeds float up and start growing fuzz, so I had to toss it. Undeterred, I've started up with brewing it's replacement:

View attachment 8504858

If you look closely, you can see the airlock lid already starting to be blown off the jar by the fermentation, even just two hours in.
Click to expand...
What are you using to keep the peppers submerged there? I've never had any mould grow when using a small food bag filled with more brine.
 
Begemot said:
I kind of like the Louisiana style hot sauces. I know they might appear basic bitch. Louisiana brand Garlic lovers is my new favourite. Great on breakfast foods.
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They're my favorite basic style and I even like the really weak, vinegary ones (like Crystal). I particularly like those for fried chicken, because they're cheap and you can just pour on huge amounts without making it very hot, and I think the tanginess of the vinegar goes really well with fried chicken.

My most recent sauce (I still have half a bottle) is a reaper sauce with one reaper, some fairly hot habaneros, a few bananas, and kiwi puree and key lime juice as the fruity notes. This is actually respectably hot and only takes a few drops to spice something up to credibly hot, but still has actual flavor.
 
If you can find a nice Korean grandma to make some gochujang for you it is amazing. It's a very flavorful and slow building heat. About middle of the road for hotness but about the upper limit for my white ass. O'food makes bottled stuff that is a solid replacement, if a bit lacking compared to homemade.
 
WhatInTheActualFuck said:
So my last batch of peppers had some seeds float up and start growing fuzz, so I had to toss it. Undeterred, I've started up with brewing it's replacement:

View attachment 8504858

If you look closely, you can see the airlock lid already starting to be blown off the jar by the fermentation, even just two hours in.
Click to expand...
Get some of these and you’ll never have that problem again. IMG_6581.png
 
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