Had to hit the merch table.

Finally got around to making some sauce this summer.

10 fresh cayenne (golden/yellow) along with two habaneros and 2 jamaican yellows that were frozen from last year.

Not super hot - but well balanced flavour (papaya pineapple).

Proud of it enough to give a few away to friends and family. Cheers!

Ferm Foundations "Verminoth-Malignant Gestation" sauce. Delicious, simple fermented habanero hot sauce with good heat that lingers and goes on anything. I finished my first bottle in two days. The Serrano Mustard is a must have too. A solid 9/10 in my opinion. Everything I love about fermented hot sauce.

Verminoth is a fun Lovecraft-Cronenberg horror inspired death metal band from Pennsylvania.

Small batch out of uptate NY but these guys got the mojo.

There are lots of amazing craft hot sauces out there, and it's fun to try new ones. Everyone has their favorite mass market sauces they keep in the pantry, but what are your go-to craft hot sauces that you always keep stocked, even when trying new ones?

For me, it's Rhed's Original, Rhed's Club Jalapeño, and a new addition of Butterfly Bakery Maple Wood Smoked Onion Hot Sauce. These ones have a permanent spot in the cupboard, alongside my favorite mass market sauces.

Bought these three but can’t tell which is least/most spicy, seems similar.

Hey all! First time poster, just wanted to share my first delve into making a sauce since I was given some crazy spicy peppers from a local vendor. Its a Dill pickle sauce with garlic, scorpion, reaper, and a Bubble Gum/Dream hybrid! Turned out well! Good flavor, great heat.

just a couple off the list that have been suggested. 10/10!! love the cholula Extra hot! has great flavor! Marie Sharp, only thing i tried it on was pizza, but i see the potential forsure! and the ghost pepper wing sauce i’m eating with pizza rolls, and im loving the spice

It was three teirs tall had plenty travel size, great if your curious to try there different flavors!

I posted the picture from before of the huge amount of ghost peppers - they’re from a local greenhouse put on order in the spring. They’re consistent and flawless! No mold, just hot fragrant pods. I got almost 1/3 through today, this is my personal supply :). Gonna work on the rest in a buddy’s kitchen and ferment in a larger vessel.

But I've found a process, a salt, a farmer, and a list of ingredients that I like to make lacto fermented ghost pepper sauce of a consistent quality whose heat level exceeds most people's limit but still brings the flavor. I'm scaling up this round to see if people would actually buy it (a modest $5 for 6 oz for now). After that maybe I'll look into the needed licensure to be a small scale hot sauce maker and sell at a farmers market in my county.

This stuff is designed to prove that you can get simple, organic, excellent, hotter than hot sauce without 30 ingredients and muddled flavor for not boutique prices. Hot sauce is simple and inexpensive, it doesn't need luxury branding or Instagram or influencers, really. The peppers and garlic are really the star of the show (from Bill Weber's Greenhouse and Farm in West Seneca, NY) and need no more marketing than the quality and taste of the sauce they make.

No idea what it tasted like but it said hot sauce and was on clearance so into my cart it went!

The Culichi is fine, kind of in the Cholula / Tapatio / Valentina neighborhood. Doesn’t really merit the 6 flames.

The Perrona is more interesting. Also not super spicy or anything, but I found myself happily scarfing it on tortilla chips.

Surprisingly spicy for something made just from habaneros. Includes solid chunks of garlic and black peppercorns. Goes good on burritos. I would recommend to anyone in Philly to support a local brand. Cool bottle design as well!

My friend and I trade. I brew craft beer or cider and I trade it for my buds homemade ghost pepper hot sauce.

The idea of a green sweet heat intrigued me. This stuff is delicious, I can eat I by the spoonful. It has the usual smooth/sweet honey texture/taste combo up front, with a nice green chile flavor behind. My one complaint is the smooth texture of their sauces- I like a bit of chunkiness in my sauce. Either way, this is one I could probably use a whole bottle of on a burrito. 3/10 spice.

Hi,

I’m looking for a specific hot sauce from Japan. During my trip to Japan last year, I bought this sauce (see picture) in Hakone, at a souvenir shop on top of a mountain. Does anyone recognize it or know where I might be able to order it? I’d really appreciate any help. Thank you!

This is my first time making hot sauce and I was excited to grow my own chilies and try this out.

Chilies: Prik Jinda(Thai Chilies) Garlic Thai Shallots Carrots Pineapple bpla ra (picked fish sauce) Tamarind concentrate Palm sugar

Name is มีเมียคนไทย(Mi miia kon Thai) which literally means Have Thai Wife

I’ve never seen anyone talk about this brand but I freaking love it. For regular flavor the Habanero Pepper one is perfect and a little bite the Ghost Pepper. Currently I’m not strong enough to go past that to the Scorpion Pepper one. Strongly recommend

This will be our 3rd farmers market appearance - we always have a great time talking with the customers and other local vendors. Glad we made the jump!

Hey guys! We’re a father and son duo with a passion for fermentation. We just finished giving our Sonoran Pepper Co. hot sauces a fresh new look. We are super stoked with how they turned out. What do you all think of the new labels?

She frequents Costco, so they probably came from there.

The Cayanne sauce has a bit of a funky finish and the Habanero sauce is a bit funky at the front. Neither of them are super hot and I think there are just better flavors out there. I suppose not too terrible if you consider they almost certainly came from a generic variety pack.

Can't compete with free though, so these'll get use until they're gone.