hello! i’m pretty new to the hot sauce scene but my girlfriend and i have made a few in the past and she’s way more experienced than me. i want to surprise her by making a hot sauce for our anniversary, and i want to use something i love she’s never had before.

have any of you used dragonfruit before? i also want to use mango and passion fruit, but im not sure what the best exact mixture of things would be. i’m also curious if it would be worth it to ferment the vegetables in the mixture or if they should be roasted, or some other form of processing before they reach the blender.

i’m open to suggestions, including being told if i’m out of my depth with this one. thank you :)

edit: i plan to use habaneros from her garden for the spicy side of things, and i’m also considering ginger and/or garlic, red bell peppers, onion, and possibly cayenne peppers as well (with addition to the fruits mentioned above, which i plan to cook down in a pot and strain for a sweet sweet mixed fruit thing)

Recipe

• 8 jalapeños

• 4 serranos

• 1 habanero

• .5 Vidalia onion

• 2 shallots

-7 cloves garlic

Roast all of that. Once roasted, blend with:

• .75 cups white wine vinegar

• 1.25 cups water

• eyeballed pickled red onions (I pickled them in a primarily red wine vinegar solution with a serrano in the mix, no added sugar, generic picking spice + salt)

• ≈10 stalks fresh cilantro, roughly chopped

• Salt + dried basil + dried oregano to taste

• ≈.5 cups avocado oil emulsified for a creamy texture

After action report: tastes great, but maybe a little too sweet? WWV might be a little overpowering, and plain distilled vinegar could suit it better. ph level is ≈3.3, so it should be fridge-stable for a good amount of time. It's good, but not quite what I want from it. My goal was to create the perfect sauce for traditional tacos. I got close, and will do better next time.

Idk wtf I'm doing people but here is my first attempt at infused vinegar. Small batch of 2 5oz bottles. Several chopped red chillies from my garden and 1 big garlic clove between the two. About 1.25 cups of white wine vinegar, 1tbsp of white sugar and 1tsp of salt. How can it be bad?

Hi everyone!

I’ve just started to get some ripe Scorpions and want to have a crack at making a simple hot sauce, Can anyone recommend a simple recipe for a first try? Just looking for a basic sauce where you can taste the peppers!

Thanks!

Hey everyone, gonna try to smoke some up chipotle peppers in the near future with the intention of making a hot sauce. I made the mistake of searching "chipotle" in this group, and now I gots questions. Are chipotles better as a standalone sauce, or are they better with other peppers? Would they have a decent flavor by themselves?

I've got a ghost pepper with 17 fruits on it, so I'm thinking of a batch with chipotles in it, but I had wanted a good chipotle sauce too. If I have enough, maybe I'll do both, but I don't know if I will yet.

I was thinking of making two very similar sauces, but using orange habanero for one (with yellow bell for a bright color. And then fresnos with a red bell for the other. In the habanero I would add oil and attempt an emulsion. Then during bottling, I wanted to "float" the habanero on the fresno and in a perfect world they would not mix until shaken. A sunrise bottle if you will. Anyone try something like this?

This one of my best. 18 Calabrian reds chopped, half white onion, 8 oz cherry tomatoes, olive oil , salt and pepper. Sautéed until tomatoes burst then added 6 cloves garlic chopped and cooked for a few, then red wine and balsamic vinegar. Let cool then in blender with handful of fresh basil and handful of fresh oregano both from garden. Blended with a bit of cider vinegar to thin. Was expecting a bit more red but I guess the balsamic killed that. I've tried to thin with apple cider vinegar or water but don't want to tamp down the kick to much so its just going to stay thick. The taste brings both the peppers and herbs. Just awesome.

Hi everyone, I will make a bunch lf hot sauces in a couple of weeks and my dad asked me if I can make an Apple and Maple hot sauce. Have you ever tried this kind of sauce and if it’s the cause what’s the best pepper to use with? thanks y’all 🔥🤘🏻

EDIT: I did my own research based on your comments and ended up buying a Vitamix blender. Been using it for the past few days and it's made my life in the kitchen easier. It blends the ingredients well and makes the sauce consistency that I like. Thank you all for your suggestions!

I’m planning to add an immersion blender to my kitchen setup but I want to make sure I get one that’ll last and do the job well. I’ll mainly use it for soups, sauces, and maybe the occasional whipped cream or light puree. I likely won’t be using it for something that requires heavy-duty stuff, but I’d still like a blender that won’t break after a year of use. For those who own a years-old immersion blender, what brand / model are you using? I’m not looking for the most expensive one out there. But it should be dependable. Thanks in advance!

900g sour cherry 700g habanero 100g roasted shallot 50g roasted garlic

12 oz white vinegar 1 cup of distilled water 1 cup of sweet chili 4 small bay leaves 1 tsp of whole black pepper 1/4 cup of olive oil 1 tsp of ground oregano 1/2 cup of guava Salt to taste A whole reaper

Im ok with the taste but wanted the guava to stand out more, its normally made with aji caballero and pineapple but i that chilis and a reaper would be too much. Do i go for a whole cup of fresh guava next time or is dried better for these types of hot sauces?

Got some sauce on the stove, this is the recipe I used last time, and it was baller. Low heat (unfortunately) but incredible flavor.

My question is, I let it sit for like 2 weeks in the fridge last time. Do I need to do that? I'm impatient lol.

Thanks y'all

Hi beautiful people of Reddit. I got into gardening last year and went all out this year. I initially did it with the purposes of making my own pasta sauce, but have also grown a ton of peppers this year. I was wondering if Anyone had a good recipe that I could make with the following peppers. I have:

-Poblanos -jalapeños -Hungarian wax -super chilis -and one mystery one that is shriveled up the the right side.

I also have a ton of tomatoes if anyone wants to recommend a good salsa recipe as well!

Each was fermented first. Recipes are as follows

Left:

• 10 habaneros
• .5 Vidalia onion
• 5 cloves of garlic
• .5 orange bell pepper

Blended in about .75 cups of white wine vinegar and .25 cups of fermentation brine. Eyeballed kosher salt, chili powder, cilantro, chives, and sage. Simmered for 10 minutes to kill the fermentation process. Chilled in freezer for 20 minutes. Back into the blender with .25 cups EVOO and. 25 cups avocado oil for another 2 minutes

Center:

• 10 habaneros
• Eyeballed pineapple chunks
• 2 shallots
• 5 cloves garlic

.5 cups each of WWV and brine. ≈.5 cups avocado oil added/emulsified. Did not kill the ferment. Same spice/herb mix

Right:

• 10 serranos
• 2 red Anaheims
• Eyeballed pineapple chunks
• 2 shallots
• 5 cloves garlic

Killed ferment. .5 cups WWV/brine. Chives, cilantro, chili powder, kosher salt. No oil in this one.

There appears to be lots of sediment inside my fermentation jar. Is it still safe to use? I’ve never fermented anything before and I’m not particularly skilled at cooking so no idea

Today I started a fermented hot sauce with the deliciously sweet and potently spicy Chef Jeff long hot Italian peppers, in the typical way I make hot sauce but with one important change. I cold smoked the peppers with hickory for a couple hours first. Then I packed a jar with them, red onions, orange bell peppers, garlic cloves and whole peppercorns, submerging it all in a 3% brine, where they’ll enjoy an extended stay until I think they’re ready to be sauced, but no less than 10 days. I like these long hots for their sweetness, as compared to cayennes from which I make hot sauce in basically the same way.

Hello hot sauce buddies! I have a nice batch of habaneros and need some recipes. I have enough to make some different kinds. For one I definitely want to make a knock off of Marie sharps. Does anyone have any recipes similar? Also does anyone have and tips on pasteurization in the bottles for an at home set up? Thanks!

I’m getting quite a few habaneros off of a plant. I was going to make jerk chicken but wife objects to heat.

Any sauce recipes you guys like / have? Hate to waste these.

I'm growing some ghost peppers and habaneros for the first time this year. I have a full bush of habaneros that I'm planning to make hot sauce with, but the ghost peppers are coming in one or two at a time. I've been cutting the ghost peppers up and throwing them in a jar of vinegar and keeping it in the fridge. I'm guessing since this is mostly vinegar it will keep for a very long time, but I wanted to verify. Is this correct, or should I add salt to help preserve the sauce?

This year I grew my first chilis in my apartment and I want to make hotsauce from them. My favourite sauces were south american (salsa de picante from Oriental for example).

I grew some Aji Mango peppers, some Trinidad Purple Coffee and some Habaneros. What would be your recipe recommendations?

Edit: spelling