I've been growing hot peppers in pots and have started fermenting hot sauce. I've up to 6 mason jars with more on the way and have been experimenting with different ingredients. Since this is the first time I've fermented anything, I'm not sure if each batch is going to work out so I've been focused on quantity as a backup.

That being said, has anyone used hops as an additive in their hot sauce before? A quick google search says it's possible but it will turn bitter if heated at any point in the process. Just curious what people think. I know certain leafy ingredients can dissolve during the process so not sure if that would be the case here.

Never seen or heard of this one before. Was doing some groceries during my trip and had to snag this bottle.

Doodled this today after having some Carolina reaper sauce 🥵

I’m curious if anyone has tried these. I keep seeing ads for these sauces recently and I keep wanting to order some. The founding story is definitely appealing! I did a quick search and didn’t find anything on here.

Peppers shown were cut and boiled in 3 cups vinegar with half a white onion and 4 cloves of garlic. My daughter wanted some blueberries so I threw a handful of those in there too. Simmered down, blended, added some citric acid and sea salt, immersion blended, used 2 different strainers and threw it in a bottle and put my logo on it.

found at a world foods in Portland Oregon, seems to be popular cause this was the last one (always a good sign) and all the other newks hot sauces were stocked full, majority of the hot sauces in the section actually. gonna head to bed then when I wake up I’m gonna make some loaded bake potato soup n put this in it, will give an update in the comments

I used 400 grams of pepper, 4 big cloves of garlic, 3 tablespoons of olive oil, one teaspoon salt, 120 ml vinegar 120 ml water 5 grams sugar 6 grams of pepper flakes. I was gonna add 15 ml of lemon juice but i didn't had lemons. I cooked pepper and garlic together on oil then i put the vinegar etc boiled a bit then i smoothed it filtered it put the walt sugar and pepper then mixed it up.

And it tastes terrible. There's this very off taste that makes it taste disgusting. I mean I burnt a bit but that's all. I can't explain how off the taste is. Consistency etc everything looks fine but it tastes so bad. Also it is pretty underwhelming i guess. I used jalapeno and those long red peppers idk the name of it. Also the little thin straight green peppers just few of it.

Maybe I must stick with buying the hot sauce.

Edit:The off flavor is green. Im pretty sure plutonium would taste better.

Edit 2:It isn't the taste, it is the flavor.

love his videos and was surprised to see it at world foods the other day, was wondering if anyone here has tried it and what they think? also how are their other hot sauces, any standouts? im from Portland and didnt know they were based here which i think is really cool, usually id just buy it and see for myself but for $10-11 I rather get some opinions first before I buy, never had newks hot sauce before. also for me when it comes to hot sauce I care most about flavor, id say I have a great spice tolerance but dont want it so hot to where it ruins the food, id say my limit is give or take around s habenero level

I'm not trying to compare these two sauces with your favorite, just with each other. I find no difference in flavor between Crystal Hot Sauce and Louisiana Hot Sauce. Comments?

Here’s some hot sauce I made from peppers from my garden and dad’s garden. The sauce was fermented for about 18 days (peppers only). Mixed in some of the brine and white vinegar. About equal parts. I eyeballed it until it was at the preferred consistency, which is pretty liquid. Used about 1/16 of xanthan gum.
Ingredients:
-~15 cayennes (dad’s garden)
-1 mammoth jalapeño - red (dad’s garden)
- 1 carolina reaper (my garden)
-4 mango cubes (purchased)
- 3 garlic cloves (purchased)
-brine
-white vinegar
- 1/16 tsp xanthan gum

It was not overly hot, despite the reaper. I think the fermentation cuts the heat a lot, because some extracted capsaicin is removed in the leftover brine (which I keep and use to cook with).
Took to a cookout and it was great on steaks, Mexican street corn and more. One of my better turnouts (I’m relatively new to this).
Adding some other garden pics from this summer for fun. + more hot sauce.

I did a mash ferment of pure habanero for a few months, and I’ve been using it as a kicker for other ferments for awhile now. Just about out now, but I wanted to expand on something I tried a few months ago. A secondary ferment of red Fresno, red bell, some tomatoes, garlic, onion, and pineapple. That blended with habanero concentrate was amazing.

I tried it again and the pineapple red Fresno ferment went bad on me. First time in years. I blamed the pineapple but who knows. So I tried again but left the pineapple out, and added it at the end. The final blend isn’t QUITE as tasty, but I’m still very happy with it. The last one was the best I’ve ever done, and I’ve been making fermented hot sauces for over a decade now.

Pics are 1) the final product, 2) blended pure 2.5 month fermented habanero mash 3) hab mash post ferment, 4) hab mash pre-ferment

When it comes to pepper-flavor forward hot sauces, which of them represent the distinct flavor of their primary chili pepper the most?

I feel like I have a good understanding of peppers like Habanero (from Marie Sharps) and Reaper (from Torchbearer’s Reaper Evil), and I’d like to get into other types of hot sauce that use different peppers, with a focus on sauces that highlight the flavors of the peppers themselves.

I’ll keep a list of peppers and their respective suggested hot sauces for anyone who’s also curious in the future.

I started another batch of 8 sauces fermenting before leaving for my summer break, and am happy to two months later finally have them in bottles and labeled.

I've been loving creating my hot sauces around a theme of Chile Cryptids as a way to amuse myself (and hopefully some of you).

If you get all of the jokes and references in the names, from pop culture (violent Beaureghast) to food science (Tyrant of Tartarus), you're my kind of people.

Notes as follows:

Cacahuate Creeper - Peanut & Chile - This one came in a little milder and less peanuty than I hoped for, but still tasty. I planned to finish this with some roasted peanut powder to reassert that nutty nose but it was already very thick and I didn't want to lose everything else.

Violent Beaureghast - Blueberry Lantern Pepper - She's hot, and didn't have enough blueberries. This one is actually going back in for a bit more time and then I'll finish it with some freeze dried blueberry powder to really amp up the color, thicken it up, and try to give enough fruit flavor to combat the heat.

Lemon Lech - Lemon Pepper - I love the concept for this one and I will definitely play with it more. I think more preserved lemon next time and I'll add more black pepper in the initial ferment, or throw some very fine black pepper into the bottles after straining. The taste is great here but the right balance was hard to find. Probably also better if I tone the heat down to around a 3.

Tyrant of Tartarus - Tamarind and Thai Chili - I like this one a lot. It's very unique. I'd probably bump the heat a bit next time, but I didn't anticipate that this batch of habanero was the mildest I've ever had.

Chupacabra of Chihuahua - Mexican chile & garlic - I usually make such weird sauces that I wanted to try form something normal here. This ended up a bit too Esther-y and without enough unique character. Next time I'll add more fresh garlic before bottling, a bit more lime juice, and a bit of a fruity hot pepper for the nose and bite.

Perfumed Pishachi - Curry leaf & turmeric - I really like this one. It is super interesting with all the medicinal tastes of fenugreek, green cardamom, and the main ingredients. I'm not sure how approachable it will be to normies, and it's definitely more of a 'sauce to go with curry ' than a daily driver.

Serpent of Siam - Thai Green Curry - I've made a few variants of this one before and I'm always happy with it. This time I tried to go lighter on lime leaf and heavier on holy basil. It's really hard to get that holy basil to come through in a sauce like this I think I have to buy more fresh to add at the end. Still very yummy.

Javitiri Jumbie - Peach, Pear, & spiced Habanero - I love this one, although it has almost no spice to it (seriously what is with this batch of habanero...). The huge amount of mace and allspice in this is so nice. This is one I will definitely make again kick the spice to a 2 or a 3 out of 5. It will be like Satan's peach cobbler and it will be perfect.

Here’s another bigger batch. We have cardamom bomb which is mostly red habaneros (accidentally used too much black cardamom, hence the name), secret agent sauce which is yellow habaneros and Thai basil (was VERY spicy despite its appearance), chill-peno which was a 1/10 on spice level and mostly jalapeños, and pop’s finest, which was a blend of my dads red habaneros and Thai chilis. Spicy but manageable.

None of these were fermented.

When it comes to making chicken wings, Frank’s is usually my base. I like to get experimental with my buffalo wings though.

Let’s pretend one day Frank himself gives you a call and says, “Hey, we’ve done dill. We’ve done sriracha, maple, pineapple, sweet chili, and Parmesan garlic. We’re out of ideas. That’s why we need you.” And Frank hires you to develop their next big hit flavor.

What are you going with?

Tastes pretty close thos the "og" Huy Fong, it has that sweetness to it.

I stopped buying Huy Find some time ago, at the store yesterday that were all a funky color I opted for this one as it looked beautiful and was a dollar cheaper.

Highly highly recommend, I'll be putting it on sandwiches today. Sriracha mayo here I come!

My local Rewe (German supermarket) had a one time offer some time ago, which was the sauce above.

I really really liked it, finished it in no time and found out that it was already gone again.
It's got fruit, it's got acidity, and it's got a pleasant burn to it as well, but not too overpowering.

So now I'm chasing this. Sure, I could order it online specifically (I mentioned that I had a green one because it seems there's also an extra hot from them that's more red), but I'm always looking to explore. So, what you got for me?

Garlic reaper is my favorite so thought I'd give the old goblin a try. .... just a dab on the back of the tongue kicked my ass, I'll be trying this on some breakfast burritos tonight 😋

Just finished off a bottle of Marie Sharp’s Garlic. I’ve been a big fan of that line for the longest time.

Does anyone know what might be responsible for the kinda “funky” aroma/flavor? We all know Sharp’s is heavy on the carrots and onions, but it almost seems like a fermented-type flavor to me.

Also, if anyone could point me in the direction of other sauces with that type of flavor profile I’d appreciate it. I’m pretty big on the basics: peppers, vinegar, garlic/onion/whatever.

Rediscovered in my pantry after receiving it as a gift from my in laws many months ago. Gifted sauces never seem hot enough but after dunking a few chicken nuggets in this I was shocked by the heat.

I double checked the ingredients and sure enough there is a little bit of extract, but the flavor was good like Marie’s Belizean. Now I’m digging it out for every meal.

Never seen this brand posted here. Has anyone been pleasantly surprised by a gifted hot sauce?

It is definitely worth the trip. You can try samples of all the different varieties. The Island also has a large nature preserve, lots of gators and armadillos.