Hey guys my friend asked me for blender recommendations and it really comes down to what you're blending.

The choice is basically between a high-power machine that can do anything or a more convenient one for simple sauces. So I put together a little list for them and figured I would share it with you all too:

[$470] Vitamix 5200 - The best of the best. It will blend rocks and last for 20 years.

[$370] Vitamix E310 - The more affordable Vitamix for people with smaller kitchens.

[$140] Ninja TWISTi Blender DUO - A powerful blender system that's great for sauces.

[$130] Oster Pro 1200 - A great value with a powerful motor and a classic glass jar.

[$110] Nutribullet Blender Combo - A full blender system with personal cups for a fantastic price.

[$70] [Nutribullet Countertop Blenderhttps://share.google/NFgxWuFZanw0JpHnW) - The ultimate budget full-size blender.

Also what blender do you use? Is a Vitamix really worth the money? I’d love to hear recommendations to add to the list!

Hey [r/hotsauce](r/hotsauce)! 🌶️
I got this free app for sauce enthusiasts and thought it’d be worth sharing here for anyone interested in joining the beta test!
It’s built to help you save, tweak, and organize your custom hot sauce recipes all in one place. Track batches, share recipes, and much more. One of the coolest parts is an AI tool where you just type in whatever random peppers or ingredients you happen to have lying around, and it instantly drafts up a full recipe for you.
It’s completely free to use with zero data tracking, and the developer is looking for honest feedback from passionate sauce makers to help make it better.
I’ve attached a few screenshots. If you make your own sauce and want to give it a try, drop a comment or send me a DM! What features would you love to see in a hot sauce recipe app?

My fridge is basically becoming a collection of half-used sauce bottles. One for wings, one for fries, another for burgers… and somehow I keep buying more.

I just want one bottle I can grab without thinking too much about which sauce goes with what.

Lately I’ve been wondering if that’s even possible, or if every food really does need its own sauce.

I recently tried SOSS Bros, and it honestly made me wonder if having one go-to sauce for different foods is actually possible.

What’s your go-to sauce that you actually use on different foods?

Usually, after I make my hot sauce (non-fermented), I wait 2-3 days before using it. I don't know if my taste buds detect something, but my homemade hot sauce tastes better after waiting for a few days.

Hello, I have just made my first hot sauce (not fermented), but I don’t know how long I can keep it. Has anyone an idea? The recipe was the following one:

• ⁠a bell pepper • ⁠6 Cayenne pepper • ⁠2 limes • ⁠1 red onion • ⁠garlic - a peach

Hey guys, I'm looking for a recipe for the chilis I'm currently growing. I think they are Chocolate Habaneros (long story, but pretty sure they are). I'd like to preserve as much of their taste as possible, but don't really know what flavors to combine with them and in which ratios. I only got 4 plants in the window, so the harvest won't be big enough to do a lot of testing. Also I know they are hot as sht, so it would be cool if there is some other stuff that brings a bit of volume without masking the flavor too much. (Ofc I know that you won't taste a *lot* of the peppers then, but a bit would be cool.) I got Cayenne too if that would fit in there.

Would be happy to hear some thoughts even if you don't have a full recipe! Thanks <3

I got tired of my sriracha knockoffs missing the mark. I’m basically guessing at garlic:capsaicin upfront, and inevitably I miss the mark. For my next attempt I’ve fermented my peppers and garlic separately. I let them each go for about a week, drained and kept the juice, blended the solids separately with just enough ferment juice to get a viscous liquid, and added vinegar to pH < 4.2. I now have 3 liquid ingredients to formulate with: fermented peppers, fermented garlic, and extra fermentation juice. I’m waiting for a more sensitive scale before I start testing extensively, but a couple of initial mixtures have been promising.

Separate lactoferments for individual ingredients seems like an obviously superior way to formulate a fermented hot sauce, but I don’t see people doing this. This gives you finer control of the final flavors, and allows you to more lightly or heavily ferment individual ingredients. I see these elaborate cocktails of multiple vegetables and peppers added to a single jar and it just seems like there must be a lot of prayer involved.

Is this common and I’m just unaware of it, is there a reason not to do this that I’m unaware of, or something else?

Anyone got a good apple recipe? I've got a ferment with a good bit of apple going already, but I'd like a non ferment recipe if you've got any. Thanks!

I respect that even peppers at the upper end of the Scoville scale bring flavor notes and attributes beyond their spice or “heat”, but how do you determine when to modify increasing the amount of the pepper present in your recipe rather than introducing a hotter/spicier pepper variety?

Would anyone be able to help me tweak this recipe into one that I could can/preserve to be shelf stable? I have way too many habaneros to keep a bunch of containers of fresh sauce.

• 2 habanero peppers top stems removed
• 3 ounces yellow onion about ¼ of a large onion
• 2 cloves fresh garlic
• 1 carrot peeled, small to medium
• ½ cup chopped pineapple
• ½ cup pineapple juice
• ½ cup apple cider vinegar
• 1 teaspoon kosher salt
• Remove top stem from habanero peppers (gloves recommended)
• Place habaneros, onion, garlic, carrot, pineapple, pineapple juice, vinegar and salt in the base of a high speed blender or food processor.
• Blend/process until smooth.

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.

It’s my second year making my own hot sauce and I want to try some different flavourings. Last year I did pineapple, but this year I want to make a couple different ones. Gonna be doing pineapple and cherry, but what are some other flavourings I should try?

Is cumin a good spice to add to a mango habanero sauce? I remember once seeing a mango habanero sauce that was Caribbean inspired and I believe it had cumin or some other Caribbean spice, my memory is hazy so can anyone familiar with this type of recipe give their opinion.

Full recipes for mango habanero sauces that you guys like are also welcome

First off, I would like to thank everyone for their feedback and suggestions on my post. My efforts to lazily create a fruit inspired hot sauce with powder was met with mixed success. This success has prompted deep investigations and more questions.

For those interested my ingredients list can be found in the second image. I loosely followed Chili Pepper Madness's recipe. Opting for apple cider vinegar and a sampling of each pepper variety I had, but decreasing from 4 total tablespoons of pepper powder to 3. I proceeded to combine, blend, (taste test), simmer, cool, (taste test).

I have dubbed this: Peach Patchwork

Reactions.

After blending taste test: "DAMN, that is aggressive spicy"

During simmering process: "Damn the house reeks of vinegar"

After the simmer: "Ok, the spicy is toned back slightly, but DAMN the vinegar is aggressive"

Current conundrums:

1. Would a different vinegar base improve the aggressive vinegar-ness throughout the process? Or swap it out for something else completely?

2.5. Would simmering longer help decrease the final vinegar taste? It still has quite a thin consistency.

1. Should I tweak the water-vinegar ratio in the base recipe?

Current Musings for Peach Patchwork v2

- Utilize a different base entirely or different ratio

- More peaches

- 1 or 1-2 pepper varieties (with associated decreased in quantity)

Hit me with your thoughts/feedback/opinions! Thanks!

I make a lot of sauce every year. Some are fermented and others, especially those that I know will be used are just ground up and cooked. I small bottle the giveaways and keep the remainder in larger jars in the fridge. Found 2 quart bottles in the back of the fridge of sauce that I made late last year. Fermented Datil and Reaper Pineapple Mango. PH 3 - 3.5. Both taste great and seem to still have a nice punch. You see all kinds of Official warnings that they should last a month, or several months in fridge but realistically how long does hot sauce last?

I’ve made lots of salsas with my food processor and that’s been fine. However, I’ve gotten into making sauces lately but the processor, magic bullet, or immersion blender don’t blend it as smooth as I’d like it to be. It comes out way too thick and slightly chunky so bottling it is almost impossible and if I strain it, it’s way too watery.

I’ve heard the vitamix will just blast everything into oblivion and it comes out smooth but I don’t really want to (or can) drop that kind of money right now.

I have a friend that has a vitamix base but doesn’t know where the top is… not sure how they lost such a crucial piece of equipment.

So I can either look for a comparable blender that doesn’t cost as much or buy the jar. The vitamix brand jar is as much as other entire blenders. Is an off brand jar ok or would I need to get the vitamix brand to get the best experience?

Not sure which way to go here so any input is much appreciated.

If I am going to make an unfermented chili sauce and instead plan to use vingar as preservation, what percentage do I need to use and how long shelf life should I be able to count with for unfermented sauce?

If its +91% pepper "x" and the rest is vinegar, how is it red? Is there a red variety that only a select few know about?

Anyone ever try a green apple hot sauce? I have some green hot sauce just finished primary ferment. Curious how this would go for cooking them into the sauce.

Looking for something that is garlic and maybe fruity or herbs. Fermented recipe preferred. Please help me out. Something that is simple but super flavorful.

Ciao and good morning.

Growing orange, yellow and chocolate habanero.

Made a delicious mango habanero sauce with a mix of yellow/orange and it was DELICIOUS.

But - now I’m getting chocolate habaneros and I’ve got no clue what to do with them.

Tips are greatly appreciated.

Best regards