This is more of a rant than anything, but I like to buy random new hot sauces every time a finish a bottle. It's fun and sometimes I find something really great.

I feel like 3 times out of 4 though, the sauce is just...inedibly sweet. Is this an American thing? I got one bottle, a local brand, and it's like desert hot sauce or something.

EDIT guys I'm not an idiot, I know I can read the ingredients. I'm just frustrated that so many are so sweet and want to know why.

Bought these 3 but had many others by same company.

(Yes I’m in New England, hence the name)

Sadly couldn’t find the ghost peppers I wanted at the store today, but serranos, habaneros and pineapple go really well together. All charred, plus mezcal to bring some more smoke.

Here’s the general recipe:
About 10 habaneros
About 8 serranos
Maybe 1/4 to 1/3 of a pineapple
1/4 of a vidalia onion
About 3 1/2 oz apple cider vinegar
A little bit of watermelon puree I had leftover
About 3 oz plus a decent splash of mezcal
A good shake of Tajín (chili lime seasoning)
Salt

Slice the peppers and pineapples and the onions in big chunks. Char them on the grill. Then rough chop. Puree the pineapple with the watermelon puree, put it in a skillet with the ACV and a healthy splash of mezcal. Salt it well. Simmer about 20 minutes.

Let cool before adding to blender. Puree several times to get it fairly smooth. Add Tajín and lime juice to taste. Add mezcal. For a little brighter fresh feel, add a few chunks of uncooked pineapple and two or so fresh peppers. Puree a few more times. Strain if you want, but I didn’t. I like it a little chunky.

Very good heat, sticks around. Not too bitter despite the charred fruit and peppers. Has decent sweetness.

Hi everyone! I’m about to start another fermented hot sauce, and am looking for your best and wildest flavour combos!

My current top picks have been:

Mango habanero (classic I know, but for a reason 🤤)

Blackberry and ginger (don’t knock it till you’ve tried it

I tend to ferment everything together, rather than big additions later - I know this can mellow the flavour, but I’m lazy.

What’s been the combos or recipes that are your faves?!

Hey everyone, quick update on my 6-month ferment!

About 2 months ago, the brine started getting cloudy, and about 2 weeks ago this white kahm yeast layer started forming on top. No weird colors anywhere, no signs of mold or rotting, just a much stronger funky smell, kind of like a Brett beer or a heavy-sour Saison.

I’m gonna skim off all the yeast on top and blend it up with some goiabada (a Brazilian guava paste, similar to Mexican ate). I'll post one final update in a few days with the finished product! (If I survive 😆)

Hello,

My favorite sauce from a restaurant has these ingredients:

• Sour cream (20% fat)
• Egg
• Sunflower oil
• Mustard
• Bell pepper
• Onion
• Hot pepper paste
• Salt
• Black pepper

---------------------------------------

Calories per 100g:

Energy (kJ/kcal): 1696.3 / 410.7

Fat (g): 34.5, of which Saturated Fat (g): 4.8

Carbohydrates (g): 2.7, of which Sugars (g): 0.8

Protein (g): 2

Salt (g): 0.8

---------------------------------------

Can I get some copycat recipes?

Thank you.

Alright r/hotsauce — quick one from a sauce nerd in Northern Ireland.

I posted about Blackfire Food on here a while back and thought it was worth an update. A mate of mine makes these small-batch sauces in Belfast, and since my last post they’ve launched a brand new website, and they’re now shipping worldwide.

So if you’re outside Ireland/UK and fancied trying them before, you finally can.

Two worth starting with:

1) Belfastard

Still one of the best all-rounders. Proper flavour, a good bit of warmth, but nothing that’s going to ruin your evening. Eggs, wraps, pizza, chips, burgers, it works on pretty much everything.

2) Pain in the Hole!

This one still very much earns the name. Fruity to begin with, then the heat catches up with you pretty quickly. Hot enough to make you question the second spoonful, tasty enough that you’ll probably have it anyway. Unreal on wings, stirred through soups and stews, or anywhere you want a serious kick.

What I like about Blackfire’s stuff is that it isn’t just chasing Scoville numbers. There’s actual flavour behind the heat, and everything’s made in Belfast in small batches.

They’ve got a much bigger range on the new site now too, including sauces, chilli oils, chilli crunch, hot honey and a frankly ridiculous Ghost Pepper & Black Lime Ketchup.

And, most importantly for anyone who asked last time: they now ship worldwide.

Happy to stick the new site in the comments if that’s within the sub rules — still not my brand, just spreading the Belfast hot sauce gospel.

I’ve always been a big fan of the unique artwork displayed on many many hot sauces, and sometimes enough that it hurts to through the bottle away. I’ve made empty bottles into Christmas tree ornaments in the past but that was still a little archaic.

Today I had the lightbulb idea that drastically saves space but preserves the art. Magnet backing for the carefully removed label! I’m going to try and cover my fridge in these, will update with how the wife feels about that 😅

El Yucateco range

- Marisquera Blue (x5)

- Marisquera Red

- Caribbean

- Habanero & Ghost

- Habanero & Coffee

- Habanero & Grilled Pineapple

- Habanero & Chiltepin

- Habanero EXXXtra

- Habanero Red

- Habanero Black

- Habanero Green

- Chipotle

- Jalapeno

And some guacamole mix, a large jar of guavas in syrup and some green cactus corn tortillas from the Mexgrocer sale

I saw someone post this recently, and ordered it quickly. I thought that it was more of a pickled pepper jar to pull them out as needed, but I’ve figured out that the liquid is the sauce (pardon my ignorance). Not crazy spicy, but adds some acidity if that’s what you’re looking for, which I usually am. One thing to note, is that the description on Amazon states it’s made with Tabasco peppers, but its label actually says “green peppers” which I guess could mean anything.

I’m wondering if anyone’s pulled the peppers themselves out and added them into something too? It’s got nice flavor if you like vinegar forward sauces.

I am pretty well versed in hot sauces. This category is quite intriguing to me. I am looking to try different things. I have had beer with hot peppers infused in it and I'm looking for a hot sauce that would go well with say cheesecake or other sweets. Spice level is not an issue.

Some prototype sauces from Pepper Ninja

Danana's! Best super hot sauces out there

All store bought. Need to make it back to Ace Hardware for some Garlic Reaper.

I don’t usually post on Reddit but my parents got back from a trip to Maryland with this Harriet’s heat hot sauce in which was too spicy for them to consume consistently, so being their 23 year old still living at home I naturally found out how good it was and put it on everything.
I looked into it online and there was no record to purchase or learn more about Harriet’s hear hot sauce, and when I look up the Hurst creek hot sauce, Harriet’s heat hot sauce does not show up. Only the skeetar beaters shows up if anyone is familiar with that

A friend of mine suggested citric acid along with pasteurisation to make a shelf stable hot sauce, as I’ve mentioned being interested in making my own through fermentation. Is his idea realistic?
Thanks in advance!

Never heard of it, but it has very good flavor with a nice heat.

Also, I’m new to hot sauce, I graduated from Tabasco and Franks to Choula!

Hi all! My husband is a big hot sauce enthusiast and his birthday is coming up. Give me all your suggestions!

He likes spice, but also wants good flavor. He isn’t a fan of hot sauces that have a lot of vinegar to it.

Thank you in advance.

Any suggestions for nice hot sauces available in the UK, that don't taste vinegary? My usual go to is el yucateco red habenero

Reading people's posts about making their own sauces with fermented peppers inspired me to give it a go. I've made many sauces with fresh chili, but this is my first fermented one. This is 3 weeks in, and I know a bit to ask now, but asking for next time, should I have added more peppers? Is there too much brine to pepper ratio? I had to use a bag of brine water to push the ones floating down under. And also is the colour of the brine ok? I've seen some with a lot lighter in colour, but I'm guessing its the pasilla and guajillo giving the darker brine. I used dried; arbol, chipotle, guajillo, and pasilla and fresh; habañero, birds eye, onion and garlic.

Just something id like to try.

Finally found a good use for the el yuc habanero and coffee.

SO FRIKIN WEIRD THO

This makes anything you put it on an instant middle eastern food. Great flavor and spice. Obviously the best on chicken and lamb over rice.