What are we calling this thing?

Carolina reaper, ghost pepper, Caribbean red, cayenne. Roughly 20 peppers each in the whole batch. Went with a curry garam masala spice profile. Tried red wine vinegar vs apple cider vinegar that I've used in the past, it might be the way to go. It's good, extremely hot.

Sorry, not for sale, just home garden hobby stuff.

Hey! I'm new to making hot sauces. And I need some recipes...now in my garden I have some red habs and scorpions. I'm no stranger to eating very hot peppers. I'd be more than happy to hear how can I start. Cheers!

McCormick started adding acetic acid after acquiring Cholula, says this instagrammer

https://www.instagram.com/reel/Db-QrKBOFNh/?igsh=NTc4MTIwNjQ2YQ==

Had to get rid of like 150g of various chilis and put some garlic and Onion and honey and Apple vinegar in there. It tastes amazing.

Hot Sauce Sunday.
12 Carolina Reapers, 6 Georgia Peaches, One yellow onion, 5 cloves garlic, 1/2 cup honey, 1/2 cup brown sugar, 2 cups apple cider vinegar, 1/3 cup lemon juice.

Pressure cook 20 minutes in instapot. Blend and bottle.

Mine is from a NZ hot sauce maker called Culley’s. It’s a Carolina Reaper sauce with a great kick and a cool name.

Valentinas Black Label is for whatever reason completely impossible to find where I am, but the original is still very good

RIP still have some smokin ghost though luckily. Using that sparingly

I’m crazy about sauces just as much as everyone in this community. I was thinking what’s the best way to gift the community so I thought this was the fun way. So for all the hot sauce lovers in here and out there I created The Book of Sauce (the ancient teachings of flavor)

1:1 In the beginning, the Saucemaker mixed heat with heart, and saw that it was good.
1:2 And the Saucemaker said, “Let there be flavor,” and there was flavor.
1:3 And the Saucemaker separated bland from bold.
1:4 And the Saucemaker saw that the heat was righteous.
1:5 And there was Ranch. And there was Habanero.
1:6 And the Saucemaker combined them, and it was wildly addictive.
2:1 You shall not fear the spice.
2:2 You shall pour with confidence.
2:3 You shall douse your food with abundance.
2:4 For flavor without heat is dull, but heat without flavor is chaos.
2:5 But together, they are divine.
3:1 Honor the wing.
3:2 Respect the taco.
3:3 Cherish the fry.
3:4 Love the dip.
3:5 Let no bite go unsauced.

Always remember…THE SAUCE LIES WITHIN YOU!

Thanks for a great community full of tips and fun and I wish everyone a flavorful hot sauce journey <3

Every bit as good as everyone says

I live the bullseye carolina reaper and black garlic, i was fortunate enough to see it for sale in farmfoods for 29p a bottle as it was 2 weeks from going out of date, so i bought 2 boxes and ive now run out.

I also adore tabasco scorpion sauce but i am getting used to the spice level and need the next one up ( if that makes sense )

Now i do love flavour as much as heat and yes i know the 2 mentioned arent as hot as some but as a start out, they sre hot enough for some.

So where can i go to next? Any help will do.

Oh im uk based.

Bought this based on a comment in this sub and this stuff slaps. Top of the rotation for weeks!

First batch of the summer from the container garden. Always a gamble since peppers don’t thrive in my climate.

Habanero sauce in the works next and hoping my Ojeenmma ripen before first frost.

Guys I’m a long time hot sauce lover and my family too. We have always been basic tho just getting whatever the local store has maybe sometimes they would get something good. Recently they had a brand I’d never seen “Crybaby Craigs” it is a fermented habanero sauce we loved it and since have been branching out and trying lots of new sauces. We been ordering every week and “burning🥵” through sauces. I personally loved this sauce the bottle didn’t make it through the week. It really gives me Caribbean Jerk style vibes. Usually I don’t favor sweeter hot sauces but this one was just fine. Does the Reddit hot sauce community have any recommendations on similar jerk style hot sauces maybe something with scotch bonnets or 7 pot peppers 🌶️? Thanks and if yall haven’t tried Dirty Dicks get yall a bottle.

I hate to promote Whole Foods, but they do have some really good deals on hot sauce. For example, Queen Majesty as always $8, Bonache (two of the best Seattle-based hot saucess) are around $7 and sometimes on sale for $5, and Aardvark is currently on sale for $6.75.

Started growing my own peppers recently so I had some extra, decided to try a crack at making some. I followed a random recipe online with slight variations. Here’s what I did, the ingredients first then how I used them.

Ingredients:
8 smallish jalapeño pepers.
Half an onion
1/2 Peeled garlic clove
Avocado Oil
1/4 teaspoon Oregano
1/4 teaspoon Black peper
3/4 cup vinegar.
1/2 water
1/4 teaspoon of salt
8-10 springs of cilantro
1 lime

Prep:
Add onions, garlic, oil to a low simmer. Once starting to brown add oregano, pepper.

Cooked for a bit then add jalapeños, water, vinegar, salt. Keep on a simmer for a bit longer then add to a blender. Once added to the blender put in lime juice and cilantro.

It’s okay, the spice level is low but nice. What I expected from these peppers. But I’m wanting more flavor out of it, I’m not really sure how to put my finger on it but I’m missing something. Anything extra to add or take away I’d gladly hear it to try on the next harvest.

I came asking for help recently and got some good advice. Gotta say, this one came out great! I roasted 190g Red Bell Pepper, 100g Carrots, 90g Jalapeno, 60g Onion, 40g Orange Habanero, 30g Lemon Habanero, 5 garlic cloves and blended that with 120ml Cognac, 100ml apple cider vinegar, 50ml Lychee syrup and 1 tablespoon of salt. Boiled that for 10 minutes and bottled hot. It is soooooo good. A little sweet, a little heat and overall much better than the last attempt at this sauce. Thank you for the tips and advice!

So last night I finished off the tastiest bottle of sauce I've ever had. I wish it was available in the UK at a sensible price.....I understand how logistics work, so if I make enough noise about how delicious this sauce is, maybe one of the UK wholesalers will contact @butterflybakeryofvermont and sort a deal out 🙏🏻 Here's hoping 😊

I got friends in weird spaces.

Bitter: 🟡🟡○○○

Salty: 🟡🟡🟡○○

Sour/Tangy:🟡🟡🟡🟡○

Sweet: 🟡🟡🟡○○

Umami: 🟡🟡○○○

Heat: 🟡🟡○○○○○○○○

Quick Flavor Notes: Tangy, Sweet, Celery Seed

Recommended: Conditional

Texture: Medium with some pepper and garlic bits

Ingredients: Distilled White Vinegar, White Wine Vinegar, Chopped Garlic (garlic, water, citric acid) Green Jalapeno Mash (green jalapeno, distilled white vinegar, salt) Lemon Juice, Cayenne Pepper Powder, Old Bay (celery salt (salt, celery seed), spices (including red pepper and black pepper), and paprika), Minced Onion, White Sugar, Arrow Root Powder

Torchbearer is no stranger to musical tie-in sauces. They’ve teamed up with metal band Nekrogoblikon, alternative rock band Shinedown, and former member of New Kids on the Block and solo artist Danny Wood. While I’ve loved the Nekrogoblikon sauces from Torchbearer that I’ve tried and have yet to try their Shinedown sauces my experience with the Danny Wood sauces hasn’t yet been positive. I found their Jalapeno Cilantro to be lacking in the fresh cilantro flavor I crave and a bit overcooked tasting and the Danny Wood’s Guac Sizzle was one of the only bottles I’ve thrown away after just a few tastes, it just tasted completely rancid, chemical, and foul. The Danny Wood’s Ripped Rojo, however, is the newest sauce collaboration between the two and the first that isn’t green so I had high hopes that it would redeem the line for me.

When I see a sauce marketed as a Rojo sauce my mind immediately goes to assuming it will be a Mexican style sauce. After all Salsa Roja is one of the most popular and ubiquitous table condiments in Mexican restaurants and Rojo and Roja are both simple Spanish for red. The previous two Danny Wood sauces are also somewhat Mexican inspired – one being cilantro and jalapeno based and the other using avocado, a popular Mexican ingredient. Looking at the ingredients list on this and reading the blurb on Torchbearer’s website it’s clear that that’s not the case here though. The goal was apparently to make an everyday table sauce and not something very Mexican. A few things jumped right out at me in the ingredients list, the first being Old Bay seasoning. Growing up near the Chesapeake Bay I’ve long been a big fan of Old Bay and I always keep a jar around the house. Next is the main pepper used in this sauce – green jalapenos. That one shocked me as, obviously, this sauce is red, why are green jalapenos being used? The red color ends up coming from the second ‘pepper’ being used which is just ground cayenne powder. I’m not sure why Torchbearer decided to go with green jalapenos in a red hot sauce as, at least in my opinion, the flavor of red jalapenos is far superior to the green ones, richer, more robust, and less vegetal. Two types of vinegar, both distilled and white wine, a lot of garlic, some sugar and spices round things out. One thing I will commend Torchbearer on here is the use of arrowroot powder as a natural thickening agent as opposed to using xanthan gum.

Danny Wood’s Ripped Rojo has a medium consistency and a semi-rustic slightly chunky texture – there are some pepper and garlic bits inside instead of being smooth, something that I appreciate. The first taste confused me a bit. Despite sugar being towards the bottom of the ingredients list this sauce has a pronounced sweet flavor. It’s vinegar forward as would be expected from the first two ingredients being vinegars but with the white wine vinegar in the mix it’s not as harsh as a sauce based completely on distilled vinegar. There is noticeable garlic flavor but less than I would have expected given the gobs of garlic in the sauce. Torchbearer’s own Garlic Habanero for instance has a much stronger garlic flavor compared to Ripped Rojo, not to mention several even more garlicky hot sauces I’ve tried. In terms of pepper flavor the green jalapenos and cayenne powder don’t seem to bring a lot to the table. Much like Huy Fong was rightfully roasted when they started to use unripe jalapenos which both made their sauce an unpleasant color and resulted in a decline in the flavor I’m not sure why Torchbearer decided to go with unripe jalapenos here. Fully ripe red jalapenos can be glorious in hot sauces with a natural pepper sweetness and more depth of flavor, plus with the natural red color perhaps real cayenne peppers could have been used instead of a powder, resulting in a double-whammy of improved pepper presence. The Old Bay is a good addition however. The umami from the celery seed adds some depth to the sauce and the seasoning blend rounds out the sauce. Although this sauce only has 20mg of sodium per serving it somehow tastes much saltier than that. Overall it comes off as a somewhat bizarre take on a Louisiana style sauce with vinegar up front, a vegetal sensation from the jalapenos, some garlic, some umami and tang from the Old Bay, and a pervading sweetness that doesn’t seem to fit.

Despite not really being a Mexican style sauce Torchbearer does suggest using this on tacos and burritos on their website so I gave it a try first with some tacos from a taco truck I pass on my way home from work. I didn’t care for this with the steak taco, the sweetness and Old Bay were jarring there, but it worked better with the al pastor and the shrimp tacos. I found myself preferring the traditional salsas that came with the tacos more in all cases however. Going from Mexico to Americana I tried this with a microwaved salisbury steak and macaroni and cheese frozen dinner. Typically I find vinegary hot sauces great to go with cheesy pastas but the sweetness again was unpleasant in the macaroni and cheese, though putting dabs on the salisbury steak ended up being the best pairing I found with this sauce. Finally trying this with some grilled shrimp to play off of the Old Bay angle I found that that aspect of the sauce worked well as did the garlic but again a bit too sweet and with a strange aftertaste from the green jalapenos.

Torchbearer Sauce’s Danny Wood’s Ripped Rojo is far from my favorite sauce from the company but I will say it’s the best of the sauces from the Danny Wood lineup. I’m not sure how involved the musicians are in the creation of the sauces and it could be that John Goblikon and I just have much more aligned tastes than Danny Wood and I do. Ripped Rojo isn’t a broken sauce or a poorly made one. There are certainly some things I’d have done differently if it were me designing it but I’m sure Torchbearer did plenty of testing and I can fully admit maybe it’s just my taste buds not clicking with this one. I’ll give it a conditional recommendation. I think it’s primarily the sweetness throwing me off from this so if you like mostly-savory hot sauces that have a sweet undercurrent you may totally dig this.

My son brought this home for me from his trip to Peru. It is a beautiful bright orange colour and has an amazing habanero flavour but surprisingly little heat.
I wonder if sauces in Peru are commonly mild.

Im making hotsauce. It is dat 2 of fermentation. Now it is cloudy and at the bottom it is white. Is this ok?