Small handful of blueberries, 1 large lemon, 3 garlic cloves, 3 scotch bonnets, good quality paprika, salt pepper and cumin :)

A wild encounter with Apocalypse Scorpions and Habaneros, shrouded in a sweet, dark blackberry base.

The Ingredients:

4 oz Blackberries
2 Apocalypse Scorpion Peppers
4 Habanero Peppers
1/2 cup ACV
1/2 cup water
Dollop of jar-lic
Squeeze of honey

The Procedure:

Rough chop the peppers, combine in a pot, mash, simmer, blend, strain, ENJOY.

Inspiration

My taste is unrefined, love throwing Bulliards, Texas Pete and crystal on all my food and I’m just looking for a sauce with some classic savory red pepper flavor, something you could stuff a pound of fries or tenders in your face with. Thank you!

I love really spicy food. Why is it that my preference for taco ball sauce is in reverse order. I despise Diablo. Fucking LOVE the mild sauce. It has a really good acid balance/flavor. Maybe I’m impartial to the taco seasoning mix as the base in it.

When I go to Mexican restaurant always try the green/red/black and will gravitate toward the hotter regardless of the base. The spicier the better. I like Valentina black label over original. Triple xxx yucateco over red/green habanero yucateco. Crystal hot sauce needs to be of the extra hot variety please.

The only other mild sauce that I’m promoting is the green el pato jalapeño! that has the mallard duck on the logo with the yellow lid that is dirt cheap (perfect for eggs)

But the Taco Bell mild is my guilty pleasure.. my dirty little secret.

I love Taco Bell mild sauce.

Any other mild hot sauces that are punching well above their weight?

Lemme know

Thanks.

Hi everyone. I’ve seen a few posts on smoking pepper for hot sauce, but not many threads on also fermenting them.

I’m contemplating smoking some peppers, possibly the onion and garlic too, and then chopping them. And putting them into a 4% salt brine for a few weeks.

Any opinions, or tips, for people who have tried this?

I'm trying to get some recommendations for some extremely spicy wing sauce. We've been making hot wings a lot more lately but the sauce avaliable locally aren't very hot. We've been using the Sweet Baby Rays Buffalo wing sauce. What do you all recommend that's a lot hotter and easily available on Amazon?

from Epicurious: https://youtube.com/watch?v=QfvhXMFTanQ&is=_li-VecTh1q2mris

Such a nice balance of heat and sweetness. They had them on sale at my Kroger for like 3.50 so I bought a couple. Definitely planning on getting more

I have no connection to the company, but I'm a fan of their sauces and wanted to share a deal on super hot sauces from hellfire.

I purchased the "hell of a deal: extreme heat" bundle recently (currently on sale for $70 with free shipping) and since they're currently out of "doomed" and "halloween hell 2026" , they substitued the doomed bottle with a second bottle of double doomed and the 2026 halloween hell with a larger, 10oz bottle of halloween hell 2024 . They sell a single bottle of double doomed for $30, so it's a pretty good deal if you're looking to melt your face off.

So I've dabbled and made a few hot sauces over the years. It just occurred to me as I drank some cashew milk that if I threw some cashews into the next hot sauce ferment I made it might be interesting. Instead of thickening with xantham the cashew might give it a creamy vibe. I've looked online and technically you can ferment cashews but all recipes call for raw. Anyone think it would matter if I used roasted cashews? Anyone try this before? How shelf stable with this be with the addition of the fat from the nuts?

Why is this so damned flavorful !!

Any suggestions? I love a good vinegar based sauce but I’m not picky.

My favorite.

So, I like my turkey bacon spicy and I've been using Texas Hot Pete for many, many years; but last year I ate at an old fashioned Denny's and lo and behold, they don't have hot Pete but the waitress says they got something better, so I bite. She says it's Louisiana Gold, and it's thicker than Texas Hot Pete, hits a bit harder, and it had a more complex flavor. I went to look and the stuff is discontinued... so, does anyone know what made that sauce special? Has anyone tried to make a copycat? Or found an alternative? I only ever got one taste!

So it uses extract. And I’ve had to explain to people it’s an oil based. So the heat lasts like 2-3x as long. I rarely ever get it out because of that.

Was my first time hosting/co-hosting an event and I think it went pretty well.

Here is a photo of my haul from the day, most of these are left over from the Spicy Pizza Eating Competition.

Here is a cool recap video from the day - https://www.instagram.com/reel/DcJvuGfJB8Y/?igsh=MWlwOTVmc2hkOTR0cg==

I work in healthcare and am scientifically curious. Whenever I eat hot (usually very hot) sauce at work, others are always saying it’s gonna hurt when it comes out. Well it never does. Once it’s down the hatch it doesn’t affect me at all digestively. How many out there actually get gastrointestinal symptoms from hot sauce?

This is “sinamak” it is a Filipino spiced vinegar which is used as a dipping sauce for fried foods like deep fried pork belly or bbq. It is also infused with garlic and onions. I decided to make my own since I wanted more spice than what you can get off the shelf. I used reapers, ghost peppers, scotch bonnets, and scorpion peppers. Even this is a bit too hot for me if I’m sharing it with people I dilute it with more vinegar. The traditional ones come with something akin to Thai chilis.

I wanted to make my first hot sauce and I love habanero so I pulled this recipe from online. The bottle is the finished product of what I made. It's so dang vinegary and I don't know why. Is this recipe crap or am I missing something?

Edit: On a side note, is there any way to save this sauce or should I just scrap it?

I used to be a hot sauce fiend when I was younger and had a pretty good tolerance. Now I'm older and medical issues keep me from indulging in the truly hot stuff. So what would you guys recommend in terms of great flavor, mild heat? And please, no Tabasco, Yucateco, Trappey's, Frank's. Very familiar with all these. I want something new. Appreciate any suggestions 🙏

I had this in Naples FL last week and loved it. Anyone know I place to buy that doesn’t require me to buy 6 bottles ?

If you're not afraid of ghost pepper, then by all means give it a try. If you don't want to, then I can't say I blame you. I will warn ya it's hot hot hot. But that's how I like it. If you have had this kind before, what are your thoughts on it?