Hot Sauces.

[mall walker]

yeah tapatio is hotter / more flavor and like 1/3 the cost imo anyway

[OregonDead]

probably already mentioned here but Eaton's scotch bonnet is a good way to go for concentration of delicious flavor and heat

[nickwm21]

You turned your back on Cholula because it's a lot more expensive than other hot sauce if you buy it anywhere other than Costco. That and it's so mild so you end up using a lot of it.

The only reason Cholula is expensive is because of the wood cap...


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[dookeyXXX]

If you have never had this, then your hot sauce game is weak...'nuff said.

[brutah]

El yucateco is the one of my favorites... I still eat it knowing that it's a little heavier than it should be

I'm a big fan of Yucateco too. that's a bummer on the lead amounts....

I've been digging Trader Joe's green dragon hot sauce lately. pretty mild, but very flavorful. Also, not a sauce but trader joe's ghost pepper crushed reds are amazing, so good on pizza, just need a sprinkle too.

[~mikey b]

[~mikey b]

anyone make their own hot sauce? I'm trying this.

Chillies
Sea salt
Water
Optional extras: garlic, citrus peel, herbs and spices

Cut the chillies, pack into a suitably sized clean jar, add any other ingredients that take your fancy (garlic, citrus peel, herbs spices), filling the jar to about an inch from the top. Make a 5% brine solution (25g sea salt per 500ml water), and stir to dissolve the salt. Pour the brine over the chillies, making sure they are submerged, then seal and leave at room temperature for four days to ferment, or until bubbles start to appear. Strain, reserving some of the brine, then blend the solids until smooth; loosen with a little reserved brine, until the sauce is a consistency you like, then decant into clean bottles, seal and leave to continue fermenting at room temperature, until the flavour is to your liking. Store in the fridge to slow the fermentation; it’ll keep indefinitely.

[tgapp]

anyone make their own hot sauce? I'm trying this.

Chillies
Sea salt
Water
Optional extras: garlic, citrus peel, herbs and spices

Cut the chillies, pack into a suitably sized clean jar, add any other ingredients that take your fancy (garlic, citrus peel, herbs spices), filling the jar to about an inch from the top. Make a 5% brine solution (25g sea salt per 500ml water), and stir to dissolve the salt. Pour the brine over the chillies, making sure they are submerged, then seal and leave at room temperature for four days to ferment, or until bubbles start to appear. Strain, reserving some of the brine, then blend the solids until smooth; loosen with a little reserved brine, until the sauce is a consistency you like, then decant into clean bottles, seal and leave to continue fermenting at room temperature, until the flavour is to your liking. Store in the fridge to slow the fermentation; it’ll keep indefinitely.

Damn, this is the beta I need. I assume I can do this with our bumper crop of (exceptionally hot) jalapenos this year?

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[mattig]

Green aardvark or secret aardvark?

I dig the secret aardvark. The sauce is good too.

[dookeyXXX]

I made this zhoug sauce r.ecently and it was muy bueno:

https://www.feastingathome.com/zhoug-recipe/

Also have been making my own roasted tomatillo salsa for a few years now.

[whyturn]

Some slap your momma on eggs


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[MakersTeleMark]

Some great stuff here. I'm making some hatch powder currently. May shift to a hot sauce. We'll see.

[CHAIR_97]

Some great stuff here. I'm making some hatch powder currently. May shift to a hot sauce. We'll see.

Snort that shit

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[dtown]

I thought this stuff was pretty good


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[thedude2340]

anyone make their own hot sauce? I'm trying this.

Chillies
Sea salt
Water
Optional extras: garlic, citrus peel, herbs and spices

Cut the chillies, pack into a suitably sized clean jar, add any other ingredients that take your fancy (garlic, citrus peel, herbs spices), filling the jar to about an inch from the top. Make a 5% brine solution (25g sea salt per 500ml water), and stir to dissolve the salt. Pour the brine over the chillies, making sure they are submerged, then seal and leave at room temperature for four days to ferment, or until bubbles start to appear. Strain, reserving some of the brine, then blend the solids until smooth; loosen with a little reserved brine, until the sauce is a consistency you like, then decant into clean bottles, seal and leave to continue fermenting at room temperature, until the flavour is to your liking. Store in the fridge to slow the fermentation; it’ll keep indefinitely.

I’m doing the same at the moment. Something I read that yours didn’t mention is sealing the jar entirely could lead to a mess with the fermentation process if you aren’t “burping” the jar every so often. I don’t know if it’s really a thing or not, so I put my lid on loosely and set the jar in a pan to catch any overflow if it happens. Refrigeration should slow this process but they even recommended putting the finished product in a squeeze bottle with an open top. May be overkill, YMMV.

Also read you can ferment for a long time if you have the patience (like a couple weeks was recommended).

[Boissal]

Also read you can ferment for a long time if you have the patience (like a couple weeks was recommended).

Fermentation is a real rabbit hole. I gave it a shot a couple years ago with some violently hot bulgarian carrot peppers but eventually gave up. The result was underwhelming at best, I had no idea what I was doing and there was just too much info out there. I'm sticking to using the peppers fresh or drying them and making flakes these days. My palate isn't refined enough to justify turning myself into a hot sauce alchemist.

[thedude2340]

Fermentation is a real rabbit hole. I gave it a shot a couple years ago with some violently hot bulgarian carrot peppers but eventually gave up. The result was underwhelming at best, I had no idea what I was doing and there was just too much info out there. I'm sticking to using the peppers fresh or drying them and making flakes these days. My palate isn't refined enough to justify turning myself into a hot sauce alchemist.

Yeah, it’s a first go for me w no expectations, having a pepper surplus n all.
Peppers, vinegar, garlic n salt blended up and strained makes a great, no wait house sauce in the interim. It’s fun to experiment.

[bodywhomper]

Birthday treat

[~mikey b]

poured off the brine and blended the first two batches - going to let them sit a week, blend again, and bottle



serrano, jalapeño, onion, garlic
and
jalapeño, sweet peppers, honey





also started another three batches - this is serrano, jalapeño, onion, honey and lime



thought I’d try these containers since I’m out of big jars



habanero, onion and garlic
and
serrano, onion and garlic

[~mikey b]

do we have a fermented food thread?

[~mikey b]

serrano on the left
habanero on the right

[CHAIR_97]

This is one of three aisles at my local butcher

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[Ted Striker]

I need to know that that is

[CHAIR_97]

I need to know that that is

Double D meats mountlake terrace

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[Ted Striker]

Thank you good sir!

In the strange coincidence dept, I've actually been to that mini mall.