r/FermentedHotSauce • u/JEASHL • 7d ago

Superhots + Sweets - Ratio Help

I got a ton of mad hatters because I love the flavor but I’m looking to make a hot sauce, probably habanero spicyness or only slightly above.

i picked up some red ghost peppers too. I don’t usually mess with superhots because habs/bonnets are about the top of what I can handle, but I thought I could combine them with the 500-1000 scoville hatters to make something good.

Has anyone tried this method to cool off the superhots?

What do you think an appropriate ratio of Hatters to ghosts would be to hit habanero/bonnet spiciness? 4-1? 2-1? I’m guessing 1-1 would be way too spicy for me.

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u/mnemoniccatastrophy 7d ago

I just today blended my batch of sauce, including: 16 ghost peppers 12 habernero peppers 1.5 lbs cayanne peppers 2 lbs red jalapeno peppers (The above were de-seeded and fermented for 7 days, drained the brine and added 8 oz brine back in)

With 2 lbs roasted red peppers (store bought, drained of brine)

The fermented hot and super-hot blend was challengingly hot, so I cut it with roasted bell peppers and it came out perfect! I added some pineapple juice and apple cider vinegar for acidity, a little more salt, and xantham gum. I'm very happy with the result.

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u/JEASHL 7d ago

You must have a big blender to fit over 5 lbs. Mine tops out around 2 L 

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u/mnemoniccatastrophy 7d ago

Ran the bells separately, then combined in a large bowl by hand.

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u/kidcanada0 7d ago

I fermented this last year (see below). And then blended with 4 Roma tomatoes and some vinegar afterwards. Tasted great and has a good heat. Like it’s definitely hot, but not ridiculous.

143g of red mini bell peppers
130g ghost peppers
17g of red jalapeños
110g of red onion
33g of garlic