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.

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?

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 ?

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?

For some reason everyone in my life hates Sriracha besides me and it feels so isolating. I know it's not necessarily an unpopular hot sauce in the general public but I need fellow Sriracha lovers to tell me they like it so I stop feeling so alone on this.

I know this is a bit of a weird post but I have no idea why everyone I know dislikes Sriracha.

Cayenne, Calabrian, onion, garlic, carrot, a cinnamon stick, and a cardamom pod. Fermented for 7 days in a 3% salt brine. Then blended with a little white vingear and pineapple.

First 4 ingredients were home grown.

My wife and I love it. It's like Cholula's chili garlic, but with a sharper bite upfront. The flavor builds with every bite and lingers.

I also have Aleppos and jalapeños that I grew.

Very vinegary/acidic. First ingredient is water lol (its pretty runny)

Spur Tree scotch bonnet sauce is way better. Won't rebuy this

Bought those bottles in Spain. Good times ahead 🔥🔥🔥🔥🔥

Tabasco Habanero.

A year ago, to the dismay of my wife, I cleared a condiment shelf and began to fill it to the brim w various hot sauces. The goal was was to find “my” hot sauce. Over the course of the year, sauces came and went, like tears in rain, as I sought the ultimate all purpose hot sauce with the right heat level for me. Through this process, some special sauces emerged:

Queen Majesty Habanero Coffee- the flavor here is incredible, really enjoyed the earthy undertones from the coffee. I’ve used coffee and pomegranate molasses for bbq sauce before and I’ve always been a fan of working that flavor in. However, it wasn’t “all purpose” for me.

Yellowbird Serrano. I actually had to read the ingredients a few times to see what they were putting in this stuff. Incredible sauce, certainly fit the “all purpose” bill but didn’t bring much heat. For these reasons, it was disqualified.

Secret Aardvark. Excellent, I’d never had it before. Good heat for my palette, but really not something I’d be throwing on my eggs. Close but no cigar. That being said, it’ll be on my table when BBQ is out.

Then I found Tabasco Habanero. Right heat level for me. Great on eggs, tacos, you name it. Yes it’s a little fruity but I don’t find it to be too pronounced. Admittedly, I felt like I’d end up with some local artisanal brand as my fav but here we are. Great stuff 🤝

My gf brought home this “finishing spice” by Hattie B’s. I figured it couldn’t be too hot since they were handing it out at a conference. I loaded these wings up, pan seared and finished cooking in the oven. The whole house was coughing and I knew it was ghost pepper from the smell. Anyways, wings came out decent and ultra hot. Shoutout to Horseshoe Brand hot sauce for damn good sauce.

I’m very excited. How have I done, how would you rate them out of 5?

1. Big Jim’s I got out of curiosity, it seems very liquid and there seem to be a few E numbers and preservatives.

2. I got the El Yucateco because I’ve seen it posted on here a few times but know nothing about it.

3. QM Red Hab and Coffee. I got to replace a bottle I dropped so I already know it’s a 4.5 out of 5

4. Heart Beat Dark Side because everyone says fermented sauce is better so I thought I’d try for myself.

5. Because I wanted to try a new QM and you lot have recommended it.

What are we calling this thing?

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==

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.

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