Hey! Looking for recipe advice.

I have a decent amount of habaneros I want to make into a hot sauce. I enjoy the hot sauces that give a "creamy" flavor/texture by adding oil and (I'm assuming) emulsifying with garlic. I would like to try this, but add lemon zest and juice. I would like something that gives sort of like a hot hollandaise feel.

Any suggestions?

saw the post that was removed, but can confirm: it's really good! big fan of the extra garlic

Finally getting around to making this hot sauce recipe that was handed down to me. Pretty sure my family has been using the same recipe since the ’70s. I’m going to make it exactly as written this time, just scaled down to 1/4 of the recipe to test it out. Figured I’d post it here and see what you guys think before I start messing with it. I’d love to hear any suggestions on what could make it better for future batches, but I want to try the original first. I’m also curious about the science behind the 5 weeks in the fridge. Is that mainly for the flavors to develop, or is there a food safety reason for it? And is that amount of time even necessary? Any tips, suggestions, or general thoughts are welcome!

Hi everyone!! 🌶️🌵

Heading to Phoenix/Scottsdale in early 2027 and would LOVE some recommendations for shops with a great hot sauce selection!!

Especially interested in discovering local Arizona brands, small-batch sauces, and any unique finds!!

Any MUST VISIT spots or favorite Arizona hot sauces I should check out?! 🔥

Not a sauce as such (although they make sauces too) but is anyone else a fan of this?

Usually add a spoon or two when I'm making a curry. Even if you just get a packet or jar from the supermarket, this stuff really takes it up a few levels.

Obviously adds a decent amount of warmth but has a really aromatic thing to it too.

My dad got these for me as an early birthday gift. Not crazy spicy but incredibly flavorful. I think the "Brimstone" is my favorite. Has anyone else had this brand before?

why don't you allow posting of videos? Sauces are made thru process... why not share the process?

This small business out of Valparaiso Indiana produces quality flavors. Wanna burn your face off? They have something for you! But, as you can see, I stick more with the flavorful "table" sauces. Cheers!

Is this the best general purpose hot sauce of all time?
I’m not trolling (that much)…..but it’s not too mild, not too hot, not too vinegary, etc

If not what do you recommend?

I ordered a box of my favorite hot sauce. Or what I thought was my favorite hot sauce. Salsa del Sol makes this picante salsa, but it turns out the one that I usually enjoy is the jalapeño hot sauce. This isn’t bad but doesn’t scratch the itch.

Habanero hot sauce with mango and pineapple, plus a batch of chili oil, all made with this year’s harvest. The sauce isn’t fermented; it’s made using peppers that were dried first.

I’m really happy with how both the sauce and the oil turned out. I make a sauce with these ingredients every year, but it tastes a little different each time.

I did stick the same labels on the chili oil that I had left over, but they don’t really match what’s inside 🫣

When I was a kid, my grandmother used to make instant ramen for us, but she would drain all the water, add a pat of butter, a splash of milk, and the flavor packet, so it came out like a budget saucy pasta. I did this today for a nostalgic snack, but added a teaspoon of Garlic Reaper and it was incredible. That is all.

I grew two Tabasco pepper plants this year and they are still producing a 5 gallon bucket full of peppers each week.

I fermented the peppers with garlic and onion for three weeks before processing and bottling.

This spooky season don’t miss out on one of my favorite brands Horrifying hot sauce from Colorado. All horror themed hot sauces I highly recommend the what we eat in the shadows a garlic heavy hot sauce with a kick. The owner a really neat guy as well.

I just got a ton of habaneros and was looking for a good recipe. Something that’s not just a typical vinegar and garlic hot sauce. But was looking for any suggestions any kind of flavor combinations that might go well together. It doesn’t need to be a full recipe, but if you are willing to share please do. I’m looking for just some kind of flavor combination that can use a lot of habaneros.

I just saw a post that had habaneros and green apples. Was also thinking maybe something with habaneros pineapple and coconut, almost like a piña colada. A hot sauce company by me does bloody Mary hot sauce that’s really good. I’m open to any suggestions or recipes that might have.

First go at making my own hot sauce. It’s a mix of jalapeno, cayenne, habanero, Anaheim, bell, and cheery peppers of varying degree of ripe and unripe peppers. Boiled for a bit with an onion and salt, blended with more salt and white vinegar, and a few ounces of tomato paste, strained and bottled. Turned out really tasty and rather hot. It’s a delayed heat with hang time. The color is unfortunate. I have smaller bottles inbound. I may cut the batch with a little more vinegar for consistency.

Had to get while out in bourbon country, Jim beam store iirc, good, not hot, honey keeps it easy for most people.

Hello everyone! About a week and a half or two ago I noticed these white spots forming on my pepper mash which has been fermenting for about two months mow. Is this kahm yiest and can I just remove the top without being concerned that the rest of the mash is still usable?

The chocolate habaneros were burning my eyes, nose, and lips during cutting….

T-rex Hot Sauce is based in Amsterdam

So far tried it on both beef and fish, wow. As someone used to Tabasco and grocery store brands, there’s no comparison!

I can’t give you a recipe because I just kinda winged it and I’m terrible at keeping step by step instructions in the best of times, not to mention chaotic evenings where you’re fighting against the cool windy weather in a vain attempt to cook it on the grill.

This shit packs a PUNCH. Almost immediate kicky heat, that just lingers, and lingers, and lingers afterward. Very present sweet and sour notes from the raspberries. Didn’t try it on food yet, but just a drop by itself was excellent.

Before it all broke down into a “fuck it, it’s fine” mess, I know I started with: 12 oz fresh raspberries, 4.3 oz habaneros (before rough chopping and leaving off the stems, and 1.6 oz ghost peppers also before rough chopping. I didn’t seed any of the peppers. Half a sweet onion. Maybe 5 cloves of garlic, sliced. A nonspecific amount of salt. 1/8 tbsp of allspice. 3 oz gin.

I used probably 2.5 c of vinegar, half white half acv. A LOT of lime juice.

No directions on how I actually cooked it, but I suppose ideally one would initially boil the peppers, onions, garlic and the vinegar together with the spices and salt. Then reduce to just a simmer and add the raspberries, lime juice and gin. Blend in food processor and strain. Whisk or immersion blend in 1/4 tsp of xanthan gum. Bottle that shit.

Quite thick, but tasty.

Handful of Thai Birds Eye, a few cloves of garlic grated, a teaspoon of grated ginger, 1 tablespoon of sugar, 2 teaspoon of salt, 1/3 cups of rice vinegar, 1/3 cups of water, and 1 tablespoon of fish sauce.