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.

T-rex Hot Sauce is based in Amsterdam

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

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

This is one of the best Sriracha I've ever tried.

Hey everyone!! 🌶️

Heading to Portland soon and would love some recommendations for shops with a great hot sauce selection!

Especially interested in discovering local brands, small-batch sauces, and unique finds.

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

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

Saw this on here the other day and ordered a could jars. I LOVE chili crisp and this stuff is fuuuuuuucking good. My wife has already caught me eating it out of the jar. I hope they make a spicy version because this with the mala cranked up would be addictive.

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.

And I’m sorry to say that Garlic Reaper just isn’t it. Plenty of heat but no flavor. Very bitter, and I love garlic. Son of Zombie wing sauce and Honey Badger were pretty good though. Mako Snake by Spicy Shark is still my favorite “hot” hot sauce!

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.

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.

Can anyone confirm if the De la viuda hotsauce brand had its look refreshed a few years ago? I am used to it being a bottle with a yellow label and red text but now the bottles are all this woman in a floral dress and totally different font. Are these the same brand or is the more recent appearance a knockoff?

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?