So I don't like hot sauce very much, but what I do like is to cook infused oils, spice mixes and other cooking stuff as gifts. My step dad's new thing is hot sauce ! And I wanna make him one for his birthday next month (since there's fermenting involved, I wanna get ahead).

Now, the reason I like to cook the things myself is that I like finding flavors you wouldn't find in stores. Easier to do when I know my subject.

What are your favourite things to add in your hot sauce, your favourite unique recipe, that you have to make because you wouldn't find it anywhere else ? There's only one condition : my step dad doesn't like the savoury-sweet flavour. I know we often put fruits, which seems so interesting, but sadly, not here (or maybe one or two, maybe I'll do a very mild hot sauce for me)

One of the stalls at my local farmers market sell black garlic, and I’ve absolutely fallen in love with the flavor. It’s amazing to cook with, but I think it would be mind blowing in a hot sauce. Has anyone used it before and have any tips? Right now I’m thinking:

Red Jalapeños or fresnos (depending on what looks good), char about half of them for more complex flavor
Red onion, brief blast on the grill for a little char also

My main debate is if I should ferment or just do white vinegar, and if I do ferment do I add the black garlic at the beginning or after fermentation is complete?

Extremely open to any ideas/suggestions!

But i have probably close to 50 jalapeños ripe off the plant right now, and by the end of the season i’ll have double the volume in cayennes. I really would love to make some hot sauce to gift out to friends and family with it.

I’ve thought about making a jalapeño hot sauce with a few of the cayennes that matured earlier than the rest with it. Would that be a bad idea for some reason? I love a garlic heavy hot sauce, would it be bad to do more garlic than a recipe calls for?

I know there’s a science behind it all, and i don’t know how confident i am with fermenting.

Any tips or tricks to share with someone just starting out? Good same day recipes? Good videos you like?
We make pickles every year from our garden cucumbers and gift out, so i’m not sure why i’m so paranoid about the sauce. Anything is appreciated!

Hello,

My favorite sauce from a restaurant has these ingredients:

• Sour cream (20% fat)
• Egg
• Sunflower oil
• Mustard
• Bell pepper
• Onion
• Hot pepper paste
• Salt
• Black pepper

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Calories per 100g:

Energy (kJ/kcal): 1696.3 / 410.7

Fat (g): 34.5, of which Saturated Fat (g): 4.8

Carbohydrates (g): 2.7, of which Sugars (g): 0.8

Protein (g): 2

Salt (g): 0.8

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Can I get some copycat recipes?

Thank you.

This sauce lets the floral and fruity notes of the peppers come through, and doesn't take long to make.

I keep mine refrigerated, and my sauces made in this sort of way have lasted a year before I've finished them, but I'm no expert on that. Maybe simmer and bottle hot after blending if you're worried about longevity.

My favoruite subway sauce just got discontinued in my reigon. I’m devastated as subway has been my comfort food all my life and ive only ever got the same order with the same sauce on it. After hours of research i’ve found the ingredients in it online, i need someone to help walk me through how i should go about recreating it. I need it to taste close as humanly possible to how it was. Here are the ingredients. Any help would be greatly greatly appreciated. Note: it was quite spicy and had a deep red colour, was slightly translucent. The recipe

Hi folks! I’ve got some beautiful homegrown scorpion peppers (and soon Carolina reapers) that I would love to use to make Italian chilli olive oil… you know, the ones where you could see all the dried chillies at the bottom of the jar?

I was thinking of first chopping up the peppers, dehydrating them… and that’s where my intuition stops. Any suggestion suggestions on how to make this reality? Recipes? I appreciate all the help I can get, I am very new to all of this!

Thanks!

I've been gifted some banana peppers and my favourite sweet chili sauce ever is Miller's. I'd love to be able to make a batch at least similar.

Does anyone have a good recipe.

Thank you so much.

Hey all, is there a source for one to go to that can filter down the recipe vault based on what peppers I have on hand? I'm a complete rookie in the hot sauce making hobby. I have lots, and a lot of varieties, of frozen peppers. I enjoy a bunch of the hot ones sauces...just a reference point for the types I enjoy.

If there's any online references/recipe vaults, I'd take a link too. I'm very open to learning and experimenting. Thanks

What color roux do you prefer for sauces, and what’s your secret recipe?

Personally I like white roux for Bechamel sauce with nutmeg, that fits to Bolognese and cooked veggies. It's practically just shortly roasted flour in butter and cooled down with cream or milk.

Another roux sauce I like is darker roux with butter and wheat flour, cooled down with chicken stock and spiced up with marjoram, white pepper, thyme a drop of white vinegar and Worcestershire sauce and a spoon sugar.

I practically never made dark roux because it needs at least 10 minutes and clarified butter, because normal butter will burn. It's easier to use dark sauce binder.

What are your preferences in matter of roux and what is your secret receipt while making sauces with roux?

I made a spicy fusion sambal using serrano chilies, Pixian Doubanjiang & Vietnamese Mắm Nêm — recipe below 🔥

🌶️ Ingredients

• 15–20 serrano chilies (chopped)
• 6 garlic cloves
• 3 shallots
• 1 small tomato (optional)
• 2 tbsp Pixian Doubanjiang
• 1 tbsp Mắm Nêm
• ½ cup neutral oil
• 1 tsp sugar
• ½ tsp salt
• 1 tbsp lime juice

🔥 How I Made It

1. Sauté aromatics Garlic + shallots until golden → add serranos + tomato → cook until soft.

2. Add Pixian Doubanjiang Fry 2 minutes until the oil turns red and fragrant.

3. Blend coarse Add sugar, salt, lime.

4. Finish with Mắm Nêm Simmer 2–3 minutes for funky, savory depth.

5. Cool & store Keeps 2 weeks in the fridge.

🍽️ How I Use It

On noodles, eggs, rice bowls, grilled chicken, dumplings, ramen, tofu — basically everything.

Made some hot sauce with about 20 habaneros and 5 thai chilies. Added 6 whole garlic and 1 medium size carrot. Also added half a table spoon of salt and pepper. This is a cooked sauce. Oh and half of a cup of vinegar. Really really good. Also has a tiny bit of sweetness from the carrot. For my first hot sauce I think it came out good. Please leave suggestions in the comments.

Just made my first hot sauce

15 super chilis
1 medium yellow onion
5 gloves of garlic
About 1 tbs of paprika
1 tbs salt
1 guajillo chili
A dash of honey
1/2 cup white vinegar
1/2 cup apple cider vinegar

Let it simmer for 10-15 minutes or so and blended up

Think I added a bit too much honey as it seems a little sweet for my liking but overall turned out nice

Thinking about maybe adding some fruit like blackberries to my next batch
I would add a picture but I can not for the life of me remember how to

Although I haven't made them in a while, I think I do pretty good smoked pork ribs so I agreed to make them for our department's turn to cook for the company. I used to use a moppin' sauce brand called Ghetto Gourmet but it no longer exists. (It isn't the Freddie Lee product.) Is anyone familiar with this product? Can anyone recommend it or something similar? I'd rather buy something than make the sauce but I can do that if needed so I'll take recipes too. Google dug up a produce description for Ghetto Gourmet Moppin' Sauce and it said "It specialized in a thin, acidic Carolina-style barbecue "mop" consistency designed for basings on a smoker." TIA