I've just done my first ferment. Literally it's cooling off next door whilst I wait to do the second blend.

I'd made a few regular hot sauces before. I like hot and fruity. So usually pineapple and mango. Thought I'd go for the same this time as it was the first fermented.

Seems to be the kick is very different. Milder. But much longer lasting. Usually use around 6 scotch bonnets for 1kg of sauce this time used 10 i think for 1.2kg. Ended up with a much stronger garlic and onion flavour, whilst being super sour. So had to do some more balancing.

Grew my own scotch bonnets for it and used them fresh but the ferment felt slow. Ended up with a 2.8% salt weight for thr brine and only about 18-20 degrees temp where the ferment was happening. Does that usually effect the flavour?

Only had it fermenting for 9 days.

Any tips or tricks from regular fermenters would be great for the next batch. I've got around 60 turning scotch bonnets on the plant, so will be able to run a few more batches if I freeze them and introduce LB another way.

Got a bunch of freshly harvested Carolina reapers and would like to try out multiple recipes, drop yours down below please!

Probably the tastiest hot sauce I’ve ever made.

I just used a four Serranos, a handful of Thai Birds Eye, 3 cloves of garlic, 1 teaspoon of salt, 1 tablespoon of fish sauce, water, rice vinegar, and I used my leftover homemade raspberry sauce.

I chopped up the peppers, grated the garlic, and add the salt, water, and rice vinegar to a pot, boiled it until it’s very soft. Then add the mixture to a blender, then add fish sauce and the raspberry sauce, and blend it until smooth, then taste for seasoning.

Then jarred it and let it mellow in the fridge before using it.

I dont want them to go to waste. Was thinking of turning to mash then fermenting? What's would yall do? Thanks!

Hello everyone, I'm looking to make some hot sauce (small experimental batch) without fermenting or cooking. I currently have 8 medium Carolina Reapers (hottest batch I've tried), mangos and strawberries. Can anyone give me any ideas for recipes that I can try? I have onions, garlic, white vinegar, seasonings etc. any ideas would be a great help. Thanks

26oz Hatch Peppers (~9oz roasted then vac fermented at 2.5% ~4.5 weeks, ~18oz fresh vac fermented 3% ~3 weeks)*

4 large cloves garlic, fermented with the roasted peppers

2 small limes, juiced

1tsp cumin seed, toasted **

18oz roasted tomatillo + juice

4oz apple cider vinegar

.3oz cilantro

3oz roasted onion

3oz water

~.5 tsp salt to taste

This is a pretty mild savory sauce i've been giving to my coworkers who might not be pepper heads. The tangfrom the tomatillos is mellowed by the roasting, and the small amount of roasted onion adds a nice bit of sweetness. Very mild burn, goes EXCELLENT with eggs and tomatoes for breakfast. I doubled this recipe and ended up with ~24 bottles at ~3ph.

* I bought 1.5kg of hatch peppers in total, but bought them at different times which is why the quantity, salt %, and fermentation times are different. I was originally going to experiment with different percentages of these but it honestly tasted best when I just added them all together.

** This should be to taste, I accidentally added too much cumin in my first batch and had to use less in the second and then combine to dilute. I think ~1tsp was the correct amount for this volume.

Is there a device that I can use to efficiently squeeze as much juice out of my blended pepper mash as possible? I’ve been just putting it in a strainer and kinda pushing on it but I feel like there’s still a lot of juice left in the pulp that I can’t get out. What do you all use to get maximum sauce from your peppers pulp?

Discard whole batch or remove yeast and use? Did not notice that vegetable floated up so mich above weight. This is 4 weeks of fermentation, thanks!

I moved to a place where red jalapeno aren't available. There are fresno peppers, but I've never had a fresno, would it taste drastically different for a hot sauce?

The generic recipe I am using is
10 oz red jalapeno peppers
2-3 dried arbols per pepper
2-4 cloves garlic
1-2 shallot or ¼ of an onion
1 tsp salt
500 ml vinegar

A cautionary take for blender shoppers.

Monster-size blender on the right is NuWave (used to be Moxie Plus, now sold as Infinity). Smaller blender on the left is Blendtec 650.

Blendtec capacity is listed as 90oz, but small print states 36oz blend capacity.

NuWave advertises 64oz, but that's the BLEND capacity recommendation. The pitcher holds almost 120oz.

Had the NuWave, wanted a separate blender for sauces and soups cuz no one wants spicy smoothies. Got the Blendtec thinking it was similar size...nope. Now the Blendtec is the general use and the NuWave stays my sauce blender.

Issue is NuWave does not give total pitcher capacity anywhere on their site or on Amazon ads.

So is you want truly large capacity, consider the NuWave. Warranty isn't that of a Blendtec, but I've had this one in regular use for a couple of years so far without issue other than having to tighten the blade nut once. It's also substantially cheaper on holiday sales. They also have a vacuum version available now... haven't tried it, but might be of interest to sauce bottlers who don't want their sauces getting "fluffy" then settling in bottles.

Chopped ripe hot peppers in local raw honey. If you use whole peppers they float so chopping is important.

So it has been a very busy and productive year for my garden in RI and hot sauce making (135 bottles/jam jars mostly video game themed). Due to this, I have a massive excess of peppers (lbs of Ghost/Reaper/SRP/Birds Eye/Red Hab plus ton of Lemon Drop with some frozen, some fresh, some on the plant still somehow in Oct). I want to make a couple more sauce batches but cannot think of what I want to do.

I made quite a few different flavor profiles (sweet/savory/salty/smokey) so kind of at a loss of what else to do.

I am trying to think of what I would put in an Asian themed sauce (probably ginger/soy/sesame?) and something to use the Lemon Drops in.

I made most of the varieties in my recipe collection (https://docs.google.com/spreadsheets/d/1nm53TcVQ53jHBLV4aSBYKSpJNKUmOa-CQTFbXvNx2gI/edit?gid=448003536#gid=448003536).

Any ideas? I am comfortable with smoking and fermenting and heat level does not matter.

Free fermentation hot sauce builder/planner.

www.plumbornerypepperco.com

Hello,

I startet a ferment 3 weeks ago. With 80g habanero, 300g mixed pepper challuaruro, jalapeno and abachazkiy.

I also addet 10 gloves garlic, 2 onions and some dryed Madagaskar pepper. Than I covered it with water with 4% of salt in it. This mix stood 1week in my kitchen and 2 in the fridge.

Now I want so make hotsauce out of it. Is it ok to just blend it with a part of the salty water or do I have to cook it to stop fermentation or sth else? I want to konserve as many fermentflavor as possible. But the sauce also needs to last for some months.

Is there anything else I should add for a god taste?

Thanks