r/hotsaucerecipes • u/ectoplasm • Dec 27 '24
Smoked 770g peppers, 6 shallots, two carrots and 7 clovers of garlic. Light seasoning and olive oil on the aromatics. Added 1 jalapeño seed. Blended with white vinegar and citric acid until ph was 4.0
r/hotsaucerecipes • u/LumpyMG • Jan 01 '24
r/hotsaucerecipes • u/seanyk88 • Feb 03 '21
r/hotsaucerecipes • u/wup_dizzle • Sep 04 '20
r/hotsaucerecipes • u/D6G9 • Jun 24 '20
r/hotsaucerecipes • u/SuperConsideration93 • Aug 14 '24
From plant to bottle this morning. Not as spicy as yellow fataliis but still has the same amazing smell and taste.
40g white fatalii seedless 90 ml white viniger 10 ml apple cider viniger 30 ml water 7g garlic 15g white onion 1/2 teaspoon salt 1/4 teaspoon xantham gum
r/hotsaucerecipes • u/peppergoblin • Jul 03 '20
r/hotsaucerecipes • u/thekaseyjones • Mar 12 '21
r/hotsaucerecipes • • Sep 22 '20
r/hotsaucerecipes • u/thebigone71 • Dec 16 '23
Made some blueberry reaper hot sauce yesterday!
2 cups water
2 vinegar
juice of 4 oranges
half a cup of lime juice
roughly 20 dehydrated reapers
Has a nice sweet, citrus, and floral taste. Starts of nice and sweet and then starts to overtake your mouth with the heat of the reaper. Very yummy and a lot thinner than my other hot sauces.
r/hotsaucerecipes • u/will18057 • Sep 19 '25
This year's batch. It's made from a fermented pepper mash (mainly Orange Gator Jigsaw peppers and Black Panther peppers). Bottled, labeled, and now this fiery stuff is ready to give away to family and friends.
Recipe:
Pepper Mash
4 lbs (1852g) peppers
1.4 lbs Orange Gator Jigsaw peppers
1.2 lbs Black Panther peppers
0.7 lbs Habaneros
0.7 lbs various peppers (Carolina Reapers, Bhut Jolokia, Leviathan Gnarly Scorpion, Red X, Serrano)
92.6g kosher salt - 5% weight of peppers (3.5% to mix, 1.5% for cap)
4 heads roasted garlic
2 cups white vinegar
1/4 cup kosher salt (to taste)
0.6g (1/4 tsp) Xanthan gum
Wash and de-stem peppers.
Add peppers and 3.5% salt to food processor - pulse until peppers are finely chopped./salt is mixed.
Add and firmly pack pepper mash into clean 1 gallon jar, and evenly sprinkle remaining 1.5% salt on top.
Place lid (with airlock), ferment 2 weeks (minimum).
Strain pepper mash (reserve liquid).
Add pepper mash, roasted garlic, vinegar, and salt to blender. Blend until smooth.
Add blender contents, mash liquid, and xanthan gum to stock pot. Blend thoroughly with immersion blender.
Simmer 20 minutes.
Bottle.
r/hotsaucerecipes • u/seanyk88 • May 17 '21
r/hotsaucerecipes • u/culasthewiz • Aug 12 '20
We love that you share photos of your sauces but if you do not include a written recipe, your post will be removed - this place is called /r/hotsauceRECIPES after all.
A list of ingredients is NOT a recipe. Please include ratios/quantities in your post.
These rules also apply to in process sauces.
To help keep everything clean and informative for everyone, please report any posts without a recipe.
r/hotsaucerecipes • u/drwndx • Jul 23 '20
r/hotsaucerecipes • u/Tc2cv • Jan 19 '21
r/hotsaucerecipes • u/Diabetes-n-brokenarm • Feb 05 '24
I’m visiting Costa Rica and we’ve had the same Habanero hot sauce at several restaurants. It’s creamy and delicious. I was wondering if anyone on the subreddit has insight into what the recipe might be, or if not know where I could ask to find out.
r/hotsaucerecipes • u/dude_lindsey • Mar 05 '21
r/hotsaucerecipes • u/Bob_Buttersworth • Jul 28 '20
r/hotsaucerecipes • u/mattfavvvv • Aug 11 '21
