Hey guys, first time posting here. A little bit of back story, I grew up as wimp when it came to hotsauce or even slightly spicy foods but some years ago a close friend begged me to try reds hotsauce on wings. It changed my view of peppers ever since. Ive tried at least 100 different brands and flavors. Practically cant eat breakfast without a bottle of cayenne these days.
Anyways, wanted to try making my own. Started a garden with Carolina reapers and cayennes and ended up with a good haul. First hotsauce was good but needed work. This batch is my second attempt. Its about 50/50 reapers to cayennes, 3/4 cup of white vinegar, 1 tsp salt, 1/2 tsp brown sugar, dash of Worcestershire, and 5-6 cloves of garlic depending on the size. Turned out really good. Definitely looking forward to trying new recipes and different techniques like fermenting on next batches.
by Emans56
3 Comments
Nice. There are so many variations and recipes and experimenting is half of the fun.
I’ve made loads of Habanero sauces mainly because of the flavour they impart. Yellow Habs with mango is by far my favourite.
I haven’t experimented with super hots yet but plan to grow some this coming summer.
I recently bought a ceramic crock and fermented a load of bishops crowns and red habs.
Did about a 3 week ferment and it’s bloody amazing. I put it on almost everything.
Fermentation brings out so many complex flavour profiles and the flavour combos are almost infinite. It’s also a lot of fun.
I can smell picture 3
Sounds delicious 😋