So i recently making and selling hot sauce. I'm from Trinidad in the Caribbean. Compared to what I see most of the time we more make a pickled hot sauce than a fermented /cooked sauce
All the ingredients and hot peppers are blended together and left for a couple days to pickle.
From left to right I made Scorpion hot sauce, scotch bonnet hot sauce and a balanced scotch bonnet hot sauce.
The liquid used is typically distilled vinegar but I add citrus and some flavored vinegar to mine so you get more flavor out of the sauce.
Any questions or comments hit me up. I love what u guys do.
by doriansorzano
2 Comments
Passes my eyeball test. I’d love to try them.
Those look so good I would buy them before knowing what’s in them!