Never made hot sauce before, any tips for a beginner?
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!