10/10 experience. They had sauces from all over the world. I got a good haul of Japanese hot sauces, too! Definitely worth checking out if you ever find yourself in Harujuku.
Although I have hotter and have gone through hotter, this has taken me like eight months. I have gone through many in between. I definitely will be purchasing again
Put both of these sauces together today, both from ferments I had going.
Liquid Sunshine is a mango habanero sauce with onion, carrot, roasted garlic, coriander, ginger, lime juice and zest, cider vinegar, and honey. Super happy with the color on this one.
Pizza Power has banana peppers, ghost peppers, garlic, onion, tomato paste, balsamic and red wine vinegar, basil, oregano, and smoked paprika. I've been making this one for a couple years now and has absolutely become my go-to for, well...pizza
How have I never seen this??? This stuff is great. Not very hot, very tasty.
Hello. I am very new at this. So if you can advice which cooking fruit heavy hot sauce recepie should I try, I will be greatfull.
No more lactofermentation, I tried few times but failed on every attempt. Also tried these with pickle and was amazing. Now I just want hot sauce for winter.
Few days ago I got small quantity of these pepper which are rare in Georgia, I can not buy these and it was not really good weather this year for harvest as you see. Especially peppers which needs hot days but it was cold and rain all spring and summer. So I don't want to risk these with AI recipe.
Hello guys, I know the subreddit has a lot of recipes and techniques, but as a new guy to hit sauce I’ve been finding out that mines are not quite good . I am expecting more flavors and always I get underwhelming sauces. I’m doing a lot of notes and research, but still I need experience in knowing if my sauces are good or not.
Some if my ferments are
Green Jalapeño & Green Habanero Ferment
Ingredients: Green jalapeños, green habaneros, 2.5% sea salt brine.
Profile: Crisp, herbaceous, and vegetal (pyrazine-forward) with a clean, sharp lactic acidity and vibrant green heat.
Apple, Cumari do Pará & Black Peppercorn Ferment
Ingredients: Apples (Granny Smith / Aomori), Cumari do Pará chiles, whole black peppercorns, brine.
Profile: Naturally effervescent wild co-ferment with a sparkling hard-cider aroma, malic tartness, floral-citrus top notes, and resinous woody undertones (caryophyllene).
Smoked Chile Morita & Allium Ferment
Ingredients: Smoked chile morita, onion, garlic, brine.
Profile: Deep phenolic wood smoke (guaiacol), savory allium depth, rich dark fruit, and a mature, savory lacto-funk.
Ají Panca, Habanero & Dried Prune Mash (Mate Barbacuá Base)
Ingredients: Dried Ají Panca, habanero, onion, garlic, seedless preservative-free prunes, black pepper, and smoked Mate Barbacuá tea infusion.
Profile: Mole-style architecture with deep umami, concentrated dark stone fruit sweetness, malty smoke, and a slow, rounded throat heat.
Should I try fermenting with carrots as well? Or just blending them in the sauce?
La Diablesse: we all know those people who can devour mustard on literally anything. I never understood it until I came to the end of this beauty. That mustardy profile combined with the brightness of turmeric, and a healthy spice level is just perfection.
Boulder's Smokey Serrano: what can I say that hasn't already been said? I guess all I can say is that it's really quite amazing that they have been able to make such a versatile hot sauce but with such strong, smokey flavor. I kinda wish it was a little stronger with the heat though, but that's just so I don't obliterate every bottle in my possession at breakneck speed.
If anybody has any recommendations similar to these that'd be spectacular.
Hey guys, I've recently been getting more and more into hot sauces and have found my favourite in El Yucateco Kutbil-ik exxtra hot sauce!
Today, I tried a sauce with capsaicin extract with the following ingredients:
Chilli Mash (Carolina Reaper Chillies, Trinidad Scorpion Chillies, Salt, Acetic Acid)(45%), White Wine Vinegar (SULPHITES), Water, Sugar, 9,000,000 SHU Capsaicin Oleoresin (3.5%), Onion Powder, Garlic Powder, 15,200,000 SHU Capsaicin Crystals (0.7%)
Then, later in the day I tried a milder sauce with the following:
King Naga (37%), White Wine Vinegar (SULPHITES), Onion, Garlic granules (9%), Dark Muscovado Sugar, Lime Juice (SULPHITES)(6%), Salt
Now, oddly enough, the King Naga sauce felt hotter and with a slightly longer finish.
Now, my understanding is that each Scoville unit is relative to the amount of drops of water needed to totally dilute and dissipate the heat.
So something I was wondering is if it's possible for a hot sauce to be 500,000 SHU, but is actually milder overall than a sauce that may dissipate very quickly but packs a massive punch immediately?
Hope that makes sense and appreciate any info!
Was cleaning out the fridge and these were the hottest I have out of ~20 other sauces
Had to go shopping with the Ms's but came home with this so all ended well
Lots of heat, lots of Smokey notes, and great on fried wings and any type of eggs.
Like the title says. I feel like this used to be much thicker than it is now. The taste seems the same though.
When cleaning the cabinets out I found this forgotten almost 5 years old ferment that I started with serrano and unripe superhots..
The bag is still airtight and I can not spot weird growth on the chili's. Shall I open it and blend it into a sauce?
Has somebody got any tips for me, or also had some very old forgotten ferments that turned out good?
UPDATE: I blended it down.. it smells and tastes amazing, almost like Tabasco, but so much more hot. 🥵 It has such a deep and high umami flavor, I'm gonna blend it down with some white vinegar / water, sugar and bottle it up. PH level was around 3,7 straight out the bag!
Planning to make hot sauce tomorrow with the pepper bounty, but also have to dig up the horseradish roots. Thoughts?
That Encona Reaper is a new favorite of mine, super yummy, it‘s got 8% reaper & 1% birds eye chilli but the tomato paste, orange juice, cumin & garlic balance it out & add such a nice flavor. Spicy & fruity, very umami-rich. Might step over their original which I enjoyed for a long time. It‘s also much thicker & less vinegary than OG.
And YES I very often use multiple sauces for one meal lol