I'm trying to get some recommendations for some extremely spicy wing sauce. We've been making hot wings a lot more lately but the sauce avaliable locally aren't very hot. We've been using the Sweet Baby Rays Buffalo wing sauce. What do you all recommend that's a lot hotter and easily available on Amazon?
Small handful of blueberries, 1 large lemon, 3 garlic cloves, 3 scotch bonnets, good quality paprika, salt pepper and cumin :)
from Epicurious: https://youtube.com/watch?v=QfvhXMFTanQ&is=_li-VecTh1q2mris
I work in healthcare and am scientifically curious. Whenever I eat hot (usually very hot) sauce at work, others are always saying it’s gonna hurt when it comes out. Well it never does. Once it’s down the hatch it doesn’t affect me at all digestively. How many out there actually get gastrointestinal symptoms from hot sauce?
So I've dabbled and made a few hot sauces over the years. It just occurred to me as I drank some cashew milk that if I threw some cashews into the next hot sauce ferment I made it might be interesting. Instead of thickening with xantham the cashew might give it a creamy vibe. I've looked online and technically you can ferment cashews but all recipes call for raw. Anyone think it would matter if I used roasted cashews? Anyone try this before? How shelf stable with this be with the addition of the fat from the nuts?
Such a nice balance of heat and sweetness. They had them on sale at my Kroger for like 3.50 so I bought a couple. Definitely planning on getting more
I used to be a hot sauce fiend when I was younger and had a pretty good tolerance. Now I'm older and medical issues keep me from indulging in the truly hot stuff. So what would you guys recommend in terms of great flavor, mild heat? And please, no Tabasco, Yucateco, Trappey's, Frank's. Very familiar with all these. I want something new. Appreciate any suggestions 🙏
Any suggestions? I love a good vinegar based sauce but I’m not picky.
What are we calling this thing?
I wanted to make my first hot sauce and I love habanero so I pulled this recipe from online. The bottle is the finished product of what I made. It's so dang vinegary and I don't know why. Is this recipe crap or am I missing something?
Edit: On a side note, is there any way to save this sauce or should I just scrap it?
I had this in Naples FL last week and loved it. Anyone know I place to buy that doesn’t require me to buy 6 bottles ?
If you're not afraid of ghost pepper, then by all means give it a try. If you don't want to, then I can't say I blame you. I will warn ya it's hot hot hot. But that's how I like it. If you have had this kind before, what are your thoughts on it?
This is “sinamak” it is a Filipino spiced vinegar which is used as a dipping sauce for fried foods like deep fried pork belly or bbq. It is also infused with garlic and onions. I decided to make my own since I wanted more spice than what you can get off the shelf. I used reapers, ghost peppers, scotch bonnets, and scorpion peppers. Even this is a bit too hot for me if I’m sharing it with people I dilute it with more vinegar. The traditional ones come with something akin to Thai chilis.
Was my first time hosting/co-hosting an event and I think it went pretty well.
Here is a photo of my haul from the day, most of these are left over from the Spicy Pizza Eating Competition.
Here is a cool recap video from the day - https://www.instagram.com/reel/DcJvuGfJB8Y/?igsh=MWlwOTVmc2hkOTR0cg==
So it uses extract. And I’ve had to explain to people it’s an oil based. So the heat lasts like 2-3x as long. I rarely ever get it out because of that.
For some reason everyone in my life hates Sriracha besides me and it feels so isolating. I know it's not necessarily an unpopular hot sauce in the general public but I need fellow Sriracha lovers to tell me they like it so I stop feeling so alone on this.
I know this is a bit of a weird post but I have no idea why everyone I know dislikes Sriracha.
Cayenne, Calabrian, onion, garlic, carrot, a cinnamon stick, and a cardamom pod. Fermented for 7 days in a 3% salt brine. Then blended with a little white vingear and pineapple.
First 4 ingredients were home grown.
My wife and I love it. It's like Cholula's chili garlic, but with a sharper bite upfront. The flavor builds with every bite and lingers.
I also have Aleppos and jalapeños that I grew.