r/hotsaucerecipes

Made my first fermented sauce today! I’m super happy with how the flavor came out, don’t judge me for using an old Texas Pete bottle 😂

Ingredients

- 5 orange habaneros
- 3 yellow scotch bonnets
- 6 green Serranos
- 1/2 medium yellow onion
- 1/3 clove of garlic
- 6 baby carrots
- 1 star anise

I let everything ferment for 7 days in a 3.5% brine, and then I took out all of the solids minus the anise and blended them with 4 oz of apple cider vinegar and 4 oz of the brine. I strained everything from the blender into a sauce pan and boiled it. It was a little more watery than I wanted so while it was still hot, I added the sauce back into the cleaned blender and added 1/2 teaspoon of xantham gum and then bottled it.

5 smoked habanero

5 smoked scorpion

5 smoked ghost

3 cups blueberries

1/2 sweet onion

1 teaspoon salt

1 teaspoon pepper

1/2 cup white wine vinegar

1/2 cup water

1 teaspoon honey

1 teaspoon dark brown sugar

1 teaspoon lime juice

3 garlic cloves

Peppers - Destem, cut in half, and remove seeds

Onion - chopped

Smoked peppers at 225 for 30 minutes

Simmer all ingredients 20 minutes

Blend 5 - 10 minutes

Strain and bottle

First of all, of course a hot sauce named “Chicken & Waffles” should be absolutely delicious on a plate of chicken and waffles. That might be more meta than my taste buds can handle but I’m going to have to try it! (After all, my “Hot Apple Pie” hot sauce was epic on actual hot apple pie with ice cream.)

But the goal here was to actually make a sauce that all on its own would taste about as close to chicken and waffles with syrup and hot sauce as I could make it. It took a couple attempts till I was satisfied and felt I had built a complex sweet & savory flavor profile reminiscent of the iconic meal.

Now, nothing can replace the real mccoy, but I love the flavor profile of this sauce and adding it to other things. It’s been amazing on wings, eggs, on a sausage-egg-cheese slider, and a friend said it was insanely good on a quesadilla! (I wouldn’t have thought of that one.) I actually tried it on pizza and loved it. (Bit similar effect as the increasingly popular fermented honey garlic on pizza.)

Last thing I’ll say is that this is a vinegar sauce, not fermented. The great thing about this is the sauce can be ready in an hour, not weeks or months. Since the popular hot sauce for chicken and waffles is Tabasco, which contains a fair amount of vinegar, I aimed for a semblance to this flavor. I didn’t use tabasco peppers but they would be a great choice. And of course, you could still ferment your peppers in addition to or instead of going the vinegar route. I’ll leave it to you to decide!

And now, for the recipe…

This recipe will yield between 25-30 fl. oz. of sauce, just a tad over 5 woozy bottles.

I have a ton of Thai Peppers, probably could have used to grow longer but I didn’t have a choice and had to harvest.

Am I good to wash all of them, or does that hurt anything?

Looking for different ways of preserving them, can I just thread thru the stem and hang? Cut off tops and freeze? Should I slice before freezing? I assume most people don’t deseed these?

Hot sauce, any tested recipes? How long will it last if I put it in a bottle or jar?

Slice them and put in some vinegar looking for a few ways to preserve.

I've been a long time lurker on here so I thought I'd share a sauce I made recently that I'm really pleased with.

This is a pepper forward fermented chilli sauce with a solid kick from the habaneros. The bell peppers give it plenty of body along with a small amount of mango. I also included a little garlic and ginger to add some extra depth without overpowering the peppers.

The mash was fermented for one month before I added 10% cider vinegar and 20% water and cooked for 20 minutes. It still finished with a low pH and a great pourable consistency. I don't like a lot of vinegar in my sauces so the fermentation definitely helps with this.

This is becoming my most popular sauce. We used KSPS peppers this time, with yellow and brown mustard, honey, onion, garlic, salt and pepper.