r/hotsaucerecipes

Hey! I'm new to making hot sauces. And I need some recipes...now in my garden I have some red habs and scorpions. I'm no stranger to eating very hot peppers. I'd be more than happy to hear how can I start. Cheers!

So I don't like hot sauce very much, but what I do like is to cook infused oils, spice mixes and other cooking stuff as gifts. My step dad's new thing is hot sauce ! And I wanna make him one for his birthday next month (since there's fermenting involved, I wanna get ahead).

Now, the reason I like to cook the things myself is that I like finding flavors you wouldn't find in stores. Easier to do when I know my subject.

What are your favourite things to add in your hot sauce, your favourite unique recipe, that you have to make because you wouldn't find it anywhere else ? There's only one condition : my step dad doesn't like the savoury-sweet flavour. I know we often put fruits, which seems so interesting, but sadly, not here (or maybe one or two, maybe I'll do a very mild hot sauce for me)

This sauce has a chokehold on me, any recipes ? Or know where they buy from ?

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!

I’ve been looking for one that stays with me! Need help!

One of the stalls at my local farmers market sell black garlic, and I’ve absolutely fallen in love with the flavor. It’s amazing to cook with, but I think it would be mind blowing in a hot sauce. Has anyone used it before and have any tips? Right now I’m thinking:

Red Jalapeños or fresnos (depending on what looks good), char about half of them for more complex flavor
Red onion, brief blast on the grill for a little char also

My main debate is if I should ferment or just do white vinegar, and if I do ferment do I add the black garlic at the beginning or after fermentation is complete?

Extremely open to any ideas/suggestions!

Hi folks! I’ve got some beautiful homegrown scorpion peppers (and soon Carolina reapers) that I would love to use to make Italian chilli olive oil… you know, the ones where you could see all the dried chillies at the bottom of the jar?

I was thinking of first chopping up the peppers, dehydrating them… and that’s where my intuition stops. Any suggestion suggestions on how to make this reality? Recipes? I appreciate all the help I can get, I am very new to all of this!

Thanks!

What color roux do you prefer for sauces, and what’s your secret recipe?

Personally I like white roux for Bechamel sauce with nutmeg, that fits to Bolognese and cooked veggies. It's practically just shortly roasted flour in butter and cooled down with cream or milk.

Another roux sauce I like is darker roux with butter and wheat flour, cooled down with chicken stock and spiced up with marjoram, white pepper, thyme a drop of white vinegar and Worcestershire sauce and a spoon sugar.

I practically never made dark roux because it needs at least 10 minutes and clarified butter, because normal butter will burn. It's easier to use dark sauce binder.

What are your preferences in matter of roux and what is your secret receipt while making sauces with roux?

I've been gifted some banana peppers and my favourite sweet chili sauce ever is Miller's. I'd love to be able to make a batch at least similar.

Does anyone have a good recipe.

Thank you so much.

Hey all, is there a source for one to go to that can filter down the recipe vault based on what peppers I have on hand? I'm a complete rookie in the hot sauce making hobby. I have lots, and a lot of varieties, of frozen peppers. I enjoy a bunch of the hot ones sauces...just a reference point for the types I enjoy.

If there's any online references/recipe vaults, I'd take a link too. I'm very open to learning and experimenting. Thanks

I have several “no heat” Habanada plants really producing. My idea was to make a really habanero forward hot sauce with the addition of a few real habaneros to control the heat while boosting the flavor of the chili. Anybody out there ever ferment these? Or attempt this?