Anyone make their own hot sauces??

[ekguy]

I'm getting sick of paying crazy prices for hot sauce and being disappointed almost every time.

I figure it's not super hard to make but hard to get down real good.

I am thinking of experimenting with darker sauces with molasses as a base.

I know you can use vinegar as well and i may want to try those as well.

I'm sure some others on here have thought of trying and now make their own.

Any input would be great!!

:thumbsup:

[AndyL]

This one is my current preference:
http://www.food.com/recipe/belizean-style-habanero-sauce-hot-sauce-440697

Might try the mango on the next batch - its better than most but missing something...

I'm just looking forward to getting some homegrown peppers this year to make sauces out of :) (assuming I can get the plants to live! Long enough... 3x fail so far)

[cancer man]

Go to the farmers market end of August for really good peppers and substitute any peppers
you want because this is a very good base.

1 pound red jalapeno peppers, stems cut off
1/2 pound red serrano peppers, stems cut off
4 cloves garlic, peeled
3 tablespoons light brown sugar
1 tablespoon kosher salt
1/3 cup water
1/2 cup distilled white vinegar

PREP
30 mins
COOK
5 mins
READY IN
3 days 35 mins Directions
Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

[ZenOps]

Nope, Sriracha is enough for me. Its pretty much replaced ketchup.

[Dumbass17]

Originally posted by ZenOps
Nope, Sriracha is enough for me. Its pretty much replaced ketchup.

I make this all the time....
50% sriracha
50% mayonaise (the real stuff, not miracle whip, doesn't work)
fresh garlic cloves
For an example ratio, I'd mix about 3 tablespoons each of sriracha & mayo and about 3 garlic cloves

just mix it all together in a bowl and use for burgers, wraps, dips, toast w/ eggs etc. So damn good. My girl always requests it and it goes by 'fancy sauce' haha. Gives a nice kick to everything

[heavyfuel]

I wonder if you could chop up and dry mixed various peppers (bhut jolokia, serrano, habanero, jalapeno, chili, whatever else) and use 99% iso to extract the oil? I've always wanted to try this. Prolly score pretty high on the Scoville chart since it would be so concentrated?

[ekguy]

Originally posted by heavyfuel
I wonder if you could chop up and dry mixed various peppers (bhut jolokia, serrano, habanero, jalapeno, chili, whatever else) and use 99% iso to extract the oil? I've always wanted to try this. Prolly score pretty high on the Scoville chart since it would be so concentrated?

lol what kind of "bowl" will you use with your iso extract?!?!

:D :rofl:

[BensonTT]

Why?? When there is Sriracha? LoL

[heavyfuel]

Originally posted by ekguy


lol what kind of "bowl" will you use with your iso extract?!?!

:D :rofl:

Ummm, not sure I follow you but, I did snort wasabe once lol and I'm not doing anything questionable with spicy food products anymore.

[BerserkerCatSplat]

I can't be the only one who finds Sriracha pretty boring, as hot sauces go. I'll fully admit I love Sriracha mayo though!

Making your own sauce sounds pretty fun, I may have to try it this year as I've got some hot pepper plants growing in the garden.

[spikerS]

Originally posted by Dumbass17


I make this all the time....
50% sriracha
50% mayonaise (the real stuff, not miracle whip, doesn't work)
fresh garlic cloves
For an example ratio, I'd mix about 3 tablespoons each of sriracha & mayo and about 3 garlic cloves

just mix it all together in a bowl and use for burgers, wraps, dips, toast w/ eggs etc. So damn good. My girl always requests it and it goes by 'fancy sauce' haha. Gives a nice kick to everything

That sounds good! gonna try that.

But Siracha is good, but fairly boring. I am really liking citrus hot sauces, mango ones in particular.

[BerserkerCatSplat]

Originally posted by spikerS

I am really liking citrus hot sauces, mango ones in particular.

I got a Barbados papaya-based sauce a while back and it's killer. Bravado's Pineapple-Habanero is also a big favourite, we just had a friend being up a dozen bottles from the States.

[ercchry]

Originally posted by heavyfuel
I wonder if you could chop up and dry mixed various peppers (bhut jolokia, serrano, habanero, jalapeno, chili, whatever else) and use 99% iso to extract the oil? I've always wanted to try this. Prolly score pretty high on the Scoville chart since it would be so concentrated?

i'd use everclear instead of iso... but in theory this would be a pretty pure extract, probably well north of 80%....

[spikerS]

Originally posted by BerserkerCatSplat


I got a Barbados papaya-based sauce a while back and it's killer. Bravado's Pineapple-Habanero is also a big favourite, we just had a friend being up a dozen bottles from the States.

hosting a BBQ soon? :rofl: :angel:

[BerserkerCatSplat]

Originally posted by spikerS


hosting a BBQ soon? :rofl: :angel:

I really oughta! :D

[FixedGear]

Originally posted by BerserkerCatSplat
I can't be the only one who finds Sriracha pretty boring, as hot sauces go. I'll fully admit I love Sriracha mayo though!


yep, I just squirted about 1/4 cup on my spaghetti and... nothing
(haha)

i too love the mayo tho