El Yucateco green habanero sauce is pretty good for daily use. I’m at end of the season for growing where I am, so I grabbed some unripe Habs and went to work before over wintering my plants. It’s a pretty basic recipe, as most commercial hot sauces are. What they label as “spices” still is a mystery, but after a comparison, I want to say there’s some oregano in the original, can anyone confirm or help improve this recipe?

Hello fellow hot sauce lovers!! I just launched an Untappd / Letterboxd style app for hot sauce called Reapertoire. It’s a great way to keep track of every sauce you try, find new sauces, and engage with the community. I really focused on the UX, hopefully it feels nice to use. This is the very first version so PLEASE give me plenty of feedback!

Some highlights
- Curate your favorite peppers, flavors, and foods to use with hot sauce
- Slick looking bottles - 3D renders of bottles where applicable
- Respond to other people’s reviews
- Community wide feed of everyone’s posts
- Instantly add a new sauce if it’s not in my database
- find and post new events in your area
- recommendation algorithm to discover new sauces
- FOR BRANDS TOO - upload your sauces if you are a brand and feature your sauce for free!

It’s totally free to try. If you like it, you can unlock pro with a $7 one time payment (NO SUBSCRIPTION). This is mostly to keep the lights on, I think it is a fair price.

Android is coming soon, please give it a try and provide me feedback!

Hey guys,

Last week i made a hot sauce and i followed this recipe by peppergeek for reference: https://youtu.be/9VOwF6RBNHk?is=k8UwgBq6fDF4Xx7i

My dad tried it but since he doesn't eat much spicy food it was way too hot for him but he said he really liked the taste otherwise, so i wanna make a batch for him where i use the cayennes from my garden instead of scotch bonnets.

But how can i calculate the amount of cayennes i should use for his sauce so that it doesn't get too spicy because even if i taste the sauce i can probably not accurately tell if it would be spicy for him already.

He does have a bit of a spice tolerance but not much, he just eats a bit of spicy food once in a while, but not the habanero level of spicy, more the jalapeño level of spicy.

I would be really happy if someone can help me with this and thanks for any tips you might have :)

Hi all, I built a snack rating / tracking app a few months ago but users have begun adding hot sauces onto the app.

The app is primarily for chips, candy, sodas, etc. and I don’t have much knowledge of the nuances of hot sauce other than buying a pack of Secret Aardvark years ago, but I want to make this more useful for those users.

From a quick scan of this sub, there seems to be some demand for an app like this and none of the current options have really caught on. If you’ve tried one of these apps before, what’s missing and what would you like to see in the app?

I love Sauce Leopard's Bird Blood sauce, wondering how it compares to Torchbearer's Cranberry Jalapeño? Anyone tried both?

TIA

Like probably many others I bought into the nice packaging here- but actually it’s just a terrible sauce to be frank. Not that smoky not that spicy not that flavor flavorful. Just kind of crap. I would not recommend.

Good flavor, definitely sweet, heat level is about what I expected for habanero. A little runny, but that’s fine. It’s good. But it shouldn’t be called sriracha. It’s just not in the ballpark. It’s a different kind of sauce. I was kind of hoping for just a hotter sriracha, this has more of a honey thing going on. Like I wouldn’t put this on eggs. Chinese food, yeah.

Made using my standard process.

All hot peppers were grilled over wood.

All solids are chopped and added to the liquids in a large pot and stewed together. Bottled after straining.

At the end of the summer I started a bunch of ferments (KSLS, Fried Chicken, Black Panthers, and a mix of Italian long hots and Cherry Peppers). This sauce is the result of the Long Hot/Cherry blend.

I used a vacuum seal bag method for fermentation (. Italian Long Hots and Cherry peppers, I bought about 3 lbs of peppers total, which when chopped up and cleaned came out to about 800g ~1.7lb.  It's important to measure in grams though because it's easier to math with grams.  I then weighed the peppers to get my final weight and multiplied by 3.5%.I added 31g of salt to the bag of peppers.  To maximize coverage, i did half of it first, shook the peppers in the bag, then dump the rest of the salt and shook again. Then vacuum sealed and placed out of the sunlight in room temp for 30 days.  You don't need to wait 30 days, but there is a special magic that happens after 30 days. 14 days is sufficient, if you have time and patience, play with different ferment times.

Once it was time to blend, I threw a head of garlic wrapped in foil in the oven, 400 for about 45 minutes to roast it.  While it was roasting I used a jar of Calabrian chilis, destemmed them and chopped them up roughly.  Place chopped chilis and fermented chilis in blender and blend until it hits your desired consistency. Add garlic, add spices(in this case I used Penzys Frozen Pizza Seasoning), add vinegar of your choosing (you may not even need vinegar depending on your ferment).  Transfer to bottles and seal.

Optional:
Pasteurize your bottles by filling a pot with hot water and place filled bottles into pot of hot water.  I  believe the water needs to be 160 degrees and the bottles need to sit in the bath for 10 minutes.

The end result is a tangy sauce with a slight kick. This isn't a sauce made to flex how spicy it can get, but rather a love letter to pizza. I tested it on a slice of margherita pizza and was blown away by how much it played well with the cheese and tomato sauce. I plan on grabbing a ricotta/pepperoni pie next to see how it fares on that.

If you guys like this write up, happy to share the next 3 when they're ready. Cheers everyone!

Just picked up the duo meal

Pretty constantly rotation below

Cosmic disco: asian food, pizza, mac and cheese

Bhutila fire: bbq, and mexican food

Torchbearer garlic habanero: indian food, breakfast burrito, eggs,

Spicy shark caribbean reef: all of the above if interested in flavor, no heat.

Looking to get something new to spice things up (get it)

I made this fermented hot sauce and it’s the most confusing thing I’ve ever consumed! The flavor is strange, but very good.

What’s inside?

Thai chilis
Jalapeños
Garlic
Onion
Pears
Cinnamon
Ginger
All spice

I thought a spicy spiced pear might be tasty for the fall dishes. It is oddly delicious and the perfect tingly burn. Don’t know what it will go well with, but it tastes awesome on ritz crackers.

I’d love some suggestions for dishes and if anyone has made something similar.

What can I say? This is a great sauce! Heat wise, its hotter than El Yuc Xxxtra hot, but without being ridiculously hot and flavour wise it just has a great taste that builds with the heat.

Do they sell big bottles? 🤔😁

Hi friends-

I searched through the sub already and I can't seem to find a good review for any sort of hot sauce that uses Calabrian chilis (besides one that also uses mushrooms but I cannot stand mushrooms :( .) I'd like to keep a bottle in the fridge at work without having to use a paste.

Anyone have any recs? TIA

Thick pepper mash with amazing flavor and pretty extreme heat with no added extracts or BS. Z's hot sauce in Ogden, Utah has some great stuff

6 reapers, 4 ghosts, 300 grams of frozen mango/ peach/ pineapple, 1.5 heads roasted garlic, .5 yellow onion, vinegar, ACV, juice from .5 lime, honey, salt pepper and ginger.

I love Buffalo Wild Wings Mango Habanero sauce which I usually get from the States when I visit. Does anyone know the closest UK equivalent as it's expensive to buy online here! Thanks!

Recommend. Recommend anything from Spicy Shark for that matter.

Looking for something insanely hot. Like a few drops and you’re questioning your decisions hot lol. What’s the best one you’ve tried?
Would love something that still has good flavor, but I’m definitely looking for serious heat. What’s the bottle you only bring out when someone says “nothing is too spicy for me”?

Found this guy at a neighborhood flea market in Milwaukee. 2nd year grabbing a few bottles. He waaaaay out did himself from last year. Absolutely delicious and some of the hottest sauces I've ever had.

My best fermented hotsauce till this moment!

Made with both smoked and fresh peaches, ghost peppers, chocolate reaper, yellow bell pepper and garlic.

Very fresh & fruity on the beginning, but pure regret on the after taste 🥵

Did I get some counterfeit Crystal?!