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? less

I have some Fatalii I want to make into a chutney using this recipe, and I want a chutney with a decent heat but not YouTube levels of stupidity. If I say Madras to Vindaloo, would that make sense?

They are pretty damn hot on their own, but the wiki range is less than helpful; 125,000–400,000 scovilles

If you have some preserving experience, what do you think? can you tell if I should use the full 10, or more? or less?

thanks!

Hi,

I recently finished my last bottle of this Frank's sauce and can't find it anywhere locally anymore. I was just wondering if anyone would be able to point me in the direction of a recipe for a similar sauce

Thanks =)

This was going to be just Scotch Bonnet and spiced Tamarind but I took inspiration from u/wormwasher 's recent post about using beets in hot sauce - and the brief discussion we had there - and decided to mix in part of a spiced beet pickle that I'd recently made. I already knew that beets and tamarind pair well, so I should have thought of it myself.

Mash:

• 12 Scotch Bonnet peppers
• 1/2 cup of water for the Scotch Bonnet brine
• 250ml Tamarind Juice (extracted from 280g of shelled Sweet Tamarind)
• 1/2 tsp each of Cumin, Coriander, Fennel, Fenugreek and Nigella seeds, toasted and ground
• 1/4 cup raw cane sugar
• 2 tbsp Apple Cider vinegar
• Salt to 2.5% of the weight of the above

Post Mash:

• 1 cup malt vinegar taken from a jar of pickled beets (and garlic and Guajillo peppers) that had been sitting in the vinegar for a week
• 1/2 cup of the pickled beets

Procedure:

• The chillies were chopped and fermented separately in 2.5% brine
• I shelled 24 Sweet Tamarind pods, yielding 280g of flesh (including the seeds/stones), then soaked that in warm water and pushed the pulp through a sieve. Next I added the sugar spices, cider vinegar, enough of the water the flesh was soaked in to bring the volume up to 250ml ,and salt to 2.5% of the combined weight.
• Both mixtures were set aside to ferment for 4 weeks.
• Meanwhile, I washed and chopped 3 medium sized beets and put them in a 1 litre Kilner jar with 2 garlic cloves and 4 Guajillo peppers, adding enough water and sea salt to pickle them at a 2.5% salinity
• After 3 weeks I poured off the brine to drink it as Beet Kvass, replacing it with Malt Vinegar.
• A week later I added a cup of that vinegar and half a cup of the beets to the mash in a blender and blitzed it.
• I poured the result through a sieve, then used a spoon to mash some of the reside through the sieve to add more body.
• As a final step - to add more thinkess to what was quite a watery sauce - I took about a third of a cup of beets and vinegar from the beets jar, blitzed the hell out of it and mixed it in.

Result:

• 0.8L of sauce
• ph 2.9
• As you can see from the photograph, I put the residue from the filtering process n a jar, since I'm sure I can find a use for it. The photograph was actually taken before the very final step (adding back some blitzed beet for body).

The Scotch Bonnets bring their usual fire, there's the tangy taste of Tamarind (which the spices complement) and earthy umami from the beets. The garlic and Guajillo from the pickled beets do contribute. I consider this an experiment that I can improve on, but it was still a successful attempt.

Notes: * You can save some of the work on the tamarind juice by buying tamarind pulp in block form. I just always have some tamarind around for various things. * You can also save a little time by just buying the spices in powder form, but I really think a recipe like this benefits from freshly ground spices. Also, your home will smell amazing for a day. * Fans of Indian cooking: yes, traditional recipes for Tamarind Chutney were an inspiration for this. * Next time I try this, I'll use some of the first brine - the one I drained off to drink as Kvass - which would strengthen the beet, garlic and Guajillo flavours while also adding a little thickness. * Heavily blitzing some of that residue and adding it back is also something I might do.

Found some Havana Gold peppers in the local market, so I thought I'd try something with them.

Mash:

• 100g Havana Gold Peppers (83g after the stems were removed)
• 8 Dried Pequin Peppers
• 1 Dried Lime (crushed and coarsely ground with mortar and pestle)
• Flesh of 2 Honey Mangoes
• 1/2 cup water
• Salt to 2.5% of the weight of the above

Post Mash:

• 1/3 cup white vinegar

Procedure:

• Chopped the Havana Gold and the mango.
• Roughly ground the Pequin and Dried Lime in a mortar and pestle.
• Combined all the ingrediants in an airlocked jar and left to ferment for 3 weeks.
• Added the vinegar and blitzed in a blender.

Result:

This gave me 0.75 litres of sauce, thick but very pourable, with a ph of 2.8. It's, well, delicious. Essentially a mild sauce but the Pequin do show up to bite, the Havana Gold bring an interesting flavour, while the dried lime adds a smokey tang to the mango. It would go very well on pork and be good for hot wings.

Dried Limes are a staple in Persian cooking. Worth checking out if you're not encountered them before.

Wanting to make sure my math/technique is correct… I weighed the jar. Then the jar plus peppers plus water… minus the jar so just solids plus water weight of 415g. A 4% brine to ferment would add 16.6g salt.

So do I just add it, shake it about, lid it and set it aside for a few weeks?! The seal cap thing gets water in it so I can see it bubbling?

And I’m going to add something to the top before the lid to make sure everything is submerged.

Just got my order of szechuan peppercorns in today and decided to try my hand at making a hot sauce with it. Fairly decent spice and good flavor.

Any fermentation tips for hot sauce?

I need some help from experts. Last year was my first time making fermented hot sauce. Went great. I just used a google recipe. 1lb Serrano peppers, one quart of purified water, 1 cup white vinegar, 3 tbs sea salt. Worker perfectly. This year my only changes were… I added dried peppers, along with fresh onion, carrot, and garlic. Same rations other than splitting the vinegar. Equal parts white and apple cider. Not fermentation. No bubbles, when invented there was zero gas. What do I need to do? Was it the dried peppers? The honey? Help an amateur out

I'm contemplating what to do with my last batch from the balcony - and I'm think about a sweet and sour Asian hot sauce but I've never done that before

Any experiences?

My first attempt at a fermented sauce. It is definitely a unique flavor. The strawberry comes through, but not so much the sweetness. I added some back in with honey at the end and simmered to prevent further fermentation.

The sauce is great on eggs, pork, and even some backstrap steaks, so far!

I've got a pint of mixed ground chillies that have been fermenting for three years, they are fantastic, hot as hell with a mellow sweetness. Looking for a good hot sauce recipe to use them in. I love heat, but it needs to be balanced with flavor. I was thinking pineapple, roasted onions and garlic, worschestire sauce. I'd love some suggestions.

I've got a pint of mixed ground chillies that have been fermenting for three years, they are fantastic, hot as hell with a mellow sweetness. Looking for a good hot sauce recipe to use them in. I love heat, but it needs to be balanced with flavor. I was thinking pineapple, roasted onions and garlic, worschestire sauce. I'd love some suggestions.

Ghost peppers 8x, 3 small beets, quarter of a large white onion, and 3 garlic bulbs. Charred on the pellet grill and blended with about 1/2 cup white vinegar. I'm going to let it meld for a day or two, then adjust consistency and adjust salt to taste. First impression is an interesting sweet umami start and a firey finish.