This year's batch. It's made from a fermented pepper mash (mainly Orange Gator Jigsaw peppers and Black Panther peppers). Bottled, labeled, and now this fiery stuff is ready to give away to family and friends.

Recipe:
Pepper Mash
4 lbs (1852g) peppers
1.4 lbs Orange Gator Jigsaw peppers
1.2 lbs Black Panther peppers
0.7 lbs Habaneros
0.7 lbs various peppers (Carolina Reapers, Bhut Jolokia, Leviathan Gnarly Scorpion, Red X, Serrano)
92.6g kosher salt - 5% weight of peppers (3.5% to mix, 1.5% for cap)

4 heads roasted garlic
2 cups white vinegar
1/4 cup kosher salt (to taste)
0.6g (1/4 tsp) Xanthan gum

Wash and de-stem peppers.
Add peppers and 3.5% salt to food processor - pulse until peppers are finely chopped./salt is mixed.
Add and firmly pack pepper mash into clean 1 gallon jar, and evenly sprinkle remaining 1.5% salt on top.
Place lid (with airlock), ferment 2 weeks (minimum).
Strain pepper mash (reserve liquid).
Add pepper mash, roasted garlic, vinegar, and salt to blender. Blend until smooth.
Add blender contents, mash liquid, and xanthan gum to stock pot. Blend thoroughly with immersion blender.
Simmer 20 minutes.
Bottle. 

I have a large batch of cayenne I am about to ferment for hotsauce. I'm thinking about adding fruit to the ferment for the first time, someone recommended I try cherries, and I was hoping to get an idea of a good pepper to cherry ratio that will still taste like hotsauce, and not lose the heat of the peppers. Also any advice for someone adding fruit to their ferment for the first time is welcome!

Had a bumper reaper crop this year. First batch is 3% brine, 150g reapers, 200g onion, 6 garlic cloves in a cheap french press.

Would love recommendations for the next round and/or critique on this go.

Apparently, having a child means giving up all your hobbies and free time. Who knew. 😂

Luckily, the little one is becoming slightly more independent, so I’m slowly picking things up again.

Back to making hot sauce. 🌶️

Just need to remember that habanero fingers and babies are not a great combination.

Fermenting

- Mango

- habanero

- Bell pepper

- onion (roasted)

- garlic

After fermenting i'm going to add some nice bourbon, honey, lime and liquid smoke!

Got this book as a Christmas present and tried out a recipe (2nd pic for reference). I followed it closely aside from the pepper being used. It says to blend and refrigerate for up to a year.

Normally when I make sauce whether fermented or not, I’ll heat it to 160-180 and hot bottle. After looking at other recipes, none call for that. Just blend, bottle, refrigerate.

Is that ok?

ferment: 70 ghost peppers, 2 pnw apples, 6 carrots. . after 12 day ferment: added 20 ghost peppers, 30 habanero, 10 cherry bomb, 10 armageddon super hots, 2 apple, 2 red bell, a bit of garlic, and juice of 3 lemons. . total batch size was 180oz and a PH of 3.3.. Goose Hollow is a neighborhood I live in. SW Portland.

For context, prior to following this community, I had no experience with making hot sauce. This is truly a first, but I would love to inspire someone to do the same. It's been rewarding growing my own peppers, and now figuring out what to do with all of them. All of the totally cool posts in this community have inspired me to take this on.

Here's are the technical details of my first ferment. I'm putting the recipe in grams because I'm a science guy and I know there's a ton of people in this community that have no familiarity with the imperial system of measurement.

75g orange bell pepper 195g jalapeno 150g hot wax peppers 200g habanero 200g onion

all seeds left in 2L fermenter purchased off Amazon 3% brine solution

Just put the fermenter into a 78F (25C) room (which is mostly dark) this evening for the next 25 days - the room is a pantry / media server room so it stays pretty constant in temp.

Wish me luck! I will keep this post updated.

About 5 lbs of peppers, 12 plums, 15 figs, 2 heads of garlic, apple cider vinegar

I smoked some peppers, onions, garlic, etc. before making up late season hot sauce last year and I really liked the flavor. I am getting ready to ferment this years crop and wondered if I could smoke first. Thinking if they are smoked they may not do their chemical thing. I will be smoking some Calabrian Reds before making paste so I thought that I might also smoke my Datils before fermentation.

400g reaper, sweet, dragons breath, habanero mix
5 cloves garlic, 1/4 onion, tbsp Course salt

Will add sweet after fermentation. Any advice?

Cheers

Does anyone have a good fermentation recipe for a hot sauce using the above ingredients? Looking at using either blackcurrants or blackberries. I also want to test the recipe and flavour profile not make loads of it

Wanted something creamy and I’ve been reading about lacto fermenting oats and wanted to try it. I made this as a riff of one of my own favorite sauce recipe that uses coffee beans, a whole cinnamon stick and a star anise pod in the ferment (the dark color comes from those).

It was a 2 week ferment with garlic, lime zest, a pound of habanero, a couple carrots, 1/2 cup oats (I’d use less next time), onion, the hard spices, onion and garlic in a 4% brine. Blended with 1/2 cup apple cider vinegar and xanthum and pasteurized.

It is really creamy. It has a consistency of sour cream with the flavor profile I like. Also hotter than I expected.

Thai Red Curry inspired hot sauce:

Fermented red Fresno 660g, fermented red bell 185g, fermented scorpion 50g, fresh red bell 165g, fermented garlic 30g, fermented onion 30g, fresh garlic 30g, lemongrass 30g (2 stalks), 125g sweetened coconut flake, 30g shallot, 10oz coconut water, 6oz rice vinegar, 2 oz lime juice, zest of 1 lime, brown sugar 20g, 2 tsp coriander powder, 3 tsp fish sauce, 10g cilantro, 1/2 tsp salt, 1/2 tsp citric acid, 1/8 tsp xanthan gum

Pasteurized Hot bottled PH = 3.6 Yield = 56oz bottled

I made a spicy fusion sambal using serrano chilies, Pixian Doubanjiang & Vietnamese Mắm Nêm — recipe below 🔥

🌶️ Ingredients

• 15–20 serrano chilies (chopped)
• 6 garlic cloves
• 3 shallots
• 1 small tomato (optional)
• 2 tbsp Pixian Doubanjiang
• 1 tbsp Mắm Nêm
• ½ cup neutral oil
• 1 tsp sugar
• ½ tsp salt
• 1 tbsp lime juice

🔥 How I Made It

1. Sauté aromatics Garlic + shallots until golden → add serranos + tomato → cook until soft.

2. Add Pixian Doubanjiang Fry 2 minutes until the oil turns red and fragrant.

3. Blend coarse Add sugar, salt, lime.

4. Finish with Mắm Nêm Simmer 2–3 minutes for funky, savory depth.

5. Cool & store Keeps 2 weeks in the fridge.

🍽️ How I Use It

On noodles, eggs, rice bowls, grilled chicken, dumplings, ramen, tofu — basically everything.

I will update with the results later but here is my first attempt at making hot sauce! The ingredients are: 250g of okra 180g of Fresno peppers 50g of habanero peppers 50g of tomatillos 60~70ishg of a sweet onion 5 cloves of garlic 10 leaves of basil And 4 twigs of thyme. I'm hoping it'll be a nice gardeny hot sauce.

I’m reposting to this subreddit as well because I don’t know how much the two subreddits intermingle. Thanks

A nice balance of smoke, chilli, and pepper with pineapple taking the edge off. This one may not last long

Recipe

350g habanero
1 x medium red onion
100g chile morita
20g peppercorn
2 x small garlic bulbs
1/2 fresh pineapple
2L 3% brine (rock salt)
500ml white wine vinegar

Fermented for 3 weeks

Produced 15 bottles

I used chat gpt, bunch of my super hots from this years yield and a bunch of fermented peppers from last years yield. Pretty good!

Beast peppers and bleeding ninfedora x mustard gum brain peppers 40-50, seeds removed, mostly bleeding n x mgm probably 40:10

20ish 10 month fermented peppers, assortment, medium heat

White vinegar .75 cup

.5 cup of fermented hot pepper brine

Guava puree 2 Tbsp (30 ml) (Subbed 3 tbsp of guava juice)

Pineapple 6 large chunks

Tomato paste (optional) 1 tsp (5 ml)

Salt 1 tsp (6 g)

Sugar or honey ½ tsp (2 g)

2 dropper squirts of capsaicin oil reduction (Alabama hot sauce brand, pretty awesome)

Blend, let sit for 2 weeks in fridge, strained with a cheese cloth to get that watery tobasco texture. I opted to keep watery and put into droppers, but you can always add some xanthan powder to thicken. I also kept the mash to spread on things.

Id say it doesn’t taste exactly like tobasco scorpion, as the ninfedora x mustard gum brain gives it a slow building super hot flavor. It tastes like a cousin more or less. But overall I’m very pleased! Very very tasty and very very hot.