Patio to table Hot Sauce brew for the upcoming Wing Ding contest......(Picture intensive)

bgebrent

It's store bought and reconfigured.  Wish I could attend.  #aint skeered.

Foghorn

So, my sauce is a combination of several storebought sauces. That makes it OK, right?

GATraveller

It's posts like this that perpetuate my love of this forum. Thanks for taking the time to share!!

northGAcock

bgebrent said:

It's store bought and reconfigured.  Wish I could attend.  #aint skeered.

#indenialhebeskeered.

northGAcock

Foghorn said:

So, my sauce is a combination of several storebought sauces. That makes it OK, right?

it is only an issue if they loose. Don't worry, it would be something else if it weren't that. Likely just bitter.

lkapigian

Thread Bump- That sauce looks great ...Been looking to add hot sauce to the arsenal and was wondering if anyone has done @ home Fermented  and is it worth the extra effort VS just cooking it with vineger

fishlessman

lkapigian said:

Thread Bump- That sauce looks great ...Been looking to add hot sauce to the arsenal and was wondering if anyone has done @ home Fermented  and is it worth the extra effort VS just cooking it with vineger

just did my second batch, still working with recipes. first batch is really hot. used thai and cayenne, onions and garlic. just got bottles in with the shaker tops to keep the amount of fire down. two weeks on batch 1, this will be 3 weeks on batch 2

lkapigian

fishlessman said:

lkapigian said:

Thread Bump- That sauce looks great ...Been looking to add hot sauce to the arsenal and was wondering if anyone has done @ home Fermented  and is it worth the extra effort VS just cooking it with vineger

just did my second batch, still working with recipes. first batch is really hot. used thai and cayenne, onions and garlic. just got bottles in with the shaker tops to keep the amount of fire down. two weeks on batch 1, this will be 3 weeks on batch 2

@fishlessman do you use a starter culture if so what? Is like to try smoked ( bit not cooked) peppers and I read somewhere I may need a starter

fishlessman

lkapigian said:

fishlessman said:

lkapigian said:

Thread Bump- That sauce looks great ...Been looking to add hot sauce to the arsenal and was wondering if anyone has done @ home Fermented  and is it worth the extra effort VS just cooking it with vineger

just did my second batch, still working with recipes. first batch is really hot. used thai and cayenne, onions and garlic. just got bottles in with the shaker tops to keep the amount of fire down. two weeks on batch 1, this will be 3 weeks on batch 2

@fishlessman do you use a starter culture if so what? Is like to try smoked ( bit not cooked) peppers and I read somewhere I may need a starter

no starter, just water and salt and approx 75 degrees (closest temp in the house is sitting on the top of the fridge).  i would think if fully smoked doesnt work, just smoke half and use half fresh to get the starter going, theres also sugars in the onion that gets it really bubbling. if it does not work make a batch non smoked, now you have a starter, it only takes two or three days for it to cloud up

poster

fishlessman said:

lkapigian said:

fishlessman said:

lkapigian said:

Thread Bump- That sauce looks great ...Been looking to add hot sauce to the arsenal and was wondering if anyone has done @ home Fermented  and is it worth the extra effort VS just cooking it with vineger

just did my second batch, still working with recipes. first batch is really hot. used thai and cayenne, onions and garlic. just got bottles in with the shaker tops to keep the amount of fire down. two weeks on batch 1, this will be 3 weeks on batch 2

@fishlessman do you use a starter culture if so what? Is like to try smoked ( bit not cooked) peppers and I read somewhere I may need a starter

no starter, just water and salt and approx 75 degrees (closest temp in the house is sitting on the top of the fridge).  i would think if fully smoked doesnt work, just smoke half and use half fresh to get the starter going, theres also sugars in the onion that gets it really bubbling. if it does not work make a batch non smoked, now you have a starter, it only takes two or three days for it to cloud up

I had some troubles my first go that I think came down to ambient temperature. It was good, but had a bitter flavour. I moved the second batch upstairs as recommended, and the warmer climate made a world of difference. 2 weeks (or more whatever you like)  and you have some great hot sauce with little effort. The only thing is I notice mine separates, which is not a big deal as you just shake the bottle, but it does not work well in my collection of sriracha squeeze bottles. Ive been debating a bit of xanthan gum in my next batch after my current one is used up.

StillH2OEgger

That is awesome. I'm sure it's great stuff. Thanks for documenting the process.