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Favorite Hot Sauce Recipe….

Dawgtired
Dawgtired Posts: 664
in EggHead Forum
This was by far my favorite hot sauce ever. Haven’t been able to find it for a long time.The story I heard was that a hurricane wiped out the plantation as well as the manufacturing facility. So does anyone have a homemade hot sauce recipe with anything close to these ingredients or have one they really like, that might be similar? Thanks!!!

If we ever forget that we are One Nation Under God, then we will be a nation gone under.

Ronald Reagan

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Comments

  • fishlessman
    fishlessman Posts: 34,553
    the old elerward recipe may be similar to the first sauce, its a very simple sauce

    The Traditional North Carolina Sauce (A) I grew up with.
    This would be from my mothers side of the family who are a bunch of flatlanders near the coast.  We only came down out of the hills to see them just enough to keep the peace in the family and my mother from running back home for good.  She hated the mountains.  We all loved her folks. 1 C white vinegar
    1 C cider vinegar
    1 Tbs. sugar (Hawaii style when you can)
    1 Tbs. cayenne pepper (fresh ones split 2 of em instead soak 2 days or more is best)
    1 Tbs. Tabasco sauce
    1 tsp. kosher salt
    1 tsp. cracked black pepper Makes 2 Cups Place in a bottle with small neck that will allow you to shake it out a little at a time.

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • johnmitchell
    johnmitchell Posts: 7,355
    Damien gifted me two different sauces. One blew my head clean off the other one was just perfect for my palate, amazing flavors and taste 😋😋

    Greensboro North Carolina
    When in doubt Accelerate....
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    @MaskedMarvel was not expecting blueberries!

    I would rather light a candle than curse your darkness.

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  • GrateEggspectations
    GrateEggspectations Posts: 11,515
    Damn, @MaskedMarvel…. Love that photo set. 
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  • Botch
    Botch Posts: 17,332
    edited May 2
    One big variable in hot sauce making is, are the peppers fermented or not?  I always thought my favorite commercial sauce, Tabasco, was a simple pepper mash in vinegar as that's a prominent ingredient (ie, pickled but not fermented); but Siri (that Font of Wisdom) tells me it's made from a pepper mash that's fermented for "up to" three years (thanks for narrowing it down for me, sweetie).  
    A few years ago I had a red pepper plant (can't remember if it was a Tabasco, or cayenne, or what) that the deer left alone (nyuk-nyuk!); I threw all the peppers into a blender with some white vinegar and salt, poured it into a bottle, and let it set in the fridge for a couple weeks, then strained it into a clean Starbucks Cappuccino bottle.  It kept in the fridge for a long time, but didn't taste very good and I threw most of it out.  
    There are others from the "Lacto-Fermentation Fun" thread in the OT section, who have a lot of hot sauce experience; hopefully they'll chime in here so more can benefit.   
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,317
    Some bug chewed the leaves off of my Tabasco pepper plant. I guess I could pick the 3 green peppers that it has on it. I really wanted to hire an Assassin Bug though.
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  • lkapigian
    lkapigian Posts: 11,549
    GrateEggspectations said:
    Damn, @MaskedMarvel…. Love that photo set. 
    I concur !
    Visalia, Ca @lkapigian
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  • MaskedMarvel
    MaskedMarvel Posts: 3,417
    Ozzie_Isaac said:
    @MaskedMarvel was not expecting blueberries!
    That was a pretty popular variant, though I personally didn’t care for it. 

    I didn’t mean to TC, but I wanted to show that you can pretty much do anything you like with that recipe. 

    I haven’t tried fermenting though - I have much to learn!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • MaskedMarvel
    MaskedMarvel Posts: 3,417
    MaskedMarvel said:
    Ozzie_Isaac said:
    @MaskedMarvel was not expecting blueberries!
    That was a pretty popular variant, though I personally didn’t care for it. 

    I didn’t mean to TC, but I wanted to show that you can pretty much do anything you like with that recipe. 

    I haven’t tried fermenting though - I have much to learn!
    Plus - when your friends learn you make hot sauce they’ll start bringing you their home grown peppers by the bucket load. People always plant more than they can ever use. Myself, included. 

    Yes, I  quoted myself. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • lousubcap
    lousubcap Posts: 36,664
    Botch said:
    One big variable in hot sauce making is, are the peppers fermented or not?  I always thought my favorite commercial sauce, Tabasco, was a simple pepper mash in vinegar as that's a prominent ingredient (ie, pickled but not fermented); but Siri (that Font of Wisdom) tells me it's made from a pepper mash that's fermented for "up to" three years (thanks for narrowing it down for me, sweetie).  
    A few years ago I had a red pepper plant (can't remember if it was a Tabasco, or cayenne, or what) that the deer left alone (nyuk-nyuk!); I threw all the peppers into a blender with some white vinegar and salt, poured it into a bottle, and let it set in the fridge for a couple weeks, then strained it into a clean Starbucks Cappuccino bottle.  It kept in the fridge for a long time, but didn't taste very good and I threw most of it out.  
    There are others from the "Lacto-Fermentation Fun" thread in the OT section, who have a lot of hot sauce experience; hopefully they'll chime in here so more can benefit.   
    @Botch -  it's even better. Tabasco is aged in white oak barrels formerly containing bourbon.  The great circle of selected bourbon barrels. 🥃
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • caliking
    caliking Posts: 19,779
    Dang... @MaskedMarvel you went full SGH :smiley:

    The more wrinkly the skin of the (fresh) pepper, the more mad at the world it has been. Those will be HOOOTTTTT (bhut jolokia, naga jolokia, Carolina reaper, Trinidad scorpion, etc.).

    Hot sauce from fermented peppers is awesome. Do check out the big lacto-fermentation thread, started some time ago by @lkapigian. Lots of gold there.



    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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