I made some hot sauce

[Chris_in_SoCal]

I had to make an update. I just had a quesadilla with the That's Hot sauce and it is 1000% better than yesterday. After adding the aguave and letting it sit overnight a lot of the heat has dissipated.

It is still quite hot at the backend but not scorching hot. You can also really taste the fruitiness from the pineapple and mango now. This might have just passed the sriracha as my favorite.

As far as the PH meter I put it under the sink faucet for a minute then since our water is very hard I put it under the RO faucet after that. Then I put some of the solution in the cap to keep it from drying out.

 

[Chris_in_SoCal]

I just had to make a late night snack. I reheated some Costco hot dog pieces and some chicken. The chicken got some tzatziki sauce and the hot dogs got some of the That's Hot sauce. I added some granny smith apple pieces with salt to cool things down. The That's Hot sauce is getting better with every time I use it.

 

[tx smoker]

Hot dog Chris!! Some really good looking stuff you have going on there. It sounds distinctly to me like you've succumbed to the enablers once again though. They have you in their grasp and there's no escape. You're doomed....doomed I say!! Sure am glad I've stayed out of the clutches of such a group like them (cough, choke)

Robert

 

[Chris_in_SoCal]

Hot dog Chris!! Some really good looking stuff you have going on there. It sounds distinctly to me like you've succumbed to the enablers once again though. They have you in their grasp and there's no escape. You're doomed....doomed I say!! Sure am glad I've stayed out of the clutches of such a group like them (cough, choke)

Robert

 

[Chris_in_SoCal]

Another late night snack. This time more Costco hot dogs along with some of the spicy Italian sausages I recently made. It needed a nice salad to go with it. The meats got some of the sriracha and the That's hot salsa. Now I feel like a dragon ready to breath fire.

 

[Chris_in_SoCal]

Nice work on the sauces . Did you strain them ?

Last one I did was a Carolina reaper / Pineapple blend .
View attachment 673299

Sorry I missed this one. No i did not strain them, just let the little Ninja (blender) run a little longer than normal.

 

[chopsaw]

No i did not strain them,

I just mentioned it , because it's a great by product . This was discussed when I was learning to do the ferment . Some added info , and another option if you want to try it .
After blending and adjusting I strained it through some cheese cloth . Only picture I have of the before , but you can see the strained solids on the sheet pan . Ready for the oven .

After drying , I broke it into pieces .

Then ground it up . This ferment was Reaper , Jalapeno , pineapple , onions and some sweet peppers .

I added some turbinado sugar and mesquite powder . Then used it on a couple wings as a test .

 

[Chris_in_SoCal]

I just mentioned it , because it's a great by product . This was discussed when I was learning to do the ferment . Some added info , and another option if you want to try it .
After blending and adjusting I strained it through some cheese cloth . Only picture I have of the before , but you can see the strained solids on the sheet pan . Ready for the oven .
View attachment 673630
After drying , I broke it into pieces .
View attachment 673631
Then ground it up . This ferment was Reaper , Jalapeno , pineapple , onions and some sweet peppers .
View attachment 673632
I added some turbinado sugar and mesquite powder . Then used it on a couple wings as a test .
View attachment 673633
View attachment 673635

That looks good but dangerous.

 

[808]

Looking around this site too long will do this to you.

The first one I attempted was Hot Mess sriracha. Heat level 5 of 10.

1.415 Lb Red Jalapeno peppers
2 whole garlic bulbs
2 tablespoons sugar
1 tablespoon sea salt
Added after fermentation:
2 Tbs sugar
1/2 cup rice wine vinegar

View attachment 673231

Seven days of fermenting

View attachment 673232

The final product.

View attachment 673233

Next was Cool Runnings hot sauce. Heat level 2 of 10.

3 green Jalapenos
4 pablanos
2 cups of fresh pineapple
2 tablespoons sea salt
1 tablespoon sugar

Added after fermentation:
1/8 cup sugar
1/2 cup rice wine vinegar

View attachment 673234

Fermented 7 days.

View attachment 673235

Finished product.

View attachment 673236

Lastly Paris says "That's Hot" hot sauce. Heat level 6 of 10

4 oz Habinero peppers
4 oz fresh pineapple
1 fresh mango
2 carrots
4 garlic cloves
6 leaves of fresh mint
2 tablespoons sea salt
1 tablespoon sugar
1 teaspoon allspice

Added after fermentation:
1/4 cup sugar
3/4 cup rice wine vinegar
1 cup blue agave

View attachment 673237

7 days later.

View attachment 673238

Finished product.

View attachment 673239

The That's Hot sauce was way too hot for me and I like heat. I had to cut it down with a bunch of agave. Update: The next day it was not near as hot and the fruitiness really stands out. The sriracha is my favorite. I like it over a hotdog without a bun. The cool runnings was more for my wife but I think I will like it as well.

Whats that leaf youre using during fermentation? Sauces look good, wanna give it a go!

 

[Chris_in_SoCal]

Whats that leaf youre using during fermentation? Sauces look good, wanna give it a go!

They are grape leafs to keep the oxygen away from the fermentation.

 

[fxsales1959]

Looking around this site too long will do this to you.

The first one I attempted was Hot Mess sriracha. Heat level 5 of 10.

1.415 Lb Red Jalapeno peppers
2 whole garlic bulbs
2 tablespoons sugar
1 tablespoon sea salt
Added after fermentation:
2 Tbs sugar
1/2 cup rice wine vinegar

View attachment 673231

Seven days of fermenting

View attachment 673232

The final product.

View attachment 673233

Next was Cool Runnings hot sauce. Heat level 2 of 10.

3 green Jalapenos
4 pablanos
2 cups of fresh pineapple
2 tablespoons sea salt
1 tablespoon sugar

Added after fermentation:
1/8 cup sugar
1/2 cup rice wine vinegar

View attachment 673234

Fermented 7 days.

View attachment 673235

Finished product.

View attachment 673236

Lastly Paris says "That's Hot" hot sauce. Heat level 6 of 10

4 oz Habinero peppers
4 oz fresh pineapple
1 fresh mango
2 carrots
4 garlic cloves
6 leaves of fresh mint
2 tablespoons sea salt
1 tablespoon sugar
1 teaspoon allspice

Added after fermentation:
1/4 cup sugar
3/4 cup rice wine vinegar
1 cup blue agave

View attachment 673237

7 days later.

View attachment 673238

Finished product.

View attachment 673239

The That's Hot sauce was way too hot for me and I like heat. I had to cut it down with a bunch of agave. Update: The next day it was not near as hot and the fruitiness really stands out. The sriracha is my favorite. I like it over a hotdog without a bun. The cool runnings was more for my wife but I think I will like it as well.

I wish I wasn't lazy. The "that's hot" sounds like a sauce my buddies used to market out of Borlando called Barracuda hot sauce.. Love a little fruit and carrots to give a hot sauce some "flavor". hard to find in a store like that. cheers to al three.