Homemade hot sauce

[Anonymous No.10244017]

I'm fucking tired of store shit. I want to make my own hot sauce. Point is, I've never made anything like that. Should I keep it simple and liquify all the ingredients like a fag or go all-in in the fermenting perk tree? Is fermenting a meme? Is it even possible?

[Anonymous No.10244037]

>>10244017
>like a fag. perk tree. meme.
You should grow up first before attempting to cook anything but tendies.

[Anonymous No.10244049]

>>10244037
Fuck off mate tendies are difficult to get right

[Anonymous No.10244078]

>>10244017
you don't have to try so hard to seem cool.

ignoring that, ask yourself what you don't like about store stuff. do you like naturally fermented foods/hot sauces? if not, don't ferment stuff or buy some to try first. fermented foods have the benefit of producing natural glutamate and are delicious once you get used to the flavor but until then, most people find them offputting and you don't want to be stuck with tons of sauce you don't like.

what do you feel like store bought sauce is 'missing'? you can blend store bought stuff with different ingredients to test stuff out first. just experiment. it's not a science.

simple brine for fermenting anything is salt and water- 1-3 tablespoons per 4 cups of water is normal for fermenting stuff. add a little sugar if you like sweet hot sauces. make sure everything is submerged so kahm yeast or mold doesn't grow on top. try heating your water up and add spices- coriander, black peppercorns, mustard seeds, whole garlic cloves, and salt, then pouring it over the peppers in your jar while still hot.

after a few days, it should bubble and cloud up. that's normal. it's salty enough to inhibit bacteria. if you're worried about contamination you can add a tablespoon of naturally fermented brine from store bought stuff or three tablespoons of vinegar to your starting brine, too.

[Anonymous No.10244085]

>>10244017
Try some 'vark, buddy. It tastes like homemade!

[Anonymous No.10244290]

You can blend the peppers with a 5% brine and then ferment you just have to remember to stir it down every few days. Tabascos are small and to slice all of them by hand is far too much unnecessary effort. My favorite out of all these that I fermented last year was the tabasco with garlic and it was the only one I ground with the brine prior to fermentation.

[Anonymous No.10244304]

>>10244290
Recipes, dude, don't tease us!

[Anonymous No.10244307]

>>10244078
>you don't have to try so hard to seem cool.
OP doesn't sound like he's trying to be cool at all
sounds to me like he just wants to do some home cooking

[Anonymous No.10244328]

>>10244290
I've always been curious, what exactly does carrot contribute to hot sauce?

[Anonymous No.10244347]

>>10244290
>Carrot

[Anonymous No.10244613]

>>10244328
gives it a nice crunch

[Anonymous No.10244640]

>>10244328
not that anon but I did a habenero carrot and tumeric hot sauce as a ferment. Carrot has more natural sugars than pepper so it helps to even out the spice.
In ferments it's always a good idea to add other other veggies as each one has it's own variety of lacto bacillia that will contribute to the flavor and make the culture stronger.
2 years ago when the fermented hot sauces threads first started appearing one anon swore that adding tomato to a pepper ferment was key to getting the best flavor but i have yet to try that.
Out of the ones I've done I think that hab carrot on may be the best with a scotch bonnet green onion ginger being second best

[Anonymous No.10244876]

>>10244640
Tbqh this was my first year adding adjunct veg to my pepper ferments but I think the carrot mellows the bite of habaneros. I added tomato to several and it did the same. The mango one was my highest expectation, but the most disappointing but I think it might have been because it wasn't ripe enough since I don't know shit about mangoes.

[Anonymous No.10244939]

How long do you ferment your hot sauces? I see suggestions of everything from 3 days to several months. It's pretty hot where I live (25 - 33 celsius) so I always have to adjust for that. My current batch of hot sauce (birdseye chili, some unnamed variety that gets sold as 'chili' here, garlic, and carrot in a 5% brine) has just gotten past the aggressive bubbling stage.

[Anonymous No.10245058]

>>10244876
mangoes are ripe when theyre soft

[Anonymous No.10245223]

>>10244939
From my experience I'd say that one month for a hot sauce ferment is the bare minimum. Most of mine have gone for 1 month.
I let one got for 3 months and I think it came out with the complete/stable flavor.

[Anonymous No.10245233]

>>10245223
Hmm. What's your room temperature like? Whenever I leave dough to rise, or make sauerkraut and other fermented veg, I usually have to halve (or. 0.6 - 0.75) the time.

[Anonymous No.10245460]

>>10245233
68~72F

[Anonymous No.10247085]

>>10244049
if your iq is equal to the amount of veggies you eat with your tendies maybe