Your own hot sauce

[Anonymous No.15070693]

Anyone ever make their own?
I’m fermenting a big jar of scotch bonnets with a bit of garlic
Any tips, suggestions as to what to do with them once fermented?

[Anonymous No.15070731]

>>15070693
I make and sell them occasionally. Theres a few different routes you could take after you've fermented but I basically keep it a raw sauce, blitz them with vinegar and the fermenting brine, sugar, salt and whatever other flavourings I'm using, then strain and blitz in xantham gum to thicken.

[Anonymous No.15070739]

[Anonymous No.15070754]

Either dump it in the trash or hang it on the wall so you can pretend you have a personality

[Anonymous No.15070771]

>>15070739
fuck off with that shit I don't even leave my house

[Anonymous No.15070780]

>>15070731
could I use corn starch to thicken or would that be too bland?

[Anonymous No.15070785]

DUDE

[Anonymous No.15070855]

>>15070693
>>>
> Anonymous 11/16/20(Mon)21:51:14 No.15070771▶
>>>15070739
>fuck off with that shit I don't even leave my house
>>>
> Anonymous 11/16/20(Mon)21:52:42 No.15070780▶

commercial hot sauce maker here

throw in some onions/bell peppers as well

make sure to use an airlock if you can, if not - make sure all the veg are submerged

you might get white sediment, it's kham yeast. if you get any kind of mold, toss it all, no exceptions. no you can't scrape it you faggot

add fruits after, because mangoes, pineapples, etc will just smell like sourkraut farts after fermentation

scotch bonnets are nice so you can make a nice sauce

after fermenting:

say you have 500g of fermented mash

strain it (keep the brine in case you want to add some back)

blend with cubed whole pineapple
throw in a couple of fucking mangoes
juice a couple of oranges
couple of limes
salt to taste

i make it with some brine as well

apple cider vinegar: water : salt, at the ratios of:
1- 6. - 0.12

add bit by bit to taste

after bottling - keep in the fridge or pasteurize in order for it to be shelf stable

ignore the "muh probiotics" talk when it comes to pasteurizing, imagine how much fucking hot sauce you'd have to eat to make a difference lol

shoot any other questions in need

xantan gum as thickener, wtf are you about with that corn starch dude

[Anonymous No.15070869]

>commercial hot sauce maker here

[Anonymous No.15070870]

>>15070780
It'd work but it will make the sauce go cloudy, and tends to only work properly if you apply heat. You don't even need to use anything really, but to get the consistency of commercial sauces xantham gum is what you need to use. It's pretty cheap on amazon.

[Anonymous No.15070890]

>>15070869

:) can i help you fellow 4channeler?

[Anonymous No.15070914]

i did and it made me realize hot sauce isn't worth it, home made or otherwise

[Anonymous No.15070923]

Ironically, whining about soy is the most soy thing ever. inb4 the buttblasted manbaby posts another selfie from his massive collection.

[Anonymous No.15070928]

>>15070855
No mold that I can see but some of the garlic is turning kind of blue is that normal? no fuzziness or spores just the color
it's only been fermenting for 24 hours at this point

[Anonymous No.15070935]

Hot sauce is a meme

[Anonymous No.15070950]

>>15070928
Garlic goes blue when it reacts with the acid, it's normal.

[Anonymous No.15070975]

>>15070935
can you handle hot sauce anon?

[Anonymous No.15071016]

>can you handle hot sauce anon?

[Anonymous No.15071239]

>>15071016
I think you're one of those people that can't eat spicy foods because they can't handle them

[Anonymous No.15071255]

>>15071016
Look at that amateur he only has six bottles but at least they are unopened that preserves their value

[Anonymous No.15071285]

>>15070855
what sort of volume do you do? is that your only source of income? do you own your business or work for a hot sauce producer? what state?

[Anonymous No.15071294]

>I think you're one of those people that can't eat spicy foods because they can't handle them

[Anonymous No.15071545]

>>15071294
well, are you anon?

[Anonymous No.15071711]

bump

[Anonymous No.15071982]

>>15070855
>any kind of mold, toss it all, no exceptions
Wrong

>Strain it
Why in god's name

Why wouldn't you add pineapple and mango into the ferment rather than blending it afterwards? What a waste.

>Add salt
In all the time I've ever made a lacto-fermented hotsauce, I've only ever had to add more salt at the end once. Just use the goddamn brine that's full of flavour and goodness.

[Anonymous No.15072098]

>>15071982
shut up faggot