/ck/ - Food & Cooking

[Anonymous No.18816149]

Anyone here make their own hot sauce? Any recommendations for someone who has zero knowledge?

[Anonymous No.18816154]

>>18816149
Hot sauce?!

[Anonymous No.18816168]

>>18816149
corks are a mistake there

[Anonymous No.18816187]

>>18816149
It's easy as he'll- blend up a bunch of peppers of your choice, add some garlic and salt and then some vinegar and let it ferment for a few days to a few weeks...then strain the juice from the solids and enjoy- I do a peri-peri sauce all the time.

[Anonymous No.18816197]

>>18816149
Fermented hot sauce has a lot more flavor than just "hot". Fresh peppers may not be as intense but are important for complexity. Consider non-spicy additions to complememt your peppers. Strain final sauce as seeds and pulp are bitter.

[Anonymous No.18816200]

>>18816149
Is that legal?

[Anonymous No.18816209]

>>18816187
What's a good ratio of vinegar to pepper? Do you use a cheese cloth or coffee filters?

>>18816197
I've got some cayenne and thai peppers that I want to use, but I also have some dried chile peppers (not sure if they need to be fresh or not). I do like sweeter sauces, so think ginger would be good?

[Anonymous No.18816256]

>>18816209
Fresh ginger would work well, but it isn't really sweet. You could add bell peppers or pineapple for sweetness.

[Anonymous No.18816263]

>>18816209
You want at least double the vinegar as your peppers...you can also add water in place of vinegar to change/dilute the flavor a bit.

You're supposed to use a cheese cloth type material but im lazy and use a fine strainer I found at a garage sale years ago.

The peppers need to ferment so think about pickles and how much liquid there is in a standard jar.

Hard to duck up honestly but getting it perfected can take years...it's a lot to your liking.

[Anonymous No.18816272]

>>18816209
The peri peri I make is very similar to this
https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/peri-peri-sauce/

But I don't use the cilantro or basil

[Anonymous No.18816276]

>>18816200
Not in Texas

[Anonymous No.18816306]

>>18816149
For me it’s gator hammock

[Anonymous No.18816349]

I ferment and I go vinegar.
Its very easy.
I grow a small greenhouse of peppers every year and it supplies me with hot sauce for the year.

[Anonymous No.18816378]

I grew some fresnos and jalapenos and cayenne this year. Fresnos were my favorite. Roasted them with garlic and then blended with salt, vinegar, sugar. Pretty good. Fermented a lot too but roasted was my favorite. Literally have gallons of hot sauce in the freezer though, too much.

[Anonymous No.18816445]

>>18816149
Find a Korean grocery store and get a kimchi fermenter
You can blend the mash but the best setups are flat-bottomed flasks with a magnetic spinner

[Anonymous No.18816544]

>>18816149
Who bottles their hot sauce in dollar store giant hole filled cork bottles? Wild.

[Anonymous No.18817102]

I make various chilli sauces, if that counts. Not fermented, tho.

[Anonymous No.18817130]

You guys use bottles? I just put it in a plastic topper and then dump as much as I want using a spoon.

[Anonymous No.18817604]

>>18816149
the closes I've ever done is making my own hot relisch, because it can't be had in my country.
>50% chopped sweet bell pepper
>25% chopped jalapenos
>35% chopped habaneros
>simmer with garlic, onion, and white wine vingar until thicc
wala

[Anonymous No.18817903]

>>18816149
Yeah, it can be hit or miss, also you don't get a lot of sauce out of the amount of peppers you ferment. Best sauce is one where you add onions garlic and a carot or two into the batch

[Anonymous No.18817920]

Google how to make hot sauce. Its quite easy. I make mine with habanero peppers, tomatoes and mango and obviously vinegar

[Anonymous No.18818028]

Isn't hot sauce and salsa the same thing?

[Anonymous No.18818311]

>>18817604
>>50%
>>25%
>>35%
__11___
110%
way to put in the extra effort anon

[Anonymous No.18819116]

>>18818028
Anon I think hot sauce is like ops pic. Salsa has like chunks of tomato and chilis I think.
Source:. Ate at Mexican restaurant.

[Anonymous No.18819535]

>>18816209
I don't add any vinegar. A proper lacto ferment will provide sufficient acidicity. I ferment peppers, garlic and usually something sweet (like pineapple or peach) in a 2% brine for a couple weeks, drain and then puree in a blender with some of the brine until I reach the desired consistency. I limit the onion because I dont really like the taste of fermented onions all that much and it can be overpowering.

[Anonymous No.18819869]

>oh, waitress! *snaps fingers* come here, my poppet, I've decided on what I shall dine upon today.
>May I have the BEARDY MCBEARDMAN MEGA BEEFY QUADRUPLE BEEF BEER BACON N BOURBON BURGER WITH 3000 MONTH PINK HIMALAYAN SALT CAVE AGED CRUELTY FREE SLAVERY FREE NON GMO FARM TO TABLE CIGAR SMOKED GOUDA
>Oh, and of COURSE! My apologies for not realizing that the hot sauce menu was a subset of the MAIN menu (albeit a separate pamphlet detailing the intricacies of each sauce, as well as pairing suggestions, would be a welcome addition (pass that along to your sauce monger)). I shall sample your in-house BEELZEBUTT'S 7,000,000 SCOVILLE HEMORRHOID HOLOCAUST NUCLEAR ANAL LEAKAGE XXXXXX FECAL FURY SAUCE; and, my sweet, mayhaps a bottle of it to go? Though I am yet to taste it, I am sure that my buddies at the barcade - yes, a portmanteau of 'bar' and 'arcade,' and YES, you can actually DRINK as you PLAY VIDEO GAMES, whatever will they think of next? - will be utterly TICKLED by the label your crew has concocted for that bottle!
*taps glass*
>and another round of your hoppiest IPA, please!

[Anonymous No.18819892]

>>18819869
Hee hee

[Anonymous No.18819894]

>>18819869
>>18819892
how's the rectal damage going?

[Anonymous No.18819907]

>>18819869
While I would have a hard time not punching someone in the side of head as hard as could for talking with that faggy cadence, I don't take issue with any of the things listed. Sounds comfy

[Anonymous No.18819916]

I like jamie olive oil's recipe with the apple base.

[Anonymous No.18819971]

>>18816149
How do you make yours?

[Anonymous No.18819998]

I've been thinking of trying my hand at koregusu, anyone have any experience with it?

[Anonymous No.18820169]

>>18816149
I SWEAR IF HEAR ONE MORE PERSON SAY THAT THE HOT SAUCE THEY ARE MAKING "HAS A TON OF FLAVOR AND HAS JUST THE RIGHT LEVEL OF HEAT" IM GOING TO POSTAL

[Anonymous No.18820437]

>>18816149
I was inspired by this post so tried my hand at making some today.

I used a mix of red chillis from the market, green Birds Eye’s, and two bowls of scotch bonnets. Here’s the peppers before prep

[Anonymous No.18820445]

>>18820437
I chopped the chillis kind of rough and then mixed them up with a whole head of garlic, and a piece of ginger half the size of my hand, both of which I made real fine using my microplane. I also through in a couple of spring onions for the hell of it

[Anonymous No.18820464]

>>18820445
I put all this mix on some jars and covered in a 3.5% brine. I’m going to leave it for 2 weeks then drain and blend with some of the brine and some vinegar. No idea how it will turn out as I just made this up as I went along, but fuck it it was only a fiver for the ingredients.

Bonus info is after much washing and several hours my hands are feeling quite sore from the exposure to the chillis, and I scratched my face and couldn’t see for an hour so I bet this will be hot as fuck.

[Anonymous No.18820516]

>>18820169
Dew it.

[Anonymous No.18820952]

>>18818311
It was a typo :<

[Anonymous No.18820955]

>>18820464
Gloves are a must if you're working with peps, even jalapenos. Latex or rubber is fine.

[Anonymous No.18821002]

>>18820952
yeah i know i didn't line up the numbers right