[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 15 KB, 480x480, 002C4FF4-89B3-48CF-A3DB-6AD0DC34902F-2200-00000307ED6182F2.jpg [View same] [iqdb] [saucenao] [google]
8907630 No.8907630 [Reply] [Original]

There can only be one GOD-TIER hot sauce!

>> No.8907659

>>8907630
thats not cholula

>> No.8907667

>>8907630
that's not Huy Fong™ Sriracha™

>> No.8907684
File: 24 KB, 600x600, IMG_0026.jpg [View same] [iqdb] [saucenao] [google]
8907684

>>8907659
>>8907667

>> No.8909334

I'm done looking for the perfect hot sauce, it's either too mild or bland. So I just make my own.
This is a good recipe, I use red habaneros and swap out apple juice for white wine.
https://www.youtube.com/watch?v=ewQqC0vursc

>> No.8909546

>>8909334
Thanks for sharing anon. I'm making some this afternoon. Thoughts on subbing red chili peppers with habaneros and orange bells?

>> No.8909611
File: 121 KB, 231x470, sauce_image_3.png [View same] [iqdb] [saucenao] [google]
8909611

/thread

>> No.8909655

>>8909611
>goes to Mexican restaurant
>eats El yucky taco hot sauce on enchiladas
>lives in crappy upstairs appartment
>has young toddler
>goes to carry toddler up stairs
>literally explosive uncontrollable diareah before make it to the door

>> No.8909666

I'm fermenting a small batch of green birdseye chillis to make my first hot sauce. Fingers crossed.

>> No.8909679
File: 111 KB, 1600x1067, IMG_2450.jpg [View same] [iqdb] [saucenao] [google]
8909679

Are you even trying?

>> No.8909721

>>8909679
>walk to Save-A-Lot
>walk to Mexican isle
>grab the biggest bottle of this that they sell
>casually walk out of the store without paying
>find the manager outside smoking
>tell him you just stole this bottle of hot sauce
>manager shrugs and lights another cigarette

Trying to what?

>> No.8909727
File: 38 KB, 163x224, ruGX4o5.png [View same] [iqdb] [saucenao] [google]
8909727

>>8909666
You'll be fine.

>> No.8909771
File: 821 KB, 2048x1152, 20170508_103955.jpg [View same] [iqdb] [saucenao] [google]
8909771

>>8909666
I did it with tabasco peppers from the garden last fall after seeing a thread here about it. It came out really nice. The fermentation adds a completely different tang than the typical vinegar base.

>> No.8909788

>>8907630

That's a very pretty bottle, op, ill give you that.

>> No.8909837

>>8909771
Yeah, vinegar based pickled veg just doesn't cut it for me any more.

My recipe calls for chilli and garlic, which I'll blend once I decide it's fermented enough. Before fridging and bottling I'll just eyeball how much brine to use for the consistency I want. Looking forward to trying more complex recipes if this goes well.

>> No.8909897

>>8909837
I was so impressed with this fermented tabasco that I've planted a couple extra habanero to try it with this year.