This stuff will seriously change your life.

[Anonymous No.9142117]

I also recommend apple sider viniger.

[Anonymous No.9142120]

cider*

[Anonymous No.9142170]

What's it cost? Is there whiskey barrel in it? Otherwise I already have a bunch of dried ghost peppers and a blender here.

[Anonymous No.9142182]

>>9142170
Somewhere around $10-15 a bottle depending where you buy it from.

[Anonymous No.9142213]

I bought this sauce for hot wings at my restaurant. Got some on my face once, was pretty gay. Face was on fire for over an hour and I was sweating.

[Anonymous No.9142216]

>>9142182
I paid no more than $8. Hope this doesn't tilt but these are the two sauces I use in my restaurant.

[Anonymous No.9142266]

>>9142216
That's fair. I know most hot sauce I see (online anyway) is somewhere around $10 - give or take a couple dollars. I didn't want to quote too low though since some do go on the higher end.

[Anonymous No.9142314]

>>9142117

Ladies and gentlemen, your hot sauce MVP

[Anonymous No.9142322]

>>9142314
Fuck off.

[Anonymous No.9142323]

>>9142314
>Tapatio

[Anonymous No.9142327]

what are extremely hot sauces that also taste good? I usually don't go for hot sauces stronger than harbenero since those sauces are very gimmicky and only care about being HOT

[Anonymous No.9142328]

>>9142327

[Anonymous No.9142331]

>>9142327
El Yucateco. You're welcome. Hot, but not overwhelmingly hot. Shit is the bomb.

[Anonymous No.9142337]

>>9142328
Are you from Florida

[Anonymous No.9142341]

>>9142337
I lived there for a year. I buy a couple bottles when I go visit family on vacation. It could probably be ordered online, but expensive.

[Anonymous No.9142411]

>>9142341
I remember going to a restaurant when I lived there that prominently featured this all over the place. Can't remember the name. It was in Orlando.

[Anonymous No.9142434]

>>9142327
It depends on your definition of "extremely hot". The retard that suggested El Yucateco is either trolling or has such a low tolerance he is unaware of what constitutes "extremely hot". I would suggest trying: Blair's Ultra Death (extremely hot), Primo's Peppers Swampadelic (pretty hot), Frog Bone Reaper (pretty hot), or Jungle Heat The Hottest We've Got (somewhat hot). I think all of these are hot enough for any reasonable person while providing quite a bit of awesome flavor.

Alternatively, just go to your local Asian food store and get some scorpion peppers, scotch bonnets, carolina reapers, or similar peppers and chop them up to put in whatever. The raw pepper is, in many cases, really the best hot "sauce" of them all.

[Anonymous No.9142485]

>>9142117
>apple sider viniger.

only super oldfags will remember

[Anonymous No.9142491]

>>9142434
you're retarded. read the post so you know what we are discussing, please and thanks. He said he didn't want anything hotter than habanero so I recommended him El Yucateco. You can get it most places in the Hispanic section for under $2.

at no point did we mention snobby craft hot sauces with stupid names that no one's ever heard of.

[Anonymous No.9142495]

>>9142485
Too spicy for white bois.
Have some mayo instead.

[Anonymous No.9142500]

>>9142327
If you want something that actually tastes good without being pure overwhelming heat, this is it.

[Anonymous No.9142504]

spot da sauce

[Anonymous No.9142794]

>>9142182

Dave's ghost was like $4 at my supermarket, right in the middle of all the normal hot sauces on the shelf

[Anonymous No.9142849]

>>9142411
Tijuana Flats.

[Anonymous No.9143250]

>>9142314
I've outgrown tapatio and am working through my last bottle. It's actually disgusting.

[Anonymous No.9143268]

found this at an indian grocery store and it changed my life

[Anonymous No.9143350]

I really like this one.
Ass Kickin' Pure Habanero.
It just contains Habaneros, salt, and vinegar.

Its kind of annoying to get out of the bottle, unfortunately.

[Anonymous No.9143690]

>Not making your own hot sauce

Fucking Dave plebs

[Anonymous No.9143711]

>>9143690

not everyone has a cellar and quality mason jars to ferment things

[Anonymous No.9143715]

>>9143711
>Needing a cellar

A wine chiller works too, or a mini fridge set to 65F

[Anonymous No.9143718]

>>9143690
Op here. That's gorgeous.
Have any more photos you'd like to share?

[Anonymous No.9143724]

>>9143718
This is the finished product. Added white vinegar and lime juice to distill the mixture, ran it through a blender and did not strain at all. Time to let it chill for a month or two

[Anonymous No.9143731]

>>9143724
What kind of foods do you generally eat with your sauces?

[Anonymous No.9143734]

>>9143731
Everything from spaghetti to gumbo. Theres very little it doesn't go with. I'm also making pure capsaicin at the moment

[Anonymous No.9143745]

>>9143734
Have you noticed spicy food having any health effects on you?

[Anonymous No.9143750]

>>9143745
Other then having dank shits? No not really.

[Anonymous No.9143786]

>>9143734
>Pure extract

Do you add that to make peppers hotter. For instance I buy jalapenos that are "Hot" but they have the tamed ones too. Is that what I would add if I pickled my own jalapenos and wanted them spicier?

[Anonymous No.9143800]

>>9143786
Theoretically you could. I wouldnt recommend it. Once you extract pure capsaicin, it kicks the scoville scale for the pepper used by 100x

[Anonymous No.9143808]

>>9143800
Then do you have any idea what is best to use for making things spicier, such peppers or even making spicy pickles?

[Anonymous No.9143823]

>>9143808
Rather than making extract, you could distill pepper juice from habaneros. Take sliced fresh habaneros and let them pickle in distilled vinegar for about a month. Take the vinegar and use that to enhance the pickling liquid for your jalapenos.

[Anonymous No.9143899]

Extract sauces taste like ass OP

[Anonymous No.9144053]

>>9142434
Pretentious faggot: the post

[Anonymous No.9144081]

>>9143724
Recipe?

[Anonymous No.9144098]

>>9142849
Yep. Thanks for that, been almost 15 years.

[Anonymous No.9144103]

>>9144081
14 Reaper Peppers
2 Heirloom Tomatos
Half of a white onion
4 Tbsp of minced Garlic
2 Cups of Mango or Pineapple (Dealers choice)

Cook ingredients down for 25 minutes until soft, take off heat and blend.'

Then add 1 cup distilled white vinegar, 1/2 cup of lime juice, 1 cup water. Put back on low heat and begin simmering.

Add 5 Tbsp of Brown granulated sugar, 5 Tbsp of Salt, 4 Tbsp of Pepper. Simmer for 10-15min. Take off heat and let cool to room temp and blend a final time. Put into mason jars and allow to chill for 1 month at 65F. Substitute Reapers for Habaneros if you want less heat

[Anonymous No.9144148]

>>9144103
Thanks :)

[Anonymous No.9144243]

>>9144103
Why chill it at 65? Fermentation advice?

[Anonymous No.9144280]

>>9144243
Indeed. Most of us do not have cellars, so a minifridge or wine chiller set at 65F will allow for fermentation, which will strengthen the heat of the pepper.

[Anonymous No.9144351]

>>9142327
Blair's Ultra Death Sauce.
800,000+ scoviles (about the 10th hottest chilli sauce on the planet).
Tastes AMAZING.
I can't stress how nice the flavour is.
It's fucking so hot though, like so, so, SO FUCKING HOT.

[pic 1 of 2 No.9144537]

OK so I'm 11 days in. How am I doing? Is the white stuff that kahm yeast I keep hearing about? If so, should I scoop it out as I go or wait until it's ready to blend?

[pic 2 of 2 No.9144539]

>>9144537

[Anonymous No.9144643]

>>9144539
Well you fucked up anon. Shouldnt have opened it until you were ready to blend

[Anonymous No.9144786]

>>9144537
>>9144539
I'm not knowledgeable enough to say if it's safe, but I'd err on the side of caution with it. Definitely don't eat it until you get confirmation, a botched ferment is better than a botched stomach.

That said, you are supposed to keep the peppers 100% submerged with a good safety buffer of liquid. They shouldn't be sticking out like that.

[Anonymous No.9144933]

>>9144539
>>9144643
yeah, i was going to say dont worry about kahm yeast but you dun fucked up anon, sorry

[Anonymous No.9144947]

>>9144786
Just to clarify, everything has been completely submerged through the whole process (except for the first day before I had a chance to run out to the store). I have ceramic lids that I place underneath the caps to push everything down. They just aren't in these pics so people can see it clearly.

[Anonymous No.9144991]

>>9142485
My mom asked me just yesterday if they still make this shit because she couldn't find it. Haven't seen that in a store in over ten years.

[Anonymous No.9144997]

>>9144537
I just wanted to say if you fucked up, and other anons are saying you did... At least you had the passion to do it. Learn from mistake and continue.

[Anonymous No.9145014]

>>9144997
Yeah this is my first attempt. The only reason I was sort of ignoring the other anons is that there is no harm in opening the lids. In fact, if you don't you risk the jars cracking from the pressure.

[Anonymous No.9145042]

>>9145014
Yeah I know I made hooch in Iraq with fruit and a plastic bottle. You gotta burp it.

[Anonymous No.9146576]

Valentina's extra hot. Best hot sauce for eggs. Not very spicy though