Home made hot sauce help wanted

[ssandy_561]

Looking to make a batch or two of hot sauce. I’ve never made it before.

I’m not wanting anything that will make my face melt. I only do that once a year.

I love Frank’s Red Hot and other vinegar based sauces like this. I also like the flavor of wasabi when I get sushi (I know it’s mostly horseradish, that’s why I like it I think. I’m a big fan of horseradish). I’m also a fan of the brightness and heat of jalapeños.

I’ve watched videos on fermenting peppers, just making it on the stovetop with fresh peppers and other techniques.

I’ve bought one commercial hot sauce that was a blend of hot peppers and horseradish. I loved it.

I’m looking from any help that can get me started or an actual recipe that has a hot sauce using both peppers and horseradish.

Thanks for any help.

Steve

[STEbbq]

https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/

[CaptainMike]

I second this.

[58limited]

I've never made any with horseradish, sounds interesting. I would assume you could use fresh horseradish and ferment with the peppers and maybe a little garlic. I think fermented sauces taste fresher. I add Kosher salt at 2.5% of total weight. Guidelines I've seen say to use 2% to 3% salt so i settled in the middle. A few youtube sources thought 3% was a bit too salty in the end product. The salt will suppress bad bacteria and let the good lactobacilli do their magic.

I've made hot sauce from Tabasco peppers and more recently from Thai red peppers which are very similar and readily available at my local Asian market. If you have a Latin market near you look for red jalapenos - they make great sauce by themselves or blended with other peppers. After fermentation I add white distilled vinegar and let it set for a month or so to fully infuse then puree with an immersion blender and strain.