Homemade Hot Sauce.

[Keltonfoss]

Has anyone ever tried their hand at homemade hot sauce? I think I am going to attempt to make a smoked hot sauce.. Something that tells you it's there, but has a lot of great flavor

[customtrim]

I learned from my coworkers from the south i use dried peppers found in the grocery stores makes the best tasting sauce and you adjust the heat with the type of peppers

[customtrim]

Here is a type made the same way HouseHomey turned me onto. Guajillo sauce

[texastweeter]

don't forget hot sauce made with chili de arbol!!! are you planning on dried chilis or fresh (fermented).

[Steve B]

This thread has potential.
What kind of hot sauce are you looking to make?
A straight up hot sauce, a buffalo sauce, a hot sauce that you can use in different types of dishes??
There’s a lot of possibilities here.
Let’s see where this goes.

[HouseHomey]

Yup

[EdF]

I think The Man has arrived!

[Pirate Scott]

I have made a few most of them adapted from other recipes. I am growing more peppers this year so I can experiment a bit. There are many possibilities.

[Argoboy]

I made fermented hot sauce from fresh hot peppers from my garden last year. I followed information found on line from It’s alive with Brad. The results were good after about two weeks fermenting.

[djl]

I did pretty much same thing. My first batch was with with cayenne and green jalapeños. Tasted good, but color was horrible. Then I saw Brad's video and made a batch with fresnos and habaneroa. Looked fantastic! Good, but extremely hot. Definitely making it again, but maybe only 1 or 2 habaneros this time

[Steve B]

I’ve Followed this process. http://phickle.com/we-can-phickle-th...-pepper-sauce/

[Attjack]

Of course I have. Here I am making sriracha. I also have a mango habanero sauce I created people seem to really like.

[Keltonfoss]

Do the peppers have to be fermented? I was planning on just using fresh peppers, and doing a light roast and smoke, before blending them. I just want an everyday hot sauce.

[Attjack]

Not necessarily.

[PappyBBQ]

I like your line of thinking vis-a-vie light smoke/roast. I've roasted them on my stove top until blackened, then into a ziplock for 20 minutes or so. Then clean them up (you can leave a bit of the blackened skin for flavor if you want) and use 'em.

[JeffJ]

I roast fresh peppers on a charcoal grill. I fill the bottom grate with a single layer of hot coals and cook direct. The results are great.

[radshop]

I have not, but thanks for bringing it up. I need to add another obsession and will be following this closely...

[N227GB]

Here's one I like: Kick Ass Habanero Sauce.

A major ingredient is carrots. Go figure.

I usually add an extra pepper or two. It keeps for weeks in the fridge in case you have wimps in the house.

[Attjack]

Carrots have lots of sugar so they are good for balancing out with the heat.

[BBQ_Steve-O]

This sound really good. I will give it a try. Thanks!

[RichieB]

Here's one I like: Kick Ass Habanero Sauce.

A major ingredient is carrots. Go figure.

I usually add an extra pepper or two. It keeps for weeks in the fridge in case you have wimps in the house.

This looks good.... Making it...... Thanks for the lead....

[MeatMonster]

I like that idea, can you report back Fossy, on recipie if it is a success? If it isn't a success can you report back so we can share a chuckle! 😁

[Keltonfoss]

Going to do this sometime next week. Will report back. Going to try two different types.