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
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Homemade Hot Sauce.
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- Jun 2016
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- Rockland county New York
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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.
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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.
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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
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Club Member
- Jun 2016
- 4149
- Rockland county New York
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Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
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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.
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- Orange County CA
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I have not, but thanks for bringing it up. I need to add another obsession and will be following this closely...
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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.
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- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
Originally posted by N227GB View PostHere'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.
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Club Member
- Mar 2017
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- Ellon, Aberdeenshire
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I love beer, BBQ and rugby, just don't make me choose between them!
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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! 😁
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