Basic Hot Sauce - Fatalii Pepper

[JakeT]

So one of my employees is an avid weekend farmer. Everything he's given me has so much more flavor than standard grocery store produce it's actually pretty impressive. Recently he gave me a whole boat load of some skinny red peppers about 2-3" long each. He didn't know what kind they were (his brother brought them back from Mexico without a name) so naturally I made a sauce.

It turned out pretty good but it inspired me to try to make a better one. From research I read that the Fatalii or Lemon Drop pepper has a ton of citrusy tropical flavor. So I found some online and ordered them. I've got one batch going right now but I'm curious if anyone else has had any experience making hot sauces?

My absolute favorite hot sauce is El Yucateco Green Habanero, the ingredients indicate it's pretty basic, so I'm somewhat copying that outline.

Tips or suggestions anyone?

[JGo37]

Talk to STL Card's Matt Carpenter - he's the expert on home-grown peppers and the hot sauce base for simmered salsa. Honestly - search it.

Go Cards!

But no, no experience. I've got ~6 pepper types ready to smoke tomorrow for a hot sauce base. Jalapeno, Sorrento, a god knows where I got the seeds from one of my pots but red and HOT, Poblano & a handful of colored mini bells from grocery. I've found roasted versus fresh sautéed garlic makes a taste difference, but haven't got the guts yet to experiment with vinegar that isn't taste-neutral. I've switched solely to Morton's Kosher Coarse Salt for consistency - I think originally an Meathead recommendation. I used to try a variety of salts but found that it's better to use one. I sometimes use powdered boutique mushrooms, but haven't branched out to different 'exotic' fruits yet - i.e. citrusy. Not really a fan yet, thinking citrusy is a taste fad - earthy is my goal. Think Peat Moss Hot Sauce (you can't go wrong with Scotch, for cripes sake). Serve grilled pineapple on the side instead.

You'll have to share some of your full recipe some time!

My favorite hot sauce - if there is such a thing because everyone should stock at least ~ 12 - is from Stone Brewery. Oaked Arrogant Bastard (sorry Huskee but that's the name) hot sauce. Available online. There I am with the 'earthy' again.

[shify]

Have nothing helpful to add but El Yucateco green is my favorite too. I’ve been meaning to make my own hot sauce for years but just can’t seem to get around to it. Even bought bottles last year but just can’t seem to get my act together. Will eagerly watch the updates with homes of motivating me

[JakeT]

The Fatalii is a cousin to the habanero, that's why I ended on this pepper as my choice for some experimentation. I want something similar but unique and tasty

[JakeT]

JGo37 If you like a peaty hot sauce, I actually just received in the mail yesterday El Yucateco's new "Black Label Reserve" sauce. First taste test reminded me of a super peaty Laphroaig. I could only find that one online though.

I'll definitely post my recipe once it's finished, it is currently resting for 24 hours on the stovetop (a "trick" one of the "abuelas" told me from work) I'll strain then reduce tomorrow. Probably will end up using xanthan gum to thicken as I don't want to burn off my taste buds (too much)

[JGo37]

Cool Jake - I learned some hot sauce techniques midway down the Baja peninsula - I was always fishing there, sharing fish, and became welcome. You show me yours, and I'll show you mine!

[Steve B]

I gotta get some sleep so I may chime later. But I think Pirate Scott should have some good advice.

[Pirate Scott]

We are Making some Bourbon Cherry Ghost Sauce this weekend. It has been Marinating in the Fridge since last Saturday. I will add the rest of the ingredients and Cook it down this weekend. My wife has made some Habanero, Jalepeno Relish this year that is very good, as well as a Rapsberry Habanaro Jelly. Most of what we do for recipes is acquired from the internet. We tweak the recipes we like with the ingredients we have. We are also Making Salts, From a Recipe JGrana has shared here.

[JakeT]

JGo37 shify Steve B Pirate Scott

Fatalii Hot Sauce Vol. 1

9 Fatalii peppers
Enough water to make float in sauce pan
1/3 white onion
1 "pack" pre peeled garlic, smashed

Simmer for 30 minutes, let cool and blend thoroughly.

Return to pot and add:

Juice of 1 lime
1 tsp onion powder
2 tsp kosher salt
1/4 cut white wine vinegar

Simmer 10 minutes to mix, let cool and cover at room temp for 24 hrs.

Sift out seeds, leaving pulp. Set covered at room temp for another 24 hrs.

Reduce at low-medium heat for 30-40 minutes. Add any garlic powder or salt to taste.
I used about 1/8 tsp of xanthin gum with hand blender to get it to the consistency I wanted.

This stuff is hot! Also very good! I ended up adding a tsp more salt and juice from one more lime. I look forward to letting it sit in the fridge another day to get a real taste with fresh taste buds. But initial tests confirm it's dang good!

[Pirate Scott]

Sounds good, any thoughts on using other peppers?

[JakeT]

Pirate Scott, a less hot one would be nice. This one is almost too hot. I think I'll try making a salsa with the peppers next so it's a little less concentrated.

[JakeT]

[Steve B]

Very cool. Or hot. 🤔 Sorry I didn’t get back to you on this thread. Got really tied up with work and other BS.
But that sauce looks really interesting. I like the coloring. Almost looks like orange juice.
I bet it is amazing.

[shify]

Wow, look at the color. Interested to find out how the flavor changes after sitting a few days