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Questions tagged [hot-sauce]

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52 questions
Newest Active Bountied Unanswered
1 vote
1 answer
470 views

I'm planning to make some fermented chilli sauce. I have the various ingredients and equipment I'll need, waiting in my shopping basket. The only thing (I think) I'm missing is what quantity of ...
Hollis Hurlbut's user avatar
  • 1,861
2 votes
1 answer
759 views

So I am currently trying on a recipe of homemade hot sauce, but I plan on adding either sodium benzoate or potassium sorbate as the preservative. I have figured out how much I would try using, but I ...
Ellise's user avatar
  • 21
11 votes
5 answers
3k views

I’ve fermented two batches of sriracha, one in a small bourbon cask, the other in a mason jar. The bourbon cask fermented batch flavor is fantastic. The mason jar batch is tasty too. I’m curious how I ...
beausmith's user avatar
  • 662
1 vote
2 answers
1k views

Forgive me for the post being long! I make a buffalo sauce/marinade that all my friends and family rave about. I’d love to be able to give some to them to keep in the pantry, especially the ones that ...
Cali's user avatar
  • 11
2 votes
3 answers
1k views

We make a famous hot sauce, but we are having a problem properly sealing the bottles for shipping. We tried to shipped the sauce to friends and family, but after a 3 to 4 day trip, the sauce gets to ...
Chamo's user avatar
  • 21
7 votes
1 answer
4k views

We found a recipe online for homemade sriracha hot sauce. 3lbs red jalapeños 1 cup brown sugar ⅛ cup salt Everything was blended together, then set in a dark closet. The lid is not airtight but has ...
marsh's user avatar
  • 426
2 votes
1 answer
502 views

I have a bottle of Dave's Insanity Sauce. I enjoy putting it on my food in small quantities and have no trouble handling the heat... in my mouth. The problem is that the outside of the bottle seems to ...
octern's user avatar
  • 251
21 votes
5 answers
12k views

I'm trying my hand at a homemade hot sauce using some habaneros and every recipe I've seen calls for unseeding them. I'm not particularly worried about making the sauce too hot, so I'm wondering if I ...
Steve B's user avatar
  • 311
5 votes
1 answer
2k views

This question is slightly less about cooking and more about delivery. Myself and some of my guests love spicy food, but get terribly runny noses when eating it. What are some tips to help prevent the ...
Dr-Bracket's user avatar
  • 181
3 votes
2 answers
701 views

I recently ate at a Mexican restaurant with a delicious sauce. They were willing to sell it to me if I put in a special order, but they insisted it was so easy to make that I should just make it ...
Kat's user avatar
  • 784
2 votes
1 answer
3k views

Can someone suggest a reasonable facsimile for Chinese XO sauce? I have Korean gojujang (red chili paste), red chili flakes, miso, dashi, fish sauce, anchovy paste and cooking wines along with a well-...
Brian K1LI's user avatar
  • 684
6 votes
2 answers
15k views

So, I've got a 2-3dl batch of lacto-fermented hot sauce in the works. Approximately half the vegetables in the ferment are large brown habaneros and the other half is sweet pepper, ginger and some ...
HAEM's user avatar
  • 617
1 vote
0 answers
127 views

If I simmer a melange of sweet and hot peppers in peanut oil, will it bring out more flavor? Chemically, what is the result of gently simmering veggies in oil? My intuition is to first brown onions, ...
Hasselhoff's user avatar
  • 11
3 votes
6 answers
5k views

I regularly make a few different condiments with hot peppers: Pico de Gallo (tomato, onion, jalapeño, cilantro, lime, salt) Pepper Sauce consisting of habanero, garlic, lime, culantro, salt Variation ...
You Old Fool's user avatar
  • 511
2 votes
1 answer
285 views

This is specifically a question about chiles, but I hope it can be (semi)universally applied. I was watching a documentary on how they make Tabasco and it was effectively: age chile pepper puree in ...
Jake's user avatar
  • 375

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