Hot Sauce Junkie

[Chris24]

Home made is good but there will always be room in my selection for a good veriety of hot sauce. Cheap classics, home made and even designer for want of a better word.

It's not like I'm buying a dozen hot sauces on a Friday night, so price is not too bigger issue for me. Hey I even splash out every now and then and buy a Rib Eye steak instead of sausages.

[Salsacharley]

Originally Posted by dmforcier

A particular favorite of mine is Mean Devil Woman. Seems to have national distribution.

And pepperhead friends use me as a guinea pig for their latest concoctions, so I haven't bought any in quite a while. Except for Tapatio, which I like on my morning sausage and biscuits. (There is also a Tapatio flavored Doritos. Fortunately my local store doesn't stock it or I'd be carrying another 20 lbs...)



And of course, there are considerations other than the contents: https://www.amazon.com/Democrats-You...dp/B01DCFJ0DC/

[dmforcier]

I've been hearing good things about Jason's Fire Fusion sauces ever since he started up a couple years ago. He used to grow most of his own peppers but has since obtained rug rodents and had to move to a place with more house and less land.

His sauces concentrate on flavor rather than heat, but here's a review of his 'Instant Death' sauce, the hottest.

[Worth1]

My wild chili pequin bush is frigging loaded with little red peppers and I am trying to pick all of them for another ferment process to make more hot sauce.
It gets tiresome fast.
Maybe I will be through picking this time tomorrow.

Worth

[Down_South]

Originally Posted by Worth1

My wild chili pequin bush is frigging loaded with little red peppers and I am trying to pick all of them for another ferment process to make more hot sauce.
It gets tiresome fast.
Maybe I will be through picking this time tomorrow.

Worth

My pequin bush just want go. It's about a 1-1/2' tall with about 6 peppers with nothing flowering. . Maybe I should transplant it to a an expansion joint in the driveway.I'm germinated some tepins right hoping they'll get a head start for spring. I just love the taste of those light berries.

[Down_South]

Originally Posted by Chris24

Home made is good but there will always be room in my selection for a good veriety of hot sauce. Cheap classics, home made and even designer for want of a better word.

It's not like I'm buying a dozen hot sauces on a Friday night, so price is not too bigger issue for me. Hey I even splash out every now and then and buy a Rib Eye steak instead of sausages.

Word.

[Worth1]

Originally Posted by Down_South

My pequin bush just want go. It's about a 1-1/2' tall with about 6 peppers with nothing flowering. . Maybe I should transplant it to a an expansion joint in the driveway.I'm germinated some tepins right hoping they'll get a head start for spring. I just love the taste of those light berries.

Mine was seed from a bush that was dug up in the woods someplace around here.
Dale I think.
It lives in partial shade and has lived through several freezes down 10 degrees.

And neglected most of the time.
It is 2 1/2 feet tall and 6 feet wide.

Could be a chilitepin

Worth
IMG_20161125_4528.jpg

IMG_20161125_57870.jpg

[Chris24]

Local for me is Fire Dragon Cillies. He grows his own and makes a few very nice on the hotter side of sauces.
If I'm looking for flavour I go for Culleys, which is also a local for me.

Here is a tour through Fire Dragon' poly tunnels.

[Down_South]

Originally Posted by Worth1

Mine was seed from a bush that was dug up in the woods someplace around here.
Dale I think.
It lives in partial shade and has lived through several freezes down 10 degrees.

And neglected most of the time.
It is 2 1/2 feet tall and 6 feet wide.

Could be a chilitepin

Worth
Attachment 67582

Attachment 67583

Nice

Originally Posted by Chris24

Local for me is Fire Dragon Cillies. He grows his own and makes a few very nice on the hotter side of sauces.
If I'm looking for flavour I go for Culleys, which is also a local for me.

Here is a tour through Fire Dragon' poly tunnels.

Then it's time for a care package

[Worth1]

Here is a fermenting experiment going on with the wild pepper red Habanero Jamaican hot red and yellow.
Most of the time I ferment whole or sliced.
This time I ran it through a blender and added the salt.
In less than 24 hours it is starting to build pressure.
When it is completed I will strain and add other ingredients so it won't separate and bottle.
The stuff is hotter than all get out.
Worth
IMG_20161126_47149.jpg

[Worth1]

Fresh out of the fermenting facility.
Jalapeno dill carrots and garlic on the right.
Onion dill and hot pepper blend on the left.
Worth
IMG_20161126_58639.jpg

IMG_20161126_9982.jpg

[Worth1]

The title of the tread is hot sauce junkie and that I am.
Here is the wild peppers fermented processed and put in the jar.
Custom made to my taste.
It is called Texas Sunset.

[Shrinkrap]

Pepper vinegar with the most aromatic scotch bonnets.

[Shrinkrap]

https://pepperhead.com/recipe/southe...-pepper-sauce/

[Worth1]

Does the hot sauce bible have any information on fermenting or is it all vinegar based?
Does it cover how to keep the sauce from stratifying?
Worth