re: Fav. Hot Sauce?

I have a 5 liter fermenter I picked up at an asian grocery for a few bucks.

Tapatio

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No people knock it because it’s like 90% vinegar.

I can only use it in things where I need vinegar like greens. I basically use it like spicy vinegar.

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Agree 100%. Now the Reserve is not bad, and the habanero blend is their best, but for the money El Yucateco has it all.

Tabasco on sardines.

Red dot on everything else.

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Crystal Hot Sauce

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Cholula Jalepeno is also sneaking up as one of my favorites recently.

Louisana hot sauce is my standard for everyday applications.
I'm sure most people in Louisana have either this, Tabasco or Crystal as their standard. I usually use Sriracha when eating Chinese/Vietnamese takeout. Sometimes Tiger Sauce.
If you ever eat at Elizabeth's restaurant in the Bywater I recommend grabbing a bottle of their hot sauce. I forgot all the ingredients but I know it has a hint of lime and a little garlic. It's my go-to for mexican food.

This is like asking what my favorite beer is.

There are too many good ones out there. I have a bunch of bottles, and different sauces for different things.

I really like the Devereux Fantome sauce as a versatile go to.



Black Rose from Pepper Palace is really good too.



Been trying out some of the Swamp Dragon ones as well. So far, I like the bourbon one more than the vodka one.

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I’m intregued in learning how to make hot sauce from scratch. What are you storing it in for a month?

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There are a couple methods to use to make hot sauce at home. Like you've seen on the other post about fermentation, I prefer to use a quicker method and have had very good results, and that's not just me talking, but the dozens of others I've given hot sauce to.

I'll use habanero, ghost or Trinidad Scorpion Butch T's as the base. Right now my Habaneros are coming in like crazy and this is how I make my pepper sauce.


All I do is cut off any green stem end off the peppers and place about 30 of them whole----seeds, pith and all in a blender. To this I add one onion, 4-5 cloves garlic, a few sprigs of parsley, juice of half a lemon, about 1.5 cups vinegar and salt to taste. I'll blend this until it is finely pureed.

I'll place this in a stainless steel pot on the stove and after using all my peppers to finish making batches, I'll bring the sauce to a low boil and cook it for about 15 minutes keeping it stirred. It is then I'll taste it to adjust the salt or any other ingredients to my liking.

While this is cooking down I'll get a pot large enough to put the jars in for a 15 minute boiling water bath. I'll add just a bit of vinegar to the water to keep the outside of the jars from clouding since there are a lot of minerals in N.O.'s water supply. Have enough water to cover the jars once placed in the pot.

To bottle the sauce, I use Ball canning jars if I want to store it for later use or shaker bottles to use right away. Fill the jars, make sure the top of the jar is wiped clean, place the seal on top of the jar and secure the screw on ring. Then place those Ball jars in the boiling water bath for 15 minutes and remove and place on a towel on your countertop to cool. As they cool they will form a vacuum and the seal will become a bit concave and you will hear a pop as the vacuum takes effect.

For the stuff in shaker bottles, just keep it on the countertop or pantry ready to use. I never refrigerate this stuff since between the heat of the peppers, vinegar and salt, I don't think anything will culture in that environment to cause spoilage.