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Spices in hot sauce?

I was wondering what others like to put in their hot sauces when it comes to spices? Obviously this can be a secret to some, so don't feel the need to say if you don't want. I'm wondering this because I have trouble choosing what spices I want in my sauce. I would also assume that people use different spices for different types of sauces such as fruity or savory. Any input would be appreciated because I have a lot of peppers ready for a sauce!
 
Welcome SirDallin!  Very rarely will I add anything like cumin or oregano or clove or what have you to hot sauce.  I tend to let the peppers take center stage as it were.  There are times when I use ginger, and I use garlic/onion is just about every sauce I make but that's about it.  I use salt and various sweeteners along with citrus and vinegar to balance, but mostly I'll use spices when I'm cooking a dish (like enchiladas) and then add hot sauce to my plate.  
 
You've come to the right place though; plenty of recipes and knowledge here at THP.  So poke around and ask questions and experiment with those peppers you have until you find something you like.  
 
Oh - and post pics of it!  We love pics.  :)
 
Thanks for the advice smokenfire. I was just thinking I want a complete hot sauce that anyone can use and not have to add to the dish I guess. I just see that a lot of hot sauces have "spices" labeled on their ingredient list. Get what I mean? But I definitely understand where you are coming from and that seems like the better route anyway.

I have talked to a couple of people on here with PMs and have bought a couple things as well. Great bunch of people. Oh, and I will definitely post pics if it turns out to be even half decent!
 
a lot of the items on the "spices" category are trade/recipe secrets when listed on a label.  "spices" could be as simple as garlic & onion.
 
 
I use a good variety of spices in different sauces.  Different profiles of sauces, different intended uses....
 
If you are looking to use chiles you have, I'd go with the approach of SnF.  Taste the peppers, think about how hot you want the finished sauce,.... do you want it a fruity thing for eggs? is it a vinegar-heavy thing to replace tapatio/tabasco? is it a mellow-savory-herby sauce? is it a fry-your-face-off sauce? 
 
You're right, good point. I just wasn't sure as to what sauce I wanted to make for my first sauce, but I think I have a good idea now. I am going to fire roast some onion, garlic, carrot, jalapenos, and 7 pot primos. After that I will add some sweet apples and fresh allepos to hopefully keep the fresh allepo flavor I love. For acidity I was thinking a mix of lime and vinegar. Not sure which type of vinegar however. How does this sound?
 
I don't think you want the lime with the roasted earthiness you have there, maybe lemon though. Plays well with the apple too.
 
Cider vinegar should work well here.
 
Don't need any spices really. I like simple stuff. But if any, a hint of allspice could be interesting.
 
SirDallin said:
You're right, good point. I just wasn't sure as to what sauce I wanted to make for my first sauce, but I think I have a good idea now. I am going to fire roast some onion, garlic, carrot, jalapenos, and 7 pot primos. After that I will add some sweet apples and fresh allepos to hopefully keep the fresh allepo flavor I love. For acidity I was thinking a mix of lime and vinegar. Not sure which type of vinegar however. How does this sound?
 
That sounds pretty good for a first foray into sauce.  A good basic rule is to add a little at a time - so if you're adding lime or sugar or salt or vinegar - just use about a tbsp at a time till you're dialed in.  That way of you go a little bit over it's easy to swing the balance back.  :)
 
psssst ..... balsamic......   Shhhhhhhh!
 
Had my first attempt at sauce making. It was a flavorless firebomb! It was super hot and I was happy with that, but nearly flavorless. I don't know why honestly. Also, salsa lady, my next attempt will have to include some balsamic vinegar, I love that stuff!
 
Trying hot (temperature) sauce right out of the pot is difficult to taste. Also sauce changes dramatically after it cools and settles. You may need to let it sit for a few days then taste it out of the fridge. I learned from the bright folks on here, when experimenting with a new sauce to make initial sauce, then store it in fridge for a couple of weeks, then adjust flavors and reheat /bottle.
 
I've seen a couple threads regarding smoking peppers before the ferment. I've never tried it but light some day. Meanwhile, a few months back I smoked a ton of jalapeños to make chipotle powder. It was much hotter than I'd expected it to be but has a nice flavor. I'm thinking I might add it to one of my plain jalapeño sauces once the ferment is complete. This could add a nice smokey flavor while also keeping the fermented undertones. It could also taste like crap. I will let you know.
 
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