Hi all,
I am just beginning my making hot sauce journey in the last few weeks. I've had a few missteps.....made one sauce that was just way, way too vinegary and another that was just way, way too hot (and I certainly did not need two quarts of it!). My goal is to try to make some sauces that have a bit more depth of flavor than the stuff one can get commercially.
I've also started playing around with fermenting some sauces. I have two batches going.....one that is jalapenos, garlic, and carrots and another -- that tastes fantastic just 10 days in -- is equal parts habaneros, blueberries, and blackberries.
While I appreciate a superhot sauce, I'm really going for an everyday sauce. My favorite commercial sauces are Tapatio, Cholula, and El Yucateco.
Here's a photo of my fermenting batches. (The two jars on the left are identical....and I have a bit to much brine in there, I know.)
--Michael
I am just beginning my making hot sauce journey in the last few weeks. I've had a few missteps.....made one sauce that was just way, way too vinegary and another that was just way, way too hot (and I certainly did not need two quarts of it!). My goal is to try to make some sauces that have a bit more depth of flavor than the stuff one can get commercially.
I've also started playing around with fermenting some sauces. I have two batches going.....one that is jalapenos, garlic, and carrots and another -- that tastes fantastic just 10 days in -- is equal parts habaneros, blueberries, and blackberries.
While I appreciate a superhot sauce, I'm really going for an everyday sauce. My favorite commercial sauces are Tapatio, Cholula, and El Yucateco.
Here's a photo of my fermenting batches. (The two jars on the left are identical....and I have a bit to much brine in there, I know.)
--Michael
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