Share your hot sauce

[LA 2 the Bay]

So I see that every one post a new topic for every sauce and I want to read them all but it's a lot. Maybe we can share on this thread for easier read. Just a thought.

The other day I had a fresh pineapple and some habs. I made pineapple hot sauce. I'll call it Pineapple express.

I took 1.5 cups of pineapple 7 orange habaneros seeded. And grilled them.

3 carrots
1 cup apple cider vinegar
1.5 tsp oregano
Salt to taste

Blended it all for 5 mins simmered it for 15 mins then reblended it.

The consistency was nice not liquidy but not too thick. The smell is great. Goes real well on a teriyaki turkey burger and carnitas tacos. At first you get real pineapple taste followed by some nice heat. It's a really nice yellow color.

 

[filmost]

Here's my recently finished sauce.
 
Used about a (probably less than) half pint of approx 6~7mo ferment. (mix of tepin x lemon drop, unknown baccatum, and de arbol peppers, carrots, apple, and garlic)
 
Blended with 2 asian spoonfuls of apple cider vinegar and about a cup of chopped frozen mango. Brought the blend to a boil and immediately jarred up.
 

 

[Shorerider]

Here's my most recent batch.

 
More details here:
 
http://thehotpepper.com/topic/46946-shoreriders-slog-sauce-log/
 
 
 
SR.

 

[SavinaRed]

I never thought about putting oregano in a hot sauce. What does it do to the flavor profile ?
 
BTW- I'm a huge oregano fan and use it allot in my cooking. For some reason in my mind it doesn't seem to pair well with a hot sauce. I grow oregano, thyme, rosemary, basil, chives and garlic.

 

[LA 2 the Bay]

It just tames the sweetness a littlebit . Not real noticible since your not using a huge quantity. There's nothing better then experimenting with different spices. See what works and what does.