Hot Sauce Junkie - Page 2

Chris24 · November 25, 2016

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 · November 25, 2016

Quote:

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 · November 25, 2016

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 · November 25, 2016

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 · November 25, 2016

Quote:

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 · November 25, 2016

Quote:

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 · November 25, 2016

Quote:

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 · November 25, 2016

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 · November 25, 2016

Quote:

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

Quote:

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 · November 26, 2016

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 · November 26, 2016

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 · December 3, 2016

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 · December 4, 2016

Pepper vinegar with the most aromatic scotch bonnets.

Shrinkrap · December 4, 2016

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

Worth1 · December 4, 2016

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

November 25, 2016	#16
Chris24 Tomatovillian™ Join Date: Oct 2016 Location: New Zealand Posts: 17	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. __________________ Chris.

November 25, 2016	#18
dmforcier Tomatovillian™ Join Date: Apr 2016 Location: Dallas, TX Posts: 3,825	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. __________________ Stupidity got us into this mess. Why can't it get us out? - Will Rogers

November 25, 2016	#23
Chris24 Tomatovillian™ Join Date: Oct 2016 Location: New Zealand Posts: 17	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. __________________ Chris. Last edited by Chris24; November 25, 2016 at 02:28 PM.

December 4, 2016	#30
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	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 Last edited by Worth1; December 4, 2016 at 11:59 AM.

November 26, 2016	#25
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	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

December 3, 2016	#27
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	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.

December 4, 2016	#29
Shrinkrap Tomatovillian™ Join Date: May 2006 Location: N. California Posts: 701	https://pepperhead.com/recipe/southe...-pepper-sauce/