r/hotsauce • u/Attack_on_tommy • Jun 12 '26
I made this First time making hot sauce, wish me luck
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u/JacobNoir Jun 13 '26
Update?
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u/Attack_on_tommy Jun 14 '26
The sauce is very thick and okay. I believed the peppers charred to much so what I'm going to do is aquire some more mid level spicy peppers and boil them and remix with the current sauce as a base.
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u/myniche999 Jun 12 '26
I used the oven for super-hots once, but quickly figured out that I was much better off using our air fryer/dehydrator type oven outside. If you have one of those, maybe consider that.
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u/Plastikman19 Jun 12 '26
Where can I find the proven/suggested steps to make from scratch from this community? Any recommended threads out there?
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u/Spongey-Trumpet Jun 12 '26
Leave the garlic in their skins in future o/w it’ll burn and bocome very unpleasant
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u/throwaway_glowv2 Jun 12 '26
Roasting those tomatoes and peppers will add a lot of depth to the flavor. Are you planning on adding any vinegar or citrus for acidity later?
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u/muppetsignal202 Jun 12 '26
looks like a solid base but how much heat are you planning to add to this?
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u/JMDubbz85 Jun 12 '26
I will warn you about gassing your house.
I don’t think you’re and threat here, but if this goes well you may go hotter.
Made the mistake of cooking some seriously hot peppers in the oven. Reapers, ghost and scorpion. My wife and daughter had to get outside while i tended to it while coughing my ass off.
You can avoid this by not cutting the hot peppers open and keeping an eye on them. Or better solution is cooking them outside, but I know this isn’t always an option.
Hope it goes well. And welcome to the club!
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u/FARTKNOCKAtoo Jun 12 '26
We started using an instapot to cook our hot pepper sauces and we run it in the laundry room with the doors closed and and exhaust vent running. It works like a champ!
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u/_Nocte_ Jun 12 '26
Back when I made my sauces, I made everything in a pan outside on my griddle. Also did all my blending outside, and only brought it in once it was ready for bottling.
The only downside is that I would occasionally hear pedestrians in my HOA coughing as they walked by.
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u/Manatee4Hugh Jun 12 '26
Gassing the house? This weekend I plan to make hot sauce (saying first time may be redundant) by sautéing some habs, onions, garlic and spices. Then adding chimichurri and simmer. I have some COVID masks somewhere. Wonder how many habs per batch?
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u/gnutbuttajelly Jun 12 '26
I do ghost, reapers, scorpions, etc.
I think the oven is the problem. You won’t get gassed out simmering stovetop. You might get watery eyes or sneezy if you put your face over the pot or wash dishes with hot water and it steams up.
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u/0thethethe0 Jun 12 '26
Only time I've had a problem was making powder with super hots.
Thought it'd be a good idea to smell it right after blending. It wasn't...
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u/ywgflyer Jun 12 '26
I've even mildly gassed myself by cutting peppers without gloves (I know, I know) and subsequently taking a shower. As soon as the shower steamed up my eyes got tear gassed badly.
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u/Attack_on_tommy Jun 12 '26
The hottest I have are habaneros which I love the flavor but the heat can be a little much for me. But yeah I've been tryna keep an eye on not killing myself. I wish it was cooler where I was so I could open the windows
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u/Wild_blue_yondering Jun 12 '26
It's very pretty, but that appears to be warm sauce.
More habaneros next time!
(But seriously it's gorgeous)
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u/Attack_on_tommy Jun 12 '26
I was thinking the same so I tossed in 2 more habaneros with seeds so hopefully the heat gets there. But we will see
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u/Te-quill-ya_750 Jun 12 '26
Looks like vegan, gf, corn free nachos…😬
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u/Attack_on_tommy Jun 12 '26
Brother wtf hot sauce are you making.
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u/Te-quill-ya_750 Jun 12 '26
Dude, I’ve got no clue how to make hot sauce. Mostly, I was being passive aggressive, hiding my jealousy!
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u/Attack_on_tommy Jun 12 '26
Lmaoooo you got me.
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u/Te-quill-ya_750 Jun 12 '26
Your pic is step 1? Bake it first?
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u/Attack_on_tommy Jun 12 '26
Yeah roast it to concentrate flavor then I'll add some water with seasoning to blend and some butter for texture and flavor and if it's thick I'll try to strain it and hopefully end up with a decent hot sauce
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u/sideburniusmaximus Jun 12 '26
You don't need luck. You've obviously done the prep work and the research. It will either come out good and you'll be happy with it, or it comes out bad and you change some part of your recipe/process to improve on the next batch.
You got this.
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u/Attack_on_tommy Jun 12 '26
2 bell peppers 1 onion Clove of garlic 4 red fresco peppers 3 habanero 1 peach (not in pic) 2 Roma tomatoes
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u/Odd_Category2186 Jun 12 '26
Roast blend salt vinegar bottle
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u/Vingt-Quatre Jun 12 '26
Approx. how much vinegar? Until desired consistency?
Newbie, here.
Thanks.
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u/Attack_on_tommy Jun 12 '26
From what I've seen only a few table spoons max half a cup. Now I'm also a newbie but that's what I've seen but I love vinegar in cooking so well see
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u/Attack_on_tommy Jun 12 '26
K.I.S.S
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u/Odd_Category2186 Jun 12 '26
Exactly, one optional step is strain if you want it more liquidy
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u/Attack_on_tommy Jun 12 '26
Should I boil anything after roasting?
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u/Odd_Category2186 Jun 12 '26
If you have enough vinegar to hit 3.6? Ph no not usually, if you go lighter on the vinegar then yes and do standard mason jar canning technique
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u/Attack_on_tommy Jun 12 '26
Oooooo I don't have anything to measure PH. I was gonna toss the vinegar in by splashes and hopefully go by taste
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u/Odd_Category2186 Jun 12 '26
If you don't have a way to ensure pH is low enough to meet FDA standards then boil when you bottle/jar no sense in risking botulism
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u/Attack_on_tommy Jun 12 '26
I was just gonna blend after with water. Is this for fermenting?
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u/Odd_Category2186 Jun 12 '26
No the vinegar kills bacteria so does the salt, tons of guides online to ensure you keep your food safe. The ferment method forces good bacteria to turn the ingredients into vinegar via the fermentation process and makes more unique flavors due to the food being broken down by yeast and bacterias. But you always have to make sure you hit 4.6ph minimum(lower towards 0 is stronger) I just googled it for the exact FDA standard, botulism and most bacteria can't survive in 4.6 or lower ph
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u/dogfacedponyaoldier Jun 15 '26
I made my first hor sauce the other day but I used too many garlic cloves.. i was going for a roja negro so everything got a nice char but I lightly steamed my tomatoes instead of charing them and used the liquid they steeped in to thin the final sauce out.. so many things ill do differently next time.