How to make god tier hot sauce?

Fermentation with a 5% brine. Add whatever you want for flavor and ferment for 1 month. I've been doing it for 2 years after ironically enough, hearing about it on this board.

*vinegary

and for the record there's no such thing as too much vinegar.

Are your peppers completely submerged?
Do you have problems with yeast growing?
Do you have to “burp” that and how often?

Superhots have flavors way, way, way more intricate than anything below them. You can get the finest jalapenos or even habaneros but you don't even get 1/100th of taste craziness as you do with superhots. For example reapers have a very flowery aroma with overtones of fruitiness reminiscent of strawberries but with a citrusy drawback, it's like an explosion of tastes. And the naga peppers - those have a very unique taste, it's surprisingly sweet. It's really not as much about the heat as it is about the taste. Superhots do things to your tastebuds you didn't know were possible. Just gotta man up and get over the heat.

I leave the lid slightly loose so co2 can escape. I keep it submerged with a jury rigged system of boiled bamboo twigs (pic related). I check it every week or so. I've had to skim off a little layer of whitish mold similar to what happens with sauerkraut a couple times.

it has shit consistency.

jerry rigged

>Do you have to “burp” that and how often?
I know this doesn't mean what I think it means but on another note MRE tobacco mini bottles give me instant hiccups.

>put peppers in water with some aromatics maybe
>add 2-5% salt by weight
>close the thing (not airtight so you don't have to burp it)
>go on vacation
done

dictionary.com/e/jury-rigged-vs-jerry-rigged/

Goddamn, second.

Incorrect.

I made one a a couple months ago but never showed going to bottle because that's just blending it with @ 30% vinegar to keep it shelf stable.

Add habanero always by a huge load

i always make the following:

20 red and yellow habaneros
1 onion
garlic to taste (i use about 4-6 cloves)
1-2 medium carrots
applecider vinegar
some kind of applewine to deglace the pan

in a hot pan fry the carrot, onion and garlic, deglace with the applewine

meanwhile roast the habeneros in a baking tray with some oliveoil and coarse salt.

take the carrot/onion/garlic mixture of the heat if the alcohol has reduced suffiently

take out the stems of the roasted habaneros (use gloves) do not deseed them

puree everything and strain to out the seeds and other unwanted elements

fill up with applecider vinegar to desired consistency, puree again.

wala habanero hotsauce

>these mental gymnastics to justify being a cuck that has to brag about their pain tolerance

Yeah nah, you're a faggot. You can get the taste with retard dick-waving levels of heat, and the implication that these peppers have some supernatural flavor that's better than other peppers is double retarded.

They taste different for sure, but going on about it like that isn't just wrong it's fucking retarded

PS you're like the guy who buys porn mags for the articles

ie a fucking liar

So I had some sauce with mixed peppers in it, star anise and cardemom pods.

Had it sit there for 2 weeks or so, blendered it, but now it's still flakey. and i hate that. I want it to be constant and saucy, not flakey.

How do I achieve this?

blender more? Food processor? Strain it?

In descending order of good idea-ness

Hot Chinese chili oil and white vinegar as an aerosol. I'm dg

Yeah I think my blender is not powerful enough or something.

Tastes pretty good though, and it's spicy as fuck.

that looks disgusting

Yeah it's not supposed to be eaten the way it shows right now

Buying jew salt

>Kosher salt

Tabasco is my #1 hot sauce.
I just wish that they made the same sauce with just a little more heat.
I've tried hotter hot sauces, but they taste like ass

>looks disgusting

Lol, why? It's just chopped habaneros, garlic, tomato and carrot covered with a 5% salt brine. That's the fermentation step. Here's a pic after I blended with some vinegar. Look better now?

I really like this one the sweetness of the carrot and tomato really compliment the fruitiness of the habs. I've got another batch going where I'm using mango and garlic that I'm really looking forward to.

Eh, you can use iodized salt and enjoy your horrible off flavors there me goyo.

But they do have supernatural flavor. You're wrong.

...

...

>the same sauce with just a little more heat
i gotchu senpai

I'm this guy and you can see I didn't strain out the seeds. Any particular reason you strain yours out?

Not him but if you have a good blender it will blend the seeds as well, could be that

Am I the only one that favors taste over heat?

>Veeky Forums is full of faggots too scared to try a real pepper

After 2 weeks the seeds are soft and pliable. Any decent blender will puree them into nothing. Also, heat.

why even use hot sauce? just make vinaigrette if you only want taste

Because I like tangyness. But why eat something that makes your eyes bleed

Im currently fermenting a batch. Is it okay to blend up the garlic cloves as well as the peppers when it is all done?

Yes. But you may want to cook it afterwards, and then strain it.