Is home-made hot sauce a thing people do? Why do you do it? How? Is it worth the effort?
Is home-made hot sauce a thing people do? Why do you do it? How? Is it worth the effort?
Christian Taylor
Joseph Jenkins
It's pretty good. Mostly as a way to use up excess chilis for me.
Levi Jones
never done murican sauces, but asian style is easy af.
goodfood.com.au
That's a good start, would suggest some crushed fennel seeds in with the initial mix. The main pain in the arse is sterilising everything if you're planning on bottling large batches. Apologies for the serious answer if you were trying to force you 'vark meme again.
Tyler Lee
if you live in a shithole where you can't find shit yes, it's worth
Austin Roberts
Macedonian ajvar, fuck everything else. Google translate this, bitches:
zadovoljna.dnevnik.hr
Zachary Perry
There are a few regulars on Veeky Forums that do fermented hot sauce.
Bentley Martin
>Why do you do it
Because I can spice it the way I want.
>How?
By pouring hot oil on a mix of chili flakes and spices.
>Is it worth the effort?
Yes, since it's cheaper and tailored to suit my tastes.
Robert Harris
...
Nicholas Phillips
that ain't hot sauce nigga that's chili oil
Gabriel Phillips
...
Luke Scott
Chili oil and hot sauce are different things.
Brayden Jackson
Yes, and?
You make hot sauce for the same reasons. The only difference is that hot sauce is slightly more expensive and takes longer to make.
Charles Wilson
...
Levi Price
No
Connor Long
PROS:
It is inexpensive and easy to do.
You can control what is in it and the effect is has on heat level, tang, seasoning, flavor profile from onions/garlic/fruit/veg etc.
Absolutely worth it to create something yourself and have it just how you like it.
It lasts as long as store bought.
CONS if not an idiot:
None.
Ethan Young
i came here to post about this. ajvar is godly.
Dominic Young
>It is inexpensive and easy to do.
wrong
its neither easy or inexpensive
Gavin Rogers
In addition, I'll add if you have even 1 or 2 bushes you'll get far more peppers than you could ever cook with it so it's a great food preservation technique.
Robert Barnes
I made a batch of sriracha one, followed Pailin's recipe (youtube.com
8/10 would do again, the sauce had great flavour and spice for two weeks in the refrigerator. After that it began to lose it's flavour and got a bit sour or something, but who cares. Eat that shit in under two weeks and you'll be fine.
p.s. I'd love to suck Pai's feet.
Andrew Richardson
You are joking right. It is extremely easy. I would call it inexpensive but I don't know how much money everyone else makes so that is debatable.
Kayden Sanchez
>it's not easy to put some peppers and salty water in a jar
>peppers are expensive
Cameron Perry
>Macedonian
no such thing
Sebastian Martinez
pay denbts
Nathaniel Lopez
retarded
Luis Perez
Considering I like this product, does anyone have any beginner tips? Other than have an ambulance near by while you go high on adrenaline?
Angel Barnes
>why make a cheeseburger at home if there is mcdonalds